I'm a native New Yorker and grew up going to Chinatown in Manhattan - but now I live in LA. There is a dish, Snails with Black Bean sauce that I cannot find in LA (or SF for that matter).
Does anyone know why this dish isn't offered in LA? It seems the complexity and detail of NYC Chinatown cuisine: Flounder in bird's nest shell, lobster with ginger and scallion, lo-mein with mee fun noodle, even the desserts such as mixed nut square and black bean pie and many many more aren't offered in LA. Yes I've tried LA's Chinatown and it really doesn't offer this type of detailed menu.
And on another level the Chinese food in LA just isn't as good. Chin Chin, PF Chang's and Xian offer some decent general Chinese food, but for the most part the Chinese food in LA is sort of disgusting and Americanized, which doesn't make sense cause there is such a big Chinese population. You can go to almost any Chinese restaurant in the NYC area and you can at least get a decent bowl of Hot & Sour soup.
I'm not trying to be a snob, but I'd like to get to the bottom of this.
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