Why We Eat: Chow Mein

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein. In this episode of Why We Eat, Lucas explores the migratory patterns of Chinese-Americans as well as regional cooking practices to trace the growth and popularity of this iconic pan-fried noodle dish. Click here to SUBSCRIBE to VICE Asia: https://bit.ly/2LhqAR9 Connect with VICE Asia: Check out our full video catalog: https://bit.ly/2P3Y0pv Videos, daily editorial and more: http://vice.com/en_asia More videos from the VICE network: https://fb.com/viceasia/videos/ Like VICE Asia on Facebook: http://fb.com/viceasia Follow VICE Asia on Twitter:   / viceasia   Follow us on Instagram:   / viceasia  

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🤤 The Chow Mein Masterclass (鷄肉炒麵)
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🤤 The Chow Mein Masterclass (鷄肉炒麵)

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Use This Chinese Technique for Perfect Shrimp, Every Time | Why it Works with Lucas Sin

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