"JRStern" > wrote in message
...
> On Sun, 17 May 2015 12:45:38 -0700 (PDT), dsi1 >
> wrote:
>
>>> Just like a lot of Chinese food really *is* better the next day, it
>>> benefits in many ways from the time it takes the ingredients to
>>> interact.
> ...
>>In this part of the world, Chinese food just turns icky soon after it's
>>served.
>
> Really? I thought it was general consensus that the leftover stuff is
> really good the next day or two, assuming you get it in the fridge not
> that long after it's made and served, and in sealed containers, and
> it's usually also best eaten cold, I've never found a consistent way
> to reheat it and still have it taste good.

There are many dishes under the umbrella of Chinese food. I would think
that a steamed Hum Bow would not be so good the day after. A baked one
probably wouldn't be as good as fresh either but would be better than the
steamed. And anything that is supposed to be crisp would be less so upon
reheating.
>
> Fried rice, twice cooked pork, chicken in black bean sauce, eggplant,
> bok choi and black mushrooms, shrimp and veggies, honey walnut shrimp,
> kung pao whatever, mu shu whatever, all do great ... OK the egg fu
> yung (sp) I tried recently wasn't good cold, but it wasn't good hot
> either. Sweet and sour pork/chicken might not do as well with the
> breading.
>
> Probably better if it's not too oily or salty to begin with, but it's
> probably better if it's not too oil or salty to begin with.

Yes. Alas at most of the restaurants here, they tend to Americanize the
food. Most things are made breaded and fried. I wonder how much authentic
Chinese food is made that way? Probably not a lot.