On Sunday, May 17, 2015 at 2:51:03 PM UTC-10, Julie Bove wrote:
> "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.

My thinking is that foods that have been steamed or fried quickly don't take well to reheating. I don't care much for refrigerated rice. That's just me. I don't want to discourage people from eating days old Chinese food.