I just crushed about a quarter of this vegetable egg Foo Young. My brief research shows that there are some acceptable spellings and a huge number of fans. It’s my favorite American-Chinese takeaway staple.
Made to perfection, it burns in a relaxed oil pool, soft, soft, crispy, with a faint appearance and heavy vegetable, they all tender. Broccoli and carrots, water chestnuts, bean sprouts, mushrooms, cabbage and baby corn in coarse chops. All restaurants do differently, but I often pass on gravy (some are too heavy for thickening agents, or too light for umami with soybeans and oyster sauce), but I love it.
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It just finished at the gym. And the salty protein carbohydrate bomb was what my body wanted. In fact, I could feel it was replenishing me, just as it was directly in my cells. That was great. I may have heard myself say “Hmm” a few times.
People in online foodies circles can be gross about American and Chinese food.
I have seen people happy to post TSO General’s Shining Container. You just call it fraud to the trolls.
how?
They are an iteration of Chinese cuisine invented by Chinese immigrants because they fake new lives in new places. There is Tahitian Chinese cuisine. Caribbean cuisine. Indian Chinese food. Peru Cifa. Same story, different countries. There is no “tradition.” All are examples of Chinese people using materials available to create familiar ones, but a unique Chinese plus.
Luckily, Zerotrol answered it when he posted open questions on Orlando Sentinel’s food-centric Facebook page, Let’s Eat and Orlando.
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“I love American Chinese food,” wrote group member Alana Conel. “There’s something about the comfort I crave at least once every two weeks. I love authentic Chinese food, but I’m out drinking Chinese food.
Janet Chan, who grew up in China, noted that she still likes the flavor and presentation of American Chinese cuisine, although she still likes it.
“I think there are some of the best chicken wings I’ve ever had, and two-cooked pork made with cabbage and chasiu.
The chef also weighed.
“If you say you don’t like (American Chinese food), you’re lying,” said Denichia, a graduate of Soseki and Uncle’s Dendog. “Egg drop soup is everything I do.”
Vegetable eggs Who Young belongs to mine. I haven’t apologized. And when we say goodbye to both Asian American & Pacific Islands Heritage Month and National Egg Month, I can’t think of better food to go out.
That’s all, egg yolk!
Well, and this summary of other Asian egg dishes you might want to try.
Okanoyaki, Suzuru, Juju
Technically it’s not an omelette, but Young’s Young feels this egg-like pancake of Japanese origin, especially the chonkie variety, where merchandise is strewn inside instead of layered upwards. In Japan you may find a grill top table that you can cook yourself, but chef Louis Lynn’s Orlando Local Izakaya, Sasul and Juju will have you drinking quality whiskey and whimsical cocktails while kitchen professionals work. Here, the rich Osaka-style okanoyaki is mixed with cabbage, stuffed into Kewpies, and add pork chush and bacon. It’s very popular with regulars, says Lynn. go. Be one.
Susuru: Palm Parkway, 8548 Orlando, 407-778-4813; Susuruorl.com
Juju: 700 Maguire Blvd. Orlando, 407-412-6678; Susuruorl.com/juju-restaurant
Omelis, Curamen
I was unable to post wild videos for my server. At Kyuramen’s location, just outside the UCF campus on University Boulevard, we skillfully slice this trendy King of York style omelette, but we hope to see when we show up for the taste of this gorgeous dish. A delicate, pale skinned egg wallet is layered over chicken fried rice, and then inhale the sauce after it opens theatre. In Kyuramen, the choice is curry or demi-glace. Pork ton cutlets can also be added.
Kyuramen: 3402 Technological Ave. in Orlando, 407-668-4088; kyuramen.com
Gyeran-Jjim, Pocha 93
This steamed egg custard is one of the most popular dishes on Pocha 93’s menu. Here, Korean street food will be the centre, with eggs silky fluffy bar snacks with mice, topped with green onions and of course, ideal for enjoying a happy hour bite.
Pocha 93:7379 Colonial Drive, W. Orlando, 407-420-0157; pocha93.com
Egg Yaki, Domchibi Ramen
A recent addition to Domchibi Ramen’s high-speed casual menu in Waterford Lakes, a $3.50 protein-filled steel.
Chef/Owner and 2025 James Beard Awards Semi-Finalist: Sean “Sonny” Nagwen says he aims to get better for all chefs who specialize in Japanese cuisine.
“The more you accomplish it over time, the better you will,” he says. “I make very amateur egg yaki at home for my kids for breakfast and they love it.”
It was a natural addition to Chibi’s menu, “We had a little more focus on Japanese street food for our fast, casual front post base, so one of the most memorable bites I had at the Tsujiki market was the skewer egg yaki that got fresh at the corner storefront.
He says he needs someone to try it out on a trip to Japan without booking tickets.
“If you’re into eggs, it’s definitely worth a try.”
Domu Chibi Ramen: 869 N. Alafaya Trail, Domufl.squarespace.com/chibi
Find me on Facebook, Tiktok, Twitter, Instagram @Amydroo, or Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more food fun, join Let’s Eat and Orlando Facebook Group.
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