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Sunday, 29 November 2015

Comments

Joan Koblas

None of those dishes sound particularly good - except maybe a couple of the pork ones. I would guess they are all too sweet for my taste. I like Chinese dishes spicy and garlic-y with lots of interesting vegetables and a rich sauce without all the sugar that is added for American 'tastes.'

I'm glad you posted what these places have to offer in such detail. However, I will pass on them. I'll take a good, authentic Vietnamese Noodle Soup (Pho) place any and every day that I could get it.

Ed (from Yuma)

Joan, I understand your disdain, but the noodles at AG -at least the ones in the post - are not sweet. The shrimp veggie dishes and the cumin sauce items are not sugary at all, but you are right the restaurants do play to local tastes - spicy and sweet often. And that may explain why the Malaysian influenced places do well. And sadly, we have no pho in Yuma.

Alan

Ed: Nice post. For Yuma, I guess, those two Chinese-American restaurants do have variety and some pretty good dishes (as these types of restaurants go). Here in Phoenix, I suffer from the same problems -- only a few good Cantonese restaurants (I like Cantonese food the best) and lots of Chinese-American places. However, here in Phoenix, there are lots of Chinese buffet places -- cheap and not-so-good food, but passable. Any such buffets in Yuma?

Ed (from Yuma)

Thanks Alan – I was trying to be informative. Every year in October or November a lot of folks begin visiting Yuma, and some of them have never been here before or have never heard of these two restaurants. I like to let folks know about restaurants I like because then it is more likely that the restaurant will be there the next time I pull into its parking lot.

When I moved full-time to Yuma in 1999, most of the Chinese restaurants were what Kirk calls ABCDE (American-Born Chinese Dining Establishments) serving a bastardized semi-Cantonese cuisine. Things like tomato beef noodles (I used to call it Chinese spaghetti), moo goo gai pan, and various meins, fried rices, and sueys. Fried shrimp & bbq pork. Most of them went out of business around 8 to 12 years ago when five or six large Chinese buffets seem to take over the Chinese restaurant scene. Now, however, there are only two in town, EAT Asian (cheaper) by the old Walmart and Lin’s (fancier) across from the new mall. While I have eaten a fair amount of Chinese buffet food – a person's gotta eat something – I always feel like I am subsidizing the meals of the individuals with one plateful of barbecued spareribs, one plateful of teriyaki chicken, and one plateful of shrimp three ways sitting in front of them.

Some of my favorite things about Chinese food are the variety of vegetables, the plethora of sauces, and the fresh and quick preparations that lead to the best flavors on the plate. And in these qualities are some of the reasons why I still love Yummy Yummy, a real hole in the wall hidden in the corner of a strip mall on Avenue A. The owners are from Guangdong and learned the craft from an uncle who had a Chinese restaurant in Mexicali.

Thanks for the questions, Alan.

Soo @ hungryones

The lo mein looks like what I'm use to. How does it compare to China Max?

Ed (from Yuma)

Don't think I've had lo mein there, Soo. When I'm in San Diego I try to have things I can't get in Yuma. Fortunately (unfortunately?) that leaves me a lot of choices in SD.

janfrederick

Wow, how long does it take you to amass the photos for a post like this Ed?

"the hot and sour is less strongly flavored, but has more complexity"

That's odd; you'd think it'd be the other way around.

Ed (from Yuma)

Those are good questions, jan. All the pictures of AG have been taken since this September when it reopened after being remodeled. On the other hand, some of the pictures from YP go back two years about the time when it first opened. I was going to do a post, but then Tina and I had a very problematic meal, so I decided there was no point in writing them up. But they have tweaked the menu two or three times since then, eliminating a couple of the lousy dishes. And I kept going back for lunch specials, so when it was time to update my Chinese restaurant posts for Yuma, I began taking pictures again and paying more attention.

As for the hot and sour soup, what I meant was the version at YP was hotter, so the picante heat covered over the taste of the broth, mushrooms etc. Those other flavors show up more in the AG version.

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