whats the difference between lo mein and chiw mein
Chow mein
There is a regional difference in the US between the East and West Coast use of the term `` chow mein '' . On the East Coast , `` chow mein '' is always the crispy or `` Hong Kong style '' . At some restaurants located in those areas , the crispy chow mein noodles are sometimes deep fried and could be crispy `` like the ones in cans '' or `` fried as crisp as hash browns '' . At a few East Coast locations , `` chow mein '' is also served over rice . There , the steamed style using soft noodles is a separate dish called `` lo mein '' . On the West Coast , `` chow mein '' is always the steamed style ; the crispy style is simply called `` Hong Kong style '' and the term `` lo mein '' is not widely used . 
There is a regional difference in the US between the East and West Coast use of the term `` chow mein '' . On the East Coast , `` chow mein '' is always the crispy or `` Hong Kong style '' . At some restaurants located in those areas , the crispy chow mein noodles are sometimes deep fried and could be crispy `` like the ones in cans '' or `` fried as crisp as hash browns '' . At a few East Coast locations , `` chow mein '' is also served over rice . There , the steamed style using soft noodles is a separate dish called `` lo mein '' . On the West Coast , `` chow mein '' is always the steamed style ; the crispy style is simply called `` Hong Kong style '' and the term `` lo mein '' is not widely used .
There is a regional difference in the US between the East and West Coast use of the term ``chow mein''. On the East Coast, ``chow mein'' is always the crispy or ``Hong Kong style''  and at a few locations served over rice. On the West Coast, ``chow mein'' is always the steamed style; the crispy style is simply called ``Hong Kong style'' and the term ``lo mei '' is not widely used.
There is a regional difference in the US between the East and West Coast use of the term `` chow mein '' . On the East Coast , `` chow mein '' is always the crispy or `` Hong Kong style '' . At a few East Coast locations , `` chow mein '' is also served over rice . On the West Coast , `` chow mein '' is always the steamed style ; the crispy style is simply called `` Hong Kong style '' and the term `` lo mein '' is not widely used .
At a few East Coast locations , `` chow mein '' is also served over rice . There , the steamed style using soft noodles is a separate dish called `` lo mein '' .
At a few East Coast locations , `` chow mein '' is also served over rice . There , the steamed style using soft noodles is a separate dish called `` lo mein '' .