what is chinese egg drop soup made of
Egg drop soup Egg drop soup (traditional: 蛋花湯; pinyin: dànhuātāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different East Asian and Western countries.
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".[10] At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried[11] and could be crispy "like the ones in cans"[12] or "fried as crisp as hash browns".[13] At a few East Coast locations, "chow mein" is also served over rice.[14] 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.[8][9]