How An Old Time Chinese-American Dish Became a Trendy Hangover Cure in New Orleans
One of my earliest articles for Menuism was about how unique Chinese dishes evolved in specific cities in the United States, such as cashew chicken in Springfield, MO, the St. Paul sandwich in St. Louis, and war shu gai in Detroit. While in New Orleans last year, I posted a picture from a Chinese restaurant there on Instagram, and I received a couple of replies suggesting that I try a unique New Orleans dish called Yakamein. Unfortunately I was only in New Orleans for a short period and didn't get a chance to search for the dish. But Yakamein did sound intriguing since it seemed to be another unique regional Chinese American dish like the others I had written about in the original Menuism article. Wikipedia describes it as a stewed beef noodle soup, often served in Creole restaurants with creole spices and seasonings, half a hard boiled egg, green onions and chili seasoning. More interestingly, Yakamein is more often served at non-Chinese restaurants, particularly in Afr