I’ve noticed a definite difference in Chinese food in various areas of the country. Egg Foo Yung is way different in KC than in Chicago. I’ll take Chicago’s version. The Chinese food I’ve had in NYC is nothing like what we have here. Crab Rangoon here in KC is basically just lots of cream cheese, scallions (if you’re lucky) and a minute amount of fake krab. In most of the places I’ve been in Minneapolis, anything resembling crab rangoon is called Cream Cheese Puffs, which seems to me a more accurate description. We had the most amazing Yellow Curry Cream Cheese Puffs at a now long gone Thai restaurant in MSP that contained a generous amount of yellow curry paste, real crab, scallions, rice wine, ginger and cream cheese. They were wonderful. Probably couldn’t get them now.