In "Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia," Gravy producer Nicole Hutcheson delves into the history of Yock-a-Mein, tracing its origins to the Tidewater region of Virginia and delving into its significant role in shaping the distinctive culinary tradition known as Chinese soul food.

Originally created by a novice noodle maker and budding entrepreneur, Yock-a-Mein has evolved into an unofficial regional delicacy, gracing the tables of baby showers, rent parties, office potlucks, and funeral repasses. Rooted in humble ingredients born of necessity, it carries a legacy of resilience often overlooked in the world of gastronomy. Yock has not only sustained communities for generations, but also served as a unifying force among them.

While the narrative of Southern cuisine commonly reflects on the nation’s colonial past and the fusion of enslaved Africans, Native Americans, and Europeans, there exists another narrative—the convergence of urban and immigrant communities in the early 20th century, forging new culinary traditions in the South. 

Today, with many original establishments serving Yock and other Chinese soul food specialties now facing closure, the rich history of these dishes is in question. 

In this episode of Gravy, Hutcheson speaks with Frank Duenas, owner of Mama Chan’s Chinese Takeout in Portsmouth, Virginia, now in its third decade of business. She meets Jenny Wong, whose father Park F. Wong once owned the Norfolk Noodle Factory in Norfolk and created Yock-a-Mein noodles, as well as Greg Shia, who purchased the factory in 2003 and operates it today. Finally, Andreka Gibson—known locally as the “Yock Queen”—describes her journey from Yock pop-up to flourishing, Instagram-worthy business, charting the future of this regional tradition.

For Hutcheson and her audience, recognizing the history and origins of this dish stands as a testament to its enduring presence. By spotlighting those who continue the tradition, the hope is to preserve its legacy for generations to come.

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