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Article: Weekend: Chinese New Year: New kid on the WOK; Chinese food has been a staple part of the British diet for more than 30 years. Andrew Davies talks to Kelvin Chang, head chef at Solihull's Yellow River restaurant, about wok cookery.(Features)
- Article from:
- The Birmingham Post (England)
- Article date:
- February 1, 2003
CopyrightCOPYRIGHT 2003 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Andrew Davies
Tongues of vivid orange flame belch up out of the hole, licking the expectant air as fiercely as the outpourings any Chinese dragon could muster.
Chef Kelvin Chang takes a heavy wok, and slams it over the furnace, leaving the curved pan just moments before grabbing a shovel-like spatula and plunging it into a stainless-steel container of golden cooking oil. He throws the slick of liquid into the smoking wok, and with a deft few twists of his wrist on the wok's long wooden handle, rolls the wok's bowl around until the heat-thinned oil ...
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Article: Conversational Chinese.(Food)
Daily Herald (Arlington Heights, IL);
August 6, 2008 ;
364 words
... ... pronounce e as uh ) Wheres the washroom?: Xi shou jian zai na li? (pronounce xi as see ) Thank you this was a great meal: Fei chang hao chi, xie xie. Check, please: Mai dan. And, if you must ... Do you have sweet-and-sour pork?: You tang cu li ...
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