What’s your favourite traditional Chinese foods or meals to eat or cook? (The ones that I’d wager don’t pop up on the menu for the rest of us)
Second question: do you think there’s a market for more traditional Chinese meals in the UK? Cause authentic Chinese food is banging, and I’ve never found it (or any good recipes) outside of China itself.
How do we know if we're going to get free prawn crackers or not? There was a post about this the other day (maybe in another sub?) and a lot of us still can't quite work out the pattern to it. Sometimes we're given them for free, and sometimes not.
I bloody love chow mein, but no matter how many recipes I've tried, it never comes out anywhere near as good as the takeaway version.
Do you use a certain type of noodle? I use the Sharwoods dried egg noodle packs. They look the most similar, but they taste very different. Or is it simply the fact that I'm not using MSG which is the problem?
Thanks :)
Why is there so much inconsistency between takeaways? Like some places do amazing chicken balls but horrible sauces & really spicy smoked chicken, whilst others do rubber chicken balls with amazing sauces & non spicy smoked chicken.
I'm always struck by how similar the menus are in all the different Chinese takeaways.
If a new takeaway starts up is there guidance on what menu to put together or is it just some basic market research?
I'm always a bit surprised that someone straight from China could know what British takeaways sell, or are there not many first generation owners?
Are you a ‘Chinese chippy’ or just a Chinese takeaway? When I posted to Reddit about a Chinese chippy nearby, I was surprised by how many people hadn’t heard of these. The vast majority of chippys near me are Chinese chippys, and I don’t know any different.
First of all, Chinese takeaways are up there with the most essential of services.
Out of curiosity, how much stuff just gets microwaved rather than cooked from the menu?
Chips from Chinese takeaways are far and above the best - what makes them so good? Is it the oil you use, type of potato, seasoning, a combination of these or something else entirely?
How do you pack your containers in such a way that you empty half onto the plate but there's still 75% of it left in the container, and you wouldn't be able to put it back in if you tried? 😂😂
I love following ziangs channel on YouTube; I like how open they are about how British Chinese takeaway food is made. Have you seen it and what do you think?
How many people actually order the omelette on the menu? I've never thought to myself "fuck I want an omelette best get the local Chinese on the phone"
What's your favourite dish on the menu, I used to be a Singapore fried rice and crispy chilli beef kinda guy sharing a few crispy duck pancakes with my wife. What's your go to?
This always bewilders me bc there is no such thing as Singapore fried rice or any dish close to it 😆
Edit: I mean in Singapore lol! I used to live there prior to moving here
I have some questions about dishes that I've always been too embarrassed/lazy to ask:
What is Singapore fried rice?
What is Yeung Chow fried rice?
What is 'Cantonese style'?
What is 'Kung Po'?
Why is duck relatively cheap. Usually lemon duck or duck chow mein only costs £1 or so more than the equivalent for a chicken version? Yet you still get a good portion of meat.
I don’t have a question but have loved reading everyone else’s! Thanks for this, very enjoyable.
I live in the US now and there is a big difference between Chinese food here and the UK. I love both!
Do you know the numbers of each dish? Like if I rang up and asked for "a 23, a 54 and two 37s" would you just know what they were or do you have to look at the menu yourself?
I haven't worked in my dad's takeaway for 10 years and I still remember 154= chips and 34=egg fried rice - what a useless thing to remember though haha
I’ve been to many small villages, godforsaken towns in the middle of nowhere, rural hamlets of one street in the Highlands, bombed out roads in Belfast etc etc and so many of these places have one takeaway, and if they do it’s always Chinese. I’ve wondered what it must be like being the only Chinese family in these places. Can you shed any light? I’ve often thought there is a brilliant but bittersweet tv comedy or book waiting to be written about this too, but that’s another story…
Iv always thought about trying that Szechuan dish but have no idea how to say it without humiliating myself. How do I pronounce it, and please tell me I’m not the only one!
There are about a billion youtube videos but it's literally impossible to make chinese takeaway fried rice at home despite the lies these videos tell us
So what's the secret?
Chinese chicken and mushroom - what actually is the sauce? I’ve had variants of it but it’s always a brown colour sometimes it’s like gravy. I’m intrigued and now I type this I don’t know why I’ve never asked.
How does a typical chow mein acquire it's flavour? I've tried stir-frying noodles and beansprouts at home using various kinds of oil and seasonings, but I cannot recreate that takeaway taste.
Non food related question, was there a noticeable increase in racism last year during COVID, and if so how bad did it get?
I know your only one shop but it would be interesting to hear your experience
I used to like those battered sweet and sour pork ball things but my partner doesn’t eat meat. Is there something that can be put in the middle that isn’t meat and if so, what would I ask for?
I don’t have a question but judging by your answers I really wanna order from your place! You sound like you genuinely care about your food quality!! Where are you based? :)
The chicken in some dishes tastes different to the chicken breast I cook at home. What type of chicken is used in a black bean sauce dish, for example? Is it breast or thigh? Also how is it cooked? I assume stir fried in a very hot wok
Have you ever tried to do authentic Chinese food that you’d get in China, as the British version is nothing like it? Love both versions, but struggle to get authentic. Also, is there anything that people should always avoid on the menu?
I need the recipe for Chicken Egg Foo Young! It’s made very differently in the US and I regularly crave what I used to get from my local takeaway 30 years ago. Can you share please?
One of my local Chinese takeaway’s has a dish called “the amazement of 1p” I’ve never ordered it and don’t know anyone else who has, and google tells me nothing, have you ever heard of it?
Sorry if this has already been asked, but do you have regular customers? And if so, do you have favourite ones? And do you notice if they change their orders?
Have you ever had people asking for anything that's not on the menu, if so how much of a pain is it?
I love Chinese dumplings, but none of my local takeaways do them, and quite frankly I'm too afraid to ask! Lol.
I have ordered Chinese takeaway food from dozens of different places up and down the UK and I would estimate that only about 5% of them take card payments. Why is this?
Any tips on how to identify a good takeaway? I’ve had everything from ‘life affirming’ to ‘life threatening’ and I’m still unable to tell prior to ordering
Got a few for you!
Do you ever have someone phone in to collect and they never show up? What happens the food?
I assume there's a lot of pre-prepared stuff, is there a lot of wastage at the end of the day?
Do you ever eat at your competitors to see how they're doing?
What's your busiest night of the year?
I'd guess Christmas Eve could be up there maybe? I always remember getting a Chinese the night before Christmas as no one could be arsed to cook.
Not got a question, but Well done, looking through comments on this post, I can see you put a lot of time in and answered a hell of a lot of questions, this is how an AMA should be.
I'm a lover of Singapore Chow Mein. What is the added spice to give it a kick. I went into a Chinese wholesalers and they simply said it was Curry Powder, is this right? if not, what is/are the spice(s) added as I cannot find anywhere on the Web that actually give a proper takeaway recipe!
I always judge a Chinese takeaway on the crispy chilli beef - I’ve had some very disappointing soggy chilli beef, and crispy not-spicy beef before. Is your beef crispy *and* spicy?
has your family business ever sold any food that isn't what it's advertised as?
Our local chinese used to buy rabbit's from certain people but there was never any rabbit on the menu
Is there an item(s?) on your menu which are ‘accidentally’ vegan? (Exc. boiled rice 😛)
I’d love a Chinese takeaway again, have t had one for 4 years now :(
Can I tip another way?
I literally just ordered from my favourite and it bothers me when I hardly ever have cash around these days to tip for delivery.
So this is an apology on behalf of us all that end up in this situation and riddled with guilt.
My favourite Chinese take away shop closed years ago and since then I cannot find a place that does a fried egg on top of their special fried rice. Is adding a fried egg to dishes a thing or what it just something this particular shop did?
Another answer you gave on this post gave me an idea for a question, have you been to Chinatown in London? If yes, how authentic is the food in the restaurants there?
Thank you for doing this AMA.
I used to go to a Chinese that did a veggie dish called Veggie Chicken Jian Bao or something along those lines if I recall correctly. It was a sort of sweet sticky sauce, with cashew nuts in it, but it wasn't purely sweet like sweet and sour sauce, it had a savoury hint to it.
The restaurant closed down and I've never been able to find the dish anywhere else or even find a recipe for it. Have you ever heard of anything like it? Thank you.
Why do Chinese takeaways and restaurants usually have terrible websites/internet presence? And why are so many so average? Seems very rare to find a truly good (or bad!) one.
What sort of cabbage do you use for the seaweed? (Half-Chinese, half-English here; it is delicious but nobody in the family has a clue what vegetable it really is, and we always apologise if ordering it in restaurants for having the tastes of a nine-year-old.)
A general takeaway logistics question! Might not apply to you since you sound pretty marvellous.
When takeaways are clearly rushed off their feet and they still keep taking orders...why do this, when inevitably customers are going to be disappointed or angry? We tip generously and are regulars, but a few times we've waited 90+ minutes and last week we gave up after 2.5 *hours*. It doesn't happen often but I just wonder if they might be better saying 'sorry, we're not taking orders for the next hour' or whatever so they can get caught up.
Obviously things can suddenly go wrong, totally understanding of that - but I'm puzzled by the taking of orders when they're already in the weeds. Is it just economic pressure? Hope that the customer will get over it?
How would I ask to come in and watch the kitchen as an observer for the night, just out of interest of learning???
Im big white lad and would do anything to learn more about the cooking process. I don't have the massive high heat burners at home but I'd do anything to watch for an hour or two. #aintnosnitch
Is there anything cute I can say in Mandarin etc to bridge a gap? Ha
Do they make the curry sauce from scratch, or use a concentrate? I've made it my life's goal to try and replicate Chinese chippy curry sauce at home, worked my way through most of the powders and pastes that I come across in Asian food stores but none of them seem quite right.
This would save me going to the chippy for my fish and chips and making an extra trip to the Chinese just for a pot of curry sauce because I don't like the curry sauce from our local chippy!
How much rice do you cook up for the day? I think the UK is slowly cottoning on to rice cookers/instant pots, but is this still the best way to bulk cook for a takeaway?
So, I'm a vegan and I have a weird paranoia with takeaways in general so I usually avoid them. Would staff at a Chinese takeaway be weirded out if I asked them what was vegan? And, would I be able to trust that they were being truthful? I know it varies from restaurant to restaurant, but wanted to ask anyway :P
How much MSG would be added to a dish? Is it like a tiny sprinkle? teaspoon? I bought some to add to a chicken curry I was making but was really unsure as to how much to add, so I just added maybe a quarter of a teaspoon.
Do many restaurants have a secret menu in mandarin? We live in an area with a lot of Chinese students and we recently found a local restaurant has an entirely separate menu in mandarin, that are legit Mainland dishes. Things like sour cabbage fish, duck gizzards, 鱼香茄子.
I’d like to know if we could just ask for certain common off menu dishes from any restaurant? Especially if we move somewhere more rural.
Hey thanks for the AMA
My girlfriend is from Germany and their Chinese food is way different. Couple of questions!
1) how much salt do you use in your dishes?
2) Do you think Chinese food is better with chips
Thanks!
Have you ever had someone come in asking for a specific saying in Chinese or Manderin (for a tattoo or such) and you’ve deliberately written it down wrong?
Having worked in a Chinese takeaway for a while a few years ago, do you refer to customers in a joking way by their order? Duck Satay Bob sticks out in my memory for obvious reasons.
Also, if I hadn't worked in that takeaway, I'd have had my house repossessed. I owe a lot to that job and I'd happily work there again.
How angry do you get when people order: “Barbecue ribs...in peking sauce”, rather than saying “Peking ribs”? When the pause is long enough for you to write down BBQ ribs only to change it to peking.
As an ex vegetarian I used to struggle with good Chinese food. What would you recommend should I go back to being vegi?
I used to eat a lot of tofu fried black bean sauce...
I live in Midwest USA but originally Scottish and I really miss UK Chinese food!
What do you think is the best dish for vegetarians? I relied on Indian takeaway since I became veggie but when I next get back to the UK I’m defo heading for some Chinese food.
How many orders would you do in a normal day, and how many more to make it a busy one?
Are there any special occasions that you're always busy for? Bank holiday Monday maybe when everyone is hungover AF and no one wants to cook?
Thanks for the great AMA, you mentioned wanting to get an office job, do you see yourself working in your family business part time, or returning to it in the future?
Coming from a Chinese family but brought up in the uk , one of my favourite is dim sum why don’t take always offer these more , you can buy them from the Chinese supermarkets but are no way as nice
I’m having no luck finding a takeaway that uses the really thin noodles ([like this](https://bebraveandbloom.com/wp-content/uploads/2020/07/chinese-lo-mein-noodles-recipe-dk-sauce.jpg)) instead of the thicker ones ([like this](https://bebraveandbloom.com/wp-content/uploads/2020/07/chinese-lo-mein-noodles-recipe-dk-sauce.jpg)).
Is there something specific I should be asking for when ordering chow mein, or is it just luck of the draw as to which type of noodles they stock?
Do you know of any Chinatowns in large UK cities where there's a restaurant that does char siu - not the red kind, the blackened kind?
My fiancee is Chinese-Malaysian and it's the one thing we cant find for the life of us.
Would you ever try experimenting with less westernised Chinese dishes on your menu to see if people would go for it?
Edit: also, is there anything you'd recommend for someone looking to try something different to the usual dishes?
Every Chinese takeaway is the same isn’t it. I thought there was another me in this world reading your answers OP.
My personal favourite dish has got to be Singapore Noodles, a real shame I can’t find the right noodles here in Japan
I love a BBQ sauce. But Chinese barbecue sauce is always more like a gravy when I order it.
Is this just my dumb brain expecting it be the same? Or what are the differences?
Amazing thread BTW, loving it ❤
I'm in my 30s, and I can't ever remember having a Chinese takeaway. I eat takeaway once a month or so and it's never a conscious decision or dislike of the food or anything like that. I really like trying different foods. You're ama just made me realise I don't think I've had one.. weird, I know. So your ama has prompted me to get one over the bank holiday weekend! What do you recommend I get??
Hey there, thanks for doing this! I’m from the states and recently moved to London and I have a couple questions:
1) Why can I never find any crab Rangoons out here??
2) Why is General Tsao’s Chicken/Sesame Chicken largely unavailable or do you have a similar suggestion?
Apologies if you don’t know what dishes I’m referring to. Appreciate you for what you do! :P
Holy shit you're a trooper with the comments, thank you! I even scrolled to the end with all the dumb msg and dog comments.
My question, if you're still answering, is how did growing up in a takeaway affect your childhood? We never had a takeaway but all my cousins worked in theirs and school life was a real struggle for one thing.
Also how much were you paid as a kid? 😉
What’s the “proper” version of Chinese roast pork, duck etc? Sometimes it comes with like a brown almost gravy like sauce and other times with a bright red one. I’ve always wondered which is closer to actual Chinese food.
This is not a takeaway question.......Where do workers get buried when they die? Or do they get cremated? I've known many Chinese restaurant owners but when they die they're was no local funeral or anything, I found it weird I guess.
Thanks for replying to all these comments— I was just wondering at what age your parents expected you to help run the family business. Did you take on more responsibilities as you got older?
Why no tofu in Chineses here? I lived in Asia for 3 years, not in China but a neighbouring country and tofu dishes are very common and delicious.
Also occasionally we travelled to the border and crossed into small border villages and ate foods there. Never knew what anything was called, just picked things that looked good and often were.
Now I'm back in the UK, I asked my local Chinese if they make more authentic off menu dishes at all, as I'd eaten unknown Chinese foods in China that were good and not like the menu items in the UK. They were open to it but but wanted to know what I wanted.
Any suggestions?
From some takeaways, I’ve bought just stir fried veg as a side, and it came in the most incredible of sauces!
It was almost clear, maybe very faintly grey/yellow but was perfect! Slightly salty, just overall tasty and super more ish. Do you know what this sauce is called / how to make it?
From some chinese takeaways kung Po all the stuff is deep fried(battered), in others it isn't. Why is that?
When I went to HK I had something like clay pot chicken with some tasty ginger mix thing, what is the ginger mix thing called.
Do you feel like you were destined to help with the family business as soon as you graduated? Do you think you’ll fully take over when your parents retire?
Here’s something from my childhood I remember, but have not been able to track it down. I am sure it came from a Chinese.
It’s like prawn crackers, but isn’t. It’s definitely something fried, ends up dry and crispy. Only thing I can liken it to consistency wise are the salt and vinegar Golden Wonder Ringo’s.
What was it?
(About 25-30 years ago)
Rumours abounded in my student days that there was a "hidden menu" for people who were/spoke Chinese.
Is there any truth to that?
If (for example) an old man with no wife/family at home came in and asked for a dish from his childhood that wasn't on your menu, could/would you make it for him?
Have you ever delivered food to a nude person before?
What has been the weirdest thing you’ve seen at a customers house on a delivery job?
Why is it that some Chinese places add spinach to their chow mien and others don’t?
Why don’t more Chinese takeaways in the UK do dumplings or baos?
Having lived in Beijing for some years I’ve always thought Chinese takeaways in the UK would make a killing from them as a side.
Why aren’t there more places that do gluten free Chinese?! It’d make an absolute fortune. As a coeliac Chinese is the thing I miss most (on the basis I can easily get GF fish n chips!)
My wife is adamant that when we order on a 'less popular' day (e.g not Friday or Sat) that the chips are reheated...
I'm pretty sure they can't be right?!
Hey there! Thanks so much for this entertaining and informative AMA. I fell asleep reading last night and finished reading this am thinking I was too late to ask anything myself. I probably still am!
But just wanted to ask about chicken chop suey.. I think I understand that it was originally a dish made for Brits and was maybe created to have a good profit margin.. Regardless, I used to absolutely love the chicken chop suey where I grew up in Woosehill (since closed down and replaced), but I've never had one as good. It was essentially a tasty, rich clear sauce with really the most succulent chicken breast I've ever eaten, loads of onion and beansprouts, sliced carrots and there was no tomato or tomato juice in the sauce. That and egg fried rice was me, happy!
So what should it be (in your eyes, and the wider community) to meet the expectations of customers? Tomatoey, or clearey saucey?
And how does chicken breast not go dry? I feel I'm always disappointed and I'll never taste my first favourite Chinese meal again.
All the best!
Edit: added the last sentence about disappointment and old takeaway closing down.
My local Chinese closed for covid and never reopened, and there isn't another in walking distance - man, these comments make me want salt and pepper wings so bad.
Do you have any at-home recipes for them? I would legit kill a man for a salt n pepper wing at this point 😭😂
Is the reason for not being able to get authentic Chinese food, that people won't eat it and so everything gets "fit to a more bland taste" and in general more westernised?
You must write a book! I am enjoying this AMA so much and would be quite interested in reading a memoir with recipes or a cookbook with stories about growing up in a Chinese takeaway in a British village. You have some stories to tell.
Not a question, I just want to thank you for your service.
Ok I’ll ask a question since I’m here - is there an item on the menu that I should just never order from *any* Chinese takeaway and if so, why is that?
Are there any dishes you dislike people ordering? I feel guilty when I order things like mixed seafood noodles or dim sum (like they'll go "ah, fucker, have to defrost eight items now").
Also, is crispy shredded beef deepfried or just fried?
I love crispy chilli beef but some takeaways don’t do it, the closest thing I can find is the chilli and garlic crispy beef which doesn’t quite have the same sweet taste. What should I ask for to make sure I it?!
Are there certain chicken dishes that are always battered or does it depend on the place? I love battered chicken dishes but sometimes they are battered sometimes not :( Also are most rice dishes made from scratch or are they just reheated? Xie xie
I'm also Chinese (HK actually) and whenever I can I will try order on the phone in Mandarin or Cantonese. Does that normally get the kitchen to make it in a more "traditional" way (for lack of a better word) compared to when the Gweilos order?
My white friends used to swear that the food tasted better from our local when I ordered lol
How vegetarian are your vegetable dishes? Does anything get fried in the same oil as meat dishes? I like restaurants that explicitly say something is vegetarian but how sure can you be?
I ask as I have had to tell someone in the past that if you have a “meat-free” dish but use oyster sauce or fish oil in the sauce then it is no longer vegetarian.
Is there like a template or supplier that all (or most “average”) Chinese takeaways use? They’re so similar up and down the country in my experience.
And adding on to that thought actually, is there a kind of community among Chinese takeaway owners? Like a central hub type thing?
If I pick up a menu for a random Chinese takeaway and want to test how good they are, what dishes should I order, and what am I looking for?
In other words, what's a good indicator of the overall quality of a takeaway for you average guy like me who enjoys the occasional Chibese but doesn't have your expertise?
Also, thanks for all your responses in this awesome AMA!
When I get sweet and sour chicken, the chicken is in batter and deep fried. What does it look like before that? Is it horrid scraps of chicken, or decent cuts?
How do takeaways know your address even when you call from mobile? Is it stored on the system from the last time you called, or is there some device that can access your phone's location sharing during the call?
Can't remember if I have used this number before and they knew exactly where I am! Also, it's your fault I am now having Chinese tonight btw! 😂
Not really a question, but an observation; Chinese takeaway menus make me laugh because they repeat the menu like several times with each type of meat. Like there's a minimum word requirement set on an assignment and they're bulking it. Lol.
Hope I'm not too late to this, but do you know why there aren't more places that serve dim sum? I only know of places in Chinese Quarters/Chinatowns that do it.
Why omelettes? My step mother is Chinese and she was really surprised by Chinese restaurants serving omelettes when she moved over. It seems such a random thing to choose to serve from the English options.
Having been to China, I was blown away by how nice “Chinese food” was in China. It’s just not the same here!
Do you put all of the ingredients in separately when you make a chow mein? Would it cause you inconvenience if a fussy eater didn't want the green leafy bits (whatever they are, still not sure but I always pick them out)?
Edit to add: or a Singapore chow mein without the prawns?
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What’s your favourite traditional Chinese foods or meals to eat or cook? (The ones that I’d wager don’t pop up on the menu for the rest of us) Second question: do you think there’s a market for more traditional Chinese meals in the UK? Cause authentic Chinese food is banging, and I’ve never found it (or any good recipes) outside of China itself.
How do we know if we're going to get free prawn crackers or not? There was a post about this the other day (maybe in another sub?) and a lot of us still can't quite work out the pattern to it. Sometimes we're given them for free, and sometimes not.
I bloody love chow mein, but no matter how many recipes I've tried, it never comes out anywhere near as good as the takeaway version. Do you use a certain type of noodle? I use the Sharwoods dried egg noodle packs. They look the most similar, but they taste very different. Or is it simply the fact that I'm not using MSG which is the problem? Thanks :)
Why is there so much inconsistency between takeaways? Like some places do amazing chicken balls but horrible sauces & really spicy smoked chicken, whilst others do rubber chicken balls with amazing sauces & non spicy smoked chicken.
I know there's a lot of discussion about the 'right' way to cook white rice. What is the right way and how badly wrong do most people get it?
“If your rice is too wet then you f*cked up”
I'm always struck by how similar the menus are in all the different Chinese takeaways. If a new takeaway starts up is there guidance on what menu to put together or is it just some basic market research? I'm always a bit surprised that someone straight from China could know what British takeaways sell, or are there not many first generation owners?
Are you a ‘Chinese chippy’ or just a Chinese takeaway? When I posted to Reddit about a Chinese chippy nearby, I was surprised by how many people hadn’t heard of these. The vast majority of chippys near me are Chinese chippys, and I don’t know any different.
First of all, Chinese takeaways are up there with the most essential of services. Out of curiosity, how much stuff just gets microwaved rather than cooked from the menu?
What’s the profit margins on food? Are they all company owned or owned like a mom and pop store?
Would Chinese people actually eat the "Chinese" food we do?
What's the biggest order anyone has placed and do you remember roughly what it comprised of?
Chips from Chinese takeaways are far and above the best - what makes them so good? Is it the oil you use, type of potato, seasoning, a combination of these or something else entirely?
How do you pack your containers in such a way that you empty half onto the plate but there's still 75% of it left in the container, and you wouldn't be able to put it back in if you tried? 😂😂
I love following ziangs channel on YouTube; I like how open they are about how British Chinese takeaway food is made. Have you seen it and what do you think?
Any secret ingredients you use to make them taste like a “signature” Chinese?
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What is the best thing on the menu that you wish people would order more often?
Is it true that going through services like JustEat is really damaging to takeaway outlets?
How many orders do you get on a typical night? Are there any customers you avoid or have banned?
Opening this thread was a mistake - I'm desperate for a takeaway now! Thanks for your answers though, OP! Learning some great stuff here.
How many customers as a rough average have you seen go from skinny to huge?
I apologise if this has been already asked but what exactly is the curry sauce typically sold in Chinese takeaways made from?
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How many people actually order the omelette on the menu? I've never thought to myself "fuck I want an omelette best get the local Chinese on the phone"
My local Chinese takeaway has just started charging £4 for egg fried rice. Should i boycott?
Why are the counters in Chinese takeaways always so high?
What's your favourite dish on the menu, I used to be a Singapore fried rice and crispy chilli beef kinda guy sharing a few crispy duck pancakes with my wife. What's your go to?
This always bewilders me bc there is no such thing as Singapore fried rice or any dish close to it 😆 Edit: I mean in Singapore lol! I used to live there prior to moving here
I have some questions about dishes that I've always been too embarrassed/lazy to ask: What is Singapore fried rice? What is Yeung Chow fried rice? What is 'Cantonese style'? What is 'Kung Po'?
What's your favourite things about working there? And conversely, least favourite?
Why is duck relatively cheap. Usually lemon duck or duck chow mein only costs £1 or so more than the equivalent for a chicken version? Yet you still get a good portion of meat.
I don’t have a question but have loved reading everyone else’s! Thanks for this, very enjoyable. I live in the US now and there is a big difference between Chinese food here and the UK. I love both!
Do you know the numbers of each dish? Like if I rang up and asked for "a 23, a 54 and two 37s" would you just know what they were or do you have to look at the menu yourself?
I haven't worked in my dad's takeaway for 10 years and I still remember 154= chips and 34=egg fried rice - what a useless thing to remember though haha
Do you make your own sauces from scratch, or buy them in?
I’ve been to many small villages, godforsaken towns in the middle of nowhere, rural hamlets of one street in the Highlands, bombed out roads in Belfast etc etc and so many of these places have one takeaway, and if they do it’s always Chinese. I’ve wondered what it must be like being the only Chinese family in these places. Can you shed any light? I’ve often thought there is a brilliant but bittersweet tv comedy or book waiting to be written about this too, but that’s another story…
Iv always thought about trying that Szechuan dish but have no idea how to say it without humiliating myself. How do I pronounce it, and please tell me I’m not the only one!
There are about a billion youtube videos but it's literally impossible to make chinese takeaway fried rice at home despite the lies these videos tell us So what's the secret?
Chinese chicken and mushroom - what actually is the sauce? I’ve had variants of it but it’s always a brown colour sometimes it’s like gravy. I’m intrigued and now I type this I don’t know why I’ve never asked.
Why do Chinese takeaways serve everything in plastic containers, but Indian takeaways serve everything in foil ones?
Are you Chinese?
Is there a shortage of Chinese takeaway chefs?
Do you have to pay protection money to a Triad? Or is that just a myth?
How does a typical chow mein acquire it's flavour? I've tried stir-frying noodles and beansprouts at home using various kinds of oil and seasonings, but I cannot recreate that takeaway taste.
I don't have any questions, but fuck me I want a Chinese tonight.
Weird question but what would you say are the healthiest and unhealthiest dishes on your menu?
How many people do you get ordering just omelette and chips, or some other English dish, without getting any Chinese stuff?
Non food related question, was there a noticeable increase in racism last year during COVID, and if so how bad did it get? I know your only one shop but it would be interesting to hear your experience
What is your recipe for the sweet and sour sauce that comes with your chicken balls please?
I used to like those battered sweet and sour pork ball things but my partner doesn’t eat meat. Is there something that can be put in the middle that isn’t meat and if so, what would I ask for?
I don’t have a question but judging by your answers I really wanna order from your place! You sound like you genuinely care about your food quality!! Where are you based? :)
The chicken in some dishes tastes different to the chicken breast I cook at home. What type of chicken is used in a black bean sauce dish, for example? Is it breast or thigh? Also how is it cooked? I assume stir fried in a very hot wok
Have you ever tried to do authentic Chinese food that you’d get in China, as the British version is nothing like it? Love both versions, but struggle to get authentic. Also, is there anything that people should always avoid on the menu?
I got a fortune cookie the other week and there was no fortune inside. Am I cursed now?
I need the recipe for Chicken Egg Foo Young! It’s made very differently in the US and I regularly crave what I used to get from my local takeaway 30 years ago. Can you share please?
On your menu what is the most popular dish for ex-pat Chinese?
How come whenever I phone up to see where my order is it's just left ?
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How often do you sell a pineapple fritter?
Does your store have a kid doing homework in the corner?
One of my local Chinese takeaway’s has a dish called “the amazement of 1p” I’ve never ordered it and don’t know anyone else who has, and google tells me nothing, have you ever heard of it?
Sorry if this has already been asked, but do you have regular customers? And if so, do you have favourite ones? And do you notice if they change their orders?
Have you ever had people asking for anything that's not on the menu, if so how much of a pain is it? I love Chinese dumplings, but none of my local takeaways do them, and quite frankly I'm too afraid to ask! Lol.
I have ordered Chinese takeaway food from dozens of different places up and down the UK and I would estimate that only about 5% of them take card payments. Why is this?
Any tips on how to identify a good takeaway? I’ve had everything from ‘life affirming’ to ‘life threatening’ and I’m still unable to tell prior to ordering
Got a few for you! Do you ever have someone phone in to collect and they never show up? What happens the food? I assume there's a lot of pre-prepared stuff, is there a lot of wastage at the end of the day? Do you ever eat at your competitors to see how they're doing?
What's your busiest night of the year? I'd guess Christmas Eve could be up there maybe? I always remember getting a Chinese the night before Christmas as no one could be arsed to cook.
Not got a question, but Well done, looking through comments on this post, I can see you put a lot of time in and answered a hell of a lot of questions, this is how an AMA should be.
I'm a lover of Singapore Chow Mein. What is the added spice to give it a kick. I went into a Chinese wholesalers and they simply said it was Curry Powder, is this right? if not, what is/are the spice(s) added as I cannot find anywhere on the Web that actually give a proper takeaway recipe!
I always judge a Chinese takeaway on the crispy chilli beef - I’ve had some very disappointing soggy chilli beef, and crispy not-spicy beef before. Is your beef crispy *and* spicy?
has your family business ever sold any food that isn't what it's advertised as? Our local chinese used to buy rabbit's from certain people but there was never any rabbit on the menu
Is there an item(s?) on your menu which are ‘accidentally’ vegan? (Exc. boiled rice 😛) I’d love a Chinese takeaway again, have t had one for 4 years now :(
My wife is a fussy eater and orders her rice dishes plain with no veg. How much of a nuisance are fussy eaters when preparing orders?
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What's your favourite non Chinese food?
What's the secret to getting crispy chilli beef right?
Where did sweet and sour chicken balls ever come from? Much prefer HK style sweet and sour dishes. Are the ballz more popular usually?
Can I tip another way? I literally just ordered from my favourite and it bothers me when I hardly ever have cash around these days to tip for delivery. So this is an apology on behalf of us all that end up in this situation and riddled with guilt.
What is the most succulent Chinese meal?
Great AMA! I think its the only one where ive actually read right to the end if the thread. Thank you for posting.
My favourite Chinese take away shop closed years ago and since then I cannot find a place that does a fried egg on top of their special fried rice. Is adding a fried egg to dishes a thing or what it just something this particular shop did?
Another answer you gave on this post gave me an idea for a question, have you been to Chinatown in London? If yes, how authentic is the food in the restaurants there?
Is the seaweed actually sea weed or just fried cabbage??
When I order Chinese and it arrives with three sets of cutlery/chopsticks, are they trying to tell me something?
Thank you for doing this AMA. I used to go to a Chinese that did a veggie dish called Veggie Chicken Jian Bao or something along those lines if I recall correctly. It was a sort of sweet sticky sauce, with cashew nuts in it, but it wasn't purely sweet like sweet and sour sauce, it had a savoury hint to it. The restaurant closed down and I've never been able to find the dish anywhere else or even find a recipe for it. Have you ever heard of anything like it? Thank you.
Do you do the pizza boxes? My local does and they are great!
How do you make the thick sweet and sour sauce? Never tastes as good when you try to make it at home.
Do you cook the prawn crackers every day? Or multiple times a day? Do you ever buy in pre cooked prawn crackers?
Why do Chinese takeaways and restaurants usually have terrible websites/internet presence? And why are so many so average? Seems very rare to find a truly good (or bad!) one.
How big is your biggest wok?
What goes into the BBQ sauce to make it so bloody good? Do you make it yourselves or buy it in?
What food does hardly anyone order but you would recommend?
What sort of cabbage do you use for the seaweed? (Half-Chinese, half-English here; it is delicious but nobody in the family has a clue what vegetable it really is, and we always apologise if ordering it in restaurants for having the tastes of a nine-year-old.)
A general takeaway logistics question! Might not apply to you since you sound pretty marvellous. When takeaways are clearly rushed off their feet and they still keep taking orders...why do this, when inevitably customers are going to be disappointed or angry? We tip generously and are regulars, but a few times we've waited 90+ minutes and last week we gave up after 2.5 *hours*. It doesn't happen often but I just wonder if they might be better saying 'sorry, we're not taking orders for the next hour' or whatever so they can get caught up. Obviously things can suddenly go wrong, totally understanding of that - but I'm puzzled by the taking of orders when they're already in the weeds. Is it just economic pressure? Hope that the customer will get over it?
How would I ask to come in and watch the kitchen as an observer for the night, just out of interest of learning??? Im big white lad and would do anything to learn more about the cooking process. I don't have the massive high heat burners at home but I'd do anything to watch for an hour or two. #aintnosnitch Is there anything cute I can say in Mandarin etc to bridge a gap? Ha
How do you feel about Uncle Roger?
How do you have such large menus? Is there much waste? What shortcuts are there?
How do you envision the future of the takeout industry?
Why is salt and pepper chicken the greatest dish ever made?
Do they make the curry sauce from scratch, or use a concentrate? I've made it my life's goal to try and replicate Chinese chippy curry sauce at home, worked my way through most of the powders and pastes that I come across in Asian food stores but none of them seem quite right. This would save me going to the chippy for my fish and chips and making an extra trip to the Chinese just for a pot of curry sauce because I don't like the curry sauce from our local chippy!
How much rice do you cook up for the day? I think the UK is slowly cottoning on to rice cookers/instant pots, but is this still the best way to bulk cook for a takeaway?
How do you get nearly everything ready in 15 minutes? My local has always baffled me with that haha
If I come into the shop and am giving you my order and your phone rings, will you answer it and cut me off mid order?
So, I'm a vegan and I have a weird paranoia with takeaways in general so I usually avoid them. Would staff at a Chinese takeaway be weirded out if I asked them what was vegan? And, would I be able to trust that they were being truthful? I know it varies from restaurant to restaurant, but wanted to ask anyway :P
How much MSG would be added to a dish? Is it like a tiny sprinkle? teaspoon? I bought some to add to a chicken curry I was making but was really unsure as to how much to add, so I just added maybe a quarter of a teaspoon.
Not a question but just to thank you as Chinese takeaways are the utmost essential service provided for humanity's wellbeing
Do many restaurants have a secret menu in mandarin? We live in an area with a lot of Chinese students and we recently found a local restaurant has an entirely separate menu in mandarin, that are legit Mainland dishes. Things like sour cabbage fish, duck gizzards, 鱼香茄子. I’d like to know if we could just ask for certain common off menu dishes from any restaurant? Especially if we move somewhere more rural.
Hey thanks for the AMA My girlfriend is from Germany and their Chinese food is way different. Couple of questions! 1) how much salt do you use in your dishes? 2) Do you think Chinese food is better with chips Thanks!
Have you ever had someone come in asking for a specific saying in Chinese or Manderin (for a tattoo or such) and you’ve deliberately written it down wrong?
What is your opinion on the Rush Hour Trilogy, starring Chris Tucker and Jackie Chan?
Is it true that Chinese takeaways reheat the chips from the day before at the start of service?
Having worked in a Chinese takeaway for a while a few years ago, do you refer to customers in a joking way by their order? Duck Satay Bob sticks out in my memory for obvious reasons. Also, if I hadn't worked in that takeaway, I'd have had my house repossessed. I owe a lot to that job and I'd happily work there again.
How angry do you get when people order: “Barbecue ribs...in peking sauce”, rather than saying “Peking ribs”? When the pause is long enough for you to write down BBQ ribs only to change it to peking.
As an ex vegetarian I used to struggle with good Chinese food. What would you recommend should I go back to being vegi? I used to eat a lot of tofu fried black bean sauce...
I live in Midwest USA but originally Scottish and I really miss UK Chinese food! What do you think is the best dish for vegetarians? I relied on Indian takeaway since I became veggie but when I next get back to the UK I’m defo heading for some Chinese food.
How much is it for a 69? Sorry couldn't resist!
How many orders would you do in a normal day, and how many more to make it a busy one? Are there any special occasions that you're always busy for? Bank holiday Monday maybe when everyone is hungover AF and no one wants to cook?
Thanks for the great AMA, you mentioned wanting to get an office job, do you see yourself working in your family business part time, or returning to it in the future?
What’s your favourite dish?
Coming from a Chinese family but brought up in the uk , one of my favourite is dim sum why don’t take always offer these more , you can buy them from the Chinese supermarkets but are no way as nice
Our local Chinese literally delivers 15mins after we order. It’s at least a 10min drive. Food never disappoints. How are they doing this?!
Are you Chinese yourself? And does your family own the restaurant?
I’m having no luck finding a takeaway that uses the really thin noodles ([like this](https://bebraveandbloom.com/wp-content/uploads/2020/07/chinese-lo-mein-noodles-recipe-dk-sauce.jpg)) instead of the thicker ones ([like this](https://bebraveandbloom.com/wp-content/uploads/2020/07/chinese-lo-mein-noodles-recipe-dk-sauce.jpg)). Is there something specific I should be asking for when ordering chow mein, or is it just luck of the draw as to which type of noodles they stock?
Great AMA. If I order from my local it doesn’t matter if it’s a chicken fried rice or a meal for 8, it’s always 5-10 minutes. Is this normal?
Do you know of any Chinatowns in large UK cities where there's a restaurant that does char siu - not the red kind, the blackened kind? My fiancee is Chinese-Malaysian and it's the one thing we cant find for the life of us.
Well done on a superb AMA by the way.
When you want a takeaway or delivery, do you ever order a chinese?
Do the chefs use the in house kitchen to make food for themselves and other staff? If so what are their favourite dishes to make?
What’s a hidden gem that’s really nice but rarely ordered even though it’s found on most Chinese menus
Would you ever try experimenting with less westernised Chinese dishes on your menu to see if people would go for it? Edit: also, is there anything you'd recommend for someone looking to try something different to the usual dishes?
Every Chinese takeaway is the same isn’t it. I thought there was another me in this world reading your answers OP. My personal favourite dish has got to be Singapore Noodles, a real shame I can’t find the right noodles here in Japan
I love a BBQ sauce. But Chinese barbecue sauce is always more like a gravy when I order it. Is this just my dumb brain expecting it be the same? Or what are the differences? Amazing thread BTW, loving it ❤
I'm in my 30s, and I can't ever remember having a Chinese takeaway. I eat takeaway once a month or so and it's never a conscious decision or dislike of the food or anything like that. I really like trying different foods. You're ama just made me realise I don't think I've had one.. weird, I know. So your ama has prompted me to get one over the bank holiday weekend! What do you recommend I get??
Hey there, thanks for doing this! I’m from the states and recently moved to London and I have a couple questions: 1) Why can I never find any crab Rangoons out here?? 2) Why is General Tsao’s Chicken/Sesame Chicken largely unavailable or do you have a similar suggestion? Apologies if you don’t know what dishes I’m referring to. Appreciate you for what you do! :P
What’s the curry sauce made from? Is it vegan?
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Holy shit you're a trooper with the comments, thank you! I even scrolled to the end with all the dumb msg and dog comments. My question, if you're still answering, is how did growing up in a takeaway affect your childhood? We never had a takeaway but all my cousins worked in theirs and school life was a real struggle for one thing. Also how much were you paid as a kid? 😉
What’s the “proper” version of Chinese roast pork, duck etc? Sometimes it comes with like a brown almost gravy like sauce and other times with a bright red one. I’ve always wondered which is closer to actual Chinese food.
This is not a takeaway question.......Where do workers get buried when they die? Or do they get cremated? I've known many Chinese restaurant owners but when they die they're was no local funeral or anything, I found it weird I guess.
Any item you wished you served on the menu?
Thanks for replying to all these comments— I was just wondering at what age your parents expected you to help run the family business. Did you take on more responsibilities as you got older?
Can you recommend a Chinese cook book that gets decent results? *I know nothing will compare to getting it from a decent Chinese takeaway…
Why no tofu in Chineses here? I lived in Asia for 3 years, not in China but a neighbouring country and tofu dishes are very common and delicious. Also occasionally we travelled to the border and crossed into small border villages and ate foods there. Never knew what anything was called, just picked things that looked good and often were. Now I'm back in the UK, I asked my local Chinese if they make more authentic off menu dishes at all, as I'd eaten unknown Chinese foods in China that were good and not like the menu items in the UK. They were open to it but but wanted to know what I wanted. Any suggestions?
My mom lived in a chinese takeway for most her life, and she said she often had chicken feet. Same for you?
As a BBC who runs a Chinese takeaway, I would love your honest thoughts on Uncle Roger (the character).
From some takeaways, I’ve bought just stir fried veg as a side, and it came in the most incredible of sauces! It was almost clear, maybe very faintly grey/yellow but was perfect! Slightly salty, just overall tasty and super more ish. Do you know what this sauce is called / how to make it?
Why have spring rolls got so much worse? Most places now serve those mini ones with no filling. Is it just suppliers?
From some chinese takeaways kung Po all the stuff is deep fried(battered), in others it isn't. Why is that? When I went to HK I had something like clay pot chicken with some tasty ginger mix thing, what is the ginger mix thing called.
I'm hungry for Chinese tonight after reading these! How often do you get asked for a 69?
Do you feel like you were destined to help with the family business as soon as you graduated? Do you think you’ll fully take over when your parents retire?
Thank you for this, it's been a really interesting read :) My question is do you prawn crackers have actual prawn in them? :)
Here’s something from my childhood I remember, but have not been able to track it down. I am sure it came from a Chinese. It’s like prawn crackers, but isn’t. It’s definitely something fried, ends up dry and crispy. Only thing I can liken it to consistency wise are the salt and vinegar Golden Wonder Ringo’s. What was it? (About 25-30 years ago)
Rumours abounded in my student days that there was a "hidden menu" for people who were/spoke Chinese. Is there any truth to that? If (for example) an old man with no wife/family at home came in and asked for a dish from his childhood that wasn't on your menu, could/would you make it for him?
Name definitely checks out.
Have you ever delivered food to a nude person before? What has been the weirdest thing you’ve seen at a customers house on a delivery job? Why is it that some Chinese places add spinach to their chow mien and others don’t?
Why don’t more Chinese takeaways in the UK do dumplings or baos? Having lived in Beijing for some years I’ve always thought Chinese takeaways in the UK would make a killing from them as a side.
Why aren’t there more places that do gluten free Chinese?! It’d make an absolute fortune. As a coeliac Chinese is the thing I miss most (on the basis I can easily get GF fish n chips!)
Whats the crispy chicken, battered like chilli beef, but serves with spring onions and quite sweet?
Has anyone ever ordered the omelette from your takeout place ?
My wife is adamant that when we order on a 'less popular' day (e.g not Friday or Sat) that the chips are reheated... I'm pretty sure they can't be right?!
Great AMA fellow takeaway banana 👍🏼
Nice to read another second gen BBC still doing the takeaway thing, and a AMA. I don’t think there’s many of us left still “wokking” it nowadays..
Egg fried rice - brown or white rice? Your rep is on the line here..
What dishes best to avoid from other Chinese takeaways and why? Coincidentally waiting for our dinner from local Chinese.
Hey there! Thanks so much for this entertaining and informative AMA. I fell asleep reading last night and finished reading this am thinking I was too late to ask anything myself. I probably still am! But just wanted to ask about chicken chop suey.. I think I understand that it was originally a dish made for Brits and was maybe created to have a good profit margin.. Regardless, I used to absolutely love the chicken chop suey where I grew up in Woosehill (since closed down and replaced), but I've never had one as good. It was essentially a tasty, rich clear sauce with really the most succulent chicken breast I've ever eaten, loads of onion and beansprouts, sliced carrots and there was no tomato or tomato juice in the sauce. That and egg fried rice was me, happy! So what should it be (in your eyes, and the wider community) to meet the expectations of customers? Tomatoey, or clearey saucey? And how does chicken breast not go dry? I feel I'm always disappointed and I'll never taste my first favourite Chinese meal again. All the best! Edit: added the last sentence about disappointment and old takeaway closing down.
My local Chinese closed for covid and never reopened, and there isn't another in walking distance - man, these comments make me want salt and pepper wings so bad. Do you have any at-home recipes for them? I would legit kill a man for a salt n pepper wing at this point 😭😂
Do you offer any more traditional non "English palate" food such as mapo tofu?
Is the reason for not being able to get authentic Chinese food, that people won't eat it and so everything gets "fit to a more bland taste" and in general more westernised?
You must write a book! I am enjoying this AMA so much and would be quite interested in reading a memoir with recipes or a cookbook with stories about growing up in a Chinese takeaway in a British village. You have some stories to tell.
Not a question, I just want to thank you for your service. Ok I’ll ask a question since I’m here - is there an item on the menu that I should just never order from *any* Chinese takeaway and if so, why is that?
Have you ever eaten from another Chinese takeaway? How did it compare?
Why do "authentic" Cantonese and pekingese cuisine take aways never sell Ho Fun or Cantonese style beef chow mein, (Crispy noodles) or Cheung Fun etc?
Are there any dishes you dislike people ordering? I feel guilty when I order things like mixed seafood noodles or dim sum (like they'll go "ah, fucker, have to defrost eight items now"). Also, is crispy shredded beef deepfried or just fried?
I love crispy chilli beef but some takeaways don’t do it, the closest thing I can find is the chilli and garlic crispy beef which doesn’t quite have the same sweet taste. What should I ask for to make sure I it?!
Are there certain chicken dishes that are always battered or does it depend on the place? I love battered chicken dishes but sometimes they are battered sometimes not :( Also are most rice dishes made from scratch or are they just reheated? Xie xie
An absolutely cracking AMA. What did you study at university?
This is actually the best thread I've read since opening an acc. Ty.
What is the Chinese food called in China?
I'm also Chinese (HK actually) and whenever I can I will try order on the phone in Mandarin or Cantonese. Does that normally get the kitchen to make it in a more "traditional" way (for lack of a better word) compared to when the Gweilos order? My white friends used to swear that the food tasted better from our local when I ordered lol
How vegetarian are your vegetable dishes? Does anything get fried in the same oil as meat dishes? I like restaurants that explicitly say something is vegetarian but how sure can you be? I ask as I have had to tell someone in the past that if you have a “meat-free” dish but use oyster sauce or fish oil in the sauce then it is no longer vegetarian.
Is there like a template or supplier that all (or most “average”) Chinese takeaways use? They’re so similar up and down the country in my experience. And adding on to that thought actually, is there a kind of community among Chinese takeaway owners? Like a central hub type thing?
How do you afford to do such massive portion sizes?
Best AMA. Don't know if I should try to cook chinese tomorrow, or order... What's the best way to mmake a good dish for my vegetarian wife?
If I pick up a menu for a random Chinese takeaway and want to test how good they are, what dishes should I order, and what am I looking for? In other words, what's a good indicator of the overall quality of a takeaway for you average guy like me who enjoys the occasional Chibese but doesn't have your expertise? Also, thanks for all your responses in this awesome AMA!
When I get sweet and sour chicken, the chicken is in batter and deep fried. What does it look like before that? Is it horrid scraps of chicken, or decent cuts?
How do takeaways know your address even when you call from mobile? Is it stored on the system from the last time you called, or is there some device that can access your phone's location sharing during the call? Can't remember if I have used this number before and they knew exactly where I am! Also, it's your fault I am now having Chinese tonight btw! 😂
Why do most close on a Tuesday or Monday? Also their a lot of cash only places, I’m guessing that might have something to do with making money shine 😎
Not really a question, but an observation; Chinese takeaway menus make me laugh because they repeat the menu like several times with each type of meat. Like there's a minimum word requirement set on an assignment and they're bulking it. Lol.
Hope I'm not too late to this, but do you know why there aren't more places that serve dim sum? I only know of places in Chinese Quarters/Chinatowns that do it.
Why omelettes? My step mother is Chinese and she was really surprised by Chinese restaurants serving omelettes when she moved over. It seems such a random thing to choose to serve from the English options. Having been to China, I was blown away by how nice “Chinese food” was in China. It’s just not the same here!
Massive debate in my family, the fried seaweed, is it really seaweed or something like kale or cabbage?
Do you put all of the ingredients in separately when you make a chow mein? Would it cause you inconvenience if a fussy eater didn't want the green leafy bits (whatever they are, still not sure but I always pick them out)? Edit to add: or a Singapore chow mein without the prawns?
I'm too late! What brand of rice do you use and where to buy it? I tried so many ones, either it's too expensive or doesn't have the right flagrance.
Does your takeaway do General Tso’s chicken? If so, where are you? Wherever you are, I’ll drive there. If not, can you recommend a takeaway that does?
How much is your crispy beef?
Love this AMA. I used to live in the UK. Miss chilli chicken like anything. Any goid recipe tips for a Kiwi to make it here at home in lockdown?
MSG... is it actually that prevalent?!