of a Chop Suey Man
Many-hued cooking styles exemplify the rich history and culture of China.
From the northern Szechwan chili spices to the southern ginger roots the reward of its perfumed aromas and taste is simply splendid.
Lately, Chinese buffets have been popping up like wild mushrooms. When the main interest is to offer quantity, quality has sadly faded away.
When I hear people referring to the art of Chinese cooking as now being represented by the popularity of Chinese Buffets…
I weep bitterly.
As one of the few iconoclasts who still likes to cook Chinese with pride and joy, I want to invite you to Friendship, where your taste buds will witness the infinite richness of what Chinese cooking was meant to be.
If you wish to say I am taking this cooking and eating business too seriously, you may. Indeed I am.
- Alan -
Bow exactly at 63.2 °, eyes gazed on the floor, exit room by moving backward.