Chinese Cuisine/Experts

Recent Answers

2009-10-23 Wok Oil:

Oli! I'am curious why do you want to flavering your cooking oil? I have cooking about 26 years of my life and I don't even do that at my establishment but I also know it's everyones preference ok try

2009-10-22 Duck Beak:

hello Oli! this is Chef Wu how are you sir? thank you for your compliments. I have been on Allexperts.com for so long and you by far very first person to ever tells me that I thank you from the bottom

2009-10-21 Peking Duck Query:

hello Simmon! how are you? I'am trying to understand your question. are you asking me how to kill Live Duck? if that's your question then I'AM SORRY I don't do that all the duck that I use in my own restaurant

2009-10-21 Special Lunch:

hello Mr.Tim! chef Wu here. I have never heard of special lunch serving doing breakfast time either. I guess that Asain men trying to get yo uto try his establishment and you mention it's only 9am in

2009-09-30 blue/green tinted egg drop soup:

Dear Kim!!!!!!!! this is Chef Wu, I'a mvery very sorry that Egg Drop Soup make you sick that night. yes, when you see that color on the egg please use your intellegence and stop drinking that soup, that