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Mongolian-style chicken with scallions and rice. The restaurant chain was created as Pei Wei Asian Diner in 2000 by P. F. Chang's China Bistro (PFCB) to compete in the fast casual restaurant segment with a Pan Asian menu and quick, made-to-order service model, while P. F. Chang's remained in the full-service restaurant segment. [2]
The West Hollywood location was the first case in which the restaurant shared a common wall, parking lot and outdoor patio with a Chipotle restaurant. [43] [44] On October 25, 2016, founder, Steve Ells, said during an earnings call that the company "decided not to invest further in growing the ShopHouse brand."
The Imperial Kitchen was managed by the General Office of Internal Affairs. During the reign of the Qianlong Emperor (r. 1735–1796), the Imperial Kitchen was divided into the Internal Kitchen and the External Kitchen. The Internal Kitchen had departments for meat dishes, vegetables, roasting, baking and rice cooking.
Hmong cuisine comprises the culinary culture of Hmong people, an Asian diaspora originally from China who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a fusion of many flavors and histories in East and Southeast Asia, as well as modern diasporas in the Western world such as the United States.
Panda Express is an American fast food restaurant chain that specializes in American Chinese cuisine.With over 2,400 locations, [3] it is the largest Asian-segment restaurant chain in the United States, [4] [5] and is mainly located in North America and Asia. [6]
A smaller and less expensive annex to Shun Lee West is Shun Lee Café, specializing in Dim Sum. The original Shun Lee Dynasty opened at 900 Second Avenue at 48th Street in 1965. The chef was Wang Ching-Ting, who was discovered by a Chinese ambassador and later came to the US as a cook at the Chinese Embassy in Washington, DC.
After moving to the United States, she was urged by friends to teach Chinese cookery which she began to do in the early 1970s. For many years she taught in her home, from beginners to master classes. In 1976, she was invited to join the cooking and nutrition staff of the China Institute in New York City and taught there for more than twenty years.
Wok is a Cantonese word; the Mandarin is Guō. The wok appears to be a rather recent acquisition as Chinese kitchen furniture goes; it has been around for only two thousand years. The first woks are little pottery models on the pottery stove models in Han Dynasty tombs.