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Rechao (traditional Chinese: 熱炒; simplified Chinese: 热炒) is a style of Taiwanese cuisine that uses a wok to stir fry food. Rechao combines the Chinese characters for "hot" (Chinese: 熱) and "stir-fry" (Chinese: 炒) and is the Mandarin pronunciation for those characters.
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 first Pei Wei location opened in Scottsdale in 2000. [3]
The second character (simplified Chinese: 气; traditional Chinese: 氣) is transliterated as qi (chi) according to its Standard Chinese pronunciation, so wok hei is sometimes rendered as wok chi in Western cookbooks. Wok hei refers to the flavor, taste, and "essence" imparted by a hot wok on food during stir frying.
Much like sushi, pho and Korean barbecue, hot pot has become pretty ubiquitous in the United States. Diners all over flock to hot pot restaurants, especially in the cold months, to chow down with ...
Ken Hom (traditional Chinese: 譚榮輝; simplified Chinese: 谭荣辉; pinyin: Tán Rónghuī, born May 3, 1949) is a Chinese-American chef, author and television-show presenter for the BBC, specialising in Asian and East/West Cuisine.
The space that Wichita Chinese restaurant Magic Wok vacated when it closed in June after 41 years is about to get a new tenant.. But the new tenant isn’t new to Wichita. Shannon Johnson, who in ...
Joyce Chen (née Liao Chia-ai Chinese: 廖家艾; pinyin: Liào Jiā'ài; Wade–Giles: Liao Chia-ai, September 14, 1917 – August 23, 1994) was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur.
Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao 3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.