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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]
Sha said the menu includes vegetarian and gluten-free meals, as well. Fiery Sky Asian Kitchen will be open Mondays, Wednesdays and Thursdays from 11 a.m. to 9 p.m., Fridays and Saturdays from 11 a ...
West Point Lake is a man-made reservoir located mostly in west-central Georgia on the Chattahoochee River and maintained by the U.S. Army Corps of Engineers (USACE). The Chattahoochee river flows in from the north, before flowing through the West Point Dam , which impounds the lake, and continuing to Columbus, Georgia .
Black Dragon Pool (simplified Chinese: 黑龙潭; traditional Chinese: 黑龍潭; pinyin: Hēilóngtán) is a famous pond in the scenic Jade Spring Park (Yu Quan Gong Yuan) located at the foot of Elephant Hill, a short walk north of the Old Town of Lijiang in Yunnan province, China.
West Lake Restaurant (Chinese: 西湖楼; pinyin: Xīhúlóu) is a restaurant in Changsha, capital of the central Chinese province of Hunan, and one of the largest restaurants in the world. [1] With its 5,000 seats, it is considered the largest restaurant in China and in Asia , according to an entry in the Guinness Book of Records for being the ...
The West Lake (Chinese: 西湖; pinyin: Xīhú; Wu Chinese pronunciation: [si ɦu]) is a freshwater lake in Hangzhou, China. Situated to the west of Hangzhou's former walled city , the lake has a surface area of 6.39 km 2 (2.47 sq mi), [ 1 ] stretching 3.2 km (2.0 mi) from north to south and 2.8 km (1.7 mi) from east to west. [ 2 ]
Chin's Kitchen is a Chinese restaurant in Portland, Oregon, United States. [1] Description.
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.