From the wok to your front door. ๐ฅก We keep the heat high and the ingredients fresh so your lunch is never boring.
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A Wok to Remember Eat + Bar. Just the appropriate amount, of appropriation.
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Good fried rice needs high heat. Hot wok. Quick movements. No hesitation. This recipe teaches the way of Chao Fan without compromise. Try it tonight. #WokCooking #FastFood
Cookbook Open on a recipe for sweetcorn mapo tofu with sauce splattered on the page
Sweet corn mapo tofu with white sticky rice and garnished with spring onion
A sign of a well loved recipe - splattered pages. This #sweetcorn mapo tofu by Ching He Huang is a favourite in our house!
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In the early 1980s, Sandy edited Wok Talk, a Chinese cooking periodical published by Newsletter Publishing Associates and created an early computer software recipe program, The Best of Wok Talk. Martin Yan wrote frequently for the publication.
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