19# Chinese food stereotypes, are we putting people out of business? Rude menu typos that I actually missed and much more

2023-09-17

This weeks Ziangs Food Workshop “Triple C Rated” is a bit longer than we expected, again thanks to you all for the questions! Keep them coming. This week we’re asked and talk about; What Chinese food stereotypes are true and which are false? Are there any good recipes that use liver and kidneys? Is MSG bad for you? What position would you like the business to be in the next 5 years e.g. the cookbooks, restaurants, YouTube and everything else? What dis on the menu d...

This weeks Ziangs Food Workshop “Triple C Rated” is a bit longer than we expected, again thanks to you all for the questions! Keep them coming.

This week we’re asked and talk about;

What Chinese food stereotypes are true and which are false?

Are there any good recipes that use liver and kidneys?

Is MSG bad for you?

What position would you like the business to be in the next 5 years e.g. the cookbooks, restaurants, YouTube and everything else?

What dis on the menu did you have/ have that has/had a lot of prep and was/ is it worth the time having it on?

Just been diagnosed with type 2 diabetes. What healthier dishes do you recommend?

People say a good magician never reveals his secrets. Are you worried about all these pro-home cooks doing you out of the job and losing revenue with the popularity of cook tiktok and YouTube? Because, honestly, it's starting to get really disappointing eating out and getting takeaway when I can do a decent, often better job at home. Are you worried? What about other businesses?

There is a really popular takeaway in in Glasgow called Ho Lee Fook. If you had to open a restaurant with a risqué name what would you call it?

Do you have to deep fry Prawn Toast, can it be baked in the oven for a healthier option?

Have you ever made a belter of a typo on a menu and printed loads of copies before you realised?

When it comes to street food, my expectation in South East Asia is that most carts specialise in just one, maybe two dishes and that's all they do. Here, most places offer a few different dishes, but at risk of having more wastage if some options just aren't as popular etc. Why do you think the street food scenes are so different? Do we have the right street food culture in this country to make smaller stands offering just one perfected dish viable?

Alot of Chinese takeaway has been adapted to suit western tastes . What was on offer in the first Chinese takeaways before the tweaking of the food was created to suit UK tastes ?

Comments (3)