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Design Chinese Restaurant Part 2 - Food Questions

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Uploaded by on Nov 6, 2009

These are our responses to questions from a reader who is opening a small business restaurant that is a mobile van or side-street vendor. We reviews topics on gas wok ranges with specific BTU sizes, opinion on MSG or mono-sodium glutamate, use of a professional noodle cooker, proportions of vegetables and meat in a dish, methods to display your food, and various sauces for noodle dishes. Please rate this as a 5 stars by clicking on the 5th star if it provided you with some good information.

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