Smallman1 I’d like to see a Beijing Chef try and knock up a sweet and sour prawn balls and chips.
They wouldn’t even know where to start.
Undoubtedly they could.
You see it’s expected that a top ranking Beijing chef will have been trained in at least four styles, possibly by travelling around the country doing apprenticeships.
Chips are easy, all you need is a deep fryer. The Chinese know how to deep fry things, trust me.
