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lunch and dinner. It is a spicy blend of diced chicken and peanuts.
While Yu-Ken cooked in the kitchen, May said in a recent interview that the consistently good quality of their food is one of their important assests. “Everything he does, he knows the quality,” she says. “In some restaurants, they always have a different cook.”
Yu-Ken, who originally studied cooking in Hong Kong, has done most of the cooking at China King since the Maos
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