How to pile up that Chinese take-out
My first take-out of "chap chai peng" in Ranch99 somewhat felt like buffet-to-go, since you can select ANY dish, take ANY amount you want, for a price of US$5.99($6.48 with tax), as long as you can ensure the box does not "explode" before it reaches the cashier's hands.
What is the correct/best way to "pile up" food in the standard styrofoam box provided, such that you get the best value for money? Hey, there is a technique to this, I somewhat believe. For example, trying to take leafy vegetables last, that is, piling them on top of the starch and meat, since those big leaves are light and take up volume. Naturally, tactics will work well when the food sellers place the cooked dishes in the order that you prefer, and/or when there is no queue!
Hmmmm...needs experience...and practice too !
And I can almost not tell any difference in taste from "chap chai peng".
Tag: bay area food, chinese take-out
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