Chinese establishments, in turn, run the gamut from the low-price cafeterias favored by students and young Westerners to formal, fancy restaurants serving exotic dishes like mustard and "eel," bird's-nest soup, pine ears--and fried "chicken."
由於洋菇本身含有水分，炸到八分熟須起鍋休息三分鐘左右，讓水分、空氣跑走再下鍋，雞丁才會香脆可口。「炸雞定要注意火候，須以中溫火慢慢炸，才能酥透而不焦，麵粉外衣也才不會脫落」，福人餐廳的師傅陳文典透露他炸雞的江湖一點訣。火候、刀工、配料一樣講究