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4
as an appetizerEasy
By Bee Yinn Low
Published 2011
When I was pursuing my Master’s Degree in the Midwest United States, I felt deprived of quality Chinese food. In my college town there were only two Chinese restaurants, both served standard American-Chinese fare. Fortunately, one of them also served some very tasty Fried Chicken Wings, so I would order those whenever I craved decent Chinese food. As a poor student, I only wished that I had the recipe so I could make it myself. My wish finally came true when a friend who worked as a