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I added some more information to the article, and removed the "stub" markings. I also changed some of the information, particularly regarding the dish's regional origin. Everything I've read, including the description of the dish Eileen Yin-Fei Lo's book, suggests that it is from Hunan, not Sichuan province. If anyone else can provide a credible cite that suggests otherwise, feel free to make changes. Baronsabato07:28, 21 August 2006 (UTC)[reply]
I changed the article once more. The deletion of one sentence that seemed to be mostly POV and gave, as far as I could tell, incorrect information (none of the recipes I have for traditional Hunan orange chicken are particularly sour) and also changing part of another sentence because I cannot find anything to suggest that orange chicken, as it is prepared in China, contains any unusual ingredients unavailable in the West.Baronsabato06:47, 24 August 2006 (UTC)[reply]
Is it right to warn reader about the 1 whole gram of trans fat in each serving of orange chicken on wikipedia? That's somehow like a way to demoting the product, but it is indeed a fact. Lightblade09:58, 13 February 2007 (UTC)[reply]
Specifying the amount of trans-fat in orange chicken is like specifying the amount of trans-fat in French fries. Without a standard recipe -- without knowledge of the fat used for deep frying -- any answer is only a ballpark guess. If a non-hydrogenated vegetable oil is used for deep frying, the answer might be zero. VulcanOfWalden04:32, 17 February 2007 (UTC)[reply]
Can't quite put OB in here for two reasons, both due to Michael Tong's The Shun Lee Cookbook:
Tong claims that Crispy OB was invented in 1973, which is before OC of 1987.
Tong claims inspiration from "a cold, somewhat chewy appetizer of fried, dried, and shredded beef" from Sichuan (probably 冷吃牛肉) and mentions no Hunan chicken business.