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Talk:Orange chicken: Difference between revisions

Revision as of 04:32, 17 February 2007

This article was nominated for deletiononJanuary 5 2006. The result of the discussion was keep.

Article expansion

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. Baronsabato 07:28, 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.Baronsabato 06:47, 24 August 2006 (UTC)[reply]

Hi, are the edits from 205.118.100.138 legitimate? I can't tell. --Kjoonlee 16:48, 1 February 2007 (UTC)[reply]

No, they were Wikipedia graffiti.VulcanOfWalden 02:36, 2 February 2007 (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. Lightblade 09:58, 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. VulcanOfWalden 04:32, 17 February 2007 (UTC)[reply]