Seasoned Advice
This account is temporarily suspended network-wide. The suspension period ends on Oct 8 at 19:18.
Profile Activity
Meta user
1
reputation
6
21

Nai

https://www.manta.com/ic/mtqywdv/ca/dty-chinese-cuisine

1
answer
45
questions
~31k
people reached
  • Member for 2 years, 6 months
  • 291 profile views
  • Last seen Oct 5 '20 at 19:51

Communities (1)

Top network posts

We respect a laser-like focus on one topic.

Top tags (23)

Score 0
Posts 13
Posts % 28
Score 0
Posts 12
Score 0
Posts 10
Score 0
Posts 4
Score 0
Posts 4
Score 0
Posts 4
View all tags →

Top posts (46)

All Questions Answers
Votes Newest
23 How do HK restaurants keep wok-fried scallops white, with no visible sear marks? Nov 12 '19
5 Does the vendors’ storage method affect shellfish quality? Jan 22 '20
4 How to add lemon flavor to scallops with fresh lemons? Feb 24 '20
4 What species of shrimp is “delicate pale colored river shrimp”? Jul 1 '19
4 Does soaking in saltwater for 20 mins help cleanse mussels? Jul 8 '19
4 If I'm freezing live clams, purge before or after freezing? Aug 15 '19
3 After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump? Jun 16 '19
2 How can I judge if vacuum-packed mussels are fresh, when they're invisible behind the seal? Jun 23 '18
2 Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink! Nov 12 '19
2 How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans? May 28 '20
View all questions and answers →

Badges (27)

Gold

—

Silver

6

Rarest

Bronze

21

Rarest

View all badges →