(3 votes, average: 4.33 out of 5)
Loading...When I first ate Chinese food in the UK in the 1970s, it was quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s, a new breed of Chinese… Read More »
