Posted on 12/11/05
BYE, BYE CHOP SUEY
A classmate at McGill University once worked a summer in the 1970s at a Chinese restaurant in Niagara Falls. When the chef got busy, my classmate would help out. "I'd turn on the hot-water tap," recalls Ben Mok, now head of Coca-Cola in Tianjin, China. When the water got really hot, Mr. Mok would fill a vat, beat in some raw eggs, frozen peas and MSG. Voilà! Chinese egg-drop soup.
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