Talk:Orange chicken

This article was nominated for deletion on January 5 2006. The result of the discussion was keep.

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Wiki Education Foundation-supported course assignment

This article was the subject of a Wiki Education Foundation-supported course assignment, between 30 September 2020 and 11 December 2020. Further details are available on the course page. Student editor(s): Linyaf. Peer reviewers: PaulSereeyothin, Claymeg18, Ellass22, Ems1960, SpiritedSeagull.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 05:48, 17 January 2022 (UTC)[reply]

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]

Can someone check, please?

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]

Health Concern

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]

Variations

... Such as "Orange Beef". Drsruli (talk) 23:46, 21 August 2022 (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.

Artoria 2e5 🌉 13:47, 4 August 2023 (UTC)[reply]