Friday, November 11, 2016

Use good oyster sauce and sesame and soy oils instead of MSG

Rose Wong is the founder of Pearl of the Orient restaurant which was the first restaurant in Cleveland Ohio to offer Northern and Szechuan Chinese cuisine when it opened in 1978.  She gave a cooking demonstration about Healthy Asian Cooking at an event at her sister Margaret Wong’s law offices.

Here she explains why she does not use MSG in the restaurant.  She uses good soy sauces, sesame oils and oyster sauce so doesn’t need more flavoring.

The Cleveland Chinese community

Cleveland Cooks for foodies and wannabe chefs

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