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Roast Duck, but With Turkey.
- Source :
-
New York Times . 11/20/2019, Vol. 169 Issue 58517, pD1-D5. 2p. - Publication Year :
- 2019
-
Abstract
- The article highlights the preparations being made by the Kau Kau BBQ Market and Restaurant for the Thanksgiving celebration. Topics mentioned include the difference between the Chinese barbecue-style turkey over the American barbecue-style turkey, the key ingredients used by the restaurant that makes them more popular than its competitors, and the motivation among Chinese-Americans to adapt to the American culture.
Details
- Language :
- English
- ISSN :
- 03624331
- Volume :
- 169
- Issue :
- 58517
- Database :
- Academic Search Index
- Journal :
- New York Times
- Publication Type :
- News
- Accession number :
- 139754317