There are lots of standbys on many Chinese restaurant menus: Moo Shu beef, Singapore noodles, lo mein, sesame chicken, General Tso's, and sweet and sour pork. But, try as you might, it seems like no ...

Have you ever noticed how the meat and seafood from your favorite Chinese restaurant are particularly succulent? The trick, it turns out, is a technique called velveting. “It’s very prevalent in ...