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About this activity

Descripcion de cada platillo

Created by

Cristian Eduardo Castro
Cristian Eduardo Castro
Guatemala

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RULETA DE PREGUNTASOnline version

Descripcion de cada platillo

by Cristian Eduardo Castro
1

El 21 se caracteriza por servirse con salsa blanca y 41v con salsa de ostras

2

Ingredientes para la combinación Egg foo yong, son: hongos chinos porción en tiras, cebolla en julianas, salsa de ostras y huevo batido.

3

Los códigos 31,19 y 21 se refieren a los platillos con salsa blanca

4

El E9 contiene queso de soya, carne de cangrejo, yema de huevo, chasiu y hongos sinku

5

El platillo 64 incluye salsa de ostras y su corte es en trozos

6

El codigo 1019 lleva 4 wantan de camaron, 4 tacos de pollo y 5 onz de chasiu y tiene un precio de Q87.00

7

la combinación de salsa con hongos lleva: apio brócoli, retoño de soya, hongos chinos, salsa soya

8

Ingredientes para E26 son: salsa min si, apio, retoño de bambú, cebolla, hongos chinos porción, hongos sin ku, champiñones, tofu frito

9

E50 Y 50 se baña con: salsa agridulce y puede llegar mas jugoso

10

Debemos consultar al cliente si es con cascara o sin cascara cuando nos solicita un 68G, 70G o 10G.

 
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