Categories
Fast Food News Restaurants

Panda Express Offers Classic General Tso’s Chicken For A Limited Time

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Panda Express is bringing a popular staple in the world of American Chinese food to consumers with their new take on General Tso’s Chicken. Honestly, we’re actually surprised they haven’t done this before.

The chicken dish features all-white meat chicken served with a blend of Chinese and American flavors: Hunan Province spices and vegetables hailing from the United States. The origin of General Tso’s Chicken was believed to be somewhere in the 1970s at New York restaurants and grew in popularity from there.

You can try General Tso’s Chicken now at any participating Panda Express location for a limited time until December 27, 2016, NRN reports.

Categories
Hit-Or-Miss

Disney Dim Sum Is A Thing And We Can’t Decide If It’s Delicious Or Deranged

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If you love all things Disney just as much as you love stuffing your face with snacks, you might want to stop what you’re doing and pay attention.

It turns out you don’t need a foodie fairy godmother to make all of your magical meal wishes come true. Apparently, all you have to do is stop by the Crystal Lotus restaurant in Hong Kong’s Disneyland Hotel for some of its Signature Disney Dim Sum.

That’s right. Dim sum shaped like your favorite Disney characters is now a real thing, and we’re not really sure how we feel about them.

I mean, don’t get me wrong. A lot of these dim sums are pretty damn cute but upon closer inspection, you’ll discover that some of these Disney characters look slightly deranged in dumpling form.

The menu includes a variety of enchanting eats that include everything from Mickey Mouse-shaped har gow and seafood pancakes to Baymax-inspired boas. There’s also Chicken Little dumplings and a trio of BBQ pork-filled buns inspired by the Three Little Pigs that are guaranteed to make you squeal.

Whether you think these little fellas are cute or creepy, we can probably all agree that Disney shaped dim sum is still a pretty cool idea. It doesn’t hurt that these dumplings look delicious AF, either.

Check out the pictures below to see the Signature Disney Dim Sum from Hong Kong:

 

 

If you’re looking for a meal that will make your dreams come true…

Eat allll the dimsum! Last dimsum pic, I promise. 😂 #hongkongdisneyland #disneydimsum #getinmybelly

A photo posted by Mimi (@mimimouse) on

…you’ll be glad to know that Disney Dim Sum is now a real thing.

好可愛嘅迪士尼點心🐻🐤💕

A photo posted by Peggy💭 (@peggy_wu319) on

Yup, this collection of Signature Disney Dim Sum is being served up at Crystal Lotus in Hong Kong…

…and we can’t decide if these dumplings are adorable or slightly deranged.

3 little pigs & two Duffy clones 🐷🐷🐷🐻🐻 All dim sum!!

A photo posted by t2spicy (@t2spicy) on

The menu has enchanting eats inspired by all of your favorite characters from the Magic Kingdom…

That range from Mickey Mouse har gow…

Disney dim sum! #Mickey #hargao

A photo posted by Disney Travels with Mimi (@disneytravelswithmimi) on

And sweet Duffy buns…

#duffybun #toocutetoeat #brunch #disneydimsum

A photo posted by Ivy Chen (@iv0912) on

To some ShellieMay-shaped dim sum…

…and Olaf-inspired steamed red bean buns.

Disney dim sum! #Olaf

A photo posted by Disney Travels with Mimi (@disneytravelswithmimi) on

There’s also itty bitty Baymax buns…

#baymax #dimsum

A photo posted by Jack Velasco (@javeixxiii) on

Mickey Mouse seafood glutinous pancakes…

Chicken Little dumplings…

…and dim sum that comes from a galaxy far, far away.

星球大戰金腿五仁酥 ⭐️🌍🌌 Star Wars Baked Yunnun Ham and Assorted Nuts Puff

A photo posted by Nicole fa  Chan (@nicocoooo) on

You can relive the glory of “Monsters Inc.” with some eye-catching Mike baos…

《跟鵝搵食🌺》 好cute cute 嘅包包😍 迪士尼酒店除左有buffet 食,仲有一間晶荷軒可以飲茶嘆一盅兩件🍵 綠色皮嘅大眼仔米高係菜肉包~ 影相影耐左就凍左少少,不過都仲係好鬆軟,菜肉又夠多 可愛嘅Duffy Shellie May 🐻係豆沙同班蘭味~ 甜而不漏,幾好食😋 除左呢兩款,仲有豬仔、baymax、Olaf 等⛄️ P.S 如果要食呢啲可愛造型嘅點心,記得要係訂枱嘅時候預訂埋啦😉 🏮晶荷軒 地址 : 大嶼山香港迪士尼樂園酒店 電話 : 3510 6000 #disneylandhotel #晶荷軒 #honhkongdisneyland #hkdisney #duffy #shelliemay #大眼仔米高 #豬仔 #點心 #迪士尼 #迪士尼樂園酒店 #香港迪士尼樂園 #hk #food #跟鵝搵食 #企鵝仔遊記 #followpenguin #香港美食 #hkfoodie #hkfood #hkrestaurant #hkig #delicious #hkfoodndrink #foodpic #hkfoodpic #hkfoodig #相機食先

A photo posted by @follow_penguin on

Geek out over “Toy Story” with some Little Green Men pork and vegetable buns…

Disney dim sum! #GreenAlien

A photo posted by Disney Travels with Mimi (@disneytravelswithmimi) on

…or get some Three Little Pigs BBQ pork buns that come with a side of bedtime story nostalgia.

once upon a time, there were three little pigs. I ate them up

A photo posted by fabianp (@fabianpoon) on

Regardless of whether you think these boas are a foodie fairy tale IRL…

Or a meal that makes you slightly uncomfortable…

😍😍😍😍

A photo posted by Cherry Liu (@cherryclliu) on

…there’s no denying that some of these Disney dumplings look pretty darn delicious.

🎀 Another wonderful day❤

A photo posted by @yuenmelymichelle on

Written by Kaylin Pound || Elite Daily

Categories
Fast Food

How Two Chinese Immigrants Built A Billion-Dollar Fast-Food Empire More Successful Than In-N-Out

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Panda Express, the beloved fast-casual dining restaurant, was founded by Chinese immigrants who believe treating their employees right is the key to building their now billion dollar empire.

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The Chinese-American fast food chain made $2 billion in sales in 2015 — three times that of fast-food burger joint In-N-Out. According to Business Insider, Panda Express has no franchises and operates with 1,800 outlets in the United States, Mexico and Canada.

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Panda Express, which is headquartered in Rosemead, California, is solely owned by the same family that founded it back in the 1970’s. That couple, Andrew and Peggy Cherng, who are both 67, have an estimated net worth of $3 billion today.

HUMBLE BEGINNINGS

Andrew’s father, Ming-Tsai, worked at a restaurant in Taiwan after leaving Yangzhou, China in 1947. The family eventually relocated to Yokohama, Japan where his father found work as a chef. Andrew received a scholarship and moved to Kansas where he met his future wife and co-CEO Peggy at Baker University.

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Peggy, also a Chinese immigrant, was raised off the mainland in Burma. After Kansas, she transferred to the University of Missouri where she studied computer science and eventually earned her PhD. Andrew moved to Missouri to be reunited with Peggy and earned his master’s in applied mathematics.

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GROWING AN EMPIRE

The couple wed after moving to Los Angeles and Andrew later convinced his parents to help him open Panda Inn on Foothill Boulevard in Pasadena in 1973. It was very much a family owned restaurant and business where his mother cooked the rice and Andrew focused on hospitality.

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Panda Inn was slow getting off the ground at first and the business struggled initially. The future Panda Express billionaire once had to try to lure people into his restaurant by offering deals such as three entrees for the price of two.

THE FIRST PANDA EXPRESS

In 1983, Andrew opened the first Panda Express in the new food court of Glendale Galleria. Peggy, a computer programmer at McDonnell Douglas at the time, decided to help her husband with the accounting and payroll for his business.

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Her technical knowledge allowed her to spearhead Panda Express’s growth by tracking purchasing history and shifts in customer behavior using pattern-recognition software. She said:

“The kitchen area is low tech, but the management system can be high tech-how to catch the data, how to analyze data to see what’s most salable, what’s not selling, and to determine what to offer and what not to offer.

“Andrew’s vision is that he doesn’t see anything that’s not possible. But visionaries need a system and structure to provide the growth.”

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A BUSINESS POWER COUPLE

Andrew takes the role of the charismatic leader and motivational CEO while Peggy is the chief technician in charge of operations, the financial tracking system and supply-chain management system. Though they may have differing roles, the couple agree that business is about the people. Peggy said:

“The restaurant business is the people business, and people are our investment. If we want to be loved by guests, we have to focus on food with passion and service with heart, ambience and pride. If that value equation is really good, then guests will come.”

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Panda Expresses invests in their employees and the results show. Andrew said:

“Our job is to develop people. When you have a good set of people and they’re in a good place inside and out-in their livelihood and in who they are — then chances are they will take care of the customer better.”

HOW THEY TREAT EMPLOYEES

Panda Express is known for their better quality food and positive treatment of employees. The results are higher pay and better benefits. Panda Express pays $9.50 an hour for starting entry-level positions and about $14 an hour for assistant managers.

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Benefits for Panda employees include health care, paid sick leave, paid vacation, 401(k)s and company-subsidized college courses after six months. The company is focused on self-growth and encourage employees to read books like “The 7 Habits of Highly Effective People” by Stephen Covey and “Re-Awaken the Giant Within by Tony Robbins.”

They are also encouraged to join Toastmasters International and enroll in personal-improvement seminars such as Dale Carnegie Training and Landmark Forum.

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CARRYING THE TORCH

Of the Cherng’s three daughters, their eldest, Andrea, is the only one to go into the family business. Andrea said of her parents:

“This idea of a purposeful or meaningful life is something that Andrew and Peggy are very dedicated to.”

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Andrea holds a law degree from Duke and an M.B.A from University of Pennsylvania’s Wharton School of Business. She gained experience elsewhere in the private sector before she assumed her role at the Panda Restaurant Group with her parents.

Her parents informed her and her sisters at a young age that the whole family were responsible for a number of dependents from the business. She said:

“At dinner or the breakfast table my parents would ask me, ‘What are you going to do for our people?’ far before I could do anything for our people.”

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Today, Andrea heads the Panda Express Innovation Kitchen in Pasadena where she tests out new recipes and restaurant decor. She said:

“The Innovation Kitchen is like a concept car. The products there can be replicated throughout the entire system three to five years out.”

Her younger sister Nicole is a real estate investor while her other sister Michelle is a teacher.

Written by NextShark

Categories
Cravings

Man Tests The Limits of ‘All You Can Eat’ Buffets And The Results Are Hilarious

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One does not simply enter a buffet restaurant and binge without a plan. As one bold “all you can eat” enthusiast reveals, getting the most out of a buffet can require a great deal of skill and methodology.

In an article for Vice, Oobah Butler shared how he “beat the system” by employing four cons he devised himself. He went to four London restaurants and tested his individual tactics on each of them, leading to hilariously satisfying results.

His first stop was Nando’s in Brixton where he used a receipt from a meal he had the day before which included a bottomless drink. Bringing an empty bottle, he walked straight up to the establishment’s soda machine and got his fill.

“I stop nervously to take a sip of out of my two liter bottle. No cold hand on the shoulder, no rushing manager, not even a glance: Nobody gives a shit,” he wrote.

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“So I carry on for a few minutes, sipping and filling until eventually leaving absolutely gobsmacked (literally, my teeth are aching).”

After hydrating himself with enough beverage, Butler marked his “bottomless drink” con as a success.

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Day two of his mission landed him at at a Chinese buffet in Camberwell. With a new plan of eating all of his entire day’s meals in the eatery, he brought along his laptop so he could work in between.

The place was packed with customers and he blended easily into the crowd by filling up his plate. As planned, he stayed for lunch and dinner as people came and went, even falling asleep at one point before dinner.

“The place empties and fills again, hours pass, Years & Years play on the sound system, and still none of the staff say a word to me,” he recalled.

Butler chalked up another success after enjoying three full meals for just $10.

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For his third outing, Butler, in full business attire and with a briefcase in hand, went to an establishment serving several types of pizza and pasta. Told he could not bring home any of the food, he went on to sneak out a case full of pizza slices.

“Like an Andy Dufresne captivated by greed instead of freedom, with every plate I took from the buffet, I’d eat one and covertly slip three or four into my foil-lined case,” he wrote.

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Spending just $11 for a caseload of pizza was another victory for Butler.

His last con was also his most daring one: with his friend Gavin Sparks dressed and made up to look like him as an accomplice, he went to Jimmy’s in Wimbledon to do the old “switcheroo.” He detailed the plan for his biggest ruse:

“Sparks strolls into Jimmy’s at 5:55 PM, he orders a buffet and a Cobra beer. After enjoying their worldwide scope of world class cuisine until his appetite is quenched and drinking exactly half of the beer, he will send a text to me. I will then ring him.”

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After his friend pretended to answer the call and managed to escape the staffers’ sight, he traded places with Sparks and continued the order with his own fill.

“Taking his seat at the same table on the left-hand side of the restaurant, I will take a sip of Cobra and fill my boots. At precisely 6:56 PM, I will ask for the bill and pay for exactly one buffet and one beer,” he wrote.

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While he didn’t exactly reveal if the plan went without a hitch, there is a fair chance that the duo pulled it off as evidenced by the photos he shared after.

After gaining a total of 5 lbs exploiting all-you-can-eat restaurants, he figured that there was indeed no limit on what one can achieve if enough effort is put into it.

“All You Can Eat is liberty and love; it may well be the most open-minded, independent, and emancipating culture that exists in 21st-century Britain,“ he concluded.

Written by Ryan General, NextShark || h/t Vice

Categories
Recipes

The Orange Chicken Burritos Panda Express SHOULD Be Making [WATCH]

Ain’t no one ever upset at some good old Panda Express Orange Chicken, but sometimes, I just want Chinese food in burrito form and no one seems to be fulfilling my need. Panda Express, please e-mail me!

Luckily, making a Panda Express Orange Chicken Burrito is easy AF. Me and my buddy Matt grabbed an Orange Chicken combo, fried rice, chow mein, veggies on the side, and doubled up on the meat. We made a sauce by mixing up some fresh ginger, soy and sriracha, and drizzled it all over. Sweet and Sour sauce was also a nice touch.

Once the burrito is assembled, we gave it a quick browning session in the skillet with some peanut oil. Game. ON:

orange-chicken-burritos

Categories
Restaurants

Why Every Big Player in Silicon Valley Goes to This Chinese Restaurant

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Silicon Valley is known for a multitude of landmarks, including the garages Apple and Google were started in, the Facebook campus, and the IBM Almaden Research Lab. The one landmark, however, that perhaps garners the most universal praise from the best and the brightest of the area is Chinese restaurant Chef Chu’s.

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Started by Lawrence Chu in 1970, Chef Chu’s has been the go-to place for the Bay Area’s tech elite, celebrities and politicians. Tennis superstar Serena Williams, platinum-selling artist Justin Bieber and former Intel CEO Craig Barrett have all frequented Chu’s establishment. The late Apple founder Steve Jobs also used to be a regular before he became a recognizable tech titan.

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“He’d come in here as a nobody,” Chu told Mercury News in a 2012 interview. “He’d wait 45 minutes to get a table and all of a sudden he’s on the cover of Time Magazine. I was busy making a living. I didn’t know who he was.”

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In the mid-1980s, when then Secretary of State George Shultz needed to hold an emergency meeting with other high-ranking officials in the Reagan administration, he held it at Chef Chu’s.

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Even though he’s been in business for 45 years, the 72-year-old Chu still goes to work with seemingly the same passion and drive he started with. He’s frequently in the kitchen helping the staff and tries greeting every single customer that walks through the door.

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Silicon Valley futurist Paul Saffo once said: “No restaurant has had the longevity of Chef Chu’s for either quality of the food or popularity with the valley’s movers and shakers. It’s as vibrant and lively as it’s ever been.”

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Most recently, Facebook CEO Mark Zuckerberg has become a regular at Chef Chu’s.

Chu tells NextShark: “Mark Zuckerberg comes in here all the time. Him and his wife Priscilla came here last Sunday. Their parents too, they moved from the East Coast.”

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Even with all the celebrity attention, Chef Chu believes in one core philosophy when treating customers: “Whoever comes in here, we should treat them the same. For a simple reason: they all pay the same price. Whether they’re an engineer, doctor, governor.”

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Aside from his restaurant, Chu has published three cookbooks, started a catering business, and created his own cooking classes.

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Chu, born in China and raised in Taiwan and Hong Kong, stayed behind when his family moved in the early 1960s to California where his father went from being an architect to a restaurateur in Silicon Valley. A couple of years later, at the age of 20, Chu moved as well.

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His first job was as a busboy at Trader Vic’s, a Polynesian restaurant in San Francisco. He recounts: “In the restaurant, we worked so hard and I found out that I loved restaurants. It’s very famous as well. I was there; I met all celebrities there. I was a busboy, waiter, bartender. Then I told myself, one day I want to do something like this. Maybe not a busboy, but I want to do something of my own.”

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At the time, he was trying to woo his future wife, Ruth Ho, who was then a PhD student at Stanford University. He’d often joke to her that he was also a PhD: poor, hungry and determined. Chu successfully wooed not only his future wife, but also his future father-in-law, who was a successful entrepreneur.

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“I told the father that I had a dream. I said I want to open fast food Chinese restaurants in America. The father liked me. They all liked me in a sense, but they never asked my education. They only said, ‘This guy is 25 years old and has a dream.’ ”

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It was in 1970 that Chu decided to follow through on his dream of starting his own restaurant, opening his first fast-food Chinese restaurant in a space that used to be a small laundromat between a beauty salon and appliance repair shop.

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Six months later, he took over the beauty salon’s space in order to expand his venture into a sit-down restaurant. Three years after that, with money he saved over the years and from an investment from his father-in-law, Chu purchased the entire complex and completely renovated his restaurant, including the installation of a state-of-the-art kitchen.

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Although by then a successful restaurateur, Chu wanted to be a chef and worked tirelessly to learn from the chefs he hired at his restaurant, perfecting his culinary skill through practice and trial and error.

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“I worked my butt off. I collapsed in my bed every day. I cooked for 20 years in the kitchen.”

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After his father’s restaurant was closed down by the health department, Chu went to college for two semesters to learn how to properly run a restaurant in order to make sure the same fate wouldn’t befall his own restaurant. To this day, Chu takes cleanliness and hygiene at his restaurant as one of his top priorities.

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“Personal hygiene is very important. That’s 24 hours every second, every minute of the job. When you decorate the plate, everything on the plate should be edible. You cannot just put a flower there because it looks good. Everything on the plate should be edible.”

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Initially, Chu wanted to open a chain of Chinese restaurants all over the country but he eventually decided to just focus on one. At 72, he’s still learning and regularly travels to Asia to discover new culinary secrets.

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“People always ask me why I have only one restaurant. ‘Why do you work at 72? Why don’t you hire people and open two or three restaurants?’ The type of restaurant that I run is totally different than the type of restaurant that you run. It takes a lot of hard work but ultimately you must be a leader.”

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You have to have a great team behind you. For them, it is just another job. For me, it is my life. Most people work for me 20 to 30 years and retire. Why? They knew that they could trust me and that I would not let them down and that I was passionate. You have to demonstrate that you are a true leader.”

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Chu is not the only successful person in his family. His middle son, Jon M. Chu, is a successful director who has helmed films like “G.I. Joe: Retaliation,” “Justin Bieber: Never Say Never” and “Step Up 2: The Street.” His other son, Larry Chu Jr., has joined his father in the kitchen and plans to take over the restaurant someday.

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“Since Larry joined me [it has] allowed me to cut about 50% of the worry.”

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Even with all his knowledge and success, Chu admits that he will forever be a student that doesn’t stop learning, to which he credits as a major reason for his success.

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“Most people [say], ‘Chef Chu, you should retire. You have all the money in the world.’ I’m coming here [because] I’m proud of what I do. I’m making history. I believe my philosophy, my method. I trust my instinct. I trust my burning desire that we put 100 percent in the business and don’t stop improving. I don’t say change for the sake of change. Don’t stop advancing. Don’t stop because the world is running, the world is changing.”

Written by Melly Lee, NextShark

All images are credited to Melly Lee Photography and have been published with permission.

Categories
Hit-Or-Miss

Man Uses Fortune Cookie’s Lucky Numbers To Play Lotto, Guess What Happens

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We’ve all shoveled down a plate of delicious Chinese food at some point. Most meals are followed by a sweet little fortune cookie that works as a palette cleanser for your salty supper, but also heralds a whimsical fortune and lucky numbers. For one man, those lucky numbers won him $7 million.

According to the Sun Sentinel, Richard Dryer played the numbers provided by a fortune cookie he received at a Chinese restaurant he visited in North Carolina. Typically, Dryer would use the numbers on the Powerball Lottery which is played through multiple states.

However, this time Dryer decided to shake up his routine and play the smaller Florida state lottery… he crushed it. Dryer won the $10 million jackpot and took home a total of $7 million, against 1-in-23 million odds.

Whether Dryer decides to buy more Chinese food with his newfound fortune remains to be seen, though it looks like it’ll always hold a special place in his heart.

So who wants to guess what we’re having for lunch today?

Categories
Hit-Or-Miss

Woman Calls 911 To Complain About Chinese Food, Gets Arrested

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Sounds like subpar Chinese Food is reason enough to call 911 these days. Unhappy with her Main Moon Chinese Restaurant experience, Tracey McCloud called the authorities to express her dissatisfaction.

Because the restaurant allegedly took her food and refused to refund her money, McCloud felt she had no other choice than to call the cops. The operator told her she should have called the non-emergency line, which McCloud insisted that she had been directed to 911 from there.

Her claim can easily be checked through phone records to see if she was telling the truth.

Regardless, authorities arrived at the Chinese food place and arrested McCloud for abusing the 911 system. She is being charged with a misdemeanor.