Were the rice noodles flabby or al la dente? Were the bean sprouts and greens firm and crisp or limp and flaccid. Would the beef be hard or soft and chewy? How was the balance of soy sauce, oil, and garlic in making the dish flavoursome but not steeped in oil?
And importantly, how successfully did the chef mystically infuse Wok Hei into the dish?

Speaking of Wok Hei, one of the most surprising spots I found this was in a prawn triple-szechwan fried rice at a dhaba near Ellora Caves in Aurangabad. But that was another time and makes for another story... #thali #northindianfood
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