[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fGf-ziNAVO9PvAE93kUGC7Oftg2Z0RooFlOaTC7IiIsM":3,"$f0oGXi2b5Z4SbhsEzazWWEDmDC3A5oSsl8LXo8XNEpLQ":12},{"author":4,"tags":11},{"author_id":5,"author_name":6,"author_name_first_letter":7,"article_count":8,"bio":9,"short_bio":9,"slug":10,"image_url":9},197654,"Grace Young","G",6,null,"grace-young",[],{"quotes":13,"pagination":82},[14,27,38,49,60,71],{"id":15,"quote_text":16,"author_id":5,"source_id":17,"has_image":18,"author":19,"source":20,"quote_tag":21,"commentary":9},2791904,"The Chinese philosophy is that you're not just eating something because you like the way it tastes. There's always a sense of creating a balance.",4,false,{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[22],{"id":23,"tag":24},5767251,{"id":25,"tag_name":26},11732,"chinese",{"id":28,"quote_text":29,"author_id":5,"source_id":17,"has_image":18,"author":30,"source":31,"quote_tag":32,"commentary":9},2791885,"There's a complete distaste in the Western mind for even seeing that chicken foot.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[33],{"id":34,"tag":35},5767229,{"id":36,"tag_name":37},4943,"chicken",{"id":39,"quote_text":40,"author_id":5,"source_id":17,"has_image":18,"author":41,"source":42,"quote_tag":43,"commentary":9},2791862,"You should pay $20 to $30 at the most for this wok, and it will last a lifetime. If you use stainless steel, nonstick or anodized aluminum woks, you can't get it hot enough. And you will need more oil to keep the food from sticking.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[44],{"id":45,"tag":46},5767209,{"id":47,"tag_name":48},422,"food",{"id":50,"quote_text":51,"author_id":5,"source_id":17,"has_image":18,"author":52,"source":53,"quote_tag":54,"commentary":9},2791852,"When you're eating on the bone, it makes the experience last a little longer. You can suck a little more flavor from the bones after you eat the meat.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[55],{"id":56,"tag":57},5767192,{"id":58,"tag_name":59},16885,"bones",{"id":61,"quote_text":62,"author_id":5,"source_id":17,"has_image":18,"author":63,"source":64,"quote_tag":65,"commentary":9},2791836,"On short notice, we're not going to get a lot of people.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[66],{"id":67,"tag":68},5767185,{"id":69,"tag_name":70},2649,"short",{"id":72,"quote_text":73,"author_id":5,"source_id":17,"has_image":18,"author":74,"source":75,"quote_tag":76,"commentary":9},2791827,"Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[77],{"id":78,"tag":79},5767172,{"id":80,"tag_name":81},6396,"abundant",{"currentPage":83,"totalPages":83,"totalItems":8,"itemsPerPage":84},1,10]