BEIJING/SHANGHAI: Apron-clad Zhang Xuesi adjusted the flame on his cooking stove, while wielding a spatula to flip in his pan the ingredients for a dish of Cantonese-style prawns coated in breadcrumbs.
"It ruins the dish if you burn the breadcrumbs," he said into the camera on his mobile telephone, advising hundreds of viewers of his livestream to maintain a small flame.
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