DC. wrote:

> Hi Dan,
>
> I see we're back to our DaoMiu/pea shoots discussion again. I don't know
> about the States but over here in the UK/London, it's also more expensive
> than other Chinese veg. done the same way (Yao choi style). The only reason
> i can give is that it's a seasonal veg. & restaurants will charge more for
> it simply based on that. If you're familiar with Cantonese dining in
> restaurants, you'll know that when it comes to ordering veg. etc.


Sorry to bring this back up.. but I hadn't look at the price for the shoots
in the market, literally around the corner from the stall. The food stalls
get their goods from the market.. just wondering how they justify the $7
to cook increase over the market's price.


> If i were you, i'd set up a simple wok burner on the end of the stall or
> outside the restaurant & fry up veg. on the spot, charge $9-$10 : )

I know! I'd make almost enough to pay the fines for serving food without
a license. Heh heh.

--
Dan