Velveting and the amount of MSG are some of the most commonly missed but crucial details. Also keep in mind that anything crispy was usually fried once at medium high temp, rested and probably chilled, and then fried again at high temperature for texture and flavor.

People who work in Chinese restaurants come in to work early and spend an enormous amount of time cutting food into bite sized pieces. This means that along with sauces, spices and other ingredients, everything that goes into the dish is ready and at the chef's fingertips.