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Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about cause after all, we all share the love for delicious foods.

Hello I’m Raymond and I’m going to teach you how to cook Asian cuisines that are tasty and unique.

When we are enjoying our food from nature, we should be thankful to those hard-working farmers, gathers, hunters and the wise folks (who have pass on their recipe down to the next generation) and our nature generous gifts that we have in front of us today.

If you have any request, just let me know. Thanks for watching! 😀

88 Comments

  1. Love your YouTube channel. As a Eurasian having been raised on Chinese food, I really appreciate your recipes and the entertaining commentaries provided. Keep making more!!

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  2. I live in Jamaica. My father died in 1984 (I was 13yrs old) and he was a hobby chef for the most part. I use to watch him as a child and was fascinated with his Chinese culinary creations.

    Watching you have opened my eyes to the miracle and wonder of chinese cooking. Recently I bought a small shop and is considering opening a “chinese fast food” restaurant. The model similar to Panda Express in the USA.

    Looking for a partner to take move this from “idea” to reality. We have lots of done to order chinese restaurants but only 1 franchise type operation similar to the Panda.

    Caribbean people love “Good Chinese Food”…

    Open to your words of wisdom, my youtube mentor.

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    • Wish you the best of luck in your business. As you become more familiar with cooking chinese food, you would start to pick up cues and techniques faster. If you need any advice or suggestion feel free to contact me. As a word of advice, opening a restaurant is more than just food, it’s atmosphere, listening to your customers and most importantly the level of services you provide.

      Once again I wish you the best of luck and I hope I can come to your restaurant someday.

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  3. Please show us how to make egg flour soup

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  4. I am trying to find a good recipe for orange chicken that is my favorite dish. I will be very grateful for your help.

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  5. Love Love your Chanel. Please show us chinese takeout deep fried egg foo young patties with gravy, how to make them fluffy and uniformed in a circular shape the way the restuarants do.

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  6. Hi Raymond,

    I stumbled upon your channel on Youtube, and was impressed by the quality of your recipes. So far yours is the only Chinese cooking website I’ve found in English that actually uses a proper Chinese Wok station!

    I grew up on high quality Hong Kong food and have been trying to learn to recreate these dishes at home, though without a proper wok station I can only come close. I’m most curious about Cantonese Chow Mein (Seafood in brown sauce on fried chow mein noodles) and Beef with Seasonal Vegetables Chow Fun (Beef and See Choy in brown sauce on fried flat rice noodle).

    Thanks for the great channel and recipes, look forward to learning more from you!

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  7. Hi raymond. thanks for the recipes. I love chinese-american food and i appreciate you sharing some of these techniques with us. I was wondering if you have ever posted a recipe for chicken and broccoli. Would appreciate it so much .Thanks

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  8. Love your videos on char siu and Peking duck and describing the ingredients and type of meat used. Can you post a video on how to make chinese beef tenderloin? I think it is called Jung sic ngau lau. Sometimes it is served on a hot iron plate. I believe ingredients are made with a tomato sauce base, worcestershire sauce and onions. I can’t find a recipe on the internet, the type of beef used (I’m sure it is not tenderloin!) and how restaurants get the beef so tender. Love to learn how to make it!! Keep up with the great videos.

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    • Sorry for the late reply. I believe the dish is called Black Pepper Beef or Black Pepper Beef Stir Fry, most likely called Chinese Style Beef Tenderloin. Some restaurants use tenderloin, others use flank steak. They marinade the beef in a little bit of baking soda to tenderized the beef and then marinade in corn starch. I believe the sauce is as follow: 2 tbsp unsalted chicken stock, 2 tbsp ketchup, 1 tbsp worcestershire sauce, 1 tsp HP sauce (malt vinegar base blended with tomato, dates, tamarind extract), 1 tbsp sugar, ¼ tsp salt, 1 tsp soy sauce. Garlic, beef and onion.

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  9. Hi Raymond.

    I love your videos. Keep up the great work! I just wanted to make a recipe request. Is it possible for you to make Chilli Chicken/ Manchurian chicken? From my experience of cooking food. I think I just have to add a whole lot of spices to your base sauce ( AKA Mother sauce). Let me know if I’m correct. And gone are the days where I used to buy sweet and sour chicken from the restaurants :)!

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  10. Hi!

    Your videos are great! They are the only recipes I’ve followed that have that “authentic” taste to them. Love it!
    Could you share some tips on making fried noodles? The local chinese resturant makes some really tasty noodles, and my wallet is getting thinner because of it. :) They only call it fried noodles with chicken, which isn’t exactly alot to go on.
    It is spicy and kind of dry, with a ginger/garlic-ish flavour and crisp vegtables.

    When I try to make something similar, it tastes vague and “messy”.. Do you have a recipe of something like this? :)

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  11. Will you please make lemon chicken? I tried a recipe last night but not too happy with the chicken. Thank you!

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  12. Having tried out several recipes from your site on my family, all delicious I might add, my wife has a special request. If Master “Wacha” will allow. Sesame Chicken.
    Thank You, and please give my regards to the “Master”.

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    • Sesame chicken is the same as general tso’s chicken with the exception of chili and less sugar and vinegar. Partially grind sesame seeds and a little bit more sesame oil than usual. So if you use the 1/2 cup brown sauce and then add in 1/6 cup sugar and 1 1/2 tbsp of vinegar.

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  13. Hi Raymond,
    I think you are one of the best cooks. I have some request. In the area where I live, we have a restaurant called “Chef Choy”. They serve a very good orange chicken and one of the best chow mein for which I cannot find the proper egg noodles in our local stores (I have tried several). I think the orange chicken is made with orange marmalade and the noodles are medium width and appear to be freshly made. Please help me.

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    • Chow Mein noodles are similar to fresh ramen noodles. It’s generally hard to find these noodles in a regular supermarket, however an asian market might sell at them at the refrigerated section. As for orange chicken, it’s hard to know what they use without a close up image and taste of the actual orange chicken.

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  14. Raymond,
    I wanted to tell you how much I appreciate your videos. One of my favorite things is the balance of deep respect, humor, humility and technique that you demonstrate.
    Rock that wok!
    Brad

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  15. I accidentally bumped into your recipe video. Glad to add a new Asian recipe website to my list. I didn’t know how to cook Chinese food even though I grew up in China, learn a lot through youtube. Thank you for your recipe videos!

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  16. Hi Raymond,

    Could you please teach us how to make good egg rolls with a serving sauce.

    Thank you.

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  17. Wow, what a great find! Thank you for taking the time to teach us these wonderful recipes. Can you show us shrimp fried rice?

    You also might want to add a donation feature to your website, I am sure many of us would like to show our appreciation to you.

    I look forward to your next video.

    Thank you.

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  18. Hi Raymond, Pork fried rice is also very popular, if you do Shrimp fried rice, could you also show us how to prepare the pork.

    And thanks for putting the donations box up for us! I hope it gets used often.

    Thank you

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  19. WOW! I don’t know how I didn’t find your videos sooner, but they have produced some incredibly delicious food and have definitely furthered my techniques as well. They are enjoyable to watch, thorough, and professional.

    I would love to see a video for a dish with Curry sauce. My suspicion is that it is similar to a white sauce with a few tweaks, but I would love to find out the specifics to get the taste just right.

    Also, I’m not sure if you are familiar with this “dish” but a good number of restaurants around me have a “Special Diet Menu” which has a description similar to this: “All dishes are served steamed without salt, sugar, corn starch or M.S.G. Only prepared with scallions, garlic, ginger and wine.” The sauce is fairly thick, dark, and quite delicious, so if you have a recipe for this it would be greatly appreciated as I have found no leads at all on replicating this sauce.

    Thanks again for taking the time to make these videos, and I am greatly looking forward to any more that you produce!

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    • Hi Corey,

      The dish you mention that is “Special Diet Menu,” If the sauce is thick and dark it either must have soy sauce or oyster sauce and potato starch in there. If you only use chicken stock, oil, scallions, garlic, ginger, sesame oil, white pepper and wine it will produce a watery not thick and a little bit brown color sauce due to the wine.

      So even if they say they didn’t add salt, sugar, corn starch or MSG, they probably add the other ingredients that I mention above or they could add in chicken powder.

      Thanks

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      • Thanks for the follow up on the sauce! I was always confused about it, since it has to have something that gives it the darker color. I may have to pick some up sometime and better document the color and taste a bit of it by itself to see if I can pick out the specific flavors. It does seem less salty and not sweet compared to other sauces.

        I wonder if the sauce does consists of stock, scallions, garlic, ginger, sesame oil, white pepper, and wine – no added salt/sugar and an alternative thickener of some kind (maybe potato starch). I’ll report back when I have a chance to try it again.

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      • I have procured a sample of the sauce for analysis! The sauce itself will coat a spoon even after being cooled and stored in the fridge. Salty tasting and dark so I suspect some type of soy base, as you mentioned. It almost makes me wonder if it contains Hoisin sauce, Soy (maybe dark as it has a molasses-ey essence to it), and a bit of wine. There are no solids, so it looks like the garlic/ginger/scallion are steeped as in your brown sauce video. It may just be a variant on a brown sauce without added salt/sugar. I’ll have to do some experimenting to see what I can come up with! Thanks again for your thoughts!

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  20. Thank you so much Raymond. I appreciate all of your recipes. I’ve tried so many different recipes in the past and would never turned out like the ones that I have at the Chinese restaurants. But yours are the best and most accurate in taste and even better. You are such a life saver. I have a question. Do you cook other Asian dishes too (Japanese, Korean, Thai, Vietnamese, etc.) or just Chinese? If you do. do you know the recipe to the popular Vietnamese noodle soup called “PHO” (restaurant style)? Because a lot of recipes that I’ve gone through are Homemade styles and just doesn’t taste as great as the restaurants. What about the Japanese noodle dish called “Yakisoba”? Sorry, I know those aren’t Chinese dishes, but I thought I’d just ask. Thank you.

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    • Hi Deminn. Thank you so much for stopping by. As a matter of fact, I do cook other dishes, Japanese cuisines is my second specialty as I lived in Japan for a couple years, so yes I will do the “yakisoba.” As far as Korean, Thai, Vietnamese–I will do them–just not as much as Chinese and Japanese cuisines.

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      • Thank you for replying. I appreciate it. Can’t wait for those ones to come as I enjoy other Asian cuisines just as much as cooking them and what can I say, I am Asian. So thank you very much in advance. I’m looking forward to them.

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  21. Hello Raymond. I love your videos and recipes. Do you have any idea how to make Chinese restaurant style honey ribs and chicken wings? Thank you in advance and thank you again for all of the recipes.

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  22. Hello Raymond. I enjoy watching your videos! Would you please make a video for chicken chow mei? My brother has been asking me to make it. One last thing. Could you also include water chestnuts in the recipe? Thank you very much.

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  23. Sorry! I meant chicken chow mein.

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  24. Hi Raymond. I love your videos I hope you’ll still show us how to make chicken feet some day, it’s my favorite dim sum dish!

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  25. Hello, Raymod! Thanks for you detailed videos and site, I am a fan. I know the vote for this didn’t win, but I would REALLY really love to see how to make dim sum (black bean pork ribs). I always love this dish at dimsum restaurants, but I live far from a dimsum restaurant now. Thank you for your site!

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  26. Hey Raymond have you ever heard of chicken with garlic sauce?.or just a recipe for garlic sauce?. I had it at a restaurant I had shrimp with garlic sauce and chicken with garlic sauce and vegetables with garlic sauce. Thanks for your time and great work. I also wanted to ask do you think it’s best to make the sauces a day ahead so the flavors can come together?

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  27. I found your channel by accident and I’ve been watching it like someone at a movie marathon!

    A few years back, YT has a guy, lltkman, who was known for Chinese recipes, but he’s no longer around and most of his recipes are gone.

    Finally, I’ve found someone who is just as amazing and I hope you stick around for a very long time.

    Excellent channel, delicious recipes, great videos!

    Thank you.

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  28. I chanced upon your site when I was looking for one of my husband’s favourite dish ‘shrimp with lobster sauce’ . Cooked it that night and he loved it, said it was better than the restaurant’s. I liked the fact that you explained the reasons for prepping the shrimp the way you did. I’ve been looking for a shrimp with egg over Ho Fun recipe. Most of the time the egg sauce looks like ‘yuch’ . I like that gleaming yellow egg swirls sauce that Hong Kong restaurants make. Can you help with any suggestions?

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    • Hi Mary, the technique is the same as shrimp with lobster sauce. since it’s yellow, either whole egg or egg yolk are used to make that color. Generally, the sauce is pretty much the same, some restaurant may add in a little bit of oyster for flavor.

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  29. Are you familiar with Silver Needle Noodles?
    I have had this dish in a few Chinese Restaurants,
    Do you have a recipe to make this? And a recipe to make the noodles, as well??
    I have made a few of the recipes on the youtube channel. Thank you!!!
    Also was wondering what method you use to sharpen your knives.
    Would appreciate a reply or response.
    gene

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  30. Thank you very much for your insightful recipes. Some time ago I ate Jiaozi and Baozi at friends’ houses. I enjoyed the rich flavours of the many different styles. Could you share with us how you make Jiaozi and Baozi? Thank you.

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  31. Great YouTube channel. I have made several of your Cinese American recipes like Sweet and Sour chicken, GenralTso Chicken, Vegetable LoMein, Broccoli Beef. I’m making Vegetable Spring rolls tonight. Please keep sharing your knowledge of cooking they have been very helpful!!

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  32. I’ve tried Beef with Broccoli and General Tso’s Chicken………….are delicious, thanks for sharing…!!!

    I’d like to make a donation,do you have a Paypal System?

    Could you teach me how to make almond chicken please?

    Greetings from Mexico…!!

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  33. Do you know how or have any way to find out how to make bak tong go 白糖糕 ? This is my favorite cake but I can only get a good one in New York. There are some recipes online but not very good ones…

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  34. I love your Youtube channel, being a chef myself , I really appreciate your efforts making your amazing videos of our favorite Chinese food dishes in a professional kitchen and professional technices , I have used many of your recipes in my kitchen.
    Thanks again

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  35. Hello. Sorry to ask again I hope it won’t bother you, but do you have any idea how to make a good Cantonese white sugar sponge cake (the rice cake with honeycomb like pattern inside).
    I’m so desperate I’ve been searching far and wide for the method to make this cake. Many recipes online but taste nothing like what I get in a Cantonese bakery. If you don’t know any information do you happen to know anyone who would or resources to check? If you don’t it’s okay, hope to hear from you. Love the recipes btw, was able to produce a flawless Siu Yuk :)

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    • Hi Michael, sorry for the late reply. I’ll talk to my cousin about the honeycomb sponge cake as she made it numerous times. I’ll see what she has to say.

      And thanks I glad you like the Siu Yuk, I was worried that people might not like the Siu Yuk recipe as it was complicated and had numerous difficulties with other viewers about this recipe. Hope it was really crunchy and crispy for you.

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  36. Love your channel. I was wondering if you have ever heard of Cleopatra Chicken, chicken tenders are stir-fried in a spicy ginger-and-garlic sauce and sprinkled with sesame seeds. If you have, PLEASE show us how to make it!

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  37. Raymond I love all of your recipes and your added humor in the videos. I do have a couple of requests. I would love to see Black Pepper Chicken, Sesame Chicken and Brown Fried Rice. Thanks a lot and keep the recipes and videos coming.

    ps

    Where is your restaurant and what is the name of it? I would love to eat the food you have prepared too.

    Thanks Again!

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  38. Hi Raymond! Love your YT channel and website. Since Japanese cuisine is your second favorite, do you have a recipe for Yakisoba (shrimp, chicken, pork, or beef)? Thank you in advance.

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  39. Hey Raymond. Thanks for all the videos. I really enjoyed watching them and learned a lot about Chinese food.

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  40. Hello Raymond, I’m sure like everyone else that is enjoying your cooking, we couldn’t thank you enough for your genoine sense of humor and most of all your fantastic recipes ! Please continue your videos, as I just found your channel. There is “so” much more I have to learn from you. Your wonderful talent for cooking is only greater by your gifts of giving to others. Thank you very much!

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  41. Hello Raymond, have you ever made seafood sushi that’s deep fried? I love this “one” Asian Restaurant that has deep fried sushi on the menu. I see many people eating sushi that has seafood, rice, seaweed, an other vegetables in a batter that’s rolled then it’s been deep fried. I know that eating deep fried foods dont keep a sexy body, but what the hell, I don’t want to live forever, nor do I plan too. If you know of this recipe, would you please post it. Thank you! Domo Arigatou!

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  42. Hi Raymond! I have just happened on your website while looking for recipes like broc beef, gen Sao chic, and sing noodle to make for my family since it there are no good restaurants near our area that made anything close to good or authentic like your recipes. Thank you so much for posting your videos. You mentioned that you work in your parents restaurant and can you give us your restaurant name so that I can bring my family to eat there? We will be in the vicinity soon. And I will be going on a bike tour that will bring me to your area and want to get the correct location. Thanks so much for your terrific videos, I am learning so much and enjoying your sense of humor.

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  43. Hi Raymond,

    I haven’t seen any of your videos uploaded recently, and I just wanted to see how you were doing!

    Also, I was wondering if you could please make a video about chinese steamed fish. That would be incredible.

    Thank you!

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  44. Hi Raymond,
    Absolutely LOVE watching your cooking channel. The commentary is funny, but most of all I love how you show detailed step by step instructions on how to make such beautiful food. I am viewing from Australia, and here we have a Chinese dish called Cantonese Steak or Cantonese Beef. Wondering if you have heard of this and if you could please show us a video on how to make it? Thank you so much again!

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  45. There are many of us out here that are missing your videos. We have not seen you lately and that concerns us. We hope you are well. We anticipate greatly your return.

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  46. Hi! Viewing your videos from France (and earlier from India), and noticed you’ve been MIA for a while. I hope you’re doing well! Your fans miss you.

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  47. Hi! I’d love to find out how to make a good dipping sauce for dumplings or scallion pancakes. Thanks!!

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  48. Hi. I chance upon your video in you tube while looking for Honey Chicken recipe. I immediately flag it as one of my favorites! I love how you show the step by step process of cooking a certain dish, and the way you speak with a touch of humor is adorable. My first time cooking and it turned out sooo good. Thanks alot for sharing your videos. Now im excited to see your website. Thanks again.

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  49. Hi Raymond. Could you please post your recipe for chicken stock? I LOVE your Chinese base sauce recipe and use it a lot! Thanks.

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  50. Hi Raymond,

    What is chicken powder … where can i buy it?

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  51. Hope you are well even if you aren’t making videos anymore.

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  52. Make some more videos man. Get off your duff!

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  53. You are the best teacher , not like the other people who yell at their students . The Chicken on a stick is the best. Hope to see new posts soon . Thank you Chef Raymond .

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