Quoting Dave Drum to Dale Shipp <=-
Kung Pao and General Tso seem to be close cousins.
JIM WELLER wrote to DAVE DRUM <=-
Kung Pao and General Tso seem to be close cousins.
They are sort of similar:
Kung Pao chicken is a stir-fried traditional Chinese Sichuan dish,
with chicken, peanuts, vegetables and chile peppers. The sauce over
here is a combination of soy sauce, rice vinegar and sugar. Corn
starch can be used as a thickener. The North American rendition is significantly sweeter and will sometimes include bell peppers.
General Tso's Chicken is deep-fried and coated with a syrupy orange flavoured sweet and sour sauce. It is a modern American invention by
a Hunan chef in Washington who made it mild (for Hunanese food) and
sweet to suit his customers' tastes and Henry Kissinger helped make
the dish and the restaurant popular in the 1970s.
General Tso's chicken is not yet common in Canada, at least not by
that name.
JIM WELLER wrote to DAVE DRUM <=-
General Tso's chicken is not yet common in Canada, at least not by
that name.
Quoting Dave Drum to Jim Weller <=-b Canadian-Chinese food is largely based on Cantonese cuisine but
When I wore a yunger man's cothes almost all "Chinese" I
encountered was Cantonese. But I am heartily glad that Sichuan,
Hunanese, Mandarin and Mongolian styles have caught on.
Quoting Shawn Highfield to Jim Weller <=-
JIM WELLER wrote to DAVE DRUM <=-
General Tso's chicken is not yet common in Canada, at least not by
that name.
It's very common here in Ontario.
So popular there is a version at a few Indian restaurants
where it's served with cauliflower instead of chicken.
Some old school cantonese places in town call it "General's
chicken"
On 10-22-22 19:42, Jim Weller <=-
spoke to Shawn Highfield about Gen. Tso vs King Pao <=-
General Tso's chicken is not yet common in Canada, at least not by
that name.
So popular there is a version at a few Indian restaurants
where it's served with cauliflower instead of chicken.
I would like that. I'm gonna so that with the next cauliflower I buy.
JIM WELLER wrote to DAVE DRUM <=-
When I wore a yunger man's cothes almost all "Chinese" I
encountered was Cantonese. But I am heartily glad that Sichuan,
Hunanese, Mandarin and Mongolian styles have caught on.
b Canadian-Chinese food is largely based on Cantonese cuisine but
adapted for local ingredients and tastes. Most of our Chinese-
Canadians actually have roots in Hong Kong and not Guangdong. But
our restaurateurs have certainly learned how to make popular Sichuan
and Hunan dishes. Mandarin is a language and not a region or a
people. If you mean Beijing cuisine, yeah they do that too here,
along with Shanghai style dishes. (Most of the Chinese winter
tourists who come to Yellowknife are from Beijing and Shanghai. I
doubt if traditional Mongolian food is made much here except maybe
for a couple kinds of dumplings. Very few people in North America
lust from boiled mutton, barley gruel or dried Yak yogurt balls!
Quoting Dave Drum to Jim Weller <=-
Mandarin is a language and not a region or a people. If you
mean Beijing cuisine, yeah they do that too here,
I am heartily sorry that what my local Chinese food venues call
their food does not meet with your non-Chinese approval.
Mandarin cuisine ... is the local cuisine of Beijing
We have HuHot Mongolian Grill and Mongolian BBQ Asian Buffet.
Mongoliann style is also served at James Home Kitchen, Sunny China
House, K&S Hawaiian BBQ, Mimosa, China Wok, Hunan Restaurant, Tai Pan, Dynasty Asian Cuisine, China Star, and China King. (taken from a top
10 listing)
Title: Mongolian Lamb Hot Pot
1 tb Sambal oelek; to taste
1 tb Hoisin sauce or kecap manis
1/2 ts Chinese five spice
1 tb Rice wine vinegar
1 tb Sesame oil
TM bowl. Chop ... saute 8 mins ... Add onions and all other
sauces
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