JIM WELLER wrote to DAVE DRUM <=-

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

Do not trust everything you read in Wikipedia.

I don't. As I don't trust everything that you post. My maxim is "Believe nothing of what you hear. And only half of what you see."

My local venues who actually cater to Beijing tourists never use
that term. The Mandarins were powerful high level civil servants in

That's YOUR local guys. Not universal.

the old Imperial days and do not exist in modern Communist China.
The term itself is very derogatory there, just like Bourgeoisie was
in the USSR or Elite in your more redneck regions.

Yet I have a Chinese venue called "The Mandarin Palace" run by a nice
Chinese lady named Yick Yee

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)

To start off with Mongolia is not part of China but is its own
country located between China and the Siberian region of Russia. The climate there is harsh, cold and arid, and agriculture is very
limited. The traditional diet was plain and not very appetising. It
was based on boiled mutton, yogurt and grain and had more in common
with Kazakhstan than China.

YAWN.

The so-called Mongolian grill concept is a modern restaurant
invention created by a guy originally from Beijing living in Taiwan.
He wanted to call it Beijing barbecue but given the politics there,
that wasn't a good idea.

I first encountered it in the 80s in Edmonton and it's very tasty but
not at all Mongolian.

Title: Mongolian Lamb Hot Pot
1 tb Sambal oelek; to taste
1 tb Hoisin sauce or kecap manis

Nope. None of those things.

In your not so humble opinion.

1/2 ts Chinese five spice
1 tb Rice wine vinegar
1 tb Sesame oil

And probably not these either.

In your not so humble opinion.

TM bowl. Chop ... saute 8 mins ... Add onions and all other
sauces

And Hot Pot is a specific cooking style whereby a table of people
dip bites of food into simmering broth in a communal pot and then
dip their own portions into a variety of dips and condiments
provided on the side. Whatever that was it's not Hot Pot.

In your not so humble opinion. This is hot and served in a pot. None
of the "Hot Pot" dishesd on menus at my local Asian venues are the form
of Chinese fondue you describe.

If it's tasty and I enjoy eating it I cold shiv a get less what it's
called on their bill of fare.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mongolian Grill
Categories: Oriental, Beef, Lamb/mutton, Grains, Vegetables
Yield: 4 Servings

1/2 c Millet
Lamb bones *
10 c Cold water
Salt

MMMMM--------------------------BARBECUE-------------------------------
2 lb Boneless lamb taken from the
- upper part of the leg *
2 lb Boneless beef sirloin
2 c Slivered green onion (cut in
- half lengthwise, sliced
- diagonally in 1/2" pieces
2 c Chinese parsley leaves

MMMMM----------------------------DIP---------------------------------
1 c Thin soy sauce
1/2 c Chinese red vinegar
1/2 c Rice wine
1/2 c Fresh ginger juice **
2 tb Flower pepper salt (see
- recipe at end)
1/4 c Hot pepper oil
1/4 c Sesame oil
2 tb Garlic paste ***

This first is from The People's Republic of China
Cookbook, "Mongolian_Barbecue". A truly native meal,
typical of the diet of the rugged Mongolian nomad. The
thin-sliced meat is dipped in a spicy sauce, quickly
grilled and then wrapped in a sesame roll. A gruel-like
millet soup is eaten between sandwiches, and the meal is
topped off with draughts of heated sorghum whiskey.
Transposed to the West, this meal is ideal for an outdoor
barbecue.

Millet soup:

* Ask the butcher to bone a leg of lamb. Use the bones to
make the soup and freeze the shank portion for later use.

** Smash 5 large slices of fresh ginger with the end of a
cleaver handle and put them in 1/2 cup water for 2 hours.
Squeeze out the juice from the ginger slices.

*** Peel and crush 4 large garlic cloves into a paste, and
add a little rice wine or vinegar to moisten.

Soak the millet overnight in cold water. The next morning,
put the lamb bones in a large pot. Add water and bring to
a boil. Reduce the heat and simmer for several hours,
adding water to maintain the original volume. Skim off the
fat, remove the bones and strain the stock. Drain the
millet, rinse several times, add to the stock and simmer
slowly for 1 to 2 hours, or until the grains break up and
the soup is thickened. Salt to taste. Turn off the heat
and set aside.

While the stock is simmering, trim off all fat and skin
from the beef and lamb. Wrap the meat well and place in
the freezer for 2 to 3 hours, or until it becomes firm,
but not frozen hard. (This makes it easier to slice the
meat very thinly.) Using a very sharp knife or cleaver,
carefully cut against the grain of the meat to make slices
about 1/8" thick. Cut each slice into strips about 2 by 4
inches. Arrange the beef and lamb in layers on separate
platters. Cover and refrigerate until ready to use.

Put the green onion and parsley in separate bowls, cover
and refrigerate until ready to use. Put each dip
ingredient in a separate bowl, place the bowls on a
large tray, cover and set aside. Prepare the rolls.

From: Kyosho Connick

From: http://www.recipesource.com

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