Subj : Re: Gen. Tso vs King Pao
To   : Jim Weller
From : Dave Drum
Date : Sun Oct 23 2022 05:43:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> When I wore a yunger man's cothes almost all "Chinese" I
 DD> encountered was Cantonese. But I am heartily glad that Sichuan,
 DD> Hunanese, Mandarin and Mongolian styles have caught on.

 JW> b Canadian-Chinese food is largely based on Cantonese cuisine but
 JW> adapted for local ingredients and tastes. Most of our Chinese-
 JW> Canadians actually have roots in Hong Kong and not Guangdong. But
 JW> our restaurateurs have certainly learned how to make popular Sichuan
 JW> and Hunan dishes. Mandarin is a language and not a region or a
 JW> 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, 
also known as Jing cuisine, Beijing cuisine and Peking cuisine and 
formerly as Beiping cuisine, is the local cuisine of Beijing, the 
national capital of China. 

 JW> along with Shanghai style dishes. (Most of the Chinese winter
 JW> tourists who come to Yellowknife are from Beijing and Shanghai. I
 JW> doubt if traditional Mongolian food is made much here except maybe
 JW> for a couple kinds of dumplings. Very few people in North America
 JW> lust from boiled mutton, barley gruel or dried Yak yogurt balls!
 
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)

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

      Title: Mongolian Lamb Hot Pot
 Categories: Lamb/mutton, Vegetables, Herbs, Sauces, Chilies
      Yield: 4 servings

      1    (2 cm) piece fresh ginger;
           - peeled
      1 lg Egg
      2 tb Soy sauce
      2 ts Lt brown sugar
      1 tb Cornflour
    1/2 ts Bicarbonate of soda
      2 cl garlic
    600 g  Lamb fillet; slightly frozen
           - cut in strips (6 x 1 cm)
    200 g  Brown onion; cut in halves
     40 g  Peanut oil
      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

  Add garlic and ginger to TM bowl. Chop 4 secs on speed 7.
  Scrape down sides of bowl.

  Add butterfly attachment. "I do this as I find that
  the meat does not 'catch' on the blades as much and
  makes a better looking dish.

  Add lamb to TM bowl and saute 8 mins/varoma/ Gentle
  stir setting/Counter-clockwise operation. Take OUT
  butterfly attachment.

  Add onions and all other sauces (including sambal oelek
  if using) and cook a further 5 mins/varoma/Gentle stir
  setting/ Counter-clockwise operation.

  Serve with steamed rice and vegetables.

  RECIPE FROM: https://www.recipecommunity.com.au

  Uncle Dirty Dave's Archives

MMMMM

.... Soy sauce makes it Chinese... or Inuit!
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