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  • From: "Alan MacHett" <machett AT ibiblio.org>
  • To: "Internetworkers: http://www.ibiblio.org/internetworkers/" <internetworkers AT lists.ibiblio.org>
  • Subject: Re: [internetworkers] Food>Definitions>Chinese
  • Date: Thu, 16 Oct 2003 21:49:08 -0400 (EDT)

Stella L. said:
> Are you kidding? Part of the fun of ordering Chinese
> food is all the mystery meat combo...

BwaaHaHaHaaaa! :D ROTFLMAO

but seriously, really, I want to know what it all is. What I meant in my
original post was the *descriptions* of the various dishes: Moo Shu vs.
Kung Pao vs. Moo Goo Gai Pan, Szechuan vs. Hunam vs. Mongolian vs.
Cantonese, brown sauce vs. white sauce, chow mein vs. lo mein, etc....

scott said:
> Have you taken a look at the book 'Asian Grocery Store Demystified'?

Again, I just need general descriptions. I have the pleasant "Chinese
Cooking for Beginners" from WeiChuan Publishers. It has food and
preparation definitions and explanations and lots of drawings and photos.

Chop suey is on p.39 :)

-Alan




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