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["Alan MacHett" <machett AT ibiblio.org>]

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