What are the differences in the different chinese restaurant dishes?!
What are the differences in the different chinese restaurant dishes?
e.g what do the following actually mean and is there any specific ingredients or taste to them:
cantonese style
peking style
chop suey
foo yung
kung po
szechuan
Answers:
Chop suey, foo yung and kung pao are individual dishes - so it's like asking if there is a difference between pizza and hamburgers - they're different foods. Peking, Szechuan and Cantonese are regional variations in flavour that arose from different areas of China. Peking is more sweet & sour, Szechuan tends to be more hot and spicy, and Cantonese is what you tend to associate with traditional Chinese food, it's more mild.