Mongolian – Sichuan – Kung Pao – Mandarin – Hunan

by on March 3, 2016 » Add the first comment.
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Although these five traditional Chinese dishes are often confused, there is quite a difference between several of them… and quite a few similarities between a couple of the others.

Mandarin, Hunan, and Szechwan beef were ALL invented here in the US by Chinese immigrants.  Names of these five traditional ethnic recipes mostly refer to the region of China in which the people originated.

Szechuan Beef
• • Sichuan Province – Orange middle – Soy sauce, sugar, starch, garlic, chili (or chili sauce), a very small amount of vinegar and beef.

Kung Pao Beef
• • 1800’s Szechuan Province – Water chestnuts, corn starch, soy sauce, garlic, sugar, green onions, dried chili pepper,  Usually has peanuts plus meat.

Hunan Beef
• • Hunan Province – South Central green – very spicy, difficult to distinguish from Sichuan, minor differences in vegetables and seasonings.  Thai peppers are frequently used in this dish.

Mongolion Beef
• • Inner Mongolia – Yellow top – Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited, so if veggies is not your favorite thing, you want Mongolion Beef. Sometimes foods are cooked on a large flat grill.

Mandarin Beef
• • Western China around Beijing.  Also known as Beijing style. Soy sauce, sugar, starch, veggies, tofu, garlic and beef.

 

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