Szechuan Beef Kung Pao Beef<\/strong> Hunan Beef<\/strong> Mongolion Beef<\/strong> Mandarin Beef<\/strong> \u00a0<\/strong><\/p>\n 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.\u00a0 Names of these five traditional ethnic recipes mostly refer to the … Continue reading “Mongolian – Sichuan – Kung Pao – Mandarin – Hunan”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-9351","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9351"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9351\/revisions"}],"predecessor-version":[{"id":9392,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9351\/revisions\/9392"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>\u2022 \u2022 Sichuan Province – Orange middle\u00a0<\/strong>– Soy sauce, sugar, starch, garlic, chili (or chili sauce), a very small amount of vinegar and beef.<\/p>\n
\n\u2022 \u2022 1800’s Szechuan Province – Water chestnuts, corn starch, soy sauce, garlic, sugar, green onions, dried chili pepper,\u00a0 Usually has peanuts plus meat.<\/p>\n
\n\u2022 \u2022 Hunan Province – South Central green – very spicy, difficult to distinguish from Sichuan, minor differences in vegetables and seasonings.\u00a0 Thai peppers are frequently used in this dish.<\/p>\n
\n\u2022 \u2022 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.<\/p>\n
\n\u2022 \u2022 Western China around Beijing.\u00a0 Also known as Beijing style. Soy sauce, sugar, starch, veggies, tofu, garlic and beef.<\/p>\n![\"chinamap\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/chinamap.jpg\")
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