Comments on: The fabulous General Tso http://www.fuchsiadunlop.com/the-fabulous-general-tso/ Tue, 07 Feb 2012 08:53:01 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Fuchsia http://www.fuchsiadunlop.com/the-fabulous-general-tso/comment-page-1/#comment-836 Fuchsia Tue, 28 Jul 2009 22:20:55 +0000 http://www.fuchsiadunlop.com/?p=689#comment-836 There is no 'true' Hunan version! But there are two versions in my Revolutionary Cookbook. One I learnt in Taipei, in the kitchen of Peng Chang-kuei's restaurant. The other I learnt in the kitchen of a famous restaurant in Changsha: it is not on the menu, but the chef said he'd learnt it from Peng Chang-kuei when he opened a place in Changsha in the 1990s. It is sweeter than the Taiwan version, I think because it is based on the sweetened version Chef Peng developed for his New York restaurant, Peng's. There is no ‘true’ Hunan version! But there are two versions in my Revolutionary Cookbook. One I learnt in Taipei, in the kitchen of Peng Chang-kuei’s restaurant. The other I learnt in the kitchen of a famous restaurant in Changsha: it is not on the menu, but the chef said he’d learnt it from Peng Chang-kuei when he opened a place in Changsha in the 1990s. It is sweeter than the Taiwan version, I think because it is based on the sweetened version Chef Peng developed for his New York restaurant, Peng’s.

]]> By: Susan http://www.fuchsiadunlop.com/the-fabulous-general-tso/comment-page-1/#comment-835 Susan Tue, 28 Jul 2009 09:05:13 +0000 http://www.fuchsiadunlop.com/?p=689#comment-835 What's the difference between the Taiwan and the 'true' Hunan versiion - and is there a good Taiwan-version recipe you could recommend? Susan What’s the difference between the Taiwan and the ‘true’ Hunan versiion – and is there a good Taiwan-version recipe you could recommend?

Susan

]]> By: Tim http://www.fuchsiadunlop.com/the-fabulous-general-tso/comment-page-1/#comment-834 Tim Tue, 28 Jul 2009 08:47:46 +0000 http://www.fuchsiadunlop.com/?p=689#comment-834 I make General Tso's all the time for guests, and it always gets rave reviews! I make General Tso’s all the time for guests, and it always gets rave reviews!

]]> By: James http://www.fuchsiadunlop.com/the-fabulous-general-tso/comment-page-1/#comment-833 James Mon, 27 Jul 2009 18:25:13 +0000 http://www.fuchsiadunlop.com/?p=689#comment-833 I'm not sure which recipe I prefer, the Taiwan style, or the Changsha version... So, I just alternate between them! You didn't mention which mapo doufu you prepared... the Hunan version or the Sichuan version? I'll admit that I've preferred the Sichuan version, but with a slight personal modification: instead of ground beef, I use ground lamb. Maybe its sacrilege, but I like it. Are you working on another cookbook highlighting another region of China? If so... I'm looking forward to it! I’m not sure which recipe I prefer, the Taiwan style, or the Changsha version… So, I just alternate between them!

You didn’t mention which mapo doufu you prepared… the Hunan version or the Sichuan version? I’ll admit that I’ve preferred the Sichuan version, but with a slight personal modification: instead of ground beef, I use ground lamb. Maybe its sacrilege, but I like it.

Are you working on another cookbook highlighting another region of China? If so… I’m looking forward to it!

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