Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site harpo.UUCP Path: utzoo!watmath!clyde!floyd!harpo!stewart From: stewart@harpo.UUCP (Stewart Wiener) Newsgroups: net.cooks Subject: Chinese recipe wanted Message-ID: <2232@harpo.UUCP> Date: Wed, 15-Feb-84 23:42:07 EST Article-I.D.: harpo.2232 Posted: Wed Feb 15 23:42:07 1984 Date-Received: Fri, 17-Feb-84 02:23:51 EST Organization: AT&T Bell Laboratories, Whippany Lines: 25 I've been looking for the recipe for a dish that I've seen under a variety of names. - \ \ - Mandarin (pinyin romanization): Jing Jiang Ro Si Translated: Capital Sauce Meat Threads Menu translations: 1. Shredded Pork with Peking Sauce 2. Shredded Pork with Nanking Sauce [so Nationalists can eat it :-) ] 3. Slippery Pork I've also seen it made with lamb. It consists of a mound of shredded meat in a light-brown sauce, served on a lettuce leaf and topped with slivers of raw scallion. The sauce is a little spicy, garlicky, and sweet (but not so sweet as hoisin sauce). Does anyone have a recipe for it? By the way, I've found that the ONLY brand of hoisin sauce I'd ever recommend to anyone is Koon Chun brand. Every other kind I've tried seems pasty- flavored and cloying. This is quality stuff. Needless to say, I am in no way affiliated with the Koon Chun Sauce Company of Hong Kong. :-) REPLY BY MAIL, PLEASE. My news connection is doubtful. -- Stewart Wiener :-) "Read and weep as did ****** :-) Alexander when he beheld {allegra,decvax}!harpo!stewart :-) the glories of Egypt."