Difference between Schezwan and Hunan style of dishes?

[JEDI]

at a chinese restaurant, i ordered a Schezwan beef dish and my coworker ordered Hunan beef.

They both look, and tasted the same. whats suppose to be the difference?

 

[minendo]

Spices.

 

[Carbo]

The Hunan style requires additional seasoning on the puppy you're eating.

 

[prodigy]

One supposedly has hunan sauce, the other has szechuan(sp?) sauce.

 

[Kadarin]

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

 

[amnesiac]

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

I was convinced that the "Beef" that chinese restaurants use is tripe, but I've had tripe and it's not quite the same. I think it's just flank steak that's been uber-tenderized.

The differences between styles - i.e. Szechuan, Hunan, Mandarin, Canton, etc. is the spices and ingredients used. Most of them vary in how spicy the dishes are in accordance to the geographic location of each province....i.e., the northernmost (colder) provinces tend to have hotter food, etc.

 

[Pepsei]

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

The way beef is done in chinese place makes it tender and soft like roast beef. Flank steak I think... it's also one of the expensive cuts of the cow.

for dog meat, you have to go to Korea, they have more places that serves that... even in cans.

back to the orginal question. since you got it , i assume in some resturant in the US, there's not much difference. but the real difference is that "Schezwan" uses dried red peppers in most of their dishes, and most of their dishes are hot and spicy. Hunan uses other type of spices in addition but they also have mild dishes.

 

[arcain]

Originally posted by: amnesiac 2.0

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

I was convinced that the "Beef" that chinese restaurants use is tripe, but I've had tripe and it's not quite the same. I think it's just flank steak that's been uber-tenderized.

The differences between styles - i.e. Szechuan, Hunan, Mandarin, Canton, etc. is the spices and ingredients used. Most of them vary in how spicy the dishes are in accordance to the geographic location of each province....i.e., the northernmost (colder) provinces tend to have hotter food, etc.

If you're confusing tripe with any other "Beef", then you may not have had tripe before. Tripe is a different color (usually white-ish/off-white/pearl). It is chewy, and stretchy. And it usually has a honeycomb pattern on one side. And tastes nothing like "Beef".

 

[Pepsei]

Originally posted by: arcain

Originally posted by: amnesiac 2.0

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

I was convinced that the "Beef" that chinese restaurants use is tripe, but I've had tripe and it's not quite the same. I think it's just flank steak that's been uber-tenderized.

The differences between styles - i.e. Szechuan, Hunan, Mandarin, Canton, etc. is the spices and ingredients used. Most of them vary in how spicy the dishes are in accordance to the geographic location of each province....i.e., the northernmost (colder) provinces tend to have hotter food, etc.

If you're confusing tripe with any other "Beef", then you may not have had tripe before. Tripe is a different color (usually white-ish/off-white/pearl). It is chewy, and stretchy. And it usually has a honeycomb pattern on one side. And tastes nothing like "Beef".

Yeah, it's like a thin sheet of squid or jellyfish.

 

[Moonbeam]

They taste the same because it's easier for the cook to cook an order of each together.

 

[Peetoeng]

Most chinese food place are run like fast food. Sauces are pre-mixed, meats are pre-cooked, but vegetables are fresh. Schezuan sauce is hotter/spicier than hunan (comparing hunan chicken to schezuan tofu for example).

About tripe, I agree with the earlier post. There's no way you can confuse beef with tripe, unless you never have had tripe before.

 

[Geekbabe]

Schezwan... yummy

 

[duke]

Originally posted by: amnesiac 2.0

I think it's just flank steak that's been uber-tenderized.

I'm really curious how they tenderized their beef. Anyone know? It is so tender and oh so tasty.

 

[amnesiac]

Originally posted by: arcain

If you're confusing tripe with any other "Beef", then you may not have had tripe before. Tripe is a different color (usually white-ish/off-white/pearl). It is chewy, and stretchy. And it usually has a honeycomb pattern on one side. And tastes nothing like "Beef".

I know, that's why if you read my post you'll see that I once *thought* that it was tripe until I actually had tripe. Now, having had tripe, I know that's not what they use.

Most recipies call for flank steak so I think that's what they use. It's not terribly expensive.

 

[dexvx]

Originally posted by: amnesiac 2.0

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

I was convinced that the "Beef" that chinese restaurants use is tripe, but I've had tripe and it's not quite the same. I think it's just flank steak that's been uber-tenderized.

The differences between styles - i.e. Szechuan, Hunan, Mandarin, Canton, etc. is the spices and ingredients used. Most of them vary in how spicy the dishes are in accordance to the geographic location of each province....i.e., the northernmost (colder) provinces tend to have hotter food, etc.

You gotten be joking. Northen china has spicy food? No, like the rest of the world, usually hotter climates have the spicest food. I wont get into the history of why, but thats factual most everywhere.

 

[drewshin]

i read something where it has to do with the chemicals in the pepper/spicy thing killing the bacteria in the food.


here's a good link:
http://www.news.cornell.edu/Chronicle/98/3.5.98/spices.html

 

[atom]

Most Chinese restaurants use very intense heat and cook the meat for fairly short amounts of time. Thats why the meat is so tender. Its easy to tell if you order some stir fry that has fairly large cuts of beef in it. It you bite into it the inside is still kinda raw looking. You'll never be able to do this kind of cooking at home unless you have a expensive professional range.

 

[Moonbeam]

Oh man, the meat isn't tender from heat. They soak it in calcium hydroxide or something to tenderize it and give it that gummy texture.

 

[EvilYoda]

I love my mom's cooking. I don't ask questions, I just eat.

 

[atom]

I honestly haven't heard of many Chinese restaurants that marinade their meat. The most basic stir fry sauce is soy sauce, rice wine, corn starch, a bit of sugar, maybe a bit of oyster sauce. The starch acts as a tenderizer, but I never heard of them acutally marinating the meat for long amounts of time, mostly just right before cooking.

 

[PsychoAndy]

Originally posted by: amnesiac 2.0

Originally posted by: arcain

If you're confusing tripe with any other "Beef", then you may not have had tripe before. Tripe is a different color (usually white-ish/off-white/pearl). It is chewy, and stretchy. And it usually has a honeycomb pattern on one side. And tastes nothing like "Beef".

I know, that's why if you read my post you'll see that I once *thought* that it was tripe until I actually had tripe. Now, having had tripe, I know that's not what they use.

Most recipies call for flank steak so I think that's what they use. It's not terribly expensive.

5 bucks a pound aint expensive?

The reason why it's so tender is a.) because it's usually flank and b.) because some places throw on a bunch of meat tenderizer previous to cooking. Usually places that use cheap meat use the tenderizer, as flank is pretty good already.

 

[0roo0roo]

its called relatively cheap cuts of meat with tenderizer.

 

[waggy]

Oh darn now im getting hungry. schezwan beef is my all time fav to eat. though hunam is good..sigh


i had to have KFC. my wife wanted it

 

[Howard]

Originally posted by: dexvx

Originally posted by: amnesiac 2.0

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

I was convinced that the "Beef" that chinese restaurants use is tripe, but I've had tripe and it's not quite the same. I think it's just flank steak that's been uber-tenderized.

The differences between styles - i.e. Szechuan, Hunan, Mandarin, Canton, etc. is the spices and ingredients used. Most of them vary in how spicy the dishes are in accordance to the geographic location of each province....i.e., the northernmost (colder) provinces tend to have hotter food, etc.

You gotten be joking. Northen china has spicy food? No, like the rest of the world, usually hotter climates have the spicest food. I wont get into the history of why, but thats factual most everywhere.

Szechuan food comes from the Szechuan region of China, dude.

 

[Pepsei]

Originally posted by: Howard

Originally posted by: dexvx

Originally posted by: amnesiac 2.0

Originally posted by: Astaroth33

Originally posted by: Carbo
The Hunan style requires additional seasoning on the puppy you're eating.

There may actually be something to this. For example, a while back I picked up from Safeway's chinese food take out department some mongolian beef, and it tasted weird because they used actual beef. I'm not sure what kind of meat most chinese food establishments use, but it's not beef...

Damn it, now I'm craving chinese food... Grr

I was convinced that the "Beef" that chinese restaurants use is tripe, but I've had tripe and it's not quite the same. I think it's just flank steak that's been uber-tenderized.


The differences between styles - i.e. Szechuan, Hunan, Mandarin, Canton, etc. is the spices and ingredients used. Most of them vary in how spicy the dishes are in accordance to the geographic location of each province....i.e., the northernmost (colder) provinces tend to have hotter food, etc.

You gotten be joking. Northen china has spicy food? No, like the rest of the world, usually hotter climates have the spicest food. I wont get into the history of why, but thats factual most everywhere.

Szechuan food comes from the Szechuan region of China, dude.

Exactly, Hunan is also in the northwest region. by comparison, Shanghi and Canton is not as spicy... and they're in the southeast region. Peking style, up north... is not spicy.