Difference between Schezwan and Hunan style of dishes?

Discussion in 'Off Topic' started by JEDI, Feb 25, 2003.

  1. JEDI

    JEDI Lifer

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    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?
     
  2. minendo

    minendo Elite Member

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  3. Carbo

    Carbo Diamond Member

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

    prodigy Lifer

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

    Kadarin Lifer

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    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
     
  6. amnesiac

    amnesiac Lifer

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    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.
     
  7. Pepsei

    Pepsei Lifer

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    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.

     
  8. arcain

    arcain Senior member

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    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".
     
  9. Pepsei

    Pepsei Lifer

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

    Moonbeam Elite Member

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

    Peetoeng Golden Member

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    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.
     
  12. Geekbabe

    Geekbabe Moderator Emeritus<br>Elite Member

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    Schezwan... yummy :p
     
  13. duke

    duke Golden Member

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

    amnesiac Lifer

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    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.
     
  15. dexvx

    dexvx Diamond Member

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    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.
     
  16. drewshin

    drewshin Golden Member

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  17. atom

    atom Diamond Member

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    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.
     
  18. Moonbeam

    Moonbeam Elite Member

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    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.
     
  19. EvilYoda

    EvilYoda Lifer

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    I love my mom's cooking. I don't ask questions, I just eat. ;)
     
  20. atom

    atom Diamond Member

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    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.
     
  21. PsychoAndy

    PsychoAndy Lifer

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    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.
     
  22. 0roo0roo

    0roo0roo No Lifer

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    its called relatively cheap cuts of meat with tenderizer.

     
  23. waggy

    waggy No Lifer

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    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
     
  24. Howard

    Howard Lifer

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

    Pepsei Lifer

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    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.