What defines a gui chow dish in Chinese cuisine?
A restaurant near me makes a delicious dish they call Gui Chow Beef, which I want to reproduce. I've found some alternate spellings as "gui zhou" and even "aui zhau," but I've yet to find a recipe that represents what I've eaten.
The beef is thinly sliced and limp -- not battered or deep fried. I think there are bamboo shoots and celery. They use enough Szechuan peppercorns to numb my tongue; that's one of the most important ingredients to me. The sauce is dark and sour and there is always orange grease left on my plate when I'm done.
So. What am I eating, and how can I make it at home?
Best Answer
Guizhou is a province in china. Sichuan is also a province and is much different food than guizhou food. Guizhou dishes are sour and hot where Sichuan are more spicy and garlicky. Just do a search for guizhou cuisine and you will find those dishes related to that culture.
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What is GUI Chow?
Guizhou /\u0261we\u026a\u02c8d\u0292o\u028a/ (Chinese: \u8d35\u5dde; alternately Kweichow) is a landlocked province in the southwest region of the People's Republic of China. Its capital and largest city is Guiyang, in the center of the province.What does Canton style mean?
Cantonese cuisine refers to food from the Canton area of Southern China which includes Guangzhou and Hong Kong. This cuisine is so different from the meals enjoyed throughout the rest of China for several important reasons.What are the four cuisines in China?
There are two major classifications of Chinese cuisines based on geographical locations and cooking styles. First up are those termed the Four Major Cuisines: Lu cuisine from Shandong province; Chuan cuisine from Sichuan; Yue cuisine from Guangdong; and Su cuisine from Jiangsu.What are the Chinese food terms?
Menu Mainstays- M\u01d0f\xe0n: White rice.
- Ch\u01ceo f\xe0n: Fried rice.
- Ji\u01ceozi: Dumplings.
- H\xfant\xfan: Wonton.
- T\u0101ng: Soup.
- B\u0101ozi: Stuffed steamed bun.
- M\xe1ntou: Plain steamed bun.
- Ch\u01ceomi\xe0n: Fried noodles.
Cantonese Soy Sauce Stir-Fried Noodles(Chow Mein) | A Basic Chinese Dish X Mama Cheung
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Answer 2
If the restaurant is run by Chinese people, the recipes will typically be family influenced. There is not a lot of real standard recipes in China due to it's size and cultural differences
It sounds like a typical western "Chinese" stir fry: vegetables and then thin sliced beef flash fried in some peanut oil (VERY hot wok), turn work down a bit, and sauce it up with a ladle of chicken stock, some corn starch, flavourings (salt, sesame oil, soy, sugar, even MSG?), and some roasted and powdered Szechuan pepper husks, short simmer and serve
Cooked Szechuan pepper generally makes that "sour" taste too. Try it with and without to see the difference
If you try a recipe search on "Szechuan pepper stir fry", and substitute in beef for whatever the recipe has, that should be close
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