Quote:
Originally Posted by CliffFletcher
Ginger beef was degraded once it became popular. When I first had it in the mid-80s, at places like the Yum Yum Tree, it was a very spicy dish (three red dragons). The pieces were also very long and thin, with only enough batter to hold the shredded meat together. The stuff you get today is way less spicy, and mushy instead of crisp. Unless there's still a hold-out somewhere making it the old-fashioned way.
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Chinese Village on 6ST SW makes it fairly hot still. Was surprised.
Leo Fu's has the best GB.
Just FYI, it actually is based on a "real" Chinese dish - Mock Eel.