Very Chinese


On the plate (paper plate): Kung Pao Chicken, ear mushroom (wood mushroom) and eggs, stirfried bean sprouts.

Kung Pao Chicken is hot, because of the dried red, hot peppers. This dish is definitely inherited from the Chinese. It originated from Sichuan Province of China, and as most Sichuan dishes, it’s hot because of the typically colder weather compared to other parts of China.

I’d figure many Filipino can be queasy about the idea of eating ear or wood mushrooms. These kind of mushroom is not eaten for the most part of the Philippines. For most Filipino, if it does not look like a toad stool, or does not have a stalk and umbrella, or does not look like a button when it’s young, it’s not an edible mushroom. I have seen Filipinoes, to be honest, use ear mushrooms but only for adaptions of Chinese foods like pancit bihon or pancit canton. I don’t know any native Filipino dish featuring these mushrooms as ingredient.

The bean sprouts is widely adapted in the Philippines.


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