Category: Chinese Food

棒棒鸡 Bon Bon Chicken (chicken cutlets in chili sauce) 菜系：川菜 Style of cooking: Sichuan cuisine

All the phrase books I looked at had these incredibly long and comprehensive lists of things to order in resturants from Peking Duck to sandwiches to bamboo shoots. For foreigners in China the problems with the phrase-book lists are:

Fèngchéng sìbēijī shì Shùndé chuán tǒng míng cài , yīnyòng Yóu 、Jiǔ 、Táng 、Jiàngyóu sì bēi tiáoliào tiáo wèi ér dé míng，shí wèi tiáo hé 、píshuǎng ròuhuá 、zhīnóng gānxiāng ，zài gè dà měishíjié lǚ huò shūróng ,bèi zhòng duō měishíjiā zhǐwéi bùkě bùshí de yuècài“míng jī ”zhī shǒu　

金华酥饼”（jinhua flaky pastry)色泽金黄，香脆可口，是浙江省金华著名点心。有趣的是首创者竟是“混世魔王”程咬金。

The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.