Quote:
Originally Posted by suzzer99
Everything I've ever gotten from take-out Chinese holds up great imo: kung-pao chicken, pork-fried rice, mu-shu pork, spring rolls, hot & sour soup, crab/cream cheese wontons (called crab rangoon in the midwest). What doesn't hold up well?
All the stir-frys do fine. Coping badly are salt and pepper squid, anything crispy (ie crispy skin duck, crispy beef dishes), Peking green beans, dumplings to name a few.
What is considered standard Chinese is different here. Crab rangoon doesn't exist. I have also never heard of mu-shu pork.