Mongolian beef and Steamed Dumplings may be hard to find together because the beef isn’t Chinese food, it’s Mongolian. Your best bet is to look for some Mongolian BBQ in the city and I’m sure you can find some great places for dumplings in Chinatown if they’ll deliver.

I respect your attachment to authenticity, especially when I apparantely get it wrong, but consider the fact that when I write “meant to be eaten”, I’m talking about the way NYC Food Guy wants it: Fresh, hot, delicious. Unfortunately, when you don’t order the white meat version of General Tso’s, most restaurants have a pre-cooked Tso’s just sitting out which they’ll throw back in the wok for a quick reheat. That means dry, twice cooked chicken for us. I’d rather have thighs over breasts when it comes to fried chicken, but if I by ordering white mean, I can assure myself freshly cooked General Tso’s, that’s the “meant to be eaten” I’m speaking of.

Thanks for the history lesson btw, these are the kind of comments that truly enhance my site, all ass-kissing aside.

And for the record (and a little off the topic), your fans should know that there was probably never a General Tso. Rather, this legendary figure is either a Betty Crocker, Uncle Ben or Aunt Jemima, a fiction of the food industry, or perhaps he is the result of bad translation. In “The Chinese Kitchen”, Eileen Yin-Fei Lo notes that the dish is an authentic Hunan classic named “chung tong gai,” or “ancestor meeting place chicken.” Lo believes that misspellings and incorrect translations may have eventually led to the dish being renamed to this mythical military mastermind.

The Doctor

haha oh man what a crock of elephant piss.

From which place Oriental Noodle House?