Sesame fruit is harvested by hand just before the seed pods ripen. Once they are ripe, they will open up and the seeds come pouring out. The seeds can be roasted or used as-is and then oil can be made by cold-pressing or other methods. The seeds per ounce of oil must be quite astounding.

This dish really wants to be fast food and as unhealthy as possible. It is accomplishing it’s goals well since the batter fried beef came out oily and was then dipped in ketchup. The sesame seeds in this particular case are mostly for looks, which means this dish taste just like fried beef. It’d edible, but not good, it does however make decent drinking food and a something to consider if beers are in abundance.

The powdered meat tenderizer that you buy in a supermarket is made from a combination of enzymes. Soaking the meat in the tenderizer or sprinkling it on top can break down the meat and make it more tender obviously. Surprisingly the enzymes are derived from pineapple, papaya, kiwifruit, and figs, and have a wide variety of medical uses.

This dish came to the table still cooking. The soup was based on tea and simple things like soy sauce and garlic. There wasn’t enough broccoli to satisfy me and the only other vegetables were a few hidden onions. The beef was tender to the point I wasn’t sure it could be called beef anymore.

Sorry for the strangely colored picture, the dish looks much better in real life. This is one time where the beef in China isn’t so bad. In general the beef dishes suffer from extremely poor quality beef that has been soaked in far too much tenderizer which I’ve complained about before.

This dish on the other hand contains decent quality meat that is fairly lean and not too chewy. It’s a spicy appetizer that feels very fresh on the tongue. The spiciness real bites at your mouth, but the cilantro just makes it feel so nice and clean. The peanuts add a little crunchiness and manage to mask the spiciness.

This is really a great way to open up a meal. The explosive pepper flavors open up your eyes and really get you craving relief from what is to come, yet all that meat feels so good in the mouth you’ve got to keep going back for more.

This is pretty much a classic dish that you’ll find on both sides of the pacific. It’s a pretty common dish in China and nearly every American Chinese restaurant in the USA has a similar dish. And by similar I mean pretty damn close to the exact same.

You know the dish, tofu, egg, pieces of beef, etc. I won’t go into much more detail than that.

I’ve been on a hiatus lately but I’m gonna try to be a bit more regular, and not just in my posts. Gotta eat that fiber. Chinese New Year was a bit disruptive and then that damn job thing got in the way.

I love beef jerky and I who doesn’t love fried food, so put them together and it’s a match made in heaven, a Chinese food heaven.

Judging by the spicy nature of this dish and the meat involved I’d have to say it’s a Si Chuan dish. Oh yah, and the fact that I ordered it from a Si Chuan restaurant. Mind you though, it isn’t that spicy, just enough to be flavorful.

Doesn’t the meat look so nice and tender, LOL, it’s not at all, it’s a bit crunchy which is kind of a welcome change. It’s not often that one has crunchy meat. So as a change from the norm and a pretty taste food regardless, this dish has become one of the ones I feel good returning back to.