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Cut up <meat> and marinade in soy sauce, salt and corn flour for half an hour.
Deep fry it til it is crispy.
Fry ginger garlic in wok.
Add chopped onions, bell peppers chillies black pepper.
Put in crispy meat.
Add sugar vinegar soy sauce rice wine in varying quantities and call it:
1) Sweet and sour <meat>
2) General Po's chicken
3) Chilli <meat>
4) Sichuan <meat>
5) Mongolian beef
6) General Tso's spicy chicken
7) Stir fried beef and green peepper
whatever the hell you want, its all the same damn thing anyway.
Eh? They bake fish, they boil, they steam a sh*t-load! Go and find authentic Dim Sum some day, and there is nothing fried in the building!
You have to remember that China is a HUGE country, with a massive range of local cuisines. (To get an idea of the size, we hear about the American Civil War, which killed 600,000 people. But at the same time in China they had a civil war too - the Taiping Revolution - which killed not less than 20,000,000 and not more than 100,000,000; most likely around 70,000,000 and we don't hear about that at all! Remember that WWI "only" killed 40,000,000 and they have tanks and mustard gas ... and it kind of puts the place into proportion.)
What we get are the "export" recipes, not the "local" ones - any more than an "Indian" takeaway is in any way representative of food across the subcontinent.
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What we get mostly is Cantonese of course, for restaurants, as for what is online, the recipes I find look to be the same kind of thing.
But even so Canton is a big area. If you want to talk about Europe being as big as China, then include all European food. Now look at the immense variety you have. From Pizza, to Paella, Pheasant in Chocolate sauce, Steak with Rochefort sauce, roast duck with red cabbage, fish and chips, Haggis, fermented shark, mousaka, kebabs, cheese fondue, beef wellington. The variety is so big and so profound it is hard to even think of it all at the same time.