>where are these recipes? There has to be some sort of shared code out there or else hundreds of different places wouldn't have almost identical Hunan Beef,<
My son's ex-girlfreind worked in a chinese takeaway for a while. She told us that they buy in ready made sauces in big gelatinous blocks and simply cut off a chunk of sweet and sour, kung po etc. as and when, which quickly melts into the rest of the ingredients.
I would imagine that explains a lot.
The curry sauces come from a powdered packet, available at your local cash and carry
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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