I made this Beijing dish the other day upon Sam's suggestion, before I had ever tried it. It's always a surprise to me when I have Sam translating a recipe for me, and I have no idea what the dish will eventually taste like. In Chinese cooking I've found that many times you have to use the exact amount called for or you throw the dish off so to speak. I think a lot of this has to do with the Chinese cuisine being so delicately balanced. This is one dish that this proved to be true for me. Even though I had no idea what it was going to taste like, or even what it was supposed to taste like while I was preparing it. I added just a shade to much catsup, and so it threw off the sweetness, into too much of a tomato taste. Up to this point I've only had a few Beijing dishes, but I've enjoyed everyone I've had. For my western readers, I'd say this is closer to what you may be use to compared to many of the other dishes I've posted. Most restaurant at least here in my area tend to prepare mainly Cantonese dishes, and this is kind of along those lines. Most westerners who are familiar with moo shu pork will find this dish similar. The difference being moo shu pork has wood ear mushrooms, carrots, and soy sauce, and sometime shredded eggs. This dish is more of a restaurant style dish, where moo shu is more of a "home style" dish.
