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[Raoul F. Duke]

I moved the Chicken Parmigiana recipe to the Cook Book...

Meanwhile...been a while since I encountered a new dish worth posting here, but got one tonight. It's even vegetarian, for the health-conscious and/or perverted.

Hu2 Pi2 Qing1 Jiao1 translates as "Tiger Skin Green Pepper"; apparently sometimes the pepper skin bubbles into stripes. Oh, well.
It's GOOD. Large squares of green Bell or Anaheim pepper are stir-fried with garlic, and served in a flavorful brown sauce with both sweet and tangy notes.
This dish originates in Sichuan but seems to have adapted in many other places as well, so shouldn't be hard to find.

[paddyfields]

My favourite is a very spicy dish Shui3 Zhu3 Niu2 Rou4 水煮牛肉 (Boiled Water Beef)

The vegetables at the bottom of this dish varies from place to place, beansprouts, chinese lettuce.....

[Stil]

My favourite dish is cumin beef 孜然牛肉 zi1ran2 niu2rou4. It's very common in Hunan and best cooked with very spicy red chillies.