Stamps released in China to celebrate the Year of the Pig taste of sweet and sour pork.
When you scratch the front of the stamps, it smells of the popular chinese dish and when the back of the stamp is licked it tastes of the dish too.
The stamps are on sale in China ahead of their New Year on February 18.
Um — what else can we celebrate?
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“Um — what else can we celebrate? ”
The year of the cat. Yeah, our local Chinese restaurant was recently closed down due to an abundance of kitty carcasses(sp?) discovered in the basement/warehouse area. Not sure yet if they were actually on the menu, but I did hear some purring from my orange chicken? in the styrofoam container. MMMMMMM.
Its the year of the pussy lets eat!
Come on now… think about it. Most Chinese restaurants I’ve ever worked at go through 60 to 300 pounds of chicken and pork a day! Why replace that with cats or dogs? What is the economic incentive to spend all that labor catching and butchering small animals… the pork and chicken are much cheaper. If they found dead animals in the basement of a restaurant I’ll bet it was from cats eating rat poison or poisoned rats. Shut them down for that mess for sure… (end of rant)
3. I support you. In fact, here’s a favourite quote from straightdope.com
This rumor also has come up in connection with McDonalds’ hamburgers–that is, whether they contained ground up earthworms. When asked about this, Ray Kroc, owner of McDonalds, responded, “We couldn’t afford to grind worms into our meat. Hamburger costs a dollar and a half a pound, and night crawlers are six dollars.”
But notice he knew the price. You’d better hope the cost of worms doesn’t go down.
If these were U.S. stamps, they’d have a Big Mac on them.
#1 #3 & #4
It’s all about taste. Just as some are in the mood for duck instead of chicken, or lamb instead of beef.
I am a bit sceptical about this article. Sweek and Sour port is very common in the US… but good luck finding it in China. Any China native want to back me up on this?
http://en.wikipedia.org/wiki/Sweet_and_sour_pork
Chuck — folks in China just may not feel “required” to use an English name for a specific recipe.
I’ve seen variations on the dish a few times on CCTV9 — cooking segments — where they referenced various local dishes as being a form of sweet and sour pork.
3. I am sure you are right, just stirring the pot a little. Turns out 40 or more dead cats were found, and they were just being used as target practice for the “staff” on their “break”. As an animal lover, though I will not be frequenting this restaraunt again. Lovely.
I can’t wait til “Year of the Vagina!”
This presumably won’t please China’s Islamic population…
11,
Yeah? And what are they going to do about it? Protest?
#7
There are way too many different dishes in China and the best places are NEVER the high profile restaurants.
Usually the best meals you will get are from small places away from the roads the tourists usually take.
Besides, Here’s MY version of sweet n’ sour pork:
2 pounds of baby back ribs, cut in 1 inch long pieces
3 tbsp of soy sauce.
1/2 cup of corn starch
1 tsp sugar
1tbsp oister flavoured sauce
1 medium sized pineapple, cut in small chunks (don’t forget to peel the pineapple)
1 15oz bottle of sweet pickled scallions, drained
1/2 cup of mushed rapadura (aka as Panela, find them in any latinamerican food stores)
1 cup of water
Marinate the pork ribs with the soy sauce, the sugar and the oister flavoured sauce and let it sit for 15 minutes, then coat them with the corn starch and deep fry the pork ribs until medium golden and place them on some papel towel to drain the excess oil
Mix the water, and the panela and boil the mixture (remember to stir it) it until it forms a very heavy syrup, then add the chopped pineapple and the pickled scallions and styr while cooking them for about one or two minutes.
In the last minute pour the pork ribs into the scallion and pineapple mix and then serve on a plate.
13,
Yeah, but when do you add the cat? (see comment 1)
#14
I don’t eat pussy.