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Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named. [1] Blossoms of the sweet osmanthus tree
Moo shu pork — the original version uses more typically Chinese ingredients (including wood ear fungi and daylily buds) and thin flour pancakes, while the American version often uses vegetables more familiar to Americans, and thicker pancakes. This dish is quite popular in Chinese restaurants in the United States, but not as popular in China.
Both Peking duck and moo shu pork are rolled up in thin wheat flour bao bing with scallions and sweet bean sauce or hoisin sauce. Bing may also have a filling such as ground meat. Bing are commonly cooked on a skillet or griddle although some are baked. Some common types include: Cong you bing (蔥油餅; scallions and oil bing)
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Chinese sources, including zh:WP, use the "Sweet Osmanthus" character instead of the "whiskers" one, leading me to believe that might be an older rendering. Also, the 1967 source (the earliest reference in English we have for this dish) gives "moo shi" rather than "moo shu," which is closer to the "Sweet Osmanthus" pronunciation.
Disney chairman Roy E. Disney suggested the character of Mushu upon learning that dragons in Chinese folklore can be different sizes. [19] [20] The character was created to provide comic relief, and named after a Chinese-American dish; [17] [21] he ultimately replaced a panda sidekick named "Moo Goo Gai Panda". [22]
Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a clay pot.
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns.