File:Kung Pao Chicken - Keung Kee Restaurant, Montreal (6650429089).jpg

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Description This was a fairly mediocre dish but not too bad for a Cantonese restaurant, I suppose. There was not a great deal of chicken and the pieces were cut more in shreds rather than the cubes which the ‘ding’ in the Chinese name calls for. There were a lot of peanuts and, somewhat unusually, the red skins were left on and that actually added to the visual appeal of the dish. As with most restaurants, there were quite a few vegetables added for filler. In this case there were green peppers, carrot and celery, as well as some yellow onion. The sauce was quite spicy hot and I was able to discern some flakes of chill but the traditional whole chilies were not present and the dish lacked a scorched chili flavor. There was also almost no sweet-sour quality to the sauce. Cantonese restaurants quite often will make this dish far sweeter than in Sichanese versions but this was uncharacteristically flat in that regard. I liked it well enough but it rates only 3 out of 5 in my mind.
Date
Source Kung Pao Chicken - Keung Kee Restaurant, Montreal
Author John Thompson from Iqaluit
Camera location45° 30′ 26.53″ N, 73° 33′ 37.97″ W Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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This image was originally posted to Flickr by C John Thompson at https://flickr.com/photos/71266843@N03/6650429089. It was reviewed on 26 February 2022 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-sa-2.0.

26 February 2022

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current16:33, 26 February 2022Thumbnail for version as of 16:33, 26 February 20221,024 × 768 (136 KB)Mindmatrix (talk | contribs)Transferred from Flickr via #flickr2commons

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