Great Wall of Memory Lane.

Yeah, yeah.

Which is a thing.

So are we talking about perfectly authentic,

like Situannese,

Hunanese, regional Chinese food?

We most certainly are not. Good. whoanese, regional Chinese food.

We most certainly are not.

Good.

Yes, let's just lay that idea to rest before we begin.

Let's set expectations properly.

We are talking here about, I think what a lot of people

would call American Chinese food. Yeah or Chinese American food. Yeah.

Gloppy stuff with lots of sauce. Yeah, cornstarch. Yeah, plenty of cornstarch,

sugar. Maybe even some artificial color?

Possibly. I think there could be some of that in there.

Okay. And centered, centered around meat usually.

Yeah, we're going to be tasting three different dishes today,

cold from our childhood preferences.

Not literally cold from our childhood, however. I mean it's true you can you can leave Chinese food in the fridge for a while, but maybe not that long.

So you know did you eat a lot of Chinese food as a kid? I certainly did. I remember I remember

being introduced to Mushu Pork. You know it had a build up behind it like my mother told me like

...