In Western Chinese cuisine, there are few recipes that are pepper-free. This means that all the dishes are spicy to some extent. In comparison, northern Chinese cuisine is more comprehensive, which include more tastes, such as salty, sweet and spicy. As well, chicken and pork are very common ingredients in the inland area as reflected in the dishes of the Chinese southeast. Chinese regions close to the ocean use more seafood. The proportion of beef in Chinese cuisine is relatively low; we speculate that this is likely the case because of the relatively higher prices for beef.

Although the cookbook was published in 1976, many of recipes are still popular in modern restaurants. We modified this recipe to a more North American taste by increasing the lemon juice, which is not that common an ingredient in traditional Chinese recipes.