Welcome again to everybody. Make yourself at home. In the time-honoured tradition of our group, here is the weekly discussion thread.
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I think that’s one of those dishes that’s americanized. Generally the Chinese food I’ve had leans on the more savory side. Although I prefer the spicier Sinchuan Cuisine myself [although, Fushia Dunlop has a really good pork belly recipe in her cookbook]
Guangdong sausages are really good (though pretty salty, so you can only have a few per day) alongside some rice :> What is Sichuan (you misspelled it jfsjdhjkdab) cuisine like?