What defines a gui chow dish in Chinese cuisine? A restaurant near me makes a delicious dish they call Gui Chow Beef, which I want to reproduce. I've found some alternate spellings as "gui zhou" and even "aui zhau," but I've yet to find a recipe that represents what I've eaten.

The beef is thinly sliced and limp -- not battered or deep fried. I think there are bamboo shoots and celery. They use enough Szechuan peppercorns to numb my tongue; that's one of the most important ingredients to me. The sauce is dark and sour and there is always orange grease left on my plate when I'm done.

So. What am I eating, and how can I make it at home?
Guizhou is a province in china. Sichuan is also a province and is much different food than guizhou food. Guizhou dishes are sour and hot where Sichuan are more spicy and garlicky. Just do a search for guizhou cuisine and you will find those dishes related to that culture.

http://community.travelchinaguide.com/forum2.asp?i=38624

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