The beef is very very finely sliced and becomes almost translucent and
crystaline and is crunchy - the sauce such as there is very thick and
syrupy - it is sweet, has an orangey tang with a slight chilli bite. The
dried chillies and ginger are the only other things in it.

The beef is dark like beef jerky, If it is deep fried before hand then
coated with the sauce - I don't know - Fushia Dunlops take on it in her book
on Sichuan cooking was not very successful in my view, there are other image
of another trip sadly the flash this time has made it difficult to see
clearly

http://uk.photos.yahoo.com/ph//my_photos

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William Lack