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"Nancy Young" > wrote in message
...
> wrote:
> >
> > I used to love Pepper Steak, Beef with Broccoli and a lot of beef
> > dishes from Chinese restauarants. Then about 10 years ago it seemed
> > as though the quality of the beef the restaurants used changed. It
> > became very fatty and very slimey. I stopped ordering beef dishes
> > because I hated the beef and I had no idea what they used that was so
> > slimey. Then one dayI figured it out. I think they use the fatty
> > thicker brisket. Has anyone else stooped getting beef dishes for the
> > same reason and do you think it is the thick fatty section of brisket?
>
> I have noticed the same tendency in Chinese food. It's all the same
> anymore. Once, I made a trip to get food from a place I used to
> really like, I might as well have saved the trip. Even the Wonton
> soup was all pasta and sucked. I swear, the Chinese mafia has moved
> in and the restaurants don't cook anymore, they just buy buckets of
> beef and broccoli/etc from some comglomerate.
>
I'm always impressed with the lean beef in the places around here(NY). The
only dish that has fatty beef is Sesame Beef and it is extremely fatty but I
now know to expect that when ordering that particular dish.

On the wonton thing, there is only 1 place around my neighborhood that makes
their wontons in house and they rock. All the other places have identical
wontons which leads me to believe they are manufactured and they suck.