Steve Wertz wrote:
>
> On Sun, 05 Aug 2007 08:23:06 -0600, Arri London wrote:
>
> > Sorry had to sign off due to impending thunderstorm! The third character
> > in the Chinese name for the recipe is 'gan' meaning dried. So the full
> > name is 'zhu rou gan' or 'pork meat dried', often shortened to 'rou
> > gan'..
>
> OK. I see some translations on the web "sliced meat barbecue"
> and "dried beef", and the zhu does appear to be pork.

Yes zhu is pork. The recipe on the next page is for making the beef
equivalent, with 5-spice powder. Do you want that recipe?
>
> "Chinese Dried Meat". AKA jerky. Learn something new every day.
> I'll check the packages more closely. Most of the stuff I see is
> labeled primarily in Vietnamese.
>
> Here's the package I bought a couple weeks ago; the Chinese
> writing is a little washed out and the package is long gone.
> This is the Vietnamese-style curried beef jerky (bought from a
> Vietnamese banh mi shop in Austin).
>
> http://i14.tinypic.com/4rbs6y0.jpg
>
> Thanks for the info. I just couldn't picture the small squares.
> Now I understand it's the same stuff I'm probably already buying
> :-)
>
> -sw

It would be similar but the Vietnamese seasoning is likely to be a
little different. Apparently they also make pork liver jerky...