The Orange in Crispy Orange Beef

I just found the recipe for it. The name of it is Bak Kwa (Sweet BBQ Pork Jerky). Here's the wikipedia entry (boy it's easy to find things when you know the name!). The recipe actually grind up the pork. They use about 70% meat and 30% fat. But according to the wikipedia entry there is also an expensive version where they slice of a solid piece of meat.

Sugar and salt was originally used and then the meat was smoked (this sounds really close to BBQing, which generally cooks the meat with smoke...yummy tender ribs).

These days, people make them in the oven at low heat. In the recipe, they put the minced mixture between two sheets of parchment paper, which probably keeps it moist and tender!

Well in Chinese cooking we use a wide variety actually. Typically speaking...

Medium or Long Grain Rice

• White Rice
• Fried Rice

Sweet Rice or Glutinous Rice

• Sticky Rice (You commonly see this at Dim Sum places in the sticky rice dishes wrapped in lotus leaves, among other places.)

There are others of course, but those are the common ones you'll find since you were asking about Chinese Takeout. The shorter the grain, the more "sticky" it will be. However, that doesn't mean that long grain rice should come out grainy either. I suppose different restaurants will do it differently, around here they generally use long grain rice for "white rice". This is how my mother taught me to make rice:

1. Wash Rice a few times till there isn't any more murkiness.
2. Add water till it reaches your first knuckle on your pointer finger when the tip is just barely touching the rice (should generally work for any amount of rice).
3. Bring to boil, turn to simmer (covered). Check back in 10 to 15 minutes If the water is mostly gone, and it isn't at the texture you like, you can always add a bit more water.
4. Let it sit for a few minutes after the heat is off.

In China, you'll find all different grains. I've seen both short and long grains, and have seen plain white, long grain rice served as well.