I was assured by someone with experience/expertise that the pallid color was correct. The thing is, I've had that dish in several variants ranging from pallid to more colorful and I've never liked it. The Chinese have done amazing things with so many ingredients but not, in my opinion, with potatoes.
And it got me thinking about potatoes in Chinese dishes. As far as I can tell, they're usually used as part of a larger dish as a vegetable, rather than representing a starch mainstay in most of the regional Chinese cuisines - is that an accurate assumption?
I've had several potato dishes I've quite liked in China, not the least are the two mentioned in the Northeast Chinese in Flushing topic - the sugar potatoes and the crunchy julienned wok-fried potatoes with green peppers. Although, I was under the impression that these were Xinjiang staples; obviously there's some overlap in the cuisines of these regions.
I've also had a crispy potato pancake billed as a Yunnanese specialty in Shanghai that was quite enjoyable and would stand up against any other potato pancake I've ever had.
Potatoes are also in braised dishes like "big-plate chicken", and one dish that is another favourite of mine - chunks of potato braised (maybe fried first?) with the small, slightly hot thin-walled green peppers so common here, and eggplant. I don't know the name of this particular dish, but the three vegetables complement each other with taste and texture, and the braising sauce - I'm at a loss to describe it, other than to reckon soy and chili oil are both heavily involved. I'd happily eat this dish over rice for lunch every day if I had to.
Are there any other potato greats out there that I'm missing?