1 hour ago, KennethT said:@liuzhouI think this is a good entry for the misconceptions about Chinese food thread. Growing up, when one first sat down at the table in a Chinese restaurant in suburban NYC, they would put down the dish of fried noodles discussed elsewhere, along with the "duck sauce" and "Chinese mustard" which is like a tan/yellow mustard with either horseradish powder mixed in or something like that - it was sinus clearing. Many people would use the Chinese mustard to season their dishes...
Even today, in NYC (not in Chinatown) when I get Chinese takeout/delivery, they include a handful of packetized sauces including soy sauce, "duck sauce" and the Chinese mustard.
Yes, that mustard as a condiment is pretty ubiquitous in Cantonese-style restaurants in this area as well.
Back to @shain's question, Irene Kuo's The Key to Chinese Cooking (eG-friendly Amazon.com link), sadly out of print, has a recipe that uses mustard - the prepared paste made from mustard powder - as part of a sauce for shrimp, with a variation listed for chicken. She says it can be served hot or cold.
From @liuzhou, we know this is not Chinese, but if you'd like the rest of the recipe, let me know and I will PM it to you.
