MONTREAL — Feigang Fei doesn’t like to boast about the orange beef at his restaurant in downtown Montreal. As a matter of fact, he doesn’t much like it.
“Comparing to our General Tao Chicken, this one is not THAT good,” reads the description on the online menu of his restaurant, Cuisine AuntDai, under a glossy photo of the deep-fried beef. “Anyway, I am not big fan of North American Chinese food and it’s your call.”
He’s no more enthused about the braised pork belly. “This is a very popular dish among the customers who don’t care its greasiness,” the menu says.
And Mr. Fei warns against ordering a cold dish called Mouth-watering chicken, made with diced chicken cubes, vinegar and Sichuan peppercorn sauce. “We are not 100% satisfied with the flavor now and it will get better really soon,” the menu advises, before quickly adding: “PS: I am surprised