Most of the Cantonese restaurants I go to here in Oz serve a number of 'combination' dishes -- combination rice, combination stir fried rice noodles, combination short soup, etc., etc. While the combination is usually chicken, pork, prawns, beef etc., plus veges in season, there is always a common base flavour to the dish. Can anyone tell me the combination of stock and spices that goes in to make that unique 'combination' flavour?
I further assume that when one orders combination short soup, for instance, that the cook/chef has the wontons in the basic broth, stir fries the combination, and then incorporates the two. Am I correct in this assumption? Cheers.