I recall our long standing chowhounder 'Estufarian' once commented that, one of the thing he despised was to see Indian restaurants cutting corners by using a 'generic mother sauce' on their family of curry dishes rendering them one dimensional with almost identical taste profile. Well, today, I just came across the Chinese version of this but even worse... generic mother protein - beef brisket!!
The Cantonese slow-cooked ' Chui Hau ( spiced & herbed fermented bean paste ) braised beef brisket Lo Mien ' I had, after a long 15 minutes wait, at the above captioned fast food place must be one of the most unappealing and worst tasting rendition of this iconic Cantonese comfort food!! Not only was the color totally off, the cook actually have the gall of using plain boiled, tasteless, under-cooked and tough beef brisket chunks, then smothered them with a starchy and bland soy-sauce based gravy and try passing it off as one of the best tasting noodle toppings in the Cantonese comfort food repertoire! Attempting to use this lazy approach to make Boeuf Bourguignon at a French restaurant and I'm sure a fight will ensue if offer to customers! :)
BTW, I wonder if the customer who ordered a ' Curry Beef Brisket on rice ' after me, will notice his dish was just another short-cut, generic mother beef brisket product smothered with an instant starchy curry sauce like mine?
.....and this outfit was once mentioned in Toronto Life!......??????