Cashew? Gezundheit.

Heh. I have a friend who recently moved to Springfield from San Diego, and is having trouble finding any restaurant that makes Chinese food around here that he can tolerate. The sauces are all too thick for his palate. It's funny; I'd never really thought of regional variation in ethnic food before. I'd just thought "Chinese is Chinese."

But just now I happened across this interesting message board page discussing the merits of authentic Springfield-style cashew chicken. It's funny; living around here I've just taken it more or less for granted as the equivalent of Chinese junk food—but there are people out there who crave the taste so badly that they dearly wish they could have it again.

Takes all kinds.