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Message: [QUOTE="storrsroars, post: 2704872, member: 2500"] I know places in Pittsburgh where if you know the name of a dish you really liked in China or at least the ingredients and region, you could call the owner and ask if they can make that for you, or if they can make something similar off the menu. I suppose it works that way in other areas at many restaurants. I know the folks I used to work for were happy to make anything off menu if they had the ingredients on hand, which is why it's best to call ahead. For instance, you'll rarely see beef tendon on a menu in an American-Chinese place, but I'll bet you'll find it in the kitchen for staff lunch. [/QUOTE]