A restaurant near me makes a delicious dish they call Gui Chow Beef, which I want to reproduce. I've found some alternate spellings as "gui zhou" and even "aui zhau," but I've yet to find a recipe that represents what I've eaten.
The beef is thinly sliced and limp -- not battered or deep fried. I think there are bamboo shoots and celery. They use enough Szechuan peppercorns to numb my tongue; that's one of the most important ingredients to me. The sauce is dark and sour and there is always orange grease left on my plate when I'm done.
So. What am I eating, and how can I make it at home?