Dish of Glistening Crunchy Orange Stuff

As with the Dish of Soft White Lumps or the Dish of Glistening Brown Stuff, this is another example of Agatean cuisine, as interpreted in Ankh-Morpork, which is virtually unknown (at least to the peasants) back home on the Counterweight Continent.

Annotation (for readers outside Britain)

The referent is possibly to the more-or-less standard way sweet and sour chicken is served in Chinese takeaways in Britain: pieces of chicken meat are wrapped in a variant of dimsum pastry then deep-fried, and served in a sweet-and-sour sauce which, in order to cover up the fact it is made from a base of cheap brown-coloured malt vinegar, has a lot of red or orange food colouring added to it, as well as cheap fried onion and other veg. The result tastes surprisingly moore-ish<ref>Possibly down to the MSG content...</ref>, but is a dietician's nightmare, as the "sweet" in the sweet and sour sauce is generally cheap processed white sugar combined, of course, with a lot of fried stuff. The Scottish are pilloried for the deep-fried Mars Bar in batter: sweet and sour chicken is as near as the English get to a native version, in terms of empty calories.

<references/>