Am I missing something? Does authentic Chinese cuisine necessitate the use of yellow mustard as a condiment, and am I therefore merely partaking in an Americanized bastardization, these mustardless Chinese confections? Otherwise, why do I have mustard packets in every to-go bag of every Chinese takeout meal I've ever had? Why do they always put mustard in there? Why not ketchup and mayonaise if they're just figuring on us Americans trying to sauce it up with some classic American condiment? It's always duck sauce, soy sauce, and mustard. Can some culinary conossieur explain what's going on here?