Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Profile Information

  • Location
    Liuzhou, Guangxi, China

Recent Profile Visitors

29,445 profile views
  1. Er, I don't know about where you are, but in my hometown in Scotland, pretty much all fish is hung to be smoked. Salmon, cod, herring, haddock, etc
  2. Japan has had a huge influence on Taiwan's cuisine. The Japanese did occupy it for 50 years, ending in 1945. I wouldn't use Lee Kum Kee. Apart from that company being low quailty, dark soy sauce in stir fried greens is not a great idea. Dark soy is only really used for colour; not flavour. I'd go with the Kikkoman until you can replenish your Pearl River supply.
  3. liuzhou


    I've never tried to climb the tree - I can hardly climb the stairs to my apartment, at my age! Harvesting is mainly done by people up ladders, although I'm sure the birds and other critters get a few. | There are images of the harvest upthread here.
  4. The only thing I learned in grad school was never to eat hot dogs!
  5. liuzhou

    Lunch 2022

    Indeed. Any restaurant serving chips* in the UK that weren't hot wouldn't last a week. * The correct name. They arent French!
  6. That is roughly what I said but recall my 'ouch' began with an 'f'!
  7. ... check that the rice cooker is up to temperature by sticking my hand over the steam release valve thing. It was 100 ℃
  8. from Encyclopedia for the Home by Cincinnati Times Star 1890s
  9. I never thought that anyone was trying to confound me. I remember the great swede / turnip debate in the UK, then we Scots threw 'neeps' into the argument just to screw with people's minds!
  10. liuzhou


    A no-reason photograph. My local lychee tree, today.
  11. My problem with 'bok choy' or 'bok choi', however you spell it, is that it's almost meaningless in Chinese. My problem; not yours. Bok Choy is Cantonese, a language spoken by 4.5% of Chinese people. The majority language is what you probably know as Mandarin Chinese, another unknown term in China. In Mandarin, it is 白菜 (bái cài) which literally means 'white vegetable', but more pragmatically just means 'brassica'. It covers literally scores of vegetables. So when you tell me something is bok choy, I have no idea what you are talking about. But one thing I do know. What most Americans and British etc call 'baby bok choy' is never called that in China! As I already said, and before the wicked witch berates me again, I repeat - call it what you will, but please try to understand my confusion.
  12. OK. Update. Here is a picture hopefully showing the cup nature of this veg. You don't, I think, ever get that with Shanghai Greens. And here it is cooked. It would be good to stuff, I guess! Otherwise, it just tastes like a minerally cabbage.
  • Create New...