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liuzhou

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About liuzhou

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    Liuzhou, Guangxi, China

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  1. liuzhou

    Lunch 2024

    This is the current (2024) one. There are many; one for each of the last few years, although you can't post in the older ones.
  2. Yes, I remember that travelogue you did on your Beijing trip. I'm now thinking that a Donkey Roujiamo might be on the cards soon. Never tried that but see no reason why not. First, I'll need to clear out the freezer a bit though; I can only buy the asinine meat in packs of 1 kg and freezer real estate isn't up to it at the moment.
  3. My mother would have agreed on that!
  4. You're welcome. Sounds very strange indeed. If it was intestines then it wasn't tripe. Not that I mind intestines, either. Anyway, thanks for the posts. Interesting reads, even though it's highly unlikely I'll ever get to San Diego.
  5. Here, for your edification, is what they call a 'donkey burger' around these parts, as mentioned above. Looks more like a bánh bì lừa (Donkey banh mi) to me. Image: Meituan Food Delivery App
  6. liuzhou

    Dinner 2024

    Shrimp and clam fried hand-pulled noodles with crab roe sauce.
  7. US avocado inspectors stop work in Mexican state over ‘security situation’
  8. Unfortunately the link goes to a page reading "Private Site - This site is currently private. If you’re the owner or contributor, log in." I never liked tripe (despite my mother's many attempts to convert me) until I ate it in China. I've since eaten it in Japan and Vietnam; maybe Thailand. I don't know how or why, but East Asia seems to do something else entirely with it.
  9. No. They sit where you see them sitting. Wait staff bring them bowls of noodles in broth* and then they add ingredients of their choice from the dishes in the centre of the long table. These are repeated along the length of the table and are replenished as required. More broth is available on request. * The women in the striped apron top right of the image is bringing some one a bowl of noodles.
  10. Is it? I can think of several things it wouldn't dice. How would that dice a potato? It works with onions because, as The Incredible String Band pointed out, onions have a layered structure, meaning they don't need cutting in three directions like potatoes etc. Potatoes need peeling, slicing, cutting into batons then making the cubes. That machine can't do at least one of these. Also, you need to cut the onion with a knife first anyway! I can do all the steps wiith a knife. Also again, with a knife, I have as many dice sizes as I need, not just two. And there is enough junk in my kitchen already, thanks. Pass.
  11. I'm putting this here as it seems to fit and doesn't belong anywhere else. Nor do I think it deserves a new topic of its own. The 'all you can eat buffet concept' is universal I think, although I generally avoid it. You have no idea how long that food has been sitting there. But this Guangxi style AYCE restaurant here in Liuzhou seems to be doing just fine.
  12. I dice often: onions, carrots, meats, potatoes and more. I mainly use a revolutionary, cunning new device - a cleaver. Sometimes, a chef's knife. Both are quicker than any machine I would have to get out of storage, set up, use, clean and re-store.
  13. Some things I can only find from the delivery people rather in the market or supermarkets. One is blood sausage, which I fancied this morning. I also ordered some clams and 芥菜 (jiè cài), which you probably know as gailan, the Canto-name. But that is not my point here. Along with my order came this large (250g), unexpected bunch of 空心菜 (kōng xīn cài, literally 'hollow heart vegetable'), water spinach or ong choy in Cantonese, rau muống in Vietnamese, and ผักบุ้ง (phak bung) in Thai. They also included some pre-peeled garlic cloves. I guess they have a glut of it. It is the most popular green vegetable here, so they may have overstocked. Anyway, thanks! You can see the 'hollow' hearts here.
  14. Here are some 小葱 (xiǎo cōng) or shallots I picked up this morning in the market. The skin looks a bit frazzled but they are fine inside.
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