Jump to content

liuzhou

participating member
  • Content Count

    9,836
  • Joined

  • Last visited

Profile Information

  • Location
    Liuzhou, Guangxi, China

Recent Profile Visitors

23,312 profile views
  1. What amused me most was all the idiots in the comments who didn't realise that the reference to the "17m-wide stove" was deliberate hyperbole!
  2. North and west. Xinjiang is China's westernmost province, bordering various 'stans'. - Kazakstan, Kyrgystan, Tajikistan, Afghanistan, Pakistan and India. It also borders Mongolia to the north and Tibet to the south. The local language is more Turkic than Chinese. Great food! 船儿 (chuàn ér) is the common name in Beijing where they liked to stick 'er' on many words.
  3. Yes. By Plazotta of Germany.
  4. New toy arrived today. I'm sure it will get used.
  5. Just noticed this post. They are rather short for cooking chopsticks. Mine are 16½ inches long. I don't get the 'tongs' reference. I've never seen them used like tongs. Can you clarify, please?
  6. liuzhou

    Lunch 2021

    Linguine with mushroom and summer truffle sauce.
  7. Probably the one Xi'an food that people throughout China have eaten, whether they have actually been to the city or not, is 羊肉串 (yáng ròu chuàn). They are sold in night markets everywhere in the country - China's most ubiquitous street food. They are lamb/mutton kebabs. Who doesn't like food on sticks? When I lived in Xi'an there was nothing I liked better of an evening than to go out, either alone or with friends and find a street stall selling Yang Rou Chuan. They weren't hard to find. See the last Chinese character in the name which looks like a kebab! They are available in some restaurants
  8. Yeah, you can use it pretty much as you would rice. When I could get it, I usually used it in salads.
  9. Yes, cucumbers are a rare exception. The smacked cuke is very common (although I know people who won't touch it). I've eaten donkey in Beijing but never seen that salad or any other. Interesting.
  10. liuzhou

    Dinner 2021

    Fried fresh hand-pulled noodles with chicken, purple napa cabbage, garlic, ginger, chilli, coriander/cilantro, Chinese chives, Shaoxing wine, soy sauce.
  11. Well, some people eat sushi; others are terrified by the very idea. I'd say it's still a small minority who do eat it. I have friends, otherwise adventurous eaters, who have refused to go to sushi places with me. (Although, as I also mentioned before, there is strong evidence that sushi originated in China and was imported to Japan.) Yes, it's largely a hygiene and parasite issue. "Night soil" is still used in rural areas, although not so much as even 20 years ago. I'm not sure that's a good thing - chemical fertilisers are taking its place. People do wash everything very, very carefully
  12. Something in Xi'an cuisine which may seem more mainstream next. However, it is far from mainstream in China. The Chinese generally don't eat raw food of any description. They consider it deadly poison! I often horrify friends by wolfing down raw food. Raw oysters have them running. But there is an exception. Tiger salad (老虎菜 - lǎo hǔ cài), literally 'old tiger vegetable' is one of very few dishes served raw in China, It is a simple salad. In fact, there are two versions of this dish. One is from the far north-east of China but the Xi'an version actually comes from China's west
  13. Ah! Sorry. I thought I had translated it. I normally do. Now edited.
  14. That was my point. I don't see anything else potentially off-putting.
×
×
  • Create New...