Jump to content

liuzhou

participating member
  • Content count

    5,312
  • Joined

  • Last visited

3 Followers

About liuzhou

Contact Methods

  • Website URL
    http://www.liuzhou.co.uk

Profile Information

  • Location
    Liuzhou, Guangxi, China

Recent Profile Visitors

9,113 profile views
  1. I'd love to help, but just reading your question gave me a headache. The mathematical gene passed me by completely, much to my father's disgust (he was a mathematics professor). When I was told that a+b=c, I rebelled and ran off to join a circus. a+b clearly says 'ab' which means nothing! I would have a nervous breakdown in the USA with your quaint measurements which make little sense. I can just about cope with metric. I'm looking forward to a reasonable answer from someone more gifted in the occult arts.
  2. Dinner 2017 (Part 6)

    I had a desire for fish and chips. so that's what I made. Cod in beer batter.
  3. Cheddar cheese, by an amazing coincidence, originated in the small town of Cheddar in Somerset, Western England. Unfortunately, the Chedderites were too busy making and enjoying their cheese to remember to apply for protection for the name. So, today Cheddar is made everywhere from Somerset to Inner Mongolia. In 2007, "West Country Farmhouse Cheddar" was granted protected status, but that only applies in the European Union. The USA, while bleating on about copyright protection for everything else, blatantly ignores European protection of foods and wines. Cheddar cheese sales in the UK account for over 50% of the market and is the second most popular in the USA (after mozzarella). Yet, few people have tried a real non-industrial, raw milk, cloth wrapped cheddar. Cheese author, Tenaya Darlington, aka all things cheese blogger, Madame Fromage, based in Philadelphia, has blogged a "Guide to Great British Cheddars" which has left me sitting here in China weeping over my plate of Inner Mongolian factory cheddar. Of those she mentions, I have only sampled two - The "Isle of Mull" and the "Montgomery" . Both were great, but the "Montgomery" is sublime. I can only agree with her notes -swoon-worthy cheese. Note: I have no connection with this blog or blogger, but merely pass this on in my determination to bust the ludicrous, ignorant reputation that the UK has for its food. We have some of the best in the world. (I'll be in England next February for a short time. Cheese and seafood are top of the list. Then I might go visit my family!)
  4. Dinner 2017 (Part 6)

    Grilled tilapia with cumin and chilli powder, served over a chilli sauce with cucumber, roasted soy beans, bean sprouts, more chilli and garlic chives. Eaten on the road side in northern Guangxi, China, last night.
  5. Fascinating. Another eG insight to a world I know nothing about. Thank you.
  6. The first is Zhacai (榨菜 zhà cài) with chili oil. The Second is Wenzhou* Local Flavor Pickles (溫州風味 wēn zhōu fēng wèi) Are you able to get a better shot of the top of the front of this one, where there is some unclear Chinese on a blue sky and green fields(?) background? It may help or may not. * a city in Zhejiang Province.
  7. 1) 酸菜 suān cài 2) 榨菜 zhà cài 3) this view of the package doesn't say what it is. 4) Don't know, but it appears to be Taiwanese. It says 高采 gāo cǎi (literally 'tall vegetable'.) Of your original 6, the Chinese characters are 1) 橄榄采 gǎn lǎn cǎi - I've never known this to contain mustard, though. It is Chinese olive paste. 2) and 3) as above 4) 芽菜 yá cài ya cai 5) 雪菜 xuě cài xue cai 6) 天津冬菜 tiān jīn dōng cài As you surmise, there are several other mustard preparations.
  8. It isn't Chinese. It is most often said to be Russian, but I've also seen it cited as being Mongolian.
  9. Dinner 2017 (Part 6)

    Fried sea bass fillet, black rice and watercress salad with a lemon vinaigrette. I went back and ate the other fillet, too with a refill of rice and salad. In fact, I ate the meal again.
  10. Urban honey

    The idea that roosters crow at dawn is an utter myth. Roosters crow any damn time they please. There are several around my home in the countryside and a few in the city and I hear them at all hours.
  11. I'm not sure how useful this will be, but I have the address 成都市龙泉驿区红岭路459号 The Chinese name of the school is 四川烹饪高等专科学校 Wave that at a taxi driver and you should be able to get there. Their phone number is +86 28 8731 7064. I don't know if anyone speaks English, though.
  12. Bacon Bits

    If no picture is available, the Chinese for Lapsang Souchong is either 立山小種 or 正山小種 . Here are the two alternatives in image form. The second is the more common.
  13. I disagree re China. If that were the real reason, they would have stopped imports of hard cheeses which make up a far larger market (though still small). They haven't. The tinsy tiny domestic dairy industry? The domestic dairy market in China is huge but the largest producers are joint venture companies with foreign countries, particularly New Zealand. I'm not aware that any of them make soft cheeses.Hard cheeses, yes.
  14. Given the miniscule market for soft cheeses in China, that is rather unlikely. If they wanted to.start another trade war, they're are many other commodities which would make a lot more sense.
×