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    Liuzhou, Guangxi, China

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  1. Yeah. The spinach is just coming into season. It will get cheaper over the next few weeks.
  2. @gfweb Here are the two side by side.
  3. Vegetables are relatively cheap, but when you compare you have to remember that incomes in China are a lot lower than the USA. It's not a simple exchange rate calculation. You have to look at price as a percentage of average income to really compare.
  4. liuzhou

    Dinner 2018 (Part 1)

    I've made and posted this before, but no apologies. It is different every time. Pork marinated with olive oil, lemon juice and zest, garlic, crushed coriander seeds, chilli and salt. Stir fried until cooked through, then scallions added. Served with a tomato, onion and basil salad with a lemon vinaigrette and rice. Sadly, probably the last basil of the year, unless I can nurture some cuttings I have made and re-rooted today. Depends on the weather.
  5. Now for an easy one. I'm exhausted! Spinacia oleracea I never associated spinach with Chinese cuisine until I got there. Now I learn that China grows 85% of the world's supply. One thing I like about China is that all the vegetables here are only available seasonally; out-of-season supplies flown halfway across the world are very unusual. And spinach has just started to reappear in the last week. In Chinese, 菠菜 (Mand: bō cài; Cant: bo1 coi3).
  6. 苗 (Mand: miáo; Cant: miu4) means 'seedling; shoot; young plant'.
  7. Here is a weird one. Again, it looks similar to choy sum, but goes by the name of 菜花 (Mand: cài huā; Cant: coi3 faa1). Unfortunately, exactly the same name is used for cauliflower and two sexually transmitted diseases. Do not search for Google pictures of this vegetable; you will only get cauliflowers and STDs). 菜花 literally means 'vegetable flowers'. I have no idea what an English name may be.
  8. That would be great. By the way here is a better picture showing the flatter version of the round cabbages you commented on earlier.
  9. I thought the same at first, but the same supermarket also sells 油菜 (Mand: yóu cài; Cant: jau4 coi3) which is Yu Choy or Yu Choy Sum - Rapeseed Veg.. I can't think they would have two if they are the same thing. I'll get to the 油菜 (Mand: yóu cài; Cant: jau4 coi3) soon. Tomorrow, I'll try to get a picture of the two together,so we can compare.
  10. I don't think so. The leaves are noticeably different. The 'large' in the name refers to the cabbage not the leaves. The two cabbages are the same size.
  11. I read that The Cleaver Quarterly have started a Kickstarter campaign to raise funds to produce a set of 52 cards depicting the Chinese vegetables. 52? OK, that's the number of cards in a standard deck of playing cards, but... I have more than 52 on my list that I'm working through here and that is just the leaf vegetables! Wait until I get to the root and vegetable fruits, gourds etc. I'm just jealous that I didn't think of Kickstarter! 😭
  12. Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis Sometimes referred to as "Chinese flowering cabbage " (although all cabbages flower if left to their own devices) or Choy sum. In Chinese it is, 菜心 (Mand: cài xīn; Cant: coi3 sam1) which means 'vegetable heart'. Usually simply stir fried with garlic. Sometimes then finished with oyster sauce. It is also used in hot pots. There is another version with slightly larger leaves and few flowers. This is known as 油菜心 (Mand: yóu cài xīn; Cant: jau4 coi3 sam1). To my palate, it tastes exactly the same as the first. Finally, there is also a purple stemmed variety.
  13. Good question. It strikes me that I've never actually been served it by any Chinese friends and there are no recipes in any of my Chinese cookbooks or on the internet, that I can see. Yet every supermarket and wet market has it, so they must be doing something with it. I guess it is simply stir fried like the green and white varieties. I'll ask friends over the weekend how they use it. I have used myself, but only in western style dishes.
  14. The flatter ones are those I pictured first above. These: I'm somewhat surprised they are being described as Taiwanese. Cabbage is generally considered to be a north China thing here, although widely available.
  15. liuzhou

    Dinner 2018 (Part 1)

    Had a rather heavy lunch, so a light dinner tonight. Stir fried fresh ramen noodles with duck and leeks. Duck marinated with Shaoxing wine, garlic, ginger and chilli. A splash of soy sauce near the end.