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liuzhou

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    Liuzhou, Guangxi, China

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  1. liuzhou

    Dinner 2021

    Confused me too!
  2. Oh no! That is so sad.
  3. liuzhou

    Breakfast 2021

    It was very unusual for me; normally I'm a light breakfaster. But then, I'm not usually up at 5am either. Unless I'm on the way home from the night before, which wasn't the case this time.
  4. liuzhou

    Breakfast 2021

    5 a.m. Sunday morning. Sausage, Egg and Chips. Plus Tomato. Hunanese blood sausage, fried duck egg. I can cook in my sleep!
  5. 33. 腊八蒜 (là bā suàn) - Laba Garlic Laba Garlic @Tropicalseniormentioned these on her 'My Pickled Garlic Experiment' topic here. These jade green pickled garlic cloves are traditionally made for the Laba Festival – 腊八节 (là bā jié), held on the eighth day of the 12th month by the traditional Chinese solar-lunar calendar. Hence the Chinese name 腊八蒜 (là bā suàn), 蒜 (suàn) meaning 'garlic'. The preparation couldn’t be simpler. The garlic cloves are washed and put into jars with white rice vinegar (sugar can also be added according to preference), then left for around three weeks in a warm place. That’s it. The longer it is left, the greener it becomes. Laba Garlic in Jars Image Credits I have used these images from Wiikipedia, which I don't normally do, because I can't find any of the garlic now (wrong time of year) and I have no desire to make any just to take a photograph; not that I mind eating it. 1. Laba Garlic - Image by Dennis Wu6; This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license. 2. Laba Garlic in Jars - Image by N509FZ; This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
  6. 32. 泡椒 (pào jiāo) – Pickled Chilli Peppers; 辣椒干 (là jiāo gān) – Dried Chilli Peppers When Peter Piper picked his peck of pickled peppers, he probably didn’t realise that a peck wouldn’t last a day in the average Sichuan or Hunan kitchen. Both provinces use copious amounts of both dried and pickled peppers, as do Guizhou and Northern Guangxi. These are often made at home but can also be found in every market and supermarket. My downstairs neighbour is drying these outside her apartment window right now. Sichuan Dried Peppers Dried "Pointing to Heaven" chillies - 指天椒 (zhǐ tiān jiāo) 米椒 (mǐ jiāo, literally 'rice peppers') drying in the sun. Pickled Peppers Pickled Red Chillies Pickled Small Green Peppers Commercially produced 小米椒 (xiǎo mǐ jiāo) - Pickled Small Rice Peppers Commercially produced 小米椒 (xiǎo mǐ jiāo) - Pickled Small Rice Peppers 灯笼椒 (dēng lóng jiāo) - Lantern Chilli (very hot!) 灯笼辣椒酱 (dēng lóng là jiāo jiàng) - Lantern Chilli Paste (very hot!) There are many more, to which I shall doubtless return.
  7. That last blood sausage is always cooked, usually in dishes as shown in the video I linked to. The main Hunan condiment, if you call it that, is chilli. That said, those tofu and blood sausages contain minimal amounts of blood compared with most blood sausages around the world. I do not detect any metallic taste in any blood sausage, but that may differ for other people.
  8. Fuchsia Dunlop's Land of Fish and Rice(eG-friendly Amazon.com link) has been published today in Chinese translation. This is the third of her books to be translated and published in China, following Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (eG-friendly Amazon.com link) and The Food of Sichuan (eG-friendly Amazon.com link). A rare honour and a rare achievement.
  9. 31. 农家柴火丸子 (nóng jiā chái huo wán zi) – Peasant Family Firewood Balls Now, I know you are looking at the picture and thinking “they’re not balls”, and of course, you’re right. But that’s their name (sometimes they are balls). They’re not firewood, either. Or made by peasant families; at least these ones weren’t. What they are is firewood smoked tofu and pigs’ blood sausages. The ingredients as listed are: Soy beans, water, pork, pigs’ blood, vegetable oil, salt, chilli, Sichuan peppercorn, star anise and cassia bark. They are a speciality of Hunan, especially 邵阳 (shào yáng), a city in the south-west of the province. These I like. There is video on their preparation and usage here. ht
  10. I have many friends here who like it a lot, but it escapes me!
  11. liuzhou

    Dinner 2021

    Shrimp (with garlic and a little doubanjiang), wakame, and crab roe. Orzo.
  12. 30. 肉松 (ròu sōng) - Pork Floss 肉松 (ròu sōng) - Pork Floss When I posted regarding preserved meat products earlier, I had this in mind, but didn’t have any to hand. You’ll see why in the next paragraph. To quote myself from something I wrote in 2012 It is served on top of congee (rice porridge) or rice, and stuffed into steamed buns, cakes and breads. It is even eaten as it is for a snack. I'd serve with it with c@rn, if I allowed either anywhere near my kitchen! There is also a version made from fish - 鱼松 (yú sōng). It smells and probably tastes like urine-soaked mattresses.
  13. Well, many non-scientific fish names are surprisingly imprecise. Anchovies, for example, comprise over than 140 species in 17 genera, according to some accounts.
  14. Trachurus novaezelandiae There are many shads,
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