liuzhou

I wouldn't say sushi is a flavor - it comes in many flavors.

We use both but 'plain' is maybe more common.

https://forums.egullet.org/topic/146245-vegetarian-and-vegan-cuisine-in-china/ That is certainly true in most of China, but not everywhere. Tibet and Tibetan regions in Qinghai and Sichuan for example, have little vegetation! Most Chinese Buddhist vegetarian food tries to replicate non-vegetarian dishes. See the first couple of posts in this topic. Where are you from in China, if I may ask?

This is a sort of Thai influenced braised duck in coconut milk with Thai spices, chilli and garlic. There's mushrooms in there too and it was finished with oriander leaf / cilantro. Almost, but not quite red curry.

I agree, but I do notice that a lot of members (not you DDF) here abbreviate things which they know, but many others may not. It drives me crazy! What's the hurry? Just type the damned full name or are you too lazy? I will make an exception for EVOO. Tonight I'm having DTC with BR and FM for dinner. Washed down with CAOTLB.

Eggs with eggs on toast.

Duck eggs are my go to eggs. Usually, they are all I have (apart from crab or flying fish roe - that's eggs too!). By the way, the century eggs above are also duck. I do have one goose egg right now which will probably become an omelette. One egg is just the right size. And I often have soft boiled quail eggs in noodle soups or Scotch eggs. Chicken's eggs are a rare buy for me.

Relative eggs. Don't have an ostrich egg.

But delicious!

Oh yeah. Interesting idea.

Do you mean battered / breaded onion rings? I have never considered those on a burger. Raw, yes.

Tonight, some pork medallions with simple boiled potatoes and garlic baked mushrooms. Could have done with a bit of herb, but it was too damned cold to go out. But I did have some HP sauce to brighten it up.