liuzhou

Chongqing, 重庆 (chóng qìng) is a major city in south-west China. It is the world’ s largest city by population. Until 1997, it was part of Sichuan province, but was separated by the central government and taken under direct control. Several well known Sichuan dishes originated there. One of their signature street food dishes is 重庆小面 (chóng qìng xiǎo miàn) Chongqing Small Noodles. A simple dish of boiled wheat noodles with some vegetables, pickles, peanuts and seasonings. You can usually then customise this by adding other ingredients of your choice. These consist of meats and beans/peas. Now, inspired by the success of Liuzhou luosifen’s industrialisation, they have begun producing packaged xiao mian to finish at home. Details here. I’m not sure it will reach the level of success they are seeking. I have two reasons. a) the amount of variations are heading for the infinite means they would have to choose just one for mass production. Which one? b) the success of luosifen relied on the dish being impractical and much more expensive to make at home. Its broth alone takes 16 hours simmering. Even more is that authentic luosifen can only really be made here in Liuzhou as it depends on local ingredients, otherwise not available. Xiao mian, on the other hand is easy to make with no unusual ingredients. There are recipes on the internet and Fuchsia Dunlop’s The Food of Sichuan (eG-friendly Amazon.com link) has a good recipe. .

Chef Skye Gyngell, who pioneered the slow food movement, dies aged 62 | Restaurants | The Guardian

No. Mine is wired. The wireless ones don't seem to be available here. The corded ones are also more powerful. I too like the mini chopper bowl / food processer, though. This is the model I have, although mine is a deep maroon; not red.

I was about to say the a rice cooker is the way to go but I guess that depends on how often you eat rice and available storage space. Everyone has one here, but the do eat rice at least twice a day. You don't need an expensive one - even a basic one does the job perfectly well. I have two: a small one for when it's just me and a large one for when I now rarely, entertain.

You'd have to prise my cold dead hands off my Bamix.

An interesting article in the Grauniad today. ‘The English person with a Chinese stomach’: how Fuchsia Dunlop became a Sichuan food hero | Chinese food and drink | The Guardian Although I admire Ms Dunlop a lot for her recipe books, for her introducing Sichuan cuisine to the west and agree with most of this article, there are a couple of obvious problems. Having sold 200,000 copies of a book in China is extremely low. With a population around 4 billion population, it is nothing. Do the mathematics. I have been in China for 30 years heavily involved in food and have never met anyone who knows her. Also, Walmart in China sells very little western food. They aren't that stupid. Few people want it. But with those caveats, it's still a good read.

There have been a couple of occasions I've put some fresh chillies into the fridge and forgotten about them, only to find the weeks later lurking behind something else. They were perfectly dried! Despite that, probably not the best method.

Many years ago, there was a trend in the UK for serving Sol beer in the bottle with a wedge of lime in the neck of the bottle. This apparently baffled Mexicans, not so much for the lime but that the idea that Sol would be popular. Back there it was, maybe still is, considered to be of very low quality. Some wag responded by pushing a photograph of a bottle of Newcastle Brown with a sausage in the neck. I have searched for that image but sadly failed.

I really like them a lot. They should be juicy.

It seems the information I previously found on the giant tangerines mentioned upthread was incorrect. Rather than having been developed in Israel, it appears they were first bred in 1972 in Japan as a hybrid of Kiyomi and ponhan citruses. In Japanese, they are デコポン (dekopan). They are sometimes referred to as sumo mandarin or sumo citrus in English. An alternative name in Chinese, is 凸顶柑 (tū dǐng gān), literally 'protruding top tangerine'. They have been introduced into Australia and in limited numbers in the USA.

鲜虾鱿鱼炒面 (xiān xiā yóu yú chǎo miàn), shrimp and squid fried noodles.

青椒木耳炒鸡 (qīng jiāo mù ěr chǎo jī), Hunan style green pepper fried chicken with wood ear fungus. Served with rice.

Definitely not!

Obviously not all of dinner, but the best part. Uni on a bed of perilla leaf (shisho).

According to the link you posted, there are three producers. Anyway, I am downloading and give my impressions later.