liuzhou

Tonight, I made an experimental dish of fried rice with prawns and shailan ham from Hunan. I described that more in this post back In September. It also contained garlic, chilli. Shaoxing wine and Chaoshan fish sauce. Finished with coriander leaf/cilantro and Chinese chives. I slightly over-salted it because I forgot the ham and fish sauce a bit salty, but didn't ruin it. I'll certainly repeat. The shrimp and ham nicely complemented each other.

The person who posted about the aprons is no longer a member and hasn't been for around for 16 years so is very unlikely to answer. Perhaps someone else may know.

My machine doesn't work if I don't. But it sounds like you are speaking from experience?

黄豆酸笋焖鱼仔 (huáng dòu suān sǔn mèn yú zǎi) - Soy bean, pickled bamboo and rice paddy fish. Also, pickled chillies and garlic. Served with rice.

... get up in the morning and wash the jug for the filter coffee machine, get the coffee from its cupboard, fill the water reservoir and switch it on while I wander off to do some routine tasks, return five minutes later with my favourite cup and attempt to fill it, only to find out that, because I had forgotten to actually put the coffee in the filter cone, all I had was a jug of hot water.. But I have an excuse! I hadn't had my morning coffee yet!

This one goes into more detail.

No.

Yes. That's why Chinese cuisine uses white pepper much more than black but much less than chilli. In fact, it almost always only uses black with western food (or their re-imaginations of western food).

Have you considered aloo bhorta? That's what I call it and I'm definitely not your mother!

Chilli in all its forms (and spellings) 🌶 .

And another Beuckelaer The Butcher

Mala fried rice with beef and squid and fried dried daikon radish. Sichuan flavours.

The dates in the above post should be 1533-1570/74. Here's another, this time confirmed as a Beuckelaer. Fish Market

Somehow, I for got to mention 鸵鸟 (tuó niǎo), ostrich in my last post above. Although I've never seen it in any store or market here, it is widely farmed, even in Liuzhou, mainly for their feathers. However the meat is available although most seems to go to pet food. I can, however, buy it online for delivery. The problem is what is used for human consumption goes to the restaurants and I have to buy most cuts, including their offal, in bulk from 1kg to 10 g in some cases. Way too much for little me. I have eaten it in restaurants several times. The only practical size for me is leg meat which I can buy in 500g (1.1 lb) packs for around $8 USD. Other available cuts include neck, belly, ribs and wings. Offal includes liver, gizzard, heart, palms tendons and intestines. Eggs are easier to find. The meat is very similar to beef in appearance and texture, but gamier. Used in stir fries and hotpots. Ostrich Leg I can have live baby ostriches delivered should I take the notion to start an ostrich farm in my spare bedroom. $90 to $270 depending on age. Peacocks are also available but not for eating so far as I know. Although I bet some people have. Peacocks are around $300 with the rare white variety much more.

The Vegetable Seller - possibly Joachim Beuckelaer 1533-150/4 - Audley End House, England. Public Domain