liuzhou

It's basically a thin wheat pancake.

Yes. Very different. Although, they do offer a choice of dressings. I'll check tomorrow what they are and let you know. I went with the basic 'special Sichuan style'.

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川香无骨鸡柳卷饼 (chuān xiāng wú gǔ jī liǔ juǎn bǐng), Sichuan boneless chicken salad wrap. Nicely spicy. From the restaurant downstairs. Had two. $1.65 USD each.

Swordfish which aren’t catfish are 剑鱼 (jiàn yú) in Chinese. Xiphias gladius in scientific terms. It is no surprise that we get them here; they are one of the most widespread sea fish being found in all oceans, except in the Arctic and Antarctic regions. Swordfish distribution (blue) The pink fleshed variety available in some places is a result of those fish’s diet, but are unavailable here. Image: cshdsj.com.cn.jpg They normally grow to around 3 metres / 10 ft in length unless caught first. Those I see here are much shorter. Despite being found in local waters, it is not a particularly popular fish here. When available, these oily fish are usually sold as steaks which are fried or occasionally grilled. I have once or twice however seen what I take to be babies sold whole in some supermarkets. There are concerns regarding the conservation status. Swordfish sells at around $2.30 / 500g. The USFDA recommends that young children, pregnant women, and women planning to become pregnant not eat swordfish as they can contain high levels of methylmercury,

Probably, but quite typical round here when they haven't a clue what they are making. Or imagining they're making.

Two or three years ago, I had a non-dental eating difficulty while in hospital. The results were similar though. I survived largely by eating congee (rice porridge). My favourite included ground pork and century eggs, but really you can add whatever takes your fancy. While most common are savoury, there are sweet congees, too.

The more I look at and think about this, the less useful I feel it is. What does it really do that's different from a stove top and pan? It cracks the egg and drops it into the pan - nothing else that I can see.. I do have limited mobility. I would still have to get the egg from where I store them, drop it into its position, find my frying medium of choice and put that into the pan, then when the egg is ready get the egg out of the pan and onto the plate. One egg. And not cooked to my preference. On the stove top, I can simultaneously cook more than one egg (to my preference) with the only extra exertion required being the cracking of the eggs - not the most difficult part. Then I'd need to clean the pan just the same whether using this or the stovetop. The stovetop would be easier to clean, too. I'm not saying there isn't a seed of an idea there, but it needs a lot more thought.

I didn't make this. It was bought from a bakery. Described as a 500g "whole wheat sourdough Rubon country bread multi-grain French old bread German sourdough bread" I didn't detect any sourdough flavour but an OK WW loaf. Rather overpriced, though. I won't be rushing back.

This is the sort of nonsense I'm up against. These were being sold as 剑鱼 (jiàn yú) which translates as 'swordfish, which they clearly aren't. They're plain old catfish! Specifically channel catfish, Ictalurus punctatus, America's most fished species. They have been introduced around the world, including to China. However, in many countries, they are classified as an unwelcome invasive species. $3 USD / 500g. We do get real swordfish to which I will return.

As I pointed out in my post, tortoises, terrapins and sea turtles are ALL turtles in most of the world's terminology, especially among zoologists.

酸菜鱼 (suān cài yú), literally sour vegetable fish, is a Sichuan classic. Fish stew (usually grass carp) in a spicy broth with pickled leaf mustard. Fuchsia Dunlop has a recipe in her The Food of Sichuan (eG-friendly Amazon.com link).

I'm booking my flight ticket for next year's Oscars!

It works fine for me. It doesn't automatically open, but downloads to my downloads folder and offers me the option to open it. Do you have a PDF reader on your browser?

A couple of days ago, I posted my Liuzhou Luosifen Lunch on the lunch topic. I alluded to there being a bit of a story behind it. I was, in fact, eating lunch for a movie. Well, a three minute video. A team of local medics and science types have been studying the health benefits of the city’s signature dish, now the top selling instant noodle in China. Not that I was eating the instant version, but the authentic 16 hour recipe. One of the team is one of the people I’ve known longest in Liuzhou – she is now the Director of the city CDC. She’s in the video wearing the white medical garb. No idea who the jerk in the yellow hat is! I have attached the English translation of their report for anyone interested. spicy-food-consumption-reduces-the-risk-of-ischaemic-stroke-a-prospective-study.pdf