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Everything posted by liuzhou

  1. Moscow's palatial Yeliseyevsky food hall closes after 120 years I'm taking this one personally! I lived in Moscow in the late 1980s and visited this place. At that time, the USSR was on its last legs and stores had almost nothing to sell. Russia wasn't short of food, but the infrastructure to get it to the city was bankrupt and corruption endemic. Food trains and trucks were lined up outside the city unable to get in. Only high ranking party members and pampered foreigners like me could get food easily. But the building was beautiful.
  2. That very much depends what you mean by a 'true, good camera'. Many cell phone cameras are better than many dedicated cameras. You really would have to match price ranges. My cell phone camera is better than my Canon Eos 5D Mk IV in some situations. Not many, but some. And the Canon cost around 10 times what the cell phone cost.
  3. Nah. They've taken to sushi. (In fact, there is strong evidence that it originated in China.)
  4. It isn't totally overcooked. The colour is from a soy sauce marinade. That said, the Chinese do not eat rare or even medium meats. It causes immediate death! So they are happy with the wellish done meat. It isn't leather overcooked.
  5. They do a good job here. They have to. No one has an oven at home, so there is really no way to get roasted meats other than the supermarkets or sometimes markets. And Chinese shoppers are demanding. If the meat were over or undercooked, the vendors wouldn't last long. I've had excellent birds and pork from them.
  6. liuzhou

    Dinner 2021

    Sort of a tonkatsu-style breaded pork tenderloin with 紫罗兰白菜 (zǐ luó lán bái cài) - violet napa cabbage and 黑皮鸡枞菌 (hēi pí jī cōng jùn) - 'black skin chicken fir mushroom', Oudemansiella raphanipes and Tonkatsu sauce. No points for authenticity, but it was tasty.
  7. Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts. I can't identify them all, so have fun guessing! Rabbit Chicken x 2 Duck Chicken feet Duck Feet Pig's Ear Pork Intestine Rolls
  8. This Kiwifruit Isn't From New Zealand at All. It's Chinese, and This Is How It Got Hijacked NOTE: This paragraph below is misleading at best. Taiwanese call it 奇异果 (qí yì guǒ), but it still called 猕猴桃 (mí hóu táo) by around 1 billion Mandarin speaking mainlanders. Taiwan has just over 4 million native speakers of Taiwanese Mandarin.
  9. Genetic Code from 5,700 Year-old ‘Chewing Gum’ Reveals Extraordinary Details of Young Danish Woman You are what you chew!
  10. The seeds are edible, if roasted. You really need to make the tamarind past or liquid from the green immature pulp if you want the sour taste it is usually used for. The mature pulp is very different.
  11. Here you go. The brown pulp is soft and sticky. Remove the inedible strings first!
  12. Fresh tamarind. Not bitter like the immature stuff used as a souring agent in southern Asia. The pulp of the mature pods is sweet and sticky. Breaking it out from the thin pod and removing the seeds and strings is part of the fun. Delicious!
  13. liuzhou

    Lunch 2021

    螺蛳粉 (luó sī fěn) Snail Noodles in a small, local restaurant selling such things.
  14. liuzhou

    Eggstatic about eggs

    I'm ovoiding this topic from now on.
  15. liuzhou

    Dinner 2021

    @Anna N P.S. I also get rotisserie chicken, duck, fish and more, including bits of animals I never knew existed! I should take some pictures of the roasting station. Soon.
  16. liuzhou

    Dinner 2021

    I know, but I use the names and definitions used in China. But there are many different types of 白菜 bok choy / pak choi. It just means 'white vegetable' or 'cabbage'. 'Bok choy' is Cantonese; in Mandarin it's 白菜 (bái cài). For what I hope are obvious reasons, I'm using Mandarin. In 2016, a purple variety of napa cabbage was bred in Korea and introduced to China as 紫罗兰白菜 (zǐ luó lán bái cài) - literally 'violet cabbage'. That's what I had.
  17. liuzhou

    Dinner 2021

    Hand-pulled supermarket roast rabbit with a dry spice dip. Served with stir-fried purple bok choy (napa cabbage). More information on the Rabbit Cook-Off Topic.
  18. I bought one of the supermarket's roast rabbits. Removed legs and hand-tore the body meat. Served with a dry dip containing bay leaf, ginger, cinnamon, star anise, fennel seed, sichuan peppercorns, chilli powder, cumin, salt and sugar. Dry dip and some stir-fried purple bok choy (napa cabbage). The front legs and other bits of leftover meat will go into some wontons for breakfast.
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