liuzhou

Yes. And they're breeding!

I saw no evidence of hacking in the article. Just bad AI. A well-designed brief would have ruled out these potentially fatal glitches. It's just another another GIGO. Garbage in; garbage out. Artificial Idiocy only does what it's told.

皮蛋瘦肉粥 (pí dàn shòu ròu zhōu) - Century Egg and Lean Pork Congee

UPDATE: The book is due 31 August, 2023 from Amazon UK / November 7th, 2023 from Amazon US and Amazon Canada The North American Cover is different (below)

Guess so. I wasn't able to open the article (Wikipedia is blocked) but I researched them when I first found them here.

Cape gooseberries go under many names, both in Chile and Peru, their native habitat, and in English. In Latin they are Physalis peruviana. Local names in South America include aguaymanto, uvilla and uchuva as well as many other dialect and regional names. In English they can be Cape gooseberries, goldenberries or Peruvian groundcherries. Here in China, they’re called 灯笼果 (dēng lóng guǒ), which translates as ‘lantern fruit’.

Fuchsia Dunlop has announced she has a new book completed and in the pipeline. Invitation to a Banquet - The Story of Chinese Food. Publication date below. The cover illustration below is for the UK edition. She has pointed out that "it’s just culture and doesn’t include any recipes at all!"

I have posted these before, but make no apology for the repeat; when something's that good... 香辣海虾 (xiāng là hǎi xiā), Spicy Sea Shrimp. A generous portion of large, fat, juicy, very fresh sea shrimp with a rich, spicy sauce. The shrimp are whole shell- and head-on. ¥33.90 (inc rice and delivery); $4.68 USD

Donkey noodles.

The sweet and sour squirrel fish above is also sometimes called 糖醋菊花鱼 (táng cù jú huā yú) or Sweet & Sour Chrysanthemum Fish.

Indeed, it is reputed to be healthier but I don't take medial advice from journalists and the hack freelance writers who provide the most readily available 'advice'. It is certainly lower in fat content, though. I, too, prefer donkey when given the choice. I just prefer the taste - slightly gamey to counteract the sweet. Horse is more easily obtained where I live in China, so I have that more often.

If you want to learn about French wine, maybe. But probably, not. There is a lot more to wine than just France. And French wine isn't only available in France.

The link I gave explains what they are and the whole point is they have nothing to do with GBPs.

Sometimes, simple is best. 农家小炒肉 (nóng jiā xiǎo chǎo ròu) can be translated as ‘peasant family fried meat’. As always, when the type of meat is unspecified, it means pork. Stir fried, thinly sliced pork tenderloin with hot green chillies, garlic, ginger, scallions Garlic chives, rice wine and soy sauce. 好吃! (hǎo chī!) literally ‘good eat’ but meaning ‘delicious’. Accompanied by rice, of course. I would have thrown in a handful of fermented black soy beans, but it was good without them, too.

On the 8th of March 1997, I moved from Xi'an, where I had been staying in hotel style accommodation, to Hunan hundreds of miles away. It was all very strange and a totally different culture from what I'd become used to but nice to have my own apartment and kitchen again. The only thing that upset me was that there was no 肉夹馍 (ròu jiā mó), which had kept me alive for the previous year. But it had three redeeming features: 1) 湖南辣妹 (hú nán là mèi). This is used to refer to Hunan women, especially the younger unmarried variety and literally means Hunan Hot Sister(s). It carries all the innuendo that has in English both referring to their love of spicy food and their physical allure. It is also the name used to refer to the British girl pop combo, the Spice Girls. Every day in Hunan, for professional reasons, I was required to spend time in a lecture hall filled with around one hundred examples of these beautiful creatures in their twenties. Shit job, I know, but someone had to do it. 2) Spicy food. Hunan has the reputation of having the hottest food in China, hence one meaning of the previous. I loved and still love it. The Hunan people consider Sichuan to be full of irredeemable wimps on the spice front. 3) A TOTAL LACK OF GBPs. It took me a while to notice – I wasn’t looking for the wretched things – but they just didn’t have the things. Chilli peppers by the truckload but none of these insults to the capsicum clan. Of course, if they had been in possession, I wouldn’t have bought them anyway, but the total non-availability meant no one, no restaurant or friend could sneak them into my repast. Bliss. Looking back, I realise Xi’an didn’t have them either but as I wasn’t cooking here, so I hadn’t noticed. Two years later, I moved again to Guangxi where I’ve been now for twenty-four years Unfortunately, they do have the miserable things here. They are a feature of Cantonese cuisine and Guangxi was, in the past, part of the same province as Guangdong, home of Cantonese food, my least favourite Chinese style. Xi means ‘west’ and ‘dong' means ‘east’ denoting the two parts the original province split into. So I have to tread carefully, avoiding green bells and yellow kernels from Hades. It’s a hard life.

Yeah. No reason it couldn't be served with another sauce, other than tradition. I'm imagining a spicy sauce. Doubanjiang based, maybe.

Although Mandarin Fish, Siniperca chuatsi is the preferred choice, it does get made with everything from carp to sea bass. I suppose any reasonably firm and meaty fish would work. I've never made it, but have eaten often. I'm not a huge fan of sweet and sour. Mandarin Fish

Another favourite. This time from Hunan. 孜然炒牛肉 (zī rán chǎo niú ròu), Cumin Beef and a very good version, too. This is very similar to my preferred 肉夹馍 (ròu jiā mó) filling. What's not to like?

According to Wikipedia so it must be true, This is definitely true of the UK, where sweet and sour remains the second most popular Chinese food after ‘chow mein’. And with Chinese restaurants being the first choice for take home restaurant food in the UK, that lands sweet and sour near the top of the most eaten food list in the country. Sweet and sour certainly exists in China, but is nowhere near so popular. I can't remember the last time I saw it outside of a banquet setting. But what interested me most in the article, and I’ve seen the same claims elsewhere, was the choice of proteins. So, I decided to do a comparison of those “Chinese restaurants in Western countries” and the Chinese restaurants here in this Chinese city. I got onto my food delivery app and searched for ‘sweet and sour’ in the most common Chinese name - 糖醋 (táng cù, literally ‘sugar [and] vinegar). There were three main choices of protein just as in Wikipedia’s article. However, not the same three! The most common choice was, of course, China’s default protein, pork. However, this was split into two distinct subcategories, sweet and sour pork tenderloin fillet - 糖醋里脊 (táng cù lǐ jǐ) - and sweet and sour pork ribs -糖醋排骨 (táng cù pái gǔ). I think those are different enough to treat them as different dishes, despite the common animal source. That is certainly how my neighburs think of them. So breaking down the figures, I found 1,038 sweet and sour dishes available for delivery with the details being: Sweet and Sour Pork Tenderloin - 351 Sweet and Sour Pork Ribs - 193 Sweet and Sour Chicken - 90 Sweet and Sour Fish - 404 Sweet and Sour Shrimp - 0 I have included shrimp (or prawns) for comparison purposes. Clearly, combining the two pork dishes makes that the most popular, but what may surprise people is that, of specific dishes, fish comes out top. It is certainly my experience that fish is what most often comes to people’s minds here at the mention of sweet and sour. Shrimp however, popular in western Chinese restaurants, is completely absent. The simple truth is that shrimp are not easy sourced in most of China. I always smile ruefully when I see Kung-Pao Shrimp on a menu in the west. This Sichuan classic is almost unknown in Sichuan, a land-locked province. The fish dishes usually utilise freshwater fish (yes, I know there are freshwater shrimp, too, but they are rarely used in western restaurants for the sweet and sour treatment.) Of those, 404 fish dishes, 218 are what is known as Squirrel Fish – 松鼠鳜鱼 (sōng shǔ guì yú) or Pine Fish – 松子鱼 (sōng zǐ yú). No squirrels or pine cones are involved. The fish, traditionally Mandarin Fish, Siniperca chuatsi, a freshwater species, is used (although grass carp or, in coastal areas, yellow croaker is often substituted). The body of the fish is scored in such a way that, when deep fried, the flesh opens up to resemble the tail of a squirrel or the petalled segments of an open pine cone. Prepared well, it can make for a spectacular banquet dish. After frying, it is coated with the sweet and sour sauce. Squirrel Fish As for the pork dishes, the tenderloin is normally dusted with starch (corn or potato starches are common), fried and again coated with the sauce. Most western restaurants try to replicate the Cantonese treatment known as 咕噜肉 (Mandarin: gū lū ròu; Cantonese: gu1 lou1 juk6). Sweet and Sour Pork Tenderloin In Cantonese areas, including Hong Kong, this is made using vinegar, preserved plums and hawthorn candy to give colour. Most western restaurants use food dyes instead, resulting in that day-glo orange colour which amuses Chinese visitors immensely. Chinese sweet and sour tends to be darker in colour. Also western versions tend to be much sweeter than their Chinese counterparts. Pork ribs 生炒排骨 (Mandarin: shēng chǎo pái gǔ; Cantonese: saang1 caau2 paai4 gwat1 ) are given a similar treatment. The ribs are always chopped to chopstick-friendly pieces. No Fred Flintstone ribs, here. Sweet and Sour Pork Ribs It is interesting to note that most sweet and sour dishes are not cooked in the sauce. Nor is the protein usually battered, although a verion known as 鍋包肉 (guō bāo ròu) from Harbin in China's far north does use a potato starch batter. Also note, that the examples I have given are those most replicated in the west. There are regional variations and many other dishes featuring these proteins. Images from Meituan (美团) food delivery app.

I grew up wih horses, too. I'm told I could ride a horse before I could walk but I have no compunction about eating them when they are bred for that purpose. I wouldn't have been able to eat my own horse, though. It's not a matter of logic; but of emotion. It's illogical to eat pig, but decry eating sheep. I've eaten dog meat (again bred for meat) but wouldn't knowingly eat cat. Purely emotional.