liuzhou

Just as I am getting utterly sick of eating only delivery meals and vowing never to touch another*, I strike gold and my faith in humanity is restored. Tonight I found a new (to me) Sichuan place and ordered some 宫保鸡丁 (gōng bǎo jī dīng, literally 'palace defense chicken cubes') known everywhere except China as Kung-po (or Kung-pao chicken). This contained the statutory chicken and peanuts as well as dried 朝天椒 (cháo tiān jiāo, 'pointing to heaven chillies'), 花椒 (huā jiāo Sichuan peppercorns), and cucumber. The contrasting flavours and textures were spot on. I'm now studying their menu to see what else I can look forward to, perhaps 'husband and wife lung slices'. * Not that I have any choice with a broken back!

Found these today. 黄皮 (huáng pí, literally 'yellow skin') Wampee, Clausena lansium. This fruit is native to SE Asia, especially southern China,Vietnam, Malaysia and Indonesia. It is very popular in Hong Kong, where it picked up its English name from the Cantonese pronunciation, wong4 pei4*2. Wampee is the fruit of a smallish tree (no more than 20 metres tall). The fruit is about the size of a large grape and up to 50% consists of seeds. The seeds are said by some sources to be edible; others say to discard them. I tend to eat the small ones but not the larger. Wikipedia claims that the skin is edible but people in China and Vietnam seldom eat any fruit's skin. The flavour is initially sweet, but in the aftertaste sourness predominates. They kind of remind me of slightly sweeter gooseberries. These are often confused with the similar looking and related chicken skin fruit, Clausena anisum-olens (Blanco) Merrill which I mentioned here a whole nine years ago. Both are good. In the southern U.S. the term 'wampee' is sometimes used to refer to pickerel-weed. There is no connection.

Not perhaps so much of a snack, but I'm eating them now. Something to sweeten the swallow. Himalayan salt mint candy - lemon flavour. Small candies (18 mm diameter) for the sucking of. Actually rather pleasant, the lemon and salt contrasting nciely. Can't taste mint, though. Despite all the English, the packaging says they are made in Malaysia exclusively for the China market.

So long as you use one hand to hold the stick and the other to cover your mouth.

请教紫苏跳跳蛙 (qǐng jiào zǐ sū tiào tiào wā); green chilli, perilla (shiso) jumping frog. With onion, scallion, garlic, lotus root. Rice. When you place your order you have to check a box to indicate if you want the utenil pack or not. You get one no matter what you select! It contains disposable chopsticks, a small spoon, a paper napkin and a toothpick. They're big on toothpicks round here.

The plastic is the most nutritious and edible part!

For decades Chinese companies have been flogging these mechanically recovered meat ( MRM) sausage monstrosities. I call the sub-Spam like turds "train sausages" because for years they were the only food other than instant noodles you could buy on China's notoriously slow trains. Today, China has the largest high-speed train network on the planet. But the MRM sausages live on. In quality, they compare to Spam like Spam compares to prime Wagyu beef. Now, someone has decided to "elevate" them by producing these crimes against humanity. I take this personally! My perfectly rational hatred of all things cØrn aside, what were they thinking?

I wouldn't go that far! 😕

Here, they take those spam-like pink sausages we've discussed before and octopuserate them before deep frying and serving them slathered in hot sauce. P.S. I ate real octopus in Vienna many years ago.

... and mine.

I don't know but they were perfectly crisp on arrival. There were two I didn't eat immediately (someone called) and when I got back to that final two, they were turning leathery although the internal flesh was still OK.

蚝汁花甲螺 (háo zhī huā jiǎ luó); oyster sauce clams. Here is what I watched as it came to me. Here the courier has just collected my food and started towards me. 2.3 km and 10 minutes away. My home is on the other side of the river, marked by that yellow dog or is it a kangaroo? Here the rider has just entered my residential compound. Finally , outside my apartment building. He was at the door 2 minutes later.

Breakfast in bed. 皮蛋瘦肉粥 (pí dàn shòu ròu zhōu) ; century egg and lean pork congee. Much as I love my bed, it isn't the best place to take pictures.

Why is cancer striking earlier? One answer could be a diet of ultra-processed foods.

I too, see no shaming or compulsion whatsoever. In fact, as the writer points out the article is aimed at "anyone new to the spicy food world or who just wants go to the next level". My emphasis. It also suggests serving chilli as a side rather than incorporating it in dishes "to balance the spicy fans with those who aren't" The notion that merely offering advice or information on how to do something somehow implies you should do it is ridiculous. On that basis every educational establishment is telling us we should study every major. My neighbour teaches flower arranging; is this a subtle ruse to turn me into a decorative horticulturist against my will?

One of my favourite snacky things is 牙签牛肉 (yá qiān niú ròu), literally 'toothpick beef'. Beef tenderloin is thinly sliced and cut into roughly 3 x 5 cm / 1¼ x 2 inch pieces. These are marinated overnight in soy sauce , Shaoxing wine, with flaked chilli, cumin powder, Sichuan peppercorns and crushed garlic. Next day, the pieces of meat are threaded onto pre-soaked toothpicks and briefly fried in a wok. The beef cooks almost instantly. After draining the beef, they are tossed in more chilli (if required) and sesame seeds, then served. This originated in Sichuan but is now available all over. Some supermarkets sell them ready made, but most people make them from scratch. It's important not to overcook them, something no one has apparently told he supermarkets. Great for snacking or finger food at a buffet - or beer food.

Mayo* on a tomato sandwich? What is wrong with you people? A balsamic vinaigrette is what you need. As for mayo with the yellow devil droppings is beyond redemption! * Not even my homemade mayo. Certainly not mayo from a factory. 🍅🍅🍅

She did it his way.

Yes, I guess deep fried. I received them 15 minutes from them leaving the store, so still hot and crisp. I followed the driver on the way to the store, then to me, using the delivery company's app GPS map.

香辣海虾 (xiāng là hǎi xiā) - Spicy Sea Shrimp*. Large shell-on shrimp (eaten shell, head and all, with green and red chillies. I was surpried how many shrimp they sent me. Tastiest dinner for a long time, although others have been good. ¥29.40 - $4.12 USD * literally, 香辣海虾 (xiāng là hǎi xiā) translates as: 香(xiāng) fragrant; sweet-smelling; aromatic; scented; savoury; appetizing. 辣 (là) spicy; hot. 海 (hǎi) sea. 虾 (xiā).

Tonight, 子姜炒鸭 (zǐ jiāng chǎo yā), young ginger fried duck; with rice. There was also an unphotographed side of 空心菜 (kōng xīn cài) stir fried water spinach / morning glory. Young ginger