liuzhou

I'm not sure how anyone can make something without the things needed to make that something. Can you explain what you really mean?

Ladles have spouts??? None of mine do and they're just regular ladles; not mythical figures. I wouldn't buy a ladle with a spout.

I'll give Paradise a miss if they only serve that pudding. But the best meal I've eaten in the last 26 years in China was leveret. It was cooked by my late sister-in-law and absolutely delicious. I've also had syllabub (not in China) and although I wouldn't go looking for it again, it was O.K.

Near my home are two roughly equidistant branches of a small local chain of restaurants called 金龙砦 (jīn lóng zhài) which means “golden dragon stockade”. This chain specialises in local Guangxi food and is where I usually take first time visitors. My granddaughter ate at the branch to the south when she was two-years-old and then volunteered to help with the washing-up. Tonight, I ordered dinner from the one to the north. Among their offerings (both menus are the same) are a number of dishes from the various local ethnic minorities’ cuisines. I chose a dish from the 瑶族 (yáo zú), Yao people, who live in Hunan, Guangxi, and Yunnan provinces as well as Vietnam where they are the người Dao and Thailand where they are the เย้า (yêā). The Yao are mainly rice farmers and have some of the worlds most spectacular rice terraces, including the famous Longji terraces here in Guangxi. 酸辣禾花鱼 (suān là hé huā yú) is literally ‘hot and sour 'grass flower' fish”. I’ve never found a real English or Latin taxonomic name for this species but they are small (10 to 12 cm / 4 to 4½ inch long) graminaceous* freshwater fish which live in the rice paddies of Guangxi. The fish are fried whole and un-gutted then served in a broth with pickled red chillies and slivered daikon radish. The dish is neither over-spicy or over-sour but nicely balanced. It is normally served as one of a number of dishes, but I had it alone with rice. I can only find one useful website on this dish but it’s all in Chinese. Some good images, though of both the fish and the dish. Being a delivery dinner, mine was not attractively plated. I could have replated it and removed half of the broth, but I’m not really strong enough for even that, yet. Hopefully, next time. So, the fish were hiding underwater. Image from 金龙砦 Jinlongzai Restaurant delivery menu My delivery Close up * Of or pertaining to grass, in this case, the grass being rice.

I'd manage to force that down! 🤣

A couple of pics. Paradise Pudding (undated) Bill of Fare 1787

I was given this. It's sold as a garlic crusher but I'm having fun thinking of other uses. Knuckle duster is my favourite, so far.

Whether you call it calamar or calamara or calamari or καλαµάριor or squid makes no difference to me. I'll call it 鱿鱼 (yóu yú) and I'll eat it like Mr. Bloom, with relish. But I seldom order it in restaurants; they rarely get it right. The best way is of course, when I cook it myself. This is not just rampant egotism; I cook it the way I like it. Fast and brief. Or slow and long. Usually the former; never anything inbetween. But tonight, I made an exception. This came from a restaurant I have eaten in often and which is close to my home, so doesn't die on the short trip to me. Billed as XO酱煸鱿鱼 (XO jiàng biān yóu yú), stirfried squid with XO sauce, it was spicy, tender, umami rich and delicious. With garlic and garlic scapes. XO sauce is from Hong Kong and is made from dried seafood and ham; it is common in Cantonese cuisine, but also adopted locally. Served with rice, 照常 (zhào cháng).

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.