liuzhou

No cephalopods involved. You were more on the right track before. Here it is in my fair hand.

Fully extended it is 21.5 cm / 8½" end to end and at its widest 8cm / 3⅛". The only adjustmant is that the three pronged part retracts for storage.

It probably could, but that's not the intended use. It's a two part tool.

Here's one for you. What is it? Google image searchers are barred!

The black sesame powder is extremely popular here. It is mainly used to make a sesame paste which people (especially more senior people) drink warm for breakfast. Not for me, thanks. I don't recall seeing the white variety in powder form. Here is an ad for the stuff.

Fresh 荔枝 (lì zhī), litchi or lychee, (Litchi chinensis Sonn.) However you say it. I call it delicious. These were on the tree this morning. I ate a pound or two!

Here is another roujiamo with the type of filling used across China away from the dish's homeland. It is pork based, where as the Muslim culture of Shaanxi and Xi'an uses beef or lamb. I think this image maybe looks less like muffins (as we call English muffins in actual England! 🤣). I would never have even considered using English muffins for roujiamo. I can get English Muffins here. Chinese English muffins! 😂

Visually, a bit. But the texture and mouth feel are very different. Also, I find English muffins to be sweeter.

jianbing are one, very well-known type of 'bing', especialy found in Beijing and often eaten for breakfast from road side stalls. 'Bing' covers many items we would call pancakes as well as small flat cakes, such as mooncakes 月饼 (yuè bǐng). More western style cakes are called 糕 (gāo) or gāo 蛋糕 (dàn gāo, literally 'egg cake').

Pineapple and shrimp fried rice is common in many parts of S.E. Asia and among the related ethnic minority populations of China, especially the Dai in Yunnan Province. Here is a sample made by my beautiful Tujia ethnic minority friend. Bacon is not involved!

1) I'm not at your beck and call. 2) I would have answered in time, until you got shirty about it. I gave you the recipe. It doesn't use sugar.

You said you wanted to make rou jia mo. You said they come in something called bing. I merely pointed out that they don't and explained what bing really are. That is not linguistics or semantics. I pointed you towards a recipe. I'm sorry you think that isn't a friendly thing to do. The recipe was taught me 26 years ago by a chef in Xi'an who had beeen making them all his life. I don't know what else you expect. I've tried to answer all your questions. Even if you still think that was unfriendly, that is no excuse for saying this forum is "just full of people who want to argue". Not true at all.

Never had a mooncake - 月饼 (yuè bǐng), spring pancake - 春饼 (chūnbǐng), Beijing breakfast pancake - 煎饼(jiānbǐng)? 饼 (bǐng) means cake; not bread. All my dictionaries define it as cake or pancake, sweet or savoury.

When I mentioned the spicy beer nuts above, I was down to my last packet which soon went so I ordered some more. They arrived today. These ones are from Sichaun and are H-O-T. Much more than my usual brand and also have Sichuan peppercorns in 'em. This is not a complaint; I am defecting to their side with immediate effect.

London Fried Fish Restaurant, Govan, Glasgow, Scotland c1890

Fried rice is prepared all over the world in many different styles, but probably China makes the most. But I'm sure you would love to see what typical American Fried Rice looks like. Here, courtesy of my local fried rice specialist, selected from their extensive menu of rices is that very thing, which I'm sure American members will instantly recognise. It is just their regular egg fried rice with some bacon thrown on top. Optional pineapple chunks are also offered as an extra.

The New York Times Of the hundreds of recipes we published in 2022, one dominated our comment section. Our readers have quite a sense of humor. https://nyti.ms/3qn3tyF

I'm confused. 肉夹馍 (ròu jiā mó) isn't served in 饼 (bǐng). It is is served in 馍 (mó), hence the name. 馍 (mó) are never sweetened. Alternatively they are served in 白吉饼 (bái jí bǐng) which are also unsweetened and almost identical to 馍 (mó) 饼 (bǐng) are cakes, so usually sweetened. I would call them pancakes, sweetened or not. Certainly not bread.. This previous topic, dedicated to Rou Jia Mo, contains a recipe for 白吉饼 (bái jí bǐng).

That is good to know. Maybe my sources haven't kept up to date with newer cultivars. No mention of Sweetheart. Mauritius was mentioned and described as "much crisper and less sweet". They also mention a Brewster type but say nothing about its flavour.

Yes, you can do that with fresh store bought fruits. Straight from the tree, a little harder but not much.

The skin is not edible but peels off very easily. The inner white pulp is delicate, sweet, juicy and fruity with a distinct odour. I'm told the cultivars grown In Florida are less sweet. The hard seed is also inedible, so the mouth is used to separate the flesh from the seed. The flavour is kind of unique, so rather difficult to describe. Canned lychee are hopeless and many people, including me, think they taste/smell of petroleum. Avoid!

More gratuitous lychee photographs. 荔枝 (lì zhī) (Litchi chinensis Sonn.)

We do get something similar here but they are not called 'beer nuts', instead being given the non-alcoholic and more attractive name 鱼皮花生 (yú pí huā shēng), 'fish-skin peanuts'. These contain no dermal material from limbless cold-blooded vertebrate animal with gills and fins living wholly in water, but are roasted peanut kernels with a coating made from glutinous rice and wheat flours, sugar, salt and various additives (tartrazine E102, Allura red AC (E129)and vanillin). We also get 'milk peanuts' sensitively labelled as 'old lady peanut bag milk flavored nuts roasted beer partner' in a direct translation of the Chinese! These are not sweet but contain peanut kernels, salt, star anise, and cinnamon.

Yes. Souse is ancient, dating back to the 14th century. The name and, hence probably, the dish is from Provencal French. Headcheese (in one word or two) isn't quite so old - probably mid-19th century. It is American.