liuzhou

Yes, but we've always had barn eggs so it is a kind of demotion. They are no longer free range either in in law or fact. That's the point. They will taste different. Still better than here where is no relevant legislation, though. 'Free range' isn't even a term here. 'Organic' has no legal definition. That said, the eggs here are generally much better than in the UK!

Free-range eggs will no longer be available in the UK from Monday (21st March 2022). This is because, under current legislation in response to avian flu, all laying birds must be kept indoors and are therefore not legally free-range. The eggs can still be sold, but must be described as "barn eggs" which is used to describe eggs from birds permanently confined indoors. Full Story

鲜猪肉香菇包子 (xiān zhū ròu xiāng gū bāo zi). Home made fresh pork and shiitake steamed buns.

via Twitter Amused me.

Almost forgot to take the picture, hence the slice already cut off. Pork tenderloin steak with asparagus couscous and tamarind sauce.

So, pretty much all cooking.

Pork and Shiitake Wontons with Sriracha Sauce (from Sriracha)

Me too.

That site is dysfunctional on both my PCs and phone.

Linguine with chicken livers, snap peas, garlic, capers, chilli, shallots, EVOO, butter, white wine.

You like your chicken well done?

It always was! It's meaning has never been defined by chocolate. The original definition and still the most common current definition is Only one of my many dictionaries mentions chocolate and that is just given as an example; not a defining feature.

小笼包 (xiǎo lóng bāo). Soy sauce and Zhenjiang black vinegar dip.

I have no objection to it. It's been around since the 18th century and developed its figurative meaning in the 19th. If we were to ban all words which have changed meaning or have taken on figurative meanings there would be very little language left. Its meaning is nearly always clear from the context. The origin of 'twee' is also the same. It is a childlike corruption of 'sweet'. I would also bring back the now rare 'bonbonnière', a small fancy box to hold sweets.

These sausages were hand made by an amazing 95 year-old woman of the the Dong ethnic minority. She is illiterate and speaks only an unusual Dong dialect spoken by only around 20 similarly aged people. Her language has no written form. I can only communicate with her through her daughter who can speak her dialect, but not fluently. The daughter also speaks Mandarin, Cantonese, standard Dong, French and English (all fluently) and has a doctorate in anthropology (which she studied in French). The mother is ferociously independent and still makes her own food and clothing, grows vegetables and slaughters pigs and chickens at the drop of a hat! And makes sausages. But, on rare visits to the city, refuses to use elevators or escalators - they are the work of the devil! Like many of the older generations of some ethnic minorities she has a strong taboo against being photographed, so no picture. Sorry. The sausages are pork with glutinous rice and are quite spicy.

Yes. Those machines are universal. The sausages may or may not be.

Even worse than the 'train sausages' above are these monstrosities. 'Pork' sausages which sit all day on these revolving heated rollers in cabinets in many convenience stores and shopping malls. Sold on a stick and dripping with grease - I've had drier soups! A disgrace to the name sausage. People refuse vaccines because they 'don't know what's in them' but willingly digest these obesity bombs! 😳

I had to laugh when I saw this. My usual horse meat vendor was out of stock in the sausage department when I tried to reorder some the other day, so I went to one I hadn't used before and ordered a kilo of their smoked horse sausage. It arrived yesterday evening. To my amazement, instead of a kilo of sausages, I got a kilo of sausage. One huge sausage weighing a shade under a kilo but well within their specified tolerance. More information and images on the Chinese Sausage topic.

My usual horse meat vendor was out of stock in the sausage department when I tried to reorder some the other day, so I went to one I hadn't used before and ordered a kilo of their smoked horse sausage. It arrived yesterday evening. To my amazement, instead of a kilo of sausages, I got a kilo of sausage. One huge sausage weighing a shade under a kilo but well within their specified tolerance. The intention was to freeze the sausages, but I can't fit this monster into the fridge whole, so I've halved it. I did slice one piece off to let you see the interior. When I get round to cooking some, I'll add some images.

Spiral peeled pineapple. This one was in the supermarket today and had been peeled out of sight, so no pics of process, yet.

These little turds are about 4 inches / 10 cm long and are sold as 方家柴火丸子 (fāng jiā chái huo wán zi), which literally means 'Fang family firewood balls', but they are sausages, just the same. The name carries rustic implications in Chinese but in fact they are factory made in Hunan. They are smoked pork and pork blood sausages and quite dense for their size, each sausage weighing 5½ ounces / 156 grams. Not bad; not great.

Yeah. Everywhere. When I lived in Hunan, there was a woman who stood outside the gates of a local college with an oil drum stove. She only sold two things. Deep fried sprigs of coriander leaf / cilantro and similarly deep fried 'train sausages' which she first cut as in the image below, fried, then drenched in hot chilli sauce. Oddly compelling after a night on the beers. The coriander I could eat any time.