liuzhou

Which lao ganma product? There are several. In the USA, they list ten different products; in China even more. Just saying lao gan ma is like just saying served with Heinz.

Yes it's just dialectical. It's been through many spellings and pronunciations throughout the centuries.

Hunan Lunch. Only the eggs and the wine don't have chilli.

I've hatched a watermelon.

Crayfish with lemon and plum blossom wine. Osmanthus honey roasted pork ribs.

Even I would shudder at egg custard!

I'm sure YOU are right, although despite being British and having lived beside the main Turkish area, I don't know what she means. She is usually more upfront when using substitutes.

Sorry for my earlier confusion. There have actually been three different versions of her "Sichuan book". First was "Sichuan Cookery"in the UK, then later "Land of Plenty" in the USA and finally the revised and expanded "The Food of Sichuan" globally. Stupidly, I was searching the wrong one, despite having all three. Again going by the image accompanying one recipe, she is clearly using a fresh pepper, not dried. See above. P.S. I also have the Chinese translation of "The Food of Sichuan". I'd look to see how that is dealt with it but my dear friend J has borrowed it and is travelling somewhere on business!

Thanks. I guess I didn't search carefully enough. I haven't a clue what she is referring to. The accompanying image seems to have these chillies I mentioned upthread. Maybe she is substituting the Turkish variety for those. I really don't know. I'll ask her!

This is a good summary of the developmentof luosifen in recent years.

Where does she mention Turkish peppers? I've been through her Sichuan book and can see no mention.

Of course, the real stuff uses snails but doesn't usually serve them in the dish.

In the good versions, yes. Well no! It's very unusual to find snails in your noodles. They are used to flavour the broth, then discarded. The snails are prolific in their conception habits and it's a big river!

If anyone is interested, there is a bilingual 我爱螺蛳粉 / I love Luosifen (snail noodles) Facebook page here.

My instinct is to say that it's unlikely, but I really don't know. I've seen no mention of that locally. The bamboo shoot is fermented in its own juices with just ambient yeasts. There are a handful of restaurants selling home made luosifen in the US. How they get it I have no idea, but imagine they must be making it themselves.

A good friend who is from Liuzhou, but now lives in the USA (somewhere inTennessee) informs me that her two favourite instant brands are 好欢螺 (hǎo huān luó) and 螺霸王 (luó bà wáng) in that order but that both are still a pale imitation of the real thing, which she misses terribly.

none

Most, if not all brands are made right here in Liuzhou. I can't recommend any - as I said we don't eat them here! Why would we when we can get the real thing on every corner less than half the price of this fake stuff?

Do you know which brands? Of course, if you really want to taste it, you have to come to Liuzhou! We don't eat that pre-packaged stuff here! We have the real deal! Head north-west from HongKong for about an hour max. 😂🥢

I don't know who is narrating it, but both their English and Chinese pronunciation is a bit strange! The subtitles are good. I helped write them!

Coincidentally, that's what I had for dinner last night. Not home-made, though I have done many times in the past.

I haven't used it yet, but when I do, I'll probably do this again. Spicy stir fried prawns (shell and skin on) with green tea. Maybe use some to smoke some duck or whatever.

No doubt! The only 'ri' in modern Chinese is 日 meaning 'day'. Chilli Day sounds good to me!