liuzhou

36. 咸蛋 (xián dàn) – Salted Eggs Another very common practice in China is to preserve eggs. I have mentioned before, at some length, so-called century eggs (皮蛋 - pí dàn) in the China Food Myths topic, but that is not the only way they are done. So here, I’ll avoid repetition and just post these couple of pictures. 皮蛋 - pí dàn 皮蛋 - pí dàn served with pickled chiliesand garlic 咸蛋 (xián dàn) – salted eggs are just as common. Duck eggs are the most common, followed by quails eggs then chicken eggs. There are at least three methods of producing these: brining them in a salt solution, or packing them in a salt and charcoal mixture, which is later washed off, or as I see around here more, just packing them in salt. They are left for around 3 to 4 weeks before being ready. Today most people buy them in supermarkets or markets. Although they are relatively easy to make at home, convenience takes over. Also, they are so cheap, why go to all the bother? You have to be careful in Chinese stores when buying eggs. What look like ordinary fresh eggs are often anything but. Fresh or preserved? It's salted. 咸鸡蛋 (xián jī dàn)- salted chicken egg 咸鸭蛋 (xián yā dàn) salted duck egg 咸鹌鹑蛋 (xián ān chún dàn) - salted quail eggs in supermarket The salted duck eggs are also individually shrink wrapped and sold as snacks. Shrink wrapped salted duck egg.

I know how to make them, thanks, and often do. Still say those in that place I linked to are the best I've eaten. Also, many of the traditional accompaniments are difficult to source outside Vietnam. 'Exotic' just means 'I can't find these where I am'. Where I live, 'mac and cheese' is considered exotic and sounds disgusting.

More of a memoir than a cookbook, eG member Carolyn Phillips' At the Chinese Table: A Memoir with Recipes (eG-friendly Amazon.com link) is on my wish list. Review here.

Sadly, my local Vietnamese restaurant doesn't have bánh xèo, either. Fortunately, Vietnam is just down the road. Or will be when we can travel again. The best bánh xèo I've eaten were these in Ho Chi Ming City(Saigon). The restaurant only does that one dish.

Actually, it was invented by a farmer, although now belongs to a large whisky group. See here for the history.

Sheep Dip, on the other hand is rather good.

Thank you!

Ah! That sort of thing is perfectly normal in Chinese language recipes. "Add the usual and cook until cooked." "Add the correct amount of garlic." "Serve with appropriate."

I do love purple perilla (紫苏 -zǐ sū) . Very common vegetable round these parts. More here.

Nice selection. What, please, are these? I can't quite make them out. Thanks.

Sea bass, wakame, crab roe, home pickled ginger. Ate that then the other fillet.

Another short extract from a guide book relating to the local Miao ethnic minority cuisine. As before, the use of 'sour' is a mistranslation for 'pickled'. And the dried pepper' mentioned means 'chilli pepper'.

One commenter on Chowhound said it all. "If it's cheap it's not saffron" Yes, Thanks. I am aware that a lot of 'saffron' isn't saffron. Some time back I was given a gift of 'Thai' spices which included 'saffron' and 'saffran'. One was saffron, the other was probably safflower.

This one OK? 😃

A late addition to the dried tofu selection. This one is first stewed in 'spring-picked' tea, then dried.

And here is a dish using all three of the holy trinity. Chickens' feet with pickled ginger, pickled chillies and pickled garlic. Enjoy!

Pig, new movie starring Nicholas Cage as a truffle hunter/ex-chef.

Actually, black vinegar is seldom used in pickles. White rice vinegar is by far the usual choice. I, too, love the flavour of the Zhengjiang vinegar and it's smokiness. Most black vinegar is made from a glutinous black rice. It is usually used with braised meats and fish. My friend J's husband does a wonderful chicken dish with it, but is protective of his recipe. She is going to divorce him as soon as she gets it! 😂 But most commonly, it is used for dips with dumplings etc..

Yes, there are recipes on that interweb thing which are ludicrously complicated. One recipe pushed by Goggle takes three days!

Thanks. Nothing easier. I use equal quantities of ginger and white granulated sugar. Some advocate freezing the ginger first to break down the fibres. I've never found this necessary, but I use young ginger. The ginger and sugar is simmered for about an hour. Exact timing varies, so just keep testing it for tenderness. I prefer to still have a bit of bite. When it's ready to your satisfaction, let it cool in the syrup, then sprinkle with dry sugar. Bung in fridge. I have no idea how long it lasts. Usually a couple of days around me! Keep the syrup. I use it in a seafood salad dressing with lime and orange juice, but that's a whole 'nother story.