liuzhou

Well, at 19:21 local time, finally something happened. Tracking is showing that they have been picked up in Shanghai and shipped to a depot elsewhere in Shanghai to be forwarded to their next staging post, wherever that may be. Hopefully, I'll find out in the morning.

I'm betting you aren't going to find this down your local "Peking Garden" or whatever. Duck heart fried rice. Rice, soy braised duck hearts, garlic, ginger. chilli, scallions and coriander leaf / cilantro. Note lack of egg or soy sauce. This is Chinese.

Britain. Baked Beans. Pay attention! No. 1. Only Heinz Baked Beans from a can are permitted. Violations of this law are dealt with strictly. You will be laughed at by your family, mocked in the streets and be called rude names! It should be pointed out and I'm about to do so, that British Baked Beanz (as we like to spell them - Heinz Meanz Beanz) are different from US baked beans. They are somewhat sweeter and come in day-glo tomato sauce. No. 2. Only white bread is permitted. Preferably pre-sliced and plastic-wrapped Chorleywood process bread. Artisan bread is a big no-no. Your social standing and credibility will be ruined forever. Sourdough will get you deported! No. 3. The toast may be toasted to your preference, so long as that is medium brown. No. 4. The toasted bread should be lathered with butter or, if you want to really fit in, margarine. Healthy spreads are strongly discouraged. Cutting the toast into triangles attracts the death penalty! No. 5. The beans should be heated through, but never allowed to reach 100℃ which is the boiling point of water in civilised countries. No. 6. The beans should be liberally spread over the hot toast, then salt and pepper added even more liberally. Then add some more pepper. Always black pepper. No. 7. Excuses such as "I can't buy British beans here" are not accepted. If I can buy them in China, you can buy them! No. 8. Eat and repeat and smile!

Who told you that? It is nonsense. If anything, British food tends to be over-seasoned.

Brussel sprouts are almost unknown in China. I'd never found them. However, on May 20th, my birthday, I found some for sale online. Of course, I ordered some. By May 23rd, not only had they not arrived, but the website tracking service was showing no movement. They promise to ship within 48 hours. It was now 60 hours. So I contacted the sellers. No reply, but I was able to leave a message. May 24th, I get the news that the package has been lost in transit. I ask them if it was in transit, why didn't the tracking say that it had been dispatched. I'm still waiting for an answer to that question. Anyway, they said they would re-ship them immediately. May 26th Still no sprouts. Still no tracking information. I contact them again. "Oh! It's been raining for two days, so we couldn't pick them! We are picking them now and will send later today!" Yeah, right! Anyway, later I'll update this mini blog of my sprouts adventures en route from Shanghai to me. If they ever get en route. I was tempted to tell them where they could put their sprouts but we are only talking about $4 USD (plus $1.25 delivery) and it has become quite amusing to see what happens next. I just hope they are here for Christmas dinner!

I have never heard of the practice.

桂林米粉 (guì lín mǐ fěn) - Guilin Rice Noodles.

Not in the least. Rather confirming what I've long thought. People are strange and some are stranger than others. Some are nice strange; some are stupidly strange; some are sadly strange; some are PIA strange; some are dangerously strange. Perhaps we are all strange in some way. Some just need to give themselves a good talking to. Some just never grow up. I once worked with a world-renowned linguist, now deceased. He was also my PhD supervisor. He was the most childish, boorish, rude, socially dysfunctional human being I ever met.

Pork with pumpkin greens. Pork tenderloin, garlic, ginger, chilli, Sichuan peppercorns, Shaoxing wine, soy sauce, oyser sauce. Served with rice, of course.

Here are a couple of Sichuan related ingredients I picked up today. First up is the oil I referred to in the previous post. This bottle is from western Hunan where I lived 25 years ago. Note it has both alternative Chinese names on the bottle - 山胡椒油 - shān hú jiāo yóu and 木姜子油 - mù jiāng zǐ yóu. Secondly, although Zhenjiang vinegar* is the top choice for black vinegar in most of China, Sichuan prefers this local Baoning vinegar. It is rarely seen outside China. Rarely seen outside Sichuan. I had to order it online. i * inexplicably called Chinkiang vinegar in the US.

I agree.

Fried noodles with beef and maitake. Garlic, Shaoxing, soy sauce, scallions. Fresh noodles.

OK. I misunderstood.

Is that unusual? It is compulsory in the UK and normal here. And while I'm here, Bamix all the way.

I'm fairly certain those are maitake, (Japanese: 舞茸 or マイタケ), aka hen-of-the-woods, ram's head or sheep's head, Grifola frondosa. Definitely not matsutake. I hope you didn't pay matsutake prices for maitake!

Here is what @Kerry Beal referred to The yellow text says "New Style Handmade Eel Knife".

No problem!

Someone Took A Camera Inside A General Store Untouched Since 1963 I think there is enough of culinary interest in this half-hour video. It's an interesting story, too.

and the winner is @KennethTwith an honourable mention going to @Kerry Beal. It is sold as an intestines cutter, specifically as a duck, goose or chicken intestine cutter, these being a prized delicacy round here. That said, I have seen one vendor illustrating its usages by including an image of eels being processed. You can collect your prize the next time you are passing, Mr. T.

I often think that.

Bedtime here in the land of rice-eaters. All will be revealed in the morning (my time). Please keep trying though. If anyone gets it, there is a prize! You can win one. (Winner collects - head north-west from Hong Kong).

Neither.

I have two lychee peelers. One on my left hand and one on my right. They are called 'thumbs'. No fruit involved, either.

Nothing green. Nothing vegetarian or, heaven help us, vegan!