liuzhou

Yes. I freeze it all the time. Couple of pâtés in the freezer right now.

I've been making it for decades. Made some chicken liver pâté yesterday. But I also make pork liver pâté. Never mixed the two before, though. Might give it a try.

You certainly do. A great looking bánh mì. Now you have to make your own liver pâté!

Beer battered sea bass with chips and bits*. As a kid, I'd pick up a bag of bits on the way home from school. Never paid for them. Unheard of back then. Anyway, today's were home made.

Hunan blood sausage, pork sausage and fried egg. The egg burst. Oh well.

Do you know what it really means? If not, are you sure you want to?

er, not so much a chance. more a certainty.

My apologies. I have no idea what Mama's Tease is referring to. There is nothing in the Chinese with such a meaning. But, every day I see products and stores with random English names. They think it is exotic. Just like all the westerners who ask me what their "Chinese" tattoos mean. They are seldom Chinese at all; just random characters or even random Japanese.

Sure. They are a prized type of dried shiitake known in Chinese as 花菇 huā gū, literally 'flower mushroom'. The Chinese consider that the pattern of the cracked cap resembles the petals of a flower. Whether they taste any better than regular shiitake is a matter of opinion. There is a lot more on Chinese mushrooms here.

Fried Frog with Friends

Me too. As the article mentions. Well, it doesn't mention me! But it does reference the older English name.

I wonder how it compares with Xi'an food in Xi'an.

Yes. I thought the same. I guess the author is in New York. The US BBC office is in NY, I believe.

Yes, the article also mentions the father.

I've recently become aware of the existence of this chain of Xi'an restaurants in NewYork. Are there more elsewhere? They were recenty referenced in a BBC article about biang biang noodles.

Braised chicken legs with fresh shiitake 'flower' mushrooms - 花菇 (huā gū), garlic (lots), wine, pepper (lots). Papaya in soy sauce, garlic, chilli, sugar, 白酒 (bái jiǔ) Chinese sorghum spirit, and spices (store bought - see image). Served with orzo and a side of wilted spinach. 'Flower' shiitake mushrooms. Papaya Shreds

杨梅（yáng méi) Chinese bayberries (Myrica rubra)

I know. I'm half French. My French grandmother made lentil salad all the time. But she is long gone.

It is considered to be a medicine here rather than a tipple when you are thirsty, so it's only available in traditional Chinese pharmacies. I guess you didn't visit so many of them in China. Funnily enough, I'm not doubting you at all, but I don't remember ever seeing it in Vietnam. I did in Laos or Cambodia - I forget which.

We get grilled scorpion here. Scorpion on a stick. Delicious.

Not particularly Vietnamese. We have here in China too (Vietnam probably got it from China) with either snake or lizard. Sometimes, sea horses. I've also drunk grappa in Italy with snake in the bottle. And seen vodka with snake in Russia. Seems to be quite common in many places.

I buy them live. Sometimes, they do jump out of the wok! But these ones were dead before I cooked them. When I cook them shell and head on, it can be fun in the kitchen catching the more energetic ones who object to being tossed into hot oil.

Prawn and asparagus with pappardelle and ponzu.

What the... Pomegranate flavour cranberries? What's wrong with cranberry flavour cranberries? (They also do blueberry flavour cranberries! Cherry flavour cranberries! Snail flavour cranberries!) OK. I made up one of those, but why not! At least there are no c@rn flavour cranberries. Yet.