liuzhou

There is a bit of fad here for these. All pillows. Which do you fancy? Images from ads on China's largest online shopping portal. Actually, it's the world's largest.

Technically, I wasn't e-Gulletting when snacking on this, but I was thinking of you! Anyone care to take a guess what it is? Two hints. a) It isn't specifically Chinese. b) It isn't coal! I've not changed gender and developed pregnancy cravings!

Want to try Jane Austen’s favourite cheese toastie? Now you can

Thanks Chris! Very helpful info.

Sorry. Another question arises. Does she use simplified or traditional Chinese? If you don't know, look at at the recipe for Gong Bao Chicken with Peanuts. (page 182). 宫保鸡丁 is the simplified as used in Mainland China (including SIchuan) 宮保雞丁 is the traditional as used in Taiwan, Hong Kong and by much of the Chinese diaspora. The Chinese language version is, of course, all in simplified Chinese, the standard. Thanks again.

I bought my copy of this book here in China. Actually I bought twice - once in English and once in Chinese! My question is about the English version. My copy is printed and published in the UK and uses metric measurements and no cups, etc - may the gods (or editors) be praised! Can anyone who purchased the book North America please let me know what measurements are used in your edition. Thanks in advance. P.S. The Chinese translation also used metric. Of course.

Yes, I've seen a few. He seems the real deal, but I find his videos rather boring to watch. I mean, 10 minutes of watching someone stirring stuff in a wok? He needs a editor.

Yes. 鹃城牌 (juān chéng pái) is the stuff! 牌 (pái) just means 'brand'.

At the risk of restarting World War III, here is a podcast version of the ever interesting BBC Food Programme, this time enitiled Pure umami: should we learn to love MSG?

Another orzotto. This time with squid, garlic, chilli, and ponzu. using orzo, the orzo pasta rather than barley which I can't source here.

It does also come in a bag to refill the jar. That said, China is notorious for companies copying their rivals' packaging design with just minor changes.

If I went to a restaurant and was told the chef was having visions, I'd run! What drugs is he on? The only thing worse is when they have "concepts"? I prefer my chefs not to be conceiving while preparing my grub.

Fuchsia Dunlop has an article in the Guardian today on doubanjiang. She has her favourite Pixian brand. which I have used. It is excellent, but I'm not sure how widely available it is internationally. Juancheng Brand Doubanjiang

I just received a large bag of potting compost which I ordered online. It will be home to some herbs, chilli plants and lemongrass. Enclosed with the compost was a free packet of seeds. Thank you. Kale seeds. No thank you! Apart from the fact that I'm not turning my balcony into a garden of greenery, it's kale for pete's sake! Still it could have been worse; it could have been c@rn!

Spirit vinegar.

I wouldn't make them with pickled slices. I do make them with fresh beets, but haven't done for a while.

It's not what I wanted. I wanted fresh - one of my favourite vegetables. But I've learned here in China to make the best of any surprises that turns up. I can buy it fresh, but only online which involves a three day wait, minimum. I wanted it today! Yesterday, the local overpriced, state owned, department store's imported food section had this. I bought it as an emergency stand-in, and I know what I'll do with it, but it has got me wondering. How do other people use pickled beetroot? Any interesting suggestions? P.S. Just ordered some fresh. The seller is in Shanghai which is far away. And the minimum order was for 2.5 kg. Expect beet overkill from me in the next week!

What if they take the cow to the farmers' market? After all, the cow is the "point of origin"; not the dairy!

I've watched one short YouTube video of a salmon and cream sauce recipe this morning and see nothing objectionable. But I understand those irrational loathings; I have a few myself. Can't share this one, though.

I read pretty much everything he writes, frustrating as it is, but I don't recall ever seeing him. I suppose I could search some video out, but maybe, I just prefer the written word.

I love reading Nigel's books and journalism and often want to try his recipes. However, they always, always include one non-optional ingredient I can't get! Not his fault at all! I spent a large part of today, searching for rhubarb for one of his recipes. It does grow in China. One of my favourite things to eat. But can I buy it? Well, yes. But only the dried roots in traditional Chinese pharmacies. I weep!

Yes. Been there. 2005. The decor of the place in Nanning that I mentioned is similar. Here is a vdeo of Murnni's Warung

Indeed I do consider my Liuzhou to be my home. Getting it home from the restaurant wasn't a great problem. It was about 15 minutes walk; no flights required! And it was a long time ago (2008), when I was younger! By 'home' in inverted commas, I meant England.

Is that in Ubud? That is the artists' colonoly of Bali. I may have been to that restaurant. There is a smallish chain of restaurants here in Guangxi, opened by a guy from Ubud. The original branch in Nanning is beautiful. There is one in Liuzhou about ten minutes away from where I am living now. Also artistically decorated, but not quite to the levels of the first. I have photos of the Nanning branch; I'll try to post them later.

Yeah. That's why I have never gone back 'home'! Between that artwork and my marble mortar and pestle, I think I'll have used up my luggage allowance weight and some!