liuzhou

Fuchsia Dunlop's Every Grain of Rice: Simple Chinese Home Cooking (eG-friendly Amazon.com link) is an excellent introduction. The dishes are exactly what I've eaten in Chinese friends' homes for the last 25 years.

This Chinese only site has 987 different ground pork recipes! Illustrated.

There are certainly enough such books out there. However, some are great; some embarrasingly awful. Tread carefully. First, I would suggest deciding whatyou really want. Chinese as cooked and eaten in China or Chinese-American or Chinese as adapted wherever you live. Then narrow down further. Do you want an overall picture or to concentrate on a particular style/region? China doesn't have one cuisine. It has many.

Words and phrases used in the Scotch whisky industry

@EatmywordsMaybe I'm a bit slow. It's 02:15 here. G+O? Grapes and Oranges?

Indeed. Not sure about the Bolognese comparison, though. There are literally thousands of Chinese dishes that use ground pork.

According to my late brother-in-law who was a friend (schoolmate) of our boy Rodney, he likes his scran, so I imagine he used freshly made mayo meticulously crafted by nubile, but innocent handmaidens chosen for their strict morals and clean hands. We're all north London boys, innit!

Yes, I read that before. It just tells me they can't find the name either!

Yeah. My mother tried sending me mince pies/tarts some years back. I got a pile of crumbs and dried fruit. Still ate it! She switched to sending Christmas pudding, but that's a whole different story. They turn up every Christmas in good shape though.

Talking of eggs and technical names. Does anyone know the correct technical/scientific name for the membrane between the egg shell and the white other than "the membrane between the egg shell and the white"? I've been looking for years and never got a convincing answer.

Chicken thigh meat with rehydrated fried shiitake, fresh winter bamboo shoots, fresh 云耳 (yún ěr) aka cloud ear fungus, ginger, scallions, Shaoxing wine, light soy sauce, dark soy sauce, Zhenjiang vinegar - 镇江醋 (zhèn jiāng cù). Off stage was rice and pork fat stir-fried Shanghai greens.

Yes, but the OP specified he didn't want meatballs, as I recall.

Another Chinese favourite of mine is 蚂蚁上树 (mǎ yǐ shàng shù) or Ants Climbing Trees. This is a noodle dish from Sichuan with 'grains' of ground pork clinging to the noodles. The last paragraph of the Wikipedia article seems to be discussing an American variation (without saying that's what it is). I've never seen the dish served with crisp noodles here.

Mincemeat pies, more commonly just 'mince pies' in the UK, traditionally contained minced meat and suet in the filling (as well as suet in the pastry). The pies are still an essential part of Christmas in the UK and the best still contain suet, but no longer contain meat. Here is a recipe from Saveur using suet. But no meat in the filling.

Curry mee is very popular Malaysian soup, usually made with chicken, but you could do a version with ground pork!. Plenty of adaptable recipes listed on Google.

I totally disagree.

I combine it with beef in burgers. Or just make pork burgers.

Bidfood UK

Ha! We are all posting overlapping suggestions at the same time.

Fried rice with ground pork. Stuffed mushrooms, stuffed chili peppers, stuffed tofu cubes etc. and a very popular combination is 茄子肉末 (qié ziròu mò) Then there are all the stuffed buns and dumplings - baozi, jiaozi, wontons etc.

We need photographic evidence!

I haven't eaten these - yet! A friend in England sent me a picture of these yesterday. Liuzhou is China's capital of snail eating, so I'm thinking of replicating them and making a fortune! And eating them!

When Chocolate was Medicine