liuzhou

Yes. Always.

I know, but I use the names and definitions used in China, not America. Seems reasonable. There are many different types of 白菜 bok choy / pak choi. It just means 'white vegetable' or 'cabbage'. 'Bok choy' is Cantonese; in Mandarin it's 白菜 (bái cài). For what I hope are obvious reasons, I'm using Mandarin. In 2016, a purple variety of napa cabbage was bred in Korea and introduced to China as 紫罗兰白菜 (zǐ luó lán bái cài) - literally 'violet cabbage'. That's what I had.

Hand-pulled supermarket roast rabbit with a dry spice dip. Served with stir-fried purple bok choy (napa cabbage). More information on the Rabbit Cook-Off Topic.

I bought one of the supermarket's roast rabbits. Removed legs and hand-tore the body meat. Served with a dry dip containing bay leaf, ginger, cinnamon, star anise, fennel seed, sichuan peppercorns, chilli powder, cumin, salt and sugar. Dry dip and some stir-fried purple bok choy (napa cabbage). The front legs and other bits of leftover meat will go into some wontons for breakfast.

Made me some doughnuts.

Yup. Everything.

How about Vietnamese bún chả from Hanoi, or is that too meatball-ish? It can be considered to be more burger-like, as here (second recipe).

No! I think they should call it the "Liuzhou Membrane" in recognition of my contribution to science by pointing out the missing nomenclature! After all, they have names for everything else. Even things they haven't yet proved even exist and we couldn't see if they ever do. What has the liuzhou membrane done to deserve such disrespectful oversight?

Dried little fish with shichimi togarishi (Japanese hot 7-spice powder).

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.