liuzhou

The seeds are edible, if roasted. You really need to make the tamarind paste or liquid from the green immature pulp if you want the sour taste it is usually used for. The mature pulp is very different.

Here you go. The brown pulp is soft and sticky. Remove the inedible strings first!

Fresh tamarind. Not bitter like the immature stuff used as a souring agent in southern Asia. The pulp of the mature pods is sweet and sticky. Breaking it out from the thin pod and removing the seeds and strings is part of the fun. Delicious!

From the Guardian.

螺蛳粉 (luó sī fěn) Snail Noodles in a small, local restaurant selling such things.

Land of the Fee

I'm ovoiding this topic from now on.

It's all dinner!

@Anna N P.S. I also get rotisserie chicken, duck, fish and more, including bits of animals I never knew existed! I should take some pictures of the roasting station. Soon.

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?