liuzhou

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

and in Vietnam still largely is.

I knew nothing about chrain until a couple of hours ago. I was just answering the linguistic question about what horseradish refers to in English.

No. It refers to both the plant and the condiment derived from its roots.

Fine. As a kid, I often ate steak and kidney pie with a side of cabbage, so I thought I'd just spice it up a bit. I often mix UK/Western dishes with more Asian elements. They don't always work, but this one was fine.

Dinner tonight was a photographic failure, but tasted fine. Steak and kidney (minus pie) with onions, carrots and rehydrated dried shiitake mushrooms cooked in the 'shroom soaking liquid with some 'Wooster sauce' and lots of black pepper. Potatoes added to the same pot after some time. To compound the felony of the bad presentation and ill-lit photograph, I totally forgot to photograph the much prettier stir-fried cabbage and chilli which accompanied it.

When I was growing up in Scotland (and for 600 years before that), a 'griddle '' was known as a 'girdle'. How confused I was later when I discovered what a 'girdle' also meant. I still confuse the two if I don't pay attention. We never had electric girdles, though. So far as I know.

Bizarre Leeds 'bread arch' royal tribute photo revealed

They are commonly used in Cantonese cooking, but not so much elsewhere in China. Neither are onions. Carrots a bit more, but not so much as everyone imagines. Every video for fried rice on YouTube seems to include carrots. Not usually used here. In fact, one way to say 'carrot' in Chinese literally means 'foreign radish'!

Yes. I'll eat the yellow ones; the red if I have to. But not the green.