liuzhou

The noodles are usually served after the diners have eaten the chicken and spuds, to soak up the spicy* juices. They are meant to be "soggy". * The spiciness is believed to be because the inventor of the dish was from Sichuan, but for whatever reason relocated to Xinjiang, but took with him his favourite spices - chilli and Sichuan peppercorns. Who knows, but the dish does feature both, neither of which are indigenous to that area.

As it happens, today is my 24th anniversary of arriving to live in China. 24 happy years, but not so happy today. But about your bones! Yes, most animal protein , including fish, is served on the bone in China (not anything I complain about), but I've never heard of crushed bones. Even splintered bones are rare. Big plate Chicken (大盘鸡 dà pán jī) is one of my favourite dishes. From China's troubled westernmost province of Xinjiang, a mostly Muslim area. I eat it regularly in a local Muslim restaurant, if with friends. Even a small plate has beaten me with two or three companions! Chicken, potato, spices and noodles not what to like? I guess their choppers were blunt or they had no idea how to chop chicken.

青椒鸭肉 (qīng jiāo yā ròu) - duck with green chillies. Actually , there are red ones in there too, along with all sorts of Chinese stuff. 上海青 (shàng hǎi qīng) - Shanghai bok choy

I have two of those. Never use them for the intended purpose, though.

I'm a little confused. Nowhere on the wrapper does it say that this is Fuding BaiMudan White Tea, which would be 福鼎白牡丹茶. Instead it says 福鼎野年老白茶, which means Fuding wild, aged white tea. But I'm no tea expert.

I knew I was using the wrong bait! 😂

Thanks. I guessed it was some dialect, but couldn't work out which. I only speak Mandarin and my local dialect.

Scored me some 花菇 huā gū or flower mushrooms, a prized type of shiitake. Stir fried with chicken and Chinese spiciness. Served with that old Chinese standby - orzo!

What is 'tay'? Neither I or Google has ever heard of it.

Boiled chickens egg with 馒头 (mán tóu) steamed bread.

Any milk product helps, but especially yoghurt either plain or as raita or lassi. My preference is for thick Greek yoghurt.

They certainly scare me.

Yes. "on the bone" means exactly what you say. I've never experienced the bone splinter problem in the market or at home. A good heavy cleaver won't splinter the bones, I guess. Maybe better knives; maybe better chickens. I don't know.

Not in China or, I guess, most of Africa. The poultry vendor in the market kills and chops the chicken or duck for me, although many people take the live birds home and deal with it themselves. Supermarkets sell pre-chopped on the bone birds, too. Chinese people like "on the bone". Me, too!

So it should. It has other meanings. "One who stones or pelts with stones (esp. so as to kill)" or "One skilled in precious stones". I find that the garlic in China is milder than anything I had in Europe. I had to adjust many recipes. Today, almost exclusively buy and use 独蒜 (dú suàn), a single headed variety from Yunnan province, but common here and in Sichuan, too. I know it is available in some Asian markets in the US. Milder and so easy to peel. Just give it a dirty look and the skin falls off. Whole peeled cloves of raw garlic are often found on the tables of smaller restaurants in some parts of China, especially in Xi'an, for customers to munch on. Seen the same in SE Asia, too.

I concur. I had a fresh bush when I lived in London. It was one of the few plants that didn't shrivel up and die as soon as I turned my back on it. Would love to still have one but ... I can't even find dried leaves. Few specifically or mainly Indian spices are easily available here.

More attrition food. I nearly always only buy live shrimp, but these were frozen fellows from the supermarket. Damned virus! Anyway, with fried with fresh ramen noodles, green chillies, garlic, shallots, ginger , and wine. Photographed through clouds of steam.

Not a lot of deliveries to China at the moment. Anyway I'm only an hour away from Vietnam or three from Thailand - well I would be if I could get out! I'll wait for a bit!

Is that this place? I was intrigued to know what type of food as I could see some Vietnamese but also Chinesey so searched. They describe it as Asian fusion. Wish I had that menu somewhere near me!

When you start saying things twice in succession, I start wondering if you don't mean a bottle (or even two of those!) 🍾🍾

I apologise from the heart of my bottom! 😁 But, I'll do it again!

Not pretty, but if it's not tasty it's all @Anna N's fault for putting it into my mind! Minced beef with rice and braised leeks. It was much tastier than it looks. Apart from the onions and beef it had loads of cayenne and on a mad whim, I threw in some capers. I'll do that again.

For Over 30 Years, a Tokyo Soba Chef Drew Everything He Ate Remarkable pre-Instagram food images. Worth a look!

I often eat mince with rice.

There was a place in my hometown with the same sign 50 years ago!