liuzhou

I bought some live wild prawns in the market, so Prawn Fried Rice.

Captain Dick Stevenson, the man behind the famed "Sourtoe Cocktail" served at a hotel bar in Canada's Yukon Territory since the 1970s, has died at 89.

Many, if not most chicken stocks in Chinese cuisine include ham or pork in some form. I often use Jinhua ham in stocks.

Count me in that group, too.

I'm not sure what to call this - just something I made up. Chinese, but not on any menu in China. I deboned a couple of chicken legs and cut up the meat, then marinaded it for 24 hours* with Pixian Doubanjiang, garlic, ginger, chilli and Shaoxing wine. Stir-fried but when almost done added some chicken stock to make it saucier. Sprinkled with Chinese chives and served with garlicky, wilted spinach and rice. Only regret. Should have done more spinach. I know it shrinks, but... * I didn't intend to leave it 24 hours, but life intervened and I knew it would come to no harm.

and I'm on the wrong continent. Double drat!

It looks as if it were designed by someone who never squeezed a lemon in their life.

Boiled duck egg in baguette.

No thanks.

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Click here.

With you on that. Some streets in Gion district ban smoking, not only in restaurants, but everywhere including on the street. It is slowly changing. Very slowly.

Twice!

If you are interested in food history and use Twitter, then @GastroHistory is well worth following.

Tangerines. Ate half. Skin now drying. Attempting to sprout seeds. More to be eaten later.

via Facebook from Classical Art Memes

@teonzo Here they are when newly picked. and when nearly all drying

I wouldn't say they are wilted. They are picked green, but turn red when they dry. That's when most of them are used. Some are eaten earlier.

Ah! One of my teardrop dip dishes. I have a few of those.

Round here they are often candied or used in confectionary, but also in soups and hotpots. I only ever use them in soups. In fact, I bought these this morning to use some in a soup later. They are also widely used in Traditional Chinese Medicine (TCM) for a variety of complaints.

I have posted this before, but not in a dedicated tea topic. 虫宝茶 (chóng bǎo chá) literally means 'insect treasure tea'. The caterpillars of a certain type of moth feed on the baby tea leaves in the plantations. Their droppings are then collected by the farmers and dried. They are then used to make a refreshing cup of tea! They are mixed with regular undigested tea. It is considered medicinal and effective against stomach complaints. I tried a cup before buying this jar. It tasted like tea but with a sort of fungal taste in the background. Not bad.

红枣 (hóng zǎo) - jujubes, Chinese dates.

I think it's worth remembering the vast majority of humanity still doesn't have refrigeration and other "modern" preservation aids. That said, preserving foods has gone on since pre-history. Salting, fermenting, drying, smoking, curing, canning, pickling and more were all used as a means of preservation centuries ago. Many food preservation techniques still used today in the developed world were invented or accidentally discovered, then used to preserve food, but we still eat them today - because we like them. Not because we need still to preserve them. Bacon, smoked salmon, kippers, cheese, yoghurt, pickles. All around the world, people are preserving food just as they have for millenia.

三鲜饺子 （sān xiān jiǎo zi） - Three delicacy jiaozi dumplings with Srirachan Sriracha. Home made then frozen.

The writing below the picture implies it is one of her ancestors, whose "secret recipes" she uses. Could be Muslim, yes. There has been a small Muslim community here for centuries.