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liuzhou

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Everything posted by liuzhou

  1. Given that almost every culture eats eggs and that the vast majority of people in the world don't have refrigeration, I'd say, yes. Americans are crazy!
  2. Sure! The tails are the handles, but I make sure to squeeze every bit of tastiness out before discarding. That said, the heads are the most delicious.
  3. I do think you are over-reacting. It doesn't appeal to me, but I am open minded enough to see that she perhaps presents food in a way that might encourage young people to take an interest.
  4. I use red onions in everything - because red onions are the only ones available here in this part of China. I do sometimes miss the sweetness of white onions, but in general I find red works fine.
  5. Not uppity at all, but the point is there is no real consensus in 普通话 (pǔ tōng huà), either. The many names for potatoes which I mentioned are all 普通话. By the way, in Beijing (in 普通话), the various alliums are '葱 cōng ', not 'tong'. I'm not sure that there is much consensus in English, either. I have had endless confusion about 'turnips'. They are totally different vegetables in Scotland from what they are in England. And what is the difference between spring onions, green onions, scallions, syboes? Apparently none.
  6. Without wishing to dampen anyone's enthusiasm in resolving this problem, I suspect you are not going to get very far. Despite my best efforts over many years, I have never found definitive translations for many ingredients. The nature of China and the Chinese languages means that almost every town has a different name for any one ingredient. When I moved from Hunan to Guangxi in 1999, I discovered that the local restaurants didn't do any of the dishes I had carefully learned the names of, and nor did the market have the veg I wanted. But I eventually found out that they did have the same dishes and ingredients. They just used totally different words. I now know five different ways to say "potato". Prior to the 2008 Olympics, Beijing authorities published what they called "official translations" of many dishes. I have shown this to many local chefs and cooks and they don't even get the Chinese! Fuchsia Dunlop's Sichuan book is particularly confusing because she often uses Sichuan dialect, but then renders it in traditional characters which Sichuan doesn't use.
  7. That link is broken. Try this one.
  8. They may just have been using old Sichuan Peppercorns. They do not store well and lose flavour very quickly.
  9. liuzhou

    Oysters

    Here is the version of the (very common) oysters with vermicelli which I mentioned And grilled scallops (Zhongshan Road Night Market, Nanning, China) And finally, the selection of seafood (and other stuff)waiting to be grilled. (One of many similar stalls on Zhongshan Road Night Market, Nanning, China)
  10. I have to confess to what we thought was very clever scam when I was a student in Glasgow in the early seventies. There was some pretty bad fast but cheap restaurant which had a peculiar billing system. You ate your food then asked for the bill. Then you asked for a coffee. Then they gave you another bill. All payments were made at a desk at the front door. You just presented the bill for coffee and paid for that. We called it "Dinner and Dance" Many years later, I would like to apologise and pay up, but they went out of business. Can't understand why!
  11. liuzhou

    Oysters

    About ¥10 - ¥12. Next to nothing.
  12. liuzhou

    Oysters

    The grilled oysters are here in every street market in Guangxi, too. Lightly grilled and covered in garlic and chilli. Often with some vermicelli, too.
  13. Cumin is one of the few spices I can buy in the local supermarkets here in China. It is quite common. Hunan Cumin Beef is well known.
  14. 青菜 is just 'green vegetable'. There are many, many! Shove up the picture! What inauthentic jibes? I've just read the whole thread and haven't seen one. I lived in Hunan from 1997-1999 and regularly revist (I now live in a neighbouring province) and the book certainly refects what I ate and still eat there.
  15. Most versions here in China also have chopped cheap sausage meat. Think Spam! Peanut oil or lard.Can't think of any reason not to use fresh garlic, but certainly no oyster sauce. Certainly slightly undercook the egg separately and add just before serving unless you like rubber. Peanut oil or lard.
  16. I doubt it. But she does occasionally post here under the name Fiore, although not recently. Worth searching for.
  17. I live in China and find my Chinese colleagues are always wanting to borrow Fuchsia's Sichuan book and ask why it hasn't been translated to Chinese. Not sure if recommendations can come much higher.
  18. Hear hear! Quanjude is far from the best place to eat duck in Beijing. Lazy, sloppy journalism.
  19. The Chinese name literally translates as "sand thorn"
  20. Yes, almost certainly Sea-Buckthorn. 沙棘 in Chinese.
  21. Potato and Chicken Hotpot (洋芋鸡锅) is a big favourite round here in winter.
  22. chili oil is more commonly referred to as 红油 black mushrooms, dried are 冬菇
  23. Chow mien 炒麵 means 'fried noodles'. I don't see how you can have fried noodles without the noodles!
  24. Egg noodles aren't actually that common in mainland China. La mian (拉面) means "pulled noodles" referring to the way the chefs skilfully pull and stretch the noodle dough until it breaks into strands. In my experience it never includes egg. YouTube has many videos showing the process. http://www.youtube.com/results?search_query=la+mian&aq=f It is also the origin of the Japanese word "Ramen" although the two have long parted company in terms of what the dishes really are. Sadly, totally misconstrued concepts are common in cookbooks by people who never actually visited the places they are talking about, or if they did, spent two weeks in the tourist areas.
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