liuzhou

Yes. I also failed to note that the ribs are chopped into bite sized pieces to facilitate chopstick use. No long full ribs are served here!

@Anna N Obviously I don't know if you have see this, but it made me think of you.

No. I use Pixian dou ban jiang just as it comes, chunky. The ribs were simmered in plain water for 30-40 minutes, then left to cool. Later, they were marinaded with the dou ban jiang and garlic overnight. Then stir fried with the everything else - Shaoxing , soy sauce etc. The dou ban jiang breaks down at that stage and isn't chunky in the final dish.

Pork ribs with 豆瓣酱 (dòu bàn jiàng), garlic, ginger, Shaoxing wine, soy sauce and scallions. Served with rice and stir fried (more like wilted) spinach and garlic. I do love that neanderthal delight in gnawing meat from bones. Actually, no gnawing was required - the meat was falling off.

长沙臭豆腐 (cháng shā chòu dòu fǔ) Changsha Stinky Tofu.

Most dog restaurants here are exclusively full of (drunken) men and prostitutes, judging by the tart cards littering the places next morning. I've never seen such behaviour at the lion restaurants!

I'd leave the dog (yes, I've eaten it) and the lion to the end. Carnivores never taste good. Except fish and other seafood, for some reason.

Give me durian pizza! Give me spit roasted panda steaks! Stir-fried monkey brains. Boiled lion. Sautéed crocodile. Stewed spider. Ratatouille with raw rat. Entrails, viscera, droppings. Just spare me the c@rn!

I have no idea if China even has those, but I expect not. Outside of zoos.

Where in China are you from?

Ship from where to where?

Recently, post-Covid as we are here, I've noticed a number of these sign posted around town. I don't think I really need to translate. No mention of bats? And why do we get that antelope-like beast three times? And what looks dog-like? All the dog meat restaurants around here are still functioning normally. At least, they left my favourite snake meat off the list.

I'm not 100% sure this belongs here, but I did pick it up at the checkout at one of my local supermarkets. It's actually for the "western" restaurant next door which has nothing to do with the supermarket, but obviously friendly enough. It did amuse me however. I had no idea what Montreal Steak was but Google set me straight. Then I noticed that they proudly proclaim that it is 100% guaranteed Australian steak. I checked my atlas and think it must be (con)fusion food. The other side of the leaflet: features at 25元, Thai Style Curried Seafood; at 28元 Cypress Mushroom Steak; and for a mere 27元 a Tuna Pizza. Actually, I have eaten there and it's not that bad if you choose carefully.

Here is a short, but interesting article on the historic importance of 'amateur' cookbooks of the past.

Red curried shrimp.

You could try using cherries.

Possibly/probably history's biggest selling cookbook with over 40 million copies distributed. From the promoters of the newly invented self raising/rising flour. Now in its 41st edition, this one is from the 1950s and my mother still has and uses it.

Beautiful

Capers are highly unlikely - they are native to the Mediterranean region and are virtually unknown in China and S.E. Asia. I can buy them here, but only in one, expensive, specialist import stores.

I mentioned 黄金菇 (huáng jīn gū) - Yellow Oyster Mushrooms before but had only seen them dried. Today found them fresh.

Growing up in Scotland, porridge was breakfast most days in winter. Scott's Porage Oats cooked overnight on a low heat in salted water. Haven't eaten them since I moved to London to start college when I was 18.