liuzhou

I agree. The good old "British stiff upper lip"!

Araki, one of London's three Michelin 3-star restaurants has been stripped of all three. Story here.

Better than my son's 'sparrow juice'.

Frog's oviducts are popular here. More information here.

Well, I didn't make the noodles, but bought them from my local handpulled noodle restaurant. They don't advertise them, but you can just buy the noodles to cook at home if you are in the know. I eat there quite often and they know me well. However, there is a ton of information on the internet on how they are made, including videos on YouTube. I marinated sliced pork tenderloin in Shaoxing wine. Boiled the noodles for one minute, then drained them. Finely chopped garlic and ginger and stir fried that until fragrant. Added the pork and fried that, reserving the marinade. Added thinly sliced carrot, then the drained noodles. Continued stir frying, added chopped yellow galic chives, then the marinade and a splash of soy sauce. Served. Sorry, no quantities. I wing it.

Do you mean how to make the actual noodles or how did I use them in this dish?

Clam and mustard green soup (in peppery chicken stock) Stir fried hand-pulled noodles with pork, carrot, ginger, garlic, Shaoxing wine, soy sauce, carrot, yellow garlic chives.

But Buddhist restaurants in China are not particularly aimed at Buddhists. It's marketing! Most are aimed at tourists who find it all very interesting, then go home and eat meat! And vegetables cooked in pig fat.

I love frog meat, but jam?

I'm not sure how much of an argument it is - he clearly states so in his autobiography. He doesn't only take it when offered. He seeks it. Also, I know several self-professed Buddhists who are not vegetarian. Including monks.

Saline (sic) crackers with chia seeds. Cheese. I've seen chia seeds here before, but only in a specialist "strange food" shop, but these popped up in my neighbourhood supermarket yesterday. They were OK, but won't be replacing my favourite seaweed crackers.

Figs, Raspberry, Orange and Ginger. http://www.pickyourown.org/FROG_jam_recipe.htm

Why not? Not all Buddhists are vegetarian. The Dalai Lama isn't. It would be difficult to survive in Tibet on a vegetarian diet.

Pork and shiitake wontons in a peppery broth (Chicken stock, garlic, white pepper and ginger) with mustard greens.

It is a specialty of north Fujian province - a relatively small area. Very few people have eaten it even there. Yes, China has a long and wide history of fermenting and otherwise preserving foods of all kinds. This was born of necessity in times of famine.

I'm not surprised. I live in southern China and wouldn't know where to start looking for it. It's pretty rare here, too.

Another thanks.

Oh dear!

Why not? Genius? Beta vulgaris covers a lot more than Swiss chard.

I know. But apparently only in the tourist areas! About 0.0001% of Beijing restaurants are vegetarian, again usually in tourist areas only. And anyway, not all Buddhists are vegetarian. The Dalai Lama isn't.

Indeed, and the same vendor's offering this week may be different from next week's. The best I've had was some my sister brought back from Algeria years ago after she mistakenly married another husband. She had certain problems getting it through UK customs.The staff confused it with another popular Moroccan product.

They do look rather sad! I wouldn't have touched them, either.

There are literally dozens of Chinese preparations. Probably the two best known are 红烧肉 / 紅燒肉 (hóng shāo ròu) or Red cooked pork belly or Braised pork belly; and 东坡肉/ 東坡肉 (dōng pō ròu) usually just called Dongpo pork.

Sad news, indeed.