liuzhou

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.

Chicken (leg meat) with jackfruit seeds and mushrooms. Very, very loosely based on a Fuchsia Dunlop recipe which uses chestnuts. Topped with basil because that's what I have.

Here is a recipe written by a Chinese teenager for cola chicken wings.

Squid and prawns with garlic, chilli, fermented black beans, oyster sauce and flying fish roe. Asparagus and rice.

Thank you. Didn't even realise it was someone's name!

?

No.

Nothing wrong with bloaters. They're just cold-smoked herring.

Yes.

Found this morning. One of a range of new snack products. You will be thrilled to know that this one comes in two versions. Red chilli or yellow chilli flavoured. This is the red one. It was edible but I won't be rushing back for more. P.S. The Chinese name, 素毛肚 (sù máo dù) literally translates as "vegetable tripe'.

As a kid growing up in Scotland, I was regularly medicated by my mother with hot toddies. Still partial to one of a winter evening. Hot whisky, water and honey.

Me too.

Linguine with slow cooked pork ragu made from fresh tomatoes, shallots, chilli, red wine and secret ingredient*. Finished with balcony basil and grana padano. * Vietnamese fish sauce - liquid unami.