liuzhou

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.

Had a relatively large, but uninteresting lunch (not my idea), so a simple dinner. Spicy soupy ramen noodles with roast duck.

As far as I am concerned, anything she does is correct! 😂 She does partially drain it, but what she serves remains fairly liquid. Matter of taste.

What's that?

臘八粥 (là bā zhōu) is an alternative name for 八宝粥 (bā bǎo zhōu) or Eight Treasure Congee. Enjoy.

One of my local restaurants has it cracked.

Pork meatballs in spicy tomato sauce with tagliatelle.

Talking of fish congee... I passed one of my favourite local seafood restaurants today and spotted this. Shrimp and fish congee. The sign might always have been there and it didn't register till now.

This is my new favourite. It is 黑豆原酿酱油 (hēi dòu yuán niàng jiàng yóu), which means "black bean soy sauce". Regular soy sauce is made from yellow soy beans, but this from black soy beans. The sauce has a deeper flavour than regular, but is less salty and with a more mellow aftertaste. Black Soy Beans