liuzhou

Sure. I fact I still have some. Somewhere. No use for them now.

Later dinner tonight - 9 pm. Pork burger and chips.

Shrimp with garlic, chilli, garlic chives, white wine and flying fish roe. Served with tagliatelle (or tangly jelly, as my son called it!). Almost identical to @KennethT's lunch which he coincidentally posted at approximately the same time I was eating mine, yesterday evening by my time (12 hour time difference).

Almost exactly what I had tonight, so I won't bother posting mine! Just different pasta.

Home made 孜然牛肉夹馍 zī rán niú ròu jiá mò - Cumin Beef Sandwiches The first of three.

Perhaps heading off topic, but I'll never forget my daughter coming back from school and saying she had learned a new nursery rhyme. "We all live in a Yellow Submarine!" She assumed it was ancient. You know those ancient submarines, right?

Well, butterfish also applies to many species, but none of them my fish.

Fish and chips with a difference. These are known as 黄尾鱼 (huáng wěi yú) here. It translates as Yellow Tail Fish. Yeah I see that. But the same name applies to hundreds of species, so I don't know what they are - but I like 'em'. 'Cleaned' and drying before frying. Once dry, they were salted and black peppered inside and out, then shallow fried. They are a slightly oily fish and not for bone-haters (China isn't for bone-haters).

My suggested method back in the day was to bung everything on top of the noodles in the pot except the various wrappers, pour in boiling water and cover the pot. Light a cigarette and by the time you have smoked it all the way down, the noodles will be ready. Almost 20 years ago, I quit the filthy noodle habit (oh, and smoking)! P.S. Just had a thought. The wrappers are probably more nutritional then the contents.

I'm not a great follower of recipes, but this is close to how I do it. I, too, cut back on the sugar. It's simple to experiment with. The ”secret ” is choosing a good white rice vinegar.

What makes you think I don't find it helpful? Anyway, Scotch fillet still means "cut of fillet" unless there is another explanation.

Scotch in this context just means "cut". Not very helpful. it's the same meaning as "to scotch a rumor", i.e. refute it (cut it). "Medallion" isn't American. It's French and used most places.

Soft boiled duck eggs with flatbread.

better

Gratuitous sausage roll image from last year. No apologies.

Tagliatelle with chicken, maitake (hen of the woods) mushrooms, asparagus and basil in white wine.

More panda porn train noodles.

Mooncakes are not pies and, unlike pies, are barely edible.

I hate this topic! I love me a good Scotch pie, a chicken and mushroom pie, a steak and kidney pie, a good sausage roll. Even a shepherd's pie, even though it isn't really a pie in my book. An apple pie. Why did I move to China? A totally pie-less nation. You can google Chinese pie. All you'll get is some bizarre Canadian not-pie! 😀

They are sold loose by weight, so there is no real information that I remember. Again, I'll check tomorrow and get back to you.

a) when you have cooked something so many times, the recipe is in your DNA and you don't have to refer to any book or notes or whatever. b) when you have cooked something so many times, but suddenly you can't remember if it had this or that ingredient in it. Or even what it is you are cooking.

That is the most common brand I see here. Can't stand the things myself. All my friends call them "train noodles", as in the past that was all you could really get to eat on China's cripplingly slow trains on your 36 hour or more journey to Beijing or Shanghai. The trains supplied boiling water to hydrate the nasty things. Over the last (surprisingly) few years the entire train network has been overhauled and trains are up to three or four times faster. I recently paid a visit to Guangzhou (Canton). Went in the morning; attended to business; had lunch and returned home the same day. Only five years ago it was a 12-14 hour trip each way! And there is no boiling water anymore. No one needs it! The end is nigh!

I consider this food related! Back story for anyone who missed it. Or is that backside story?

My local supermarkets and markets have about ten different sizes of dried shrimp. Most, if not all, are shell on. I'll check tomorrow. They range from large to the tiniest The smallest are known as 虾皮 (xiā pí) and are barely recognizable as shrimp by the naked eye. They are smaller than a grain of long grain rice.