liuzhou

Perhaps these people can help, but with literally thousands of cutlery manufacturers in China, maybe not. Worth a try, though.

Round here it's known as 空心菜 (kōng xīn cài, literally 'hollow heart vegetable') and yes, when cooked it is usually dark green.

Yeah, I guessed they were probably dried. I guess fresh ones aren't easy to find outside their native habitat. I'll try my dried ones later.

and me

I still have that t-shirt. Well not yours.But mine. I also have a mint condition “If it's not Stiff, it's not worth a ****“ shirt. Worth a fortune now. Try Ian Dury. He's much better! I think that of all the foods I miss most since moving to China, sausage rolls are highest on the list.

Are we talking fresh peppercorns or dried? I've only had the green ones fresh, but coincidentally bought a small packet of the dried ones yesterday. Haven't used yet, but will report back. See the above. 🖕

I love those. I get a different (Chinese) brand, but the same thing really. I always have a bag or two to hand.

They don't go off as such, but they do lose their scent and numbing effect over time. Store in an airtight container in a cool place and they can last about a year, although they will not be as vibrant as younger ones. I always buy the smallest amounts possible, but then they are perhaps easier for me to source.

That is the opposite of my experience. I find the green ones less piney and the numbing factors milder. They also have a stronger citrus scent.

Star anise. I add it to tomato sauces, soups etc. Discard before serving and no one knows it was ever there, but appreciates the umami it leaves behind.

Chicken (Not White Cut!) with Baked Potato and Wild Mushrooms.

Well, the great thing is if you make the noodles you also make the seitan!

Chilli, chili, chile. However you spell it, it lifts many a dish. It doesn't have to be blistering hot, although that can be good. I add it to things and no one notices but they leave happily. Great with chocolate. I'll never forgive them for stopping selling chilli snickers!

I didn't say Chinese restaurants don't have ovens (although most don't). I said ovens are extremely rare in domestic kitchens. The skin on white cut chicken is very soft.

Yes, it is served cold, mainly as a street food, even in the middle of winter.

Liangpi (凉皮, literally 'cold skin') refers to the noodles, which are made from (usually) wheat starch. It also refers to the dish. There are various versions of the dish, but this is the most traditional and besides the noodles contained wheat gluten (seitan), cucumber, bean sprouts, garlic, soy sauce, chilli oil and Chinese black vinegar. The process of making the noodles (and the wheat gluten) is explained well here.

Oh! My neighbours love crisp skin, but not at home and not with white cut chicken.

There is a local family I am close to. They often invite me to festival dinners. I've known the daughter since she was about 7 years old. She speaks great English and is now an absolutely beautiful young woman in her mid twenties about to marry her man. Love her. I'm always sat beside her at family events because no one else speaks English, not that it really matters. We use a mixture of languages when we talk. From I first met her, we have played this sort of game. We use both my and her chopsticks to remove the very uncrisp skin from our portions of the white cut chicken and either surreptiously drop it on the floor for the cat or wait till grandma isn't looking and drop it into her bowl, then get on with eating the delicious meat. We dislike the skin; grandma thinks it the best part. I'm not sure if the cat or grandma are more delighted!

凉皮 (liáng pí)

I agree but millions of my neighbours don't!

and "Hainanese chicken" isn't really Chinese, is it. I love crisp skin, but, for the last time, it isn't part of white cut chicken.

Actually, I did watch them. Most amusing. Clearly, after watching half a dozen YouTube videos, most of which are in languages which you can't understand or even identify, you have learned much more than me despite me speaking Chinese and living and eating in the country for a quarter of a century. So, I'll exit the conversation and leave it to the expert. But by the way, unless I got bored and missed it, not one mentioned Shaoxing wine. It IS called Shaoxing wine where I am. It isn't called shauxing wine, as you said repeatedly. Make up your mind! If you want me to translate my Chinese sources, you will find my rates very reasonable.

That would work, but very few people in China have ovens and anyway aren't looking for crisp skin.

As I've said already, White Cut Chicken is not steamed. That would negate the whole point. And no one uses Shaoxing wine. That would not be White Cut Chicken as it is known. And I've already said that it isn't meant to have crunchy skin - that is not what's wanted. (It's not called shauxing wine. It comes from the city of Shaoxing, hence the name.) You asked for information, but seem determined to ignore it.