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Everything posted by liuzhou
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The two most common terms in Chinese are 鸡爪 (jī zhuǎ), literally chicken's claw, and 凤爪 (fèng zhuǎ), literally phoenix claw.
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Beef, chickpeas (garbanzos), tomato, ras-el-hanout, garlic, ginger, turmeric, chilli. Rice. There was also stir fried cabbage on the side.
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Stewed chicken foot. Not jerked.
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The Crusty Chronicles. Savories from Bakeries.
liuzhou replied to a topic in Food Traditions & Culture
Pending Sis's response, I can say that this old British man had never heard of a chicken pot pie till he accidentally wandered into this website and a lot of Americans. -
Duck soup. Stock made from Beijing Duck carcass. Duck breast, leeks, garlic, scallions and white pepper. Baguette for dunking.
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The Oxford Companion to Food also says they are the same thing, but come in three different varieties.
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In UK, I'd be talking about these. But I'm in China and will say the same.
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How uncouth! I'm going to try immediately! 😁
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I really don't know. The only peas, as I know them, I've ever found are greenish, rock hard, over starchy and you can boil them for weeks and they remain rock hard. I can get snow peas and the like, which I do like, but regular garden peas - forget it.
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豌豆粉 just means pea flour. That is common. But never split peas. My 8,888th post. China's luckiest number!
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Where I live borders Yunnan, but I've never seen split peas in China, so I'm guessing not popular. I can't even find them on the online shopping portals except one where they are imported from India (and little is imported from India - relationships are not good). Anyway, your dish looks and sounds great.
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Busy day. Leftovers and fridge food (nearly). Roast duck, re-crisped skin, white chilli, garlic, shimeji mushrooms and tagliatelle.
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Me too. I butter them or sandwich them with strawberry jam filling. Good with cheddar cheese, too. Must be McVities, though.
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I offered no opinion on the matter; merely pointed out two sources which disagree.
