liuzhou

I've never found anything better than David Thompson's works.

Meatballs (50-50 beef and pork), fresh tomato sauce, tagliatelli, basil

Most suspicious! There are several pairs of chopsticks near my stove!

Another good article on this amazing woman.

Just bought these. Fresh rice noodles. 0.80元 / 240 grams. That is 11 cents USD. Why would anyone want to make their own?

Thanks. I don't really think I fainted. More likely tripped over something, but in the chaos couldn't identify it. It just all happened so quickly. Thankfully years of falling off horses as a kid/young man taught me how to fall more safely and I instinctively rolled into a ball protecting what remains of my brains. Only my left foot was hurt.

Thanks. Yes, everywhere delivers, but I'm stubborn and will keep trying to cook until I really can't.

An emergency dinner. Last night, I stood up from my desk to go to bed and the next thing I knew I was lying on the floor with my chair on top of me, my electric fan beside me and other stuff all in the wrong place. I have no idea what happened. Anyway, I woke up this morning, to find that my left foot was no longer functional. I suspected broken toes, but after limping, hobbling and muttering all the way to the local quackery, an X-ray decided the bones are intact but the flesh is severely bruised. Point being that I am virtually immobile for a few days. So dinner was not what I had planned, but I soldiered on on one leg and came up with something. Fortunately, the seafood place lies between my place and the lair of the white-coated medical torturers! And they provided me with a chair when they saw my difficulty. One young lady even offered to carry my meagre purchases home for me. So, clam and mustard green soup. Simple fried shrimp over orzo with garlic and scallions - dusted with shichimi togarishi.

Food has been political since the beginning of mankind!

Came across these a few days ago. Jellified clam stock cubes. Actually very good. I must see if they do any other types.

Funny, but so right!

It isn't misleading in Chinese. It's kind of a bad translation, but I've never really been able to improve it. It refers to the dish including flavourings which were considered more common in fish dishes. Today, it is more associated with the eggplant dish.

That's every day life for me! 😃

The only time I make wonton or jiaozi skins is when we are having a party and all the guests join in. A very Chinese tradition, especially at festival times. The rest of the time, I buy from the local market for next to nothing. As do most peoplle.

Well thank you. I agree with you but was attempting to answer one of the questions in the opening post. I can't answer for America.

It's OK as it goes and would be reasonably tasty, but would never pass muster in Xi'an. Anyway, as said above it's not a dish people make at home. And even in Xi'an it's mainly for the tourists.

小笼包 (xiǎo lóng bāo) with my new favourite sesame and chilli dip.

Notes on Noodles a) What kind of noodles? Northern China favors wheat noodles; whereas down here in the south, rice noodles are the default. That said, I can buy both. Other grains (or starches) are also used, but to a lesser degree. b) Where to eat them? The vast majority of noodle dishes are eaten outide the home. You are never far from a cheap, friendly noodle shop. Their noodle dishes are usually excellent. Bad ones don't last! People here are fussy about their noodles! Here are a few of the thousands around town. Another reason to eat them out is that some dishes take hours to cook which is only worth doing large-scale. The local favourite in this city is 螺蛳粉 (luó sī fěn), the broth for which takes at least 10 - 16 hours to prepare. No one makes this at home! c) What dishes? Impossible to answer. Almost every town or city has at least one local specialty. d) How to cook them? It seems to me that soupy noodles are the No. 1 choice most places, but fried noodles are also available.

Yes.

Yes. Laghman is the Uyghur: لەڭمەن‎ equivalent to the Chinese 拉面 (lā miàn).

Wow! That would be starting with the most difficult. By the way, biang-biang noodles is a dish made with a type of hand-pulled noodles (拉面).

Hi, I have lived in China since 1996. I don't know anyone who makes their own noodles, either fresh or dried. So much easier (and cheaper) to buy them in. I do occasionally make Italian types of pasta. This astonishes my Chinese friends who have never considered that it is even possible to home make noodles.

It is available in the US - and from Amazon - under the Totole brand name, a misconstruing of the Pinyin.

Yes. And they often use the Chinese brand I mentioned.

No. It is a green skinned lemon. Common here.