liuzhou

Yes, but not in taste, not that I've ever tried such a cross! 😁

Indeed. Apologies for the typo. Now edited.

Yes, we do that in Scotland, too. Swedes or turnips or neeps. In London, always Swedes, as I remember. In China, we call them unavailable!

Yes, they seem to have a few names, but the only references I found to witchcraft was on US websites!

I've been making soda bread for decades, always to the same recipe. 450 grams flour 1tsp bicarb 1tsp salt 400ml buttermilk mix, shape, score and bake at 180°C for 45 minutes.

Here's a new one to me. 紫手指 (zǐ shǒu zhǐ), literally purple fingers. They are finger grapes aka witches' finger grapes.

Sure rutabaga (or as I know it, 'neep'). All you need now is the haggis to make haggis, tatties and neeps. 🥂

Simple. Perhaps a bit boring. But what I wanted. Linguine with home made pesto and garlic.

Generally speaking yes, carnivores don't taste so good, with the exception of fish. Don't ask me why!

Why not? In fact it is delicious. Donkey is even better.

So they only have one species at different ages.

Using stuff up. Shrimp fried rice with garlic, ginger, chilli, "flower" shiitake, leeks, scallions, Sichuan pepper. Flower Shiitake

Having visited rice processing operations across Asia, I most certainly wash my rice. It is often covered in dust and who knows what. Also, cleaning white rice removes excess starch. I also wash most other grains, beans etc. Always pick over lentils and the like to remove stones, then wash them.

海棠干 (hǎi táng gàn), dried Hall crabapple (Malus halliana), aka Begonia crabapple. 圣女果 (shèng nǚ guǒ), dried cherry tomatoes. They go well together.

Squid with asparagus, coriander leaf, garlic, garlic scapes, ginger, chilli, Shaoxing wine, soy sauce, and rice.

Well I can see it in China via a US based VPN.

This was originally meant to be a Thai red chicken curry, but then I add a load of green stuff, so it's red/green Thai curry.

Wild shrimp and asparagus and spaghetti.

I thnk what you are seeing as scallions are garlic shoots / scapes. Left to grow a bit more they turn all curly. Almost every food store or market here has both straight and curly. But yes, I got confused too when I first saw them some 25 years ago!

Another beautiful new one - The Life of Garlic.

小笼包 (xiǎo lóng bāo) with chilli dip.

Today at noon, I walked down a street in the city centre which the locals refer to as restaurant street. The short street has around 40 restaurants. I could see into most of them. Most had no customers; a few had two and only one had three. Only two were still closed. The one which had three customers is a hugely popular Cantonese noodle place with room for 50 and normally has a long line of waiting customers. No time to open a new place!

Yes. Most restaurants here have reopened after three months of closure, but very few customers are in them.

Yet an other variation. Poached egg on flatbread. The egg wasn't as fresh as it could have been, but it worked out kind of OK. Tasty enough.