liuzhou

葱油饼 (cōng yóu bǐng). Chinese scallion pancakes.

The only Jif I've come across is this - now officially called Cif in the UK although most people still call it Jif. It is still Jif in many territories. Perhaps they should have done some more brand name research. Don't confuse your kitchen cleanser with your peanut butter!

I do that sometimes. Not frozen balls, though.

I very seldom buy them. There are so many fresher noodle options here (in normal times).

A bit late for this year, but save it for next! https://www.sheffield.ac.uk/news/nr/secret-perfect-pancake-discovered-1.358297

Today, I did something I haven't done for years. Strange times. I usually call these "train noodles" as the only time I really ate them was on long train journeys as little else was available. But now with high speed trains all over the place, journey times have been slashed. It used to take me two whole days to get to Beijing. Hong Kong took 14 hours - Now it's 5. Opening the packet, I find this. Dried noodles, four packs of chemicals and a folding plastic fork. From top left and moving clockwise, the four packs are dried veg and shrimp (I guess there was about half a small shrimp in there); taste powder (chicken bouillon and MSG); soup flavouring (?); vinegar. After carefully scutinising the dried veg and discarding anything yellow which may be the dreaded c@rn, these ingredients are combined and boiling water applied, the pack resealed and left for a bit. I used to know exactly how long until they were ready - the amount of time it took me to smoke one cigarette, but I gave up smoking twenty years ago, so that no longer helps. Actually, they weren't so bad, but I'll probably not be back there for a long time. I hope.

Seville oranges. AKA bitter oranges.

(from The Good Huswifes Jewell, an English cookery book from 1585

Don't panic! I haven't gone vegetarian! I did make fried hand pulled noodles with red-cooked tofu - 红烧豆腐 (hóng shāo dòu fǔ), shiitake mushrooms, garlic, ginger, chilli, Shaoxing wine etc, but I added some reconstituted dried shrimp. The fun part is that the slices of mushroom and tofu are very similar looking, so you are never sure what you are going taste. Steamy picture. BTW - Red-cooked means braised in soy sauce.

I've been using this almost daily for about 20 years. No cleaning issues. Although, I also use a dedicated toothbrush when needed.

I have to say that the worst Chinese food I've ever eaten was in Amsterdam. It isn't a great culinary destination, by any means! But the main Asian influence there is Indonesian, as I remember. And some of that was excellent.

Chicken (1-10-10) with almond mushrooms, asparagus and orzo.

I use whipping cream. Not often, but sometimes. Never whip it!

Yes. Ancient storage method. The Chinese for one type of galangal literally translates as "sand ginger" for that very reason. 沙姜 (shā jiāng) -- Kaempferia galanga - sand ginger

Fried hand-pulled noodles with pork, garlic, ginger, shallots, red chilli, green chilli, fermented black beans and Shaoxing wine.

90% of my cooking is done in a wok and it sleeps on the stove/burner top. Two cupboards below hold the other three pots I sometimes use. And what I call a frying pan, but you may call a skillet. The rice cooker sits on the countertop. I'm a pot minimalist, I guess

Sitting here in China, I'm astonished to discover it isn't just us who need to fight viruses these days. Deadly Tomato Virus Confirmed at French Farm Apparantly, it also has repercussions for chillies. Whatever next?

Pork with coriander, capers, olives, garlic, ginger, lemon zest and juice, chilli. All fried with olive oil. Rice. There was also greenery on the side.

I do it basically the same as @BeeZeedescribes.

Had an excess of cooked rice so fried it with Hunan ham, egg, etc.

Living here, it is almost a legal requirement to always have at least three types of ginger in the fridge / pantry. Young ginger, middle-aged ginger, old ginger, sand ginger etc. I covered what I can find in most stores here. I use some variety of it in almost everything. I also drink a lot of ginger tea, which I make from scratch. But my favourite dish containing ginger is not Chinese. It is this. (The first recipe, of course. Never tried the others.) It calls for "syrup from a jar of stem ginger", which I've never seen here. So I have to make that myself, use the syrup and munch on the ginger at other times. I have cooked it many times and served to many friends, all of whom have loved it. I also pickle my own young ginger - the sort of stuff served in Japanese sushi places as a between bites palate cleanser. Always have some in the fridge. It keeps forever; or would if I didn't keep eating it. I also have some Chinese cooking wine laced with ginger. Seldom use it.

Wontons in chicken broth with garlic, green chilli, and scallions

Yeah. I nuke my sponges too