liuzhou

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

Ridiculous. Sure change sponges or sterilize them. Ditto cleaning cloths. This isn't an article. It's an ad trying to get you to throw away perfectly good stuff you already have and then buy it again! Don't fall for it!

The slow death of French cheese Read and weep!

Nothing new. Move along.

Well, my mother's maiden name was Fleming which does point in that direction!

No! That's my sister! Are we related? I have another sister? Some sort of family secret?

More attrition food. Sort of a penne al'arrabiata. Not really, but close. Although meat is pork.

"Ox 1.1 The domestic bovine quadruped (sexually distinguished as bull and cow); in common use, applied to the male castrated and used for draught purposes, or reared to serve as food."

What would prefer to call them? They are called oxtails because they are the tails of oxen.

In what way?

I didn't fancy Chinese tonight so I made pork fried rice. Rice, pork, shallots, garlic, red chillies, green chillies and shiitake.

Confused. That wouldn't even fill me.

三鲜馄饨 （sān xiān hún tún） - "Three delicacy*" wontons in spicy chicken broth with Shanghai bok choy. * Shrimp, pork and shiitake.

I don't know, sorry. Could have, I suppose. I'm not a tea drinker. That said, Xinjiang is not a big tea drinking area.