liuzhou

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.

Perhaps a little visually boring, but tasty! Pork cutlets with olive oil mash and mange tout. Damn! Forgot the HP sauce!

One for those of you that celebrate Easter (or not).

Variation on a theme. Chicken eggs with flatbread.

This isn't what I intended. It's a spicy pork ragu which I intended to serve with penne, but when I got there the cupboard was bare. So with orzo instead. I do have spaghetti, linguini and cappellini and bavette, but didn't want noodly pasta. Ragu made with pork, fresh tomatoes, onions, chilli and a bit of red wine. Dressed with black pepper and grana pandana.

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutes before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open), I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

Where do you think China is? It's in Asia! So, the reason rice is in Asia is because it was taken to India? That makes no sense, whatsoever. The reason rice is in Asia is because it is native to Asia (except for African rice which no doubt comes from Greenland!)

What makes you think pizza is Chinese? Or American, for that matter? And Italian pasta rose separately from noodles in China and certainly isn't American. Things get invented more than once. BBQ is universal! It existed centuries before there were African Americans. Many of your other assertions are highly questionable, too.

Started with peppery clam and mustard green soup. Followed by an old favourite. Coriander / cilantro and olive chicken in white wine.

The double cleaver chop is the norm here. Two identical cleavers. The market or supermarket meat section will do it for you, but I like to do it myself. I get to do my famous Ringo Starr impression!