liuzhou

Hard boiled duck egg in edible egg cups (窝窝头 wō wō tóu - steamed buns). Salted and peppered.

Highly addictive.

Most Chinese food/cooking documentaries are the same. Food not "celebrities". Or less than 2% of the Chinese population.

Well, you wouldn't want them simple, would you?

Perhaps you need a version of these. They are Japanese and designed for boiling eggs, but could perhaps be adapted.

edible, adj. Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. Ambrose Bierce ( 1842-1914 ), The Devil's Dictionary

Basa fish skin with edible starch, salt, vegetable oil (containing tert-Butylhydroquinone), pepper, and MSG. These are "original flavour", but they also come in "spicy flavour" and "salted egg flavour". Of course, they do.

No. Because there is no evidence of that etymology, whatsoever. Perhaps Wikipedia was confusing etymology and entomology.

Another great reason never to rely on Wikipedia.

Lunchburger #1

and tori means "poultry"

Fried tori, obviously! 😃 OK. By fried I was including grilling. Yakitori is grilled chicken, isn't it?

I'm certainly nowhere near fluent in Japanese, but... Yaki means "fried". Well, I understand it means "cooked", but usually only applied to frying.

To know for sure, I'd really have to see the Vietnamese or Chinese names. Preserved bamboo is a blanket term - pickled bamboo is preserved, too. I've seen bamboo shoots dried, salt fermented, vinegar pickled and more. I'm guessing the smelly one is the vinegar one, as I know some people do dislike it, although I find it inoffensive.

This is the 老友分 (lǎo yǒu fēn) or "Old Friend Noodles" dish mentioned in this post (3rd from top). It's rice noodles with tomato, pickled bamboo shoots, chili, fermented black beans, garlic, scallion, and of course pork.

Agree. I don't consider myself a big eater, but I can happily get through over 200 grams of red meat at a sitting. 100 grams isn't even a quarter-pounder! Not that I ever eat McDonald's "food".

I presume you mean "eat". You arm yourself with a toothpick and winkle out the flesh, eat it, then suck the spicy, garlicky juices from the shell. Repeat until replete.

Indeed. I always dry the skin of any that pass my way, but even if I run out, every market and supermarket sells dried Mandarin peel.

Lunch is some of these and a beer! Stewed river snails with pickled bamboo shoots and chilli.

I know I've posted versions of this before, but it is a favourite, and I never really make it exactly the same each time. Lemon and coriander pork with chilli and garlic. This time I paired it with a salad which I'm going to call "basil salad" with tomato and onion, rather than a tomato and onion salad with basil. I have a basil glut and I need to use it up before the season is over. Here is the sald. dressed with EVOO and lemon juice, sea salt and black pepper.

Not "directly". French borrowed it from Portuguese as "marmelade" and English borrowed it from the French. All the earliest recorded usages in English use the French or the English spellings.

It may be the wrong word to say I "enjoyed" your story, but it certainly amused me. Although, I had to Google 'pupu' first.

Jiaozi with chilli dip.

Lunch on the run today. All next week is a public holiday (China's National Day celebration), so busy trying to finish off some work. Sort of Insalata Caprese on a baguette with olive oil and sea salt. This is round one.

Wild shrimp spaghetti with flying fish roe.