liuzhou

I too will miss your posts. Although we live not so far apart, we have had two different Chinese life and cuisine experiences. I will also miss your reports from other parts of Asia. That said, I'm now looking forward to your European gustatory exploits. Good luck and safe journey home.

Braised chicken legs with eryngi mushrooms, ras el hanout, chilli and garlic. With coriander leaf and Chinese chives. Served over rice.

No explanation required.

红烧肉 (hóng shāo ròu) Red Braised Pork Belly

No cruelty intended. I was just answering the questions I was asked! Didn't realise their availability was so limited.

Thanks, but I ate that with a fork and kinife.

黄尾 鱼 (huáng wěi yú) - yellowtail fish, deep fried and served with couscous and 夜香花 (yè xiāng huā) - Tonkin jasmine, stir fried wih garlic and chilli.

@Anna N @ElsieD Picked up both sorts of egg tarts this morning. Top: Macao style; Bottom: Hong Kong style. The Macao ones are closer to the Portuguese tarts (Pastéis de Nata). Also, they use a flaky puff pastry shell whereas the HK syle use a shortcrust pastry. Macao Egg Tart Hong Kong Egg Tart Guess what I'll be snacking on this afternoon.

小笼包 xiǎo lóng bāo 剁辣椒 duò là jiāo (chopped chili sauce)

I know this is to plug a book, but still a delightul article on my favourite London restaurant and its ethos. No apologies.

三鲜馄饨 (sān xiān hún tún) Three delicacy wontons in soup. (Pork, shrimp and shiitake)

See my reply to @Anna N two posts above yours.

Thai green seafood curry. Seabass and wild shrimp.

They are very similar, but not the same. I can get both, although I prefer the HK type. I see them in a similar way to thin and thick crust pizza! HK is thinner and Portuguese thicker. Also, I'm told that the HK type use whole eggs, whereas the Portuguese use egg yolk only and are sweeter to my mind. Also the tops of Portuguese are usually slightly brûléed, whereas HK are never so.

Yes

Bought some Hong Kong style egg tarts. 香港蛋撻.

It's Mid-Autumn Festival (Mooncake day) today. Again. Here is a little video that is going viral on WeChat, the main Chinese social media. (It does contain a mooncake so is not as off-topic as might initially appear!)

No. It's called cos in the UK, too. And in Greece where the word originated. In fact, Romaine is more common in the USA than cos. Also. sucrine isn't synonymous with romaine/cos. Although closeley related, they are different cultivars.

I've gone and went all Sino-Italian. For some reason, I haven't had much of an appetite the last few days - I blame the weather - so I wanted something light. A Caprese salad starter seemed a good idea. Then white shell clam with linguine. The clams were cooked with garlic, shallots, lemon zest, chilli and Shaoxing wine.

Yes, you are right. Two separate cuts of lamb or, more likely, mutton: one lean, the other fatty to the point of being nearly all fat - tail meat. And mixed veg to be wrapped in pancakes supplied. They were rather good!

Dinner with an old friend visiting from Shanghai. We went to a Xinjiang Muslim Restaurant. She chose. Captions are their translation. Xinjiang Mutton Kebabs We'd eaten some before I remembered to take pictures Xinjiang Grape Fish I didn't enjoy this at all. Far too sweet. Pancake Rolled Mutton Grains Copper Pot Cauliflower Rice and Beer not shown.

Another okra fan here. Would love to have a look at the book. Dried okra makes a great snack. Of course, pick out the smaller pods. The people picking out the largest have no idea what they are doing. Large pods are the stringiest, most inedible vegetable on the planet. But those people serve the charitable purpose of removing the garbage so that I can get to the little'uns.

That was my first thought too!

https://rochdaleherald.co.uk/2017/02/04/trading-standards-to-prosecute-gastro-pub-for-using-plates/?fbclid=IwAR36PfaktRUlWpppYsEccKejQdPXblXFjAMybf6u1bckPNZvjI5JCz7rSJQ

Spicy, Coriander Leaf/ Cilantro Chicken with Olives and Fresh Straw Mushrooms. Rice.