liuzhou

Duck fried hand-pulled noodles with mixed mushrooms (oyster and enoki), garic, chili, scallion, Shaoxing wine and a little soy sauce.

Don't we all?

There are dozens of pubs in the UK called the Pig and Whistle. Which one is the authentic one to which the others should aspire? None.

The oyster ain't the tail or just above the ass and there are two of them in all fowl still in possession of the standard legs their maker supplies. They aren't triangular either. They are oyster-shaped, hence the descriptor. The pope's nose is roughly triangular and like noses, singular. It is so-named, perhaps because of its resemblance to the nasal appendage of Pope Alexander VI or someone else. It depends who you ask. It is also referred to as the parson's nose or sultan's nose to followers of different faiths.

Sand ginger is a literal translation of the Chinese and an alternative name for lesser galangal - Kaempferia galanga. It is used in Tradional Chinese Medicine, but also in hot pots in winter. It is more peppery and less herbal than either regular ginger or true galangal.

Today, for the first time ever, I found fresh sand ginger! I have added it to the relevant entry, but thought I'd put here too.

Right on cue comes this book published today. I'll be looking out for it. (via Twitter)

I'll bet the most expensive dish on the menu wasn't $3.25, though! I remember the first time I went to a Chinese restaurant. In the UK in 1969. It billed itself as "authentic", but I now know no Chinese person would have recognized much! Perhaps rice. Only perhaps! But I was with my much more sophisticated than me new girlfriend with whom I was completely in lust love, so I didnt and still don't care! Wonder what happened to her.

I'm fairly sure your butcher must have a distant cousin here in China. I see aburdities like this so often.

Me too. Many years ago I bought a book called "Menus". That's all it was - lots of menus. Loved it. No idea what happened to it. Here is one I came across on the interwebs recently. Sweet OR sour? And I'll bet there were no bird's nests in that bird's nest soup. But glad to see another confirmation that wontons and ravioli are essentially the same thing.

Chicken in Holy Basil Sauce. Extra Spicy. I also have a glut of regular basil, so scattered some of that on top, too. There was a side of stir-fried mixed mushrooms which I forgot to photograph. Seconds were had!

We did? Apologies. I'm getting repetitive in my old age! Many recipes for mala tofu do include minced mushrooms, though it's less common here.

I don't read it that way at all. Sure, she had to learn, but don't we all? The mistakes she made were when she was in training. Later, her employers obviously thought well enough of her to promote her. Also, I'd point out that carving and serving Beijing Duck is somewhat more difficult than carrying plates to a table. But I don't think that is the most important part of her story.

This is the sort of "food" I don't eat. I'd sooner eat a kid's chemistry set.

Yes, I regularly use Italian pasta in Chinese preparations and Chinese noodles etc in Western dishes, more or less at random. I also always use wonton wrappers for ravioli. Also, at least one of my dictionaries defines 馄饨 (hún tún in Mandarin; wonton is Cantonese) as "Chinese ravioli".

Breakfast in Black and White. Wontons with soy sauce dip.

Vegetarian "mapo tofu" is a thing in China, but it has its own name. "Mala Tofu". 麻辣豆腐 (má là dòu fǔ)

My brains. Not literally. Pig brains what I purchased. Indeed a custardy treat when poached.

I'm praying that 'snot' was supposed to be 'snout'! 😟 But yes, pig's head is great! Time to revive Cameron!

Yes, but the defence isn't very funny.

Excellent anti-"Pumpkin Spice" rant.

Sadly, the last of my smuggled Stornoway black pudding has gone. With a poached duck egg.

Indeed

Beef and pork meatballs (3:1) with homemade spicy tomato sauce and balcony basil.