liuzhou

Made me some rou jia mo. Normally this variant is made with beef, but I didn't have any beef so used pork. Pork, freshly toasted and ground cumin seed, red and green chillies, garlic, Shaoxing wine, soy sauce. One of the trio.

I truly hope you don't mind if I offer a slight tweak to your methodology, in order to make the finished dish edible.

Quail scotch egg with tomato and the last of the pickle I smuggled into China from the UK in the summer.

Legendary Canadian bartender's dying wish was for toes to garnish cocktails ‘Captain Dick’ Stevenson requested all 10 of his toes be donated for use in the ‘sour toe’ whiskey cocktail he invented

Lazy cooking. Short on colour; big on flavour. Fried noodles with pork, mushrooms, fermented black beans, garlic, ginger, chilli, scallions, Shaoxing wine.

I bought some live wild prawns in the market, so Prawn Fried Rice.

Captain Dick Stevenson, the man behind the famed "Sourtoe Cocktail" served at a hotel bar in Canada's Yukon Territory since the 1970s, has died at 89.

Many, if not most chicken stocks in Chinese cuisine include ham or pork in some form. I often use Jinhua ham in stocks.

Count me in that group, too.

I'm not sure what to call this - just something I made up. Chinese, but not on any menu in China. I deboned a couple of chicken legs and cut up the meat, then marinaded it for 24 hours* with Pixian Doubanjiang, garlic, ginger, chilli and Shaoxing wine. Stir-fried but when almost done added some chicken stock to make it saucier. Sprinkled with Chinese chives and served with garlicky, wilted spinach and rice. Only regret. Should have done more spinach. I know it shrinks, but... * I didn't intend to leave it 24 hours, but life intervened and I knew it would come to no harm.

and I'm on the wrong continent. Double drat!

It looks as if it were designed by someone who never squeezed a lemon in their life.

Boiled duck egg in baguette.

No thanks.

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Click here.

With you on that. Some streets in Gion district ban smoking, not only in restaurants, but everywhere including on the street. It is slowly changing. Very slowly.

Twice!

If you are interested in food history and use Twitter, then @GastroHistory is well worth following.

Tangerines. Ate half. Skin now drying. Attempting to sprout seeds. More to be eaten later.

via Facebook from Classical Art Memes

@teonzo Here they are when newly picked. and when nearly all drying

I wouldn't say they are wilted. They are picked green, but turn red when they dry. That's when most of them are used. Some are eaten earlier.

Ah! One of my teardrop dip dishes. I have a few of those.

Round here they are often candied or used in confectionary, but also in soups and hotpots. I only ever use them in soups. In fact, I bought these this morning to use some in a soup later. They are also widely used in Traditional Chinese Medicine (TCM) for a variety of complaints.