liuzhou

The nomenclature for Chinese greens is a minefield, and varies from place to place. Can you point me to an image of what you know as baby bok choy? Yu choi is Cantonese. The Mandarin is 油菜 yóu cài (literally 'oil vegetable') and is rape, the origin of rapeseed oil or Canola.

Tonight, 宫保鸡丁 (gōng bǎo jī dīng), 小白菜 (xiǎo bái cài), 米饭 mǐ fàn. Or as you may know it, Kung Po Chicken (a term not used in 99% of China), Baby Bok Choy (ditto) and rice.

Actually, they add rice bowls of cold water. 🙂 It works well for jiaozi, but for wontons from frozen, three minutes in boiling water and they are done and floating. I've never seen anyone freezing the filling before before assembly. After assembly, yes. I don't really see that pre-freezing the filling would work for jiaozi.

I always keep any water that I rehydrate mushrooms in, reduce it and freeze it for much the same purpose.

350ml

Pork braised with black fermented single-headed-garlic, leeks, mushrooms and chilli. With new potatoes. I added some braising juices and buttered the potatoes after taking the pictures. Here for your viewing pleasure is the garlic - 黑独蒜 (hēi dú suàn)

Actually, I don't really like fresh persimmons, but put aside my prejudice to document that they are in season. I do however like them dried. Call me strange.

It's persimmon season.

A couple of large pork and shiitake baozi.

Mostly for flavour. It is just one of the many greens people eat here.

Oh. I didn't realise it was not so well known. We certainly have it in the UK and it grows in North America, although it appears in very limited areas. Very common here in China. https://plants.usda.gov/core/profile?symbol=CABU2

Pan-fried duck breast with triple cooked potato slices and duck fat-fried mushrooms. Added a tomato for colour and because I like them!

The filling is the pork and shepherd's purse. I made these ones, using market-bought wrappers. Various wontons, including with this filling, are also available frozen (uncooked) from most supermarkets. I rarely buy the frozen ones. I prefer to know exactly what is in them and know the quality of the pork.

A Shanghai favourite. 猪肉荠菜馄饨 zhū ròu jì cài hún tún - Pork and Shepherd's purse (荠菜 jì cài) wontons with wilted, shredded lettuce (生菜 shēng cài). Wontons were cooked in a peppery chicken broth and the lettuce thrown in for the last 30 seconds. Drained and served. I could have served them with the broth, but wasn't in a soup mood.

recommended by Professor Barry C. Smith Interesting

The latest batch of chicken eggs I bought have so far all turned out to be double yolked. This morning I boiled a couple. Two eggs four yolks. served with pan baked flatbread.

Another Billy Connolly food rant. THe video is 16 minutes long and the food section runs from around the 4min 20 second mark until the end. Usual Warning. If profanity offends you, please watch!

Filleted and skinned a tilapia . Fried until barely cooked. Set aside. Fried some shallots and added clams and sweet apple wine/cider. When clams opened pulled them out and set aside. Added skinned and chopped fresh tomatoes to clam cooking pan and reduced until almost sauce-like. Added the clams and fish and he heated through until warm and the fish was fully cooked. Took mere seconds. I had intended serving this with pasta, but remembered that I had eaten pasta for lunch with pesto. (Not that it's a crime to eat pasta twice in a day.) So, I boiled a spud which nicely soaked up the tomato/clam sauce when fork mashed on the plate. I liked the way the apple wine worked with the tomatoes to bring out their flavour and balance the acidity. I'll do that again.

I'd be interested to know what people (curry cooks and instant pot users) make of this, The “Butter-Chicken Lady” Who Made Indian Cooks Love the Instant Pot

Excellent fun!

Sweet and sour (more sour) pork ribs with shiitake. No fluorescent orange gloop here. Ribs in bite sized pieces (Thank you, Mrs butcher lady) stewed for 30-40 minutes with ginger until well done. Cooled and dried and ginger discarded, then fried with garlic and chilli. Added 2tbs sugar , 2tbs Shaoxing wine, 4tbs Zhenjiang vinegar and a splash of soy sauce. Served with stir fried bok choy and rice. Damned good, if I say so myself.

Apologies. My mind blocks emojis a lot of the time, and even if I notice them, they are too small here for my tired eyes. Several foods are also called "foreign" or "western" here in China too - onions, tomatoes, etc. In fact, the 'yo' in 'yoshuko' seems to be borrowed from Chinese.

Er, nutmeg originated in S.E. Asia, specifically the Banda Islands in the Moluccas or Spice Islands in what is now Indonesia. It is widely used in Asian cuisine, although I'm not sure about Japan.

No. A separate variety. Single headed garlic

It's rare here, too and all my stores are Asian! Only one place had it that I know of and they only had two packs, both of which I bought, of course.