liuzhou

Chinese people are generally averse to eating anything raw. The few exceptions are cucumber and yes, very occasionally water chestnuts. But I wouldn't say it's particularly common.

Bolt!

Fat fish; skinny chips. Fish in a Guinness batter.

@Dave the Cook Adding my thanks for the restoration.

Scotch eggs (quail egg) with sour plum sauce.

Coriander (cilantro) chicken with olives, garlic, shallots, chilli, wine. Rice.

Yes, the salted duck eggs (as in mooncakes).

Read all about it!

I came across this ad for salted egg yolk ice cream, last night. Haven't tried yet, but would give it a go. Any takers?

Not easily. They are stainers and the flesh clings tenaciously to the internal seed. But I did my best. I think this is the first time I've seen inside one. Normally, they are just popped into the mouth and the juice and flesh removed with the tongue and teeth, before ditching the seed.

This morning, I found the first of a big favourite of mine for this year. Chinese bayberries (Myrica rubra). 杨梅 (Mandarin: yáng méi) Slightly larger than grape-sized. Juicy and sweet, with a slightly tart after-note. We get them preserved year round, but the fresh ones are something else entirely.

Sea food ramen Fresh ramen noodles with shrimp and cod in a fish stock made from cod bones and shrimp shells. Garlic, ginger, chilli. Quail eggs. Mystery vegetable. The more astute will have noticed the decided lack of any scabrous deposits of yellow droplets from hell as shamelessly unveiled on another topic!! You know who you are!!

to be precise.

I just ate avocado painted with white rice vinegar (to prevent browning) , flying fish roe and sea salt. Happy mouth.

Her woks are actually cast iron, which is even heavier. I had the privilege of eating her food about 20 years ago. It was amazing! Thanks for pointing me to this documentary.

Four different types of banana in the supermarket this morning.

Avocado

I am truly gratified and moved that people all over the world are thinking about me, but remember I'm also thinking about you all and your evil ways, too! Corn in ramen?!?!?! Sacrilege! The End Is Nigh! 😃😃

I've been aware of this vegetable for several years , but until today never saw it in markets or supermarkets. In Mandarin it is 扣子菜 (kòu zi cài) which roughly translates as 'buckle vegetable', but the only reference on Google to 'buckle vegetable' is something I posted, so... I've never been able to find any Latin or alternative English name. This picture is from an up-scale dinner in 2012, when I was served it in this soup with century eggs and garlic. I remember enjoying it a lot. Some searching of Mr Google's Chinese alternatives suggest it is in the same Solanum genus as tomatoes, eggplants and potatoes etc, but nothing conclusive. Buckle up and don't buckle under.

Breakfast (or perhaps brunch today) was leftover leftovers from last night's dinner and none the worse for that. Stovies with a poached duck egg. The egg wasn't a leftover - whoever heard of leftover poached eggs?

Yeah, I guess about a week or ten days. Various uses.

Comfort food. Stovies. Traditionally made from leftovers, but I had no appropriate leftovers so had to make some! Beef, lard, onion, carrot, potatoes, S&P, Worcestershire Sauce. I would have liked some HP Sauce, but the foolish Chinese don't have any! More than one plate was eaten (and there's leftover, freshly-made leftovers for breakfast.

Egg shopping this morning. Clockwise from top - duck, chicken, quail, goose.

Well, I haven't noticed any signs of rampant idiocy! Lamb / mutton does have a noticeable aroma which some people find difficult! It doesn't bother me at all. Many people down here in southern China, can't deal with it at all, but it's popular in the north-west. I remember requesting lambs' liver here once and the wait staff recoiling in horror!

No! I've come over all shaky. A fit of the vapors, methinks. I may have to lie down for a day or three! Although , a couple or three of those Guinnesses may help. Purely for medicinal reasons, you understand.