liuzhou

Morel Omelette and Chips

Standard practice in China. Either a box of tissues or little packs of tissues bearing the restaurant's name and address. I always take one home to remember where I've been. Cheaper places just have a roll of toilet tissue on one of the tables, like this one from where I ate breakfast noodles yesterday.

It has yet to be confirmed, but a dish containing "morels" seems to be the prime suspect. The restaurant has closed until investigations are complete. More here.

桂林米粉 guì lín mǐ fěn. Guilin Rice Noodles A new place opened just by my home selling this and other noodles dishes. I had to try their take. Damned good! ¥6 ($0.89 USD at today's exchange rate).

Bear Grylls could face fine after killing and boiling a frog Quite right too! Everyone knows they should be fried in butter with garlic. Boiled frog? Philistine!

Woman dies after eating at Michelin-starred restaurant

Steamed fish with garlic, ginger, scallions, Shaoxing wine and soy sauce. Mixed wild mushrooms and Shanghai bok choy. Rice.

@Anna N Thinking about your question further, I'm wondering if the SAFFRAN might actually be safflower (also known as bastard saffron). It was, in the past, known as saffranon. Maybe someone in Thailand is still using an 18th century Thai-English dictionary! * Taste will tell. *There is no such thing.

Yes. I have no idea where the terminology comes from, other than Saffran being Swedish for saffron.

Yes. Why not? It's fairly common to have them for breakfast. In fact, my nearest XLB place only opens for breakfast.

Home made 小笼包 (xiǎo lóng bāo) with soy and black vinegar dip.

Quick lunch. Busy. Penne with Italian sausage and mushrooms. Garlic, chilli.

A friend just dropped by with these, after returning from a Chinese New Year/Spring Festival trip to Thailand. She knows I like Thai food a lot (as does she), but find it difficult to get some of the herbs and spices.

and today's

I don't have a sweet tooth at all, but these were a gift. 板栗糕 (bǎn lì gāo), literally 'chestnut cake'. but they are more like what I would call biscuits and most of you would call cookies. Very sweet. Thanks, but...

The last of my wild mushroom glut (until I buy more tomorrow). Fried rice with chicken and cèpes, topped with morels. Garlic, ginger, scallions and Shaoxing wine in the mix.

Given that China has flooded the French market with highly inferior black truffles, I'd say the whole idea is a nightmare. We'll see unicorn steaks first.

Brined chicken breast cooked 1-10-10. With butter and olive oil fried cèpes and morels. Rice.

"... and she feeds you tea and oranges that come all the way from China"

Scrambled eggs with morels and chives. Half a cow of butter. With toast. The empty space bottom centre is where the toast went.

Interesting, but still tiny in comparison with other mushroom cultivation in China. There are mushroom farms the size of cities.

She told me these came from the mountains just to the north of the city here in Guangxi. Yunnan has them too, though. As does Hunan. Probably other places.

While China has made some process in morel farming, it is still far from "large scale". I posted the same picture on Chinese social media yesterday and no one had ever seen them before or knew what they were. I had to go back and tell them the Chinese name.

This morning I went back and interrogated my mushroom lady. The morels are 88元 / 500 grams, which is $13 USD. If my mathematics is correct that is $11.81 per pound. I did buy some more.

They are foraged.