liuzhou

Yes. In salted eggs. I bet they taste nothing like salted eggs.

iSi?

Two new to China and being promoted in my local supermarkets. Hero Salted Egg Yolk Flavour Young Monster Durian Flavour I surrender.

I don't think we've had this one before.

This is technically algae, but used as a vegetable and it sure isn't animal or mineral, so I'm putting it here. Seaweed in Chinese is 海藻 (Mand: hǎi zǎo; Cant: hoi2 zou2). It refers to all varieties, edible or not. Edible seaweed is 海菜 (Mand: hǎi cài; Cant: hoi2 coi3), literally meaning 'sea vegetable'. Told you it belongs here. We get two main varieties, but in many different forms. First up: 海带/海帶 (Mand: hǎi dài; Cant: hoi2 daai3) is kelp. It is also widely known as kombu, the Japanese term 昆布. China is by far the largest commercial producer. We get it fresh, dried and pickled. Fresh blades are sold, but they are also served cut into thick and thin slices. Kelp Blades Thick Strips Thin strips. It is also common to see it as 海带结/海帶結 (Mand: hǎi dài jié; Cant: hoi2 daai3 git3), kelp knots. All the above formats are also available dried. I won't trouble you with images of each, but here is the dried whole blades. Many supermarkets also sell prepared "salads". Here are a couple. Kelp Knot Salad Kelp Strip Salad Finally, kelp is pickled. You can buy it loose or in these small bags as a snack. Flavoured with chilli. The sushi counters in some of the local supermarkets also sell the Japanese sauce, ponzu, which is made from kelp. Apart from the salads and pickles, kelp is mainly used in soups or stir fried as a vegetable. Fresh kelp should always be cooked as seaweeds often contain parasites.

First time round, I read that as Prosecco minestrone.

I've found that putting it into my mouth helps.

Baby octopus with garlic, ginger, red chilli, Shaoxing wine, soy sauce over stir fried kohlrabi and carrot slivers with green chilli and vinegar. Served with rice.

I agree.The important thing is the taste. But I was asked about the alcohol content, so I answered.

Well, it took until late afternoon, but... The most popular brand for cooking is labelled as having ≧15% ABV. The one I normally go for is slightly higher at ≧16% ABV. This equates to the lower end of the scale for sake. Premium drinking quality Shaoxing may be slightly higher.

I like it raw in salads, too, but that is not a Chinese treatment. They don't generally do raw.

This one will need further investigation. They were labelled 青泡椒 (Mand: qīng pào jiāo; Cant: cing1 pauu1 ziu1), which literally means 'green bubble pepper'. However, 泡椒 (Mand: pào jiāo; Cant: pauu1 ziu1) means 'pickled pepper'. This specimen clearly wasn't pickled. It was fresh. Do they name it because of its bubble shape, or does it mean something like 'pickling pepper'? Of course, before inflicting this predicament on you, I have asked around my more knowledgeable friends and she said "I don't know". Well actually, she said "不知道" (Mand: bù zhī dào) which is the same thing. On account of her being Chinese. They were small; around 2 inches/5cm at most in any direction. And HOT.

Another couple of chilli peppers. Although these look a bit similar to the 'beautiful people chillies' in this post, they are longer and identifiable by their crooked, knobbly nature. They are 牛角椒 (Mand: niú jiǎo jiāo; Cant: ngau4 gok3 ziu1) or 'Bullhorn peppers' Taste and heat much the same as the 'beautiful people'.

China is also the top producer of Brassica oleracea Botrytis, the cauliflower. The most common Chinese name is 菜花 (Mand: cài huā; Cant: coi3 faa1), meaning 'vegetable flower', but as this name is also used to mean the rape plant mentioned a few pages back, to be specific, cauliflower is sometimes called 椰菜花 (Mand: yé cài huā; Cant: je4 coi3 faa1), meaning 'coconut vegetable flower', presumably a reference to the white head. Like broccoli above , this is usually stir fried, especially with Chinese smoked ham or sausage.

I'd agree on that. When I do make it, I usually purée it, stalks and florets.

Brassica oleracea var. italica Western Broccoli. 西兰花/西蘭花 (Mand: xī lán huā; Cant: sai1 laan4 faa1) Although not a "Chinese" vegetable, it is available in China. In fact, China is the world's largest producer. However, it is nowhere as popular as may be suggested by its use in western Chinese restaurants. That old favourite, beef and broccoli is rare here. A few years back a Dutch plumber decided to open a bar/restaurant in town. The only vegetable he ever served was over-cooked western broccoli. He didn't last long. Usually stir-fried. Not my favourite vegetable.

Some more familiar items. First: Brassica oleracea (Gongylodes Group) Kholrabi. 芥兰头/芥蘭頭 (Mand: jiè lán tóu; Cant: gaai3 laan4*2 tau4) or 苤蓝/苤藍 (Mand: pǐ lán) This is mainly sliced thinly and used in hot pots, where it is valued for retaining its crisp texture. It is also cut into batons and stir fried. And it's pickled.

...as I mentioned.

I'll check the Shaoxing ABV tomorrow morning (technically this morning; it's about 10 minutes after midnight into Tuesday here). While I do have Shaoxing it has been decanted into a different container and I don't have the original bottle to check the label.

So do I. It was dirt cheap, picked up from a convenience store. I have an orange one too, but purple is the ruler!

I've never noticed any caffeine kick. If it is present, it is probably mitigated more by the amount of alcohol consumed at banquets where the dishes are served. But even when I've cooked with it at home, alcohol free, I haven't noticed any signs. It may be the cooking's effect, but I don't know the science involved. Sorry. Pretty unhelpful answer.

To my ravished taste buds, Shaoxing and sake are very different, but I am no sake expert.

I must admit I'm staggered by the idea of finding a years-old bottle of Shaoxing in the fridge. I get through a bottle every 4 to 6 weeks and never refrigerate it. It sits on my kitchen counter summer or winter.

Personally, I'd still go for the Shaoxing and add less salt approach. But then, I can't get sherry here! Dry sherry is certainly suggested as a sub by many writers.

No. Only in America. I understand it is something to do with alcohol licensing regulations to make it undrinkable so allowing it to be sold be stores without an alcohol license. It is never salted in China. Disgusting idea. In its natural state, the better "drinking quality" examples taste something like a good sherry, but even the cooking grade is reasonably pleasant to drink, with a complex flavour and a smoky background. Coincidentally, I have spent the last week translating speeches made at an international conference in Shaoxing this weekend about this very subject.