liuzhou

Boiled egg in buns.

Me! I can get a lot of Japanese ingredients in local stores, but never miso for some reason.

You seem to be on a Japanese kick of late. I really must get hold of some miso. I can only get it online and I ran out over a year ago! Here is a theme song for you.

My apologies. I should have been clearer. It is indeed warm soy milk in the bowl. I posted the second photo to show how it is usually served. I didn't have that one. It's an old photo I took a couple of years back. A friend had that one. This morning I only had the dough sticks with a bottle of water.

Fresh rice noodles, pork slivers, oyster mushrooms, baby bok choy, chilli, garlic, white pepper in a chicken stock.

Another breakfast on the run. Every morning, near my home, is a woman selling breakfast from a roadside cart. I was rushing to catch a train so I grabbed a couple of her 油条 (yóu tiáo), deep-fried twisted dough sticks or crullers. These are very popular here and are usually served with hot soy milk (豆奶 dòu nǎi). I loathe milk of any kind, especially hot, so I passed on that, as always.

I found this Twitter series of posts quite moving.

Lunch today was a disgrace. I was busy. No time to cook or even eat out. In a dire emergency I ate what I call "train noodles" as they were often the only food you could easily eat on the 24-36 hour or longer train journeys across China. Thankfully now bullet trains and a developed air service have largely replaced those trains. Liuzhou to Guangzhou used to take 26 hours. Now it's 4 hours by train. Beijing was 36 hours. Now just around 10. Truly horrible.

Coriander chicken with olives. Chicken, green and black olives, chilli, garlic, coriander leaf, lemon zest and juice. With couscous.

Very much so.

In tribute to Bourdain, The New Yorker has reposted his first published article which led to Kitchen Confidential. Don’t Eat Before Reading This

Just read this on BBC news. I didn't agree with everything he ever said, but bless him for saying it. Sad, sad, sad.

Here's one example. Not cooked by me, but how I would. From the Haunting Hunan thread.

Round these parts we steam them with light soy sauce, garlic ginger and chillies. Indeed one of the best fish.

Sad to say, while I thoroughly enjoyed my dinner tonight, I had a bit of photographic failure. Liver, onions and cabbage with baked potato. But I have no shame, so I'm posting one picture anyway. You're probably think that isn't very Chinese and you'd be correct. Although the liver was marinated in Shaoxing wine and I dropped in a splashette of soy sauce at the end. Force of habit. (I went back for more, as usual.)

Fried noodles (炒面 chǎo miàn) with pork (marinated in Shaoxing wine), shiitake, cabbage, coriander leaf, garlic, ginger, chilli, scallions.

More buns. Pork and mushroom. Chilli sauce. I actually ate eight, but six looked better on the plate.

Massaman curry. Chicken, cashew nuts, asparagus, coriander leaf. chillies, garlic, lemongrass, shallots, galangal. Rice.

Wontons with a Sriracha dip.

Two Chinese aubergine treatments. Both delicious. Roumo Qiezi Yu Xiang Qiezi

Plain duck egg (2) omelette with CHIPS.

The sudden craze for crayfish in China is just as the article describes. People are going mad for them. Even the local Pizza Hut is doing crayfish pizzas! I tend to give them a miss. You use up more energy extracting the meat than it provides back. Negative calories. The Chinese name is 小龙虾 (xiǎo lóng xiā) which means "little lobsters". I don't want "little" lobsters. I want fully formed adequately large lobsters. Preferably with champagne, please.

There's a sentence I don't comprehend, at all.

It's popular all over SE Asia, including southern China.

Yeah, I never heard of anyone making it at home. It's quite a complex process. I rarely use it, but when I do, I buy it in the local supermarket. It's really an industrial product.