liuzhou

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.

Crayfish, Crawfish. Whatever you call them, this is now the most famous one.

Yes I have my mother's stains and smears!

Rousong

Here's my jar. This is my mother's baking book from when she married in the early 1950s. I now have it, but never use it. I'm not really much of a baker. But it's nice to have it. It is the oldest cookbook I possess, apart from reprints of ancient classics such as "Apicius" and The "Forme Of Cury". Be-Ro was, and still is, the main flour brand in the UK. It was founded in 1875 by Thomas Bell who invented self-raising flour. Amazingly, the cookbook is still in print - now in its 41st edition.

Indeed I do.

I've had Irish Moss jelly. Not bad. Lacto-fermentation is a very common pickling method world-wide, including here in China. There is a good article, with recipes, here. I have one of the fermentation jars with the moat as shown.

A surprise dinner tonight. I was walking home from the city centre, intending to cook, when I accidentally ran into a good friend who was on her way to meet yet another mutual friend and she invited me to join them. Other friend had booked a table in a busy, popular new restaurant in town. It is not usual to have to book in China, but apparently it's necessary here. It is a Thai menu but also with pizza! I was told the chef is Thai. We three shared this lot. Tom yum soup Spicy beef with pickled bamboo shoots and herbs Steamed eggs with goose liver Steamed fish with chilli and lime Stir fried greens Fried rice with pineapple, green soy beans, peanuts, cashew nuts, pork and pork floss. The spread I thought she had ordered way too much, but we demolished it in reasonable time. Now we weigh too much. The restaurant is called 范生活 (fàn shēng huó) which means 'model life'. I don't think many models eat as much as we did.

Last night. Fish and chips. Cod in beer batter. Triple cooked chips.

At 7 am this morning it was 36ºC and rising. It's a little cooler tonight. It rained, but forecast for tomorrow is to go back up again. I'm thinking ice cream for breakfast.

I have an "alien travel permit". Let's me into restricted parts of China. I have been eating breakfasts recently, but I seem to be in a repetitive rut so few posts you haven't seen 100 times before.. I blame the weather. It's so hot. Even at 7 am.

Fiddleheads (Brake Fern) is in season here in China now, but look like this. 蕨菜 (jué cài). Yesterday, I also spotted them pickled in my local market. Haven't bought yet. Pickled The fresh ones are usually stir fried. With garlic

I used it a bit when I first got it, around 30 years ago, but the only real keeper was her risotto. That is not a reflection on the book. That is a reflection on me. I just prefer cooking the traditional way more, for most things. And, it was one cookbook that didn't follow me to China. China had no microwaves when I came, so that was a more powerful reason.