liuzhou
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Posts posted by liuzhou
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From the pictures you give, I would say that what you call bok choy is known in Mandarin as xiao baicai (小白菜) and Napa Cabbage is da baicai (大白菜). At least here! The next town may call it something completely different!
Dialects! Who needs them?
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The specialty dish said to be a favorite of Mao
Is there any dish which isn't a favourite of Mao's?
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Bar Shu, a recently opened Sichuan restaurant in London, is getting ecstatic reviews.
Seems Fuschia Dunlop is a consultant. Anyone been?
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辣白菜
I have seen it made from either white cabbage or from 大白菜.
There is a recipe (in Chinese) here. Slightly different to the one I posted above, but in principle, the same. It is really just a variation on the Korean dish Kimchee.
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Are you sure about the lemon juice?
As I pointed out, I'm not sure of anything. I merely translated a recipe I found. I guess vinegar may do just as well.
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Here is a translation of a recipe I tore from a Chinese newspaper some time ago. I've never made it, so this is an untested recipe. Might get you on the right tracks though!
600 grams Cabbage (baicai)
1 tbs sugar
1 tbs lemon juice
1/4 teaspoon salt
1/2 teaspoon dried chilli flakes
10 Sichuan Peppercorns
tiny amount of ginger
Wash cabbage and remove outer leaves; tear into pieces then sprinkle with
salt and leave for 30 minutes. Squeeze out excess moisture.
Heat two tablespoons oil and quick fry Sichuan peppercorns to release flavor.
Remove and set aside. In the same oil, fry chilli flakes until oil turns
red.
Add sugar, lemon juice, peppercorns and ginger. When sugar has dissolved,
add cabbage, stir all ingredients together and take off the heat. Leave
for 30 minutes before eating.
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Asparagus is not a vegetable used in traditional Chinese cooking
It's used around these parts - Guangxi. It is freely available at this time of year.
Great recipe. Thanks!
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I wonder why this character or its pinyin doesn't seem to be found in any dictionary
No dictionary has every character! It is a fairly uncommon one, but it is listed in my BIG Chinese dictionary.
Though different regions maintain their local dialects, the written language remained one.Nearly. Cantonese does also use some extra characters which do not exist in Mandarin.
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and NJStar just gives me a box when I copy/paste it there. How were you able to print it?
I got it from NJStar.
In simplified Chinese you will just get an empty box. Switch to Traditional and there she be!
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The character for "variation on braising" ' (#24 in Lo) is 'chu/ju'. But I can't find the character as written. It is 火 on the left and 局 on the right --- but I can't find the two together as one character
焗?
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1.5 hours is enough for congee if you are in a hurry - and you have stock on hand. I have used store bought stock - Campbell's Chicken stock - and it turns out well.
My s-i-l on the other hand, uses her rice cooker and puts the congee on at night before she goes to bed.
Here in Guangxi, as far as I have seen, most people make it in pressure cookers. Doesn't take long at all!
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The trouble with relying on references like Google, Wikipedia, etc. is that in a lot of cases they do not take into consideration the local idiosyncrasies , generally accepted regional usages, and some uniquely social/cultural nuances. Plus, the Chinese language is not as precise as English when it comes to scientific and technical nomenclature.
Google would list it if it appeared on a website anywhere. It is not Google that fails to take anything into consideration etc. Google is merely an index to what is there.
Wikipedia is freely editable.
As to the precision of Chinese v. English, I can assure you that many foodstuffs have alternative names in both languages!
Does anyone have the Chinese characters for "lunglei"?
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Interestingly, a Google search for "lung lei" produces nothing related to fish, that I can see!
Nor can I think of anything in Mandarin which is close to "lei" and means "tongue".
Does anyone have the characters?
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During the rest of the year, sure, but what about for a celebratory New Year's dinner?
Sorry, I meant during New Year's dinners. Last New Year we certainly ate chicken and I'm certain that we will be eating pork in the year of the pig.
The Chinese name in the book seems to be 龙鱼 - Long Yu, but I couldn't find that translation anywhereThe problem is that many names are regional.
The only fish beginning with "long" whiich I can find in my rather large dictionary is 龙睛金鱼 long jing jin yü, literally "dragon's eye goldfish", buit translated as "telescope goldfish".
Isn't flounder called lung lei, or "dragon's tongue"?The general translation (at least in Mandarin ) for flounder is either 比目鱼 "bimuyü)or 平鱼 (pingyü). I'm not sure what is meant by leng lei - don't know Cantonese! Do you have the characters?
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Dog is a common winter hotpot favourite around this part of China (Guangxi). It hasn't featured this New Year as we are having unseasonably warm weather.
I have never come across any taboo against eating the animal of the year. Last year we certainly demolished plenty chickens!
(Lobster is "long xia" or "dragon shrimp")
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QUOTE(Ben Hong @ Dec 17 2005, 10:34 PM)
Jeez, I almost always cook with a cold beer in hand.
I open the beer after I have done most of the cutting.Presumably, Ben doesn't wait till the cutting is over. Would explain why he uses 'hand' in the singular!
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There is another good Chinese only site at http://www.foood.com.cn/recipe/.
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Beer is frequently used in cooking in this part of China (Guangxi).
Beer duck is perhaps the most famous, but there is also beer chicken and beer fish and I've even had beer snake.
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Nicemeal.com is worth a look, too.
Be sure to check out the interesting recipe for lobster.
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My local supermarket has kindly supplied me this leaflet to help me choose my hot pot goodies. Thought you might be interested.
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There is a turkey farm on the outskirts of the city I live in, here in Guangxi province. I'm sure there must be others.
I have often eaten it in local restaurants.
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Yes I am indeed originally from England. but now live in - - - - Liuzhou! (In Guangxi)
Incidentally, in the very first post here, the OP misquoted a poem about 4 cities to be born in. It's Liuzhou that is recommended as best to die in, not Luzhou (a different city in Sichuan). This is due to its reputation for fine coffins. These are not made from willow wood as claimed (a poor wood for coffins) but camphor and sandlewood. The coffins are rare now as burial is now illegal in mainland China. The few still made are exported (allegedly).
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I'm always in China. Been living here eight years.
Looking for a La Bai Cai recipe
in China: Cooking & Baking
Posted
I now have a headache and will only eat raw meat in future!