liuzhou

Sometimes it is marinated in red bean sauce before roasting, yes. Alternatively a red yeast, Monascus purpureus which grows on some varieties of rice can be used. But they don't have that vivid dayglo red colour I see in western countries. This is what I have at the moment.

1997, Western Hunan, (湘西 - xiāng xī). I fell in love with this simple dish. The restaurant I usually ate it at was run by a couple, him doing the service and her doing the cooking outside the front of their small place, making everything in one wok, one serving at a time. She had a special of the day each day and I was always happy to order this one when it appeared (athough I could order it any day). 青椒肉丝 (qīng jiāo ròu sī), literally green chilli pepper shredded meat - as ever when the type of meat is not specified, it means pork. Although Hunanese in origin, it can be found pretty much all over China and is commonly cooked at home.

Thanks, Kerry and multiple thanks to Lynn Marie.

It is often dyed with food colouring in the west. It isn't here.

On the mainland, many ways. It is used in bao (buns), in fried rice, as an appetiser with dips as @KennethTdescribes, in soups, noodle dishes, ...

There is a town in England called Sandwich* (probably the origin of the name of the one in Massachusetts). Nearby there is a village called Ham (from the Old English hám, meaning 'home' and used in many place names such as Nottingham, Durham etc.) Image by Nick Smith. Licensed under CC BY-SA 2.0 Near my London home is this, which I can see from my window. * Note the Wikpedia article's story of the origin of the name of the town is risible nonsense. It means the 'dwelling place by the beach' which it was until the sea receded. 'Sand' from the beach and 'wich' from the Old English ''wic' meaning a dwelling place and also used in many place names such as Norwich, Ipswich etc. It was the town's name long before the Earl of Sandwich didn't invent the sandwich!

er, it's a joke!

I've no idea, but can find out. Thanks. It does seem crazy to import plants from the USA when I could wake up tomorrow and be in Vietnam for lunch!

The article does and I concur. But they have to be prepared and cooked correctly.

Yes. Five of the less sad ones but I think it was too late.

Well, I've managed. I didn't neglect it but it is now totally dead. 😧 Giving up.

Interesting article from the Grauniad today. It is British but applies elsewhere, I think. And yes, I have eaten fly agarics. Delicious. Image © Me.

I don't know if this has been mentioned but the Millennium Apple Seed Bank in southern Engand holds seeds from over 38,000 different varieties of apple and that only accounts for 10% of known cultivars. 🤣

I've only ever seen them fresh. I agree with their desciption though.

No one really knows what garum tasted like exactly and, anyway, there were many different grades at wildly varying prices. That said it is likely to have been similar to Asian fish sauces.

Back in this post, I mentioned mustard sauce as served in American Chinese cuisine being unknown here and, in fact, never having seen such a thing. I wrote: @Tropicalseniorsaid: A couple of days ago, I was searching for something else and came across this. I had to order it, purely out of amusement. It arrived yesterday evening. I love the lame attempt to mimic Coleman's iconic packaging. The mustard inside looks like it should, but I haven't tasted it yet. Will report back.

I had some let over rolls which I've just eaten for breakfast. These contained watermelon, too! I woud be baffled but the Chinese do put fruit with salad vegetables quite often (and cover fruit salad in mayo - and not always the sweet Kewpie variety! Luckily, they forgot to put any strawberries in the bánh mì!

It reads 古仁屋小前. You should be able to Google that or even a Google translate may help athough, place names are often impossible to really translate. I would have tried myself but Google is inaccessable from China at the moment.

Lettuce, cucumber, red onion, red and yellow bell pepper and, bizarrely, mango and dragon fruit. All with a sweet and sour sauce dressing..

Bánh Mì and Chả chay (Vietnamese vegetable rolls).

How to grow Chicken of the Woods on Logs https://www.fieldforest.net/product/chicken-of-the-woods-on-logs-instruction-sheet/instruction-sheets

酸笋炒牛肉 (suān sǔn chǎo niú ròu) - Pickled bamboo shoot with beef.