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I like to chew on chicken neck too. It has skin attached, and usually not much fat. Others don't like it because it's so bony. So much the better, I have no competition. I actually like to chew on the bones. Neck bones are easier to crush than thigh bones or drum stick bones. I leave the head and butt to others... I think one can eat the head. I don't like to eat chicken heads (a bit too big). But I LOVE fried pigeon heads! I chew and eat the whole thing, beaks and all.

Yuki: I think when you said "Guangdong" you really meant "GuangZhou". Guangdong is a province in China (equivalent to a "State" in USA). GuangZhou is a city, probably the most famous one alongside Hong Kong. Most villages are mentioned in their relative direction and distance from GuangZhou. GuangZhou's old English name (from the British's invasion in the last century to about 20-30 years ago) is Canton. Which got a lot of people confused by thinking Canton (the city) = GuangDong (the province). Hong Kong, GuangZhou, Toisan are all in GuangDong. We are all GuangDongRen (Cantonese).

Excellent! Excellent! Claypot is my favorite. I love the Chicken/Black-mushroom, Beef-patty with a raw egg on top, Ham Yu and pork slices over rice. And the Je Je Gai claypot, mutton with tofu sheets claypot, fish paste with lettuce and tofu claypot... Bring them on! Where is this Ah Hee's? Malaysia? Do you have pictures of the one famous street food stand in Singapore who's famous for their chili crabs and curry crabs? I ate there only once. The experience is unforgettable. Also, though haven't been there in person, I have seen footage of a street food stand in (where?) Singapore or Malaysia or ??? where they cook the Ong Choy and throw the entire dish of vegetable across the street and the waiter will catch it with an empty plate? Do you know the name of that one and any picture? They call it "Fay Teen Ong Choy [Cantonese]", which means Ong Choy flying in the sky.

I can't remember exactly but I think I have tried Lan Chi. My impression was so-so. I have tasted many sesame pastes that are so-so. Kind of like Sa-Cha sauce. Many Sa-Cha sauces are so-so. The only brand I like is "Bull Head Barbeque Sauce" (Sa-Cha sauce in Chinese). Their Sa-Cha sauce is great.

The recipe that I've learned and have tried calls for marinating the inside of the chicken with salt and five spice powder. Then par-boiled in straight red vinegar to about half cooked. (5-10 minutes) Hung up to chicken to dry for half a day. When ready to eat, deep-fry the chicken to fully cooked. I think the vinegar (acid) extracts the water out of the skin, and hunging up the chicken helps to drain the excess moisture under the skin. So the result after deep-frying is a very crispy skin on the chicken. BTW: This is my 500th post. A big mark. What prize do I get?

I have gone through many different brands of Sesame Paste and am dissatisfied with most of them. I finally found one brand "Lian How Brand" that seems to be the best. It's produced in California (City of Industry). Not sure if it is available where you are. The sesame paste that comes in the jar is very thick. I found that I need to keep stirring up the sediment sesame paste. It tastes better when it's in fluid form than a paste form. I have to keep adding sesame oil in the jar before stirring.

← That's before she knew the real punchline of the story.

My niece, who is a mix (Chinese/Portugese), age 5, loves Chinese Fried Chicken. In family dinners, my father-in-law often teases her by putting the ornamental fried chicken head on her plate. She always freaks out and screams. And everybody laughs...

Ever is a strong word. Why not? All it takes is a plane ticket... Being in the States for so long and in a small family, I got used to not having Chinese New Year celebrations... But I always welcome red pockets!

Yeah. Zha Leung is a favorite breakfast in Hong Kong. Zha is from Yau Zha Gwai (Yau Tieu). Zha is "deep-frying". Leung means two. Refering to the service size: use two of the parted Yau Zha Gwai and roll on the Cheung Fun.

Uh Oh... hayasaka.k you are in and out between Toisanese and Mandarin. Sounds like you have a loving family. How wonderful! Eat = Che [Mandarin], Sik [Cantonese], Hec [Toisanese] My wife is a daughter of a Wong and a Yee. Both are very common Toisanese surnames. My parents-in-law lived in Hong Kong for about 10 years before moving to the USA, so they picked up a lot of Cantonese as well. When I first conversed with my PIL, I found it a bit difficult to pick up what they were saying. Later I came to the realization that they were conversing in half Cantonese and half Toisanese. (They thought they were speaking Sung Wah) They were going in and out of both and didn't realize it. To add a bit more complexity, they were saying things that were a mix of Toisanese and Toisanese transliteration of the English terms. e.g. Grant Gai (Grant Street), Mmm Tai TV (don't watch Television), Nee Hec Noo Doh? (you want to eat noodle?)

I found that the dried salted fish sold in America is always a bit too dry. And they are quite hard to handle. I like salted fish that's immersed in oil sold in jars. In California, I found that there are many brands of salted fish using Meckerel. I now use it pretty much exclusively. These salted Meckerels maintain a good amount of moisture and fragrant.

Are those the ones you boiled for "8" hours? (The question I asked in my first post on eGullet)

I don't like to use Invision's built-in search. Instead, I did a little search on Google. Here are some of what's returned. There are plenty of threads on Xialongbao. http://forums.egullet.org/index.php?showto...&hl=xialong+bao http://forums.egullet.org/index.php?showto...3&hl=xialongbao http://forums.egullet.com/index.php?showtopic=49348 http://forums.egullet.com/index.php?showtopic=49410 http://forums.egullet.com/index.php?showtopic=45452 Here... I am tired of cut-and-paste them in. Here's the Google string I used: Some 64 threads returned... http://www.google.com/search?hl=en&lr=&as_...e%3Aegullet.com Hope that helps... yeah, I do internet research for a living. [edited: oh, yeah... the secret... the "juice" (read more like fat). it's jelly like at room temperature to fold the bao, and it melts when steamed inside the bao skin. Like "butter". ]

Hotel Miramar is roughly where the X mark is. If you walk down the street in the area labelled "A", you will quite a few local Chinese eateries, including some selling hairy crabs when in season, and hot pots with table set up right on the street after dark. This is an early-developed area in Tsim Sha Tsui (before I was born in the 50's). If you like Indonesian food, there is a restaurant named (with not much imagination) "Indonesian Restarant". They have been around for a long time (probably over 30 years). I think their food is very good. If you cross the Chatham Road South to the area labelled "B", you are in Tsim Sha Tsui East - an area developed since the mid 70's. You will find many hotels and business buildings, with big restaurants on the ground floor, basement or inside Hotels. Just follow your nose and eyes and spot any eateries crowded with locals... usually those are the ones with good quality and reasonable prices. Area C is Harbor City/Ocean Terminal/China Ferry Terminal and such. There are a few restaurants with street front, and many more inside the mall. Those are more up-scale, fine-dining class. There is a famous Thai restaurant "Golden Elephant" I think... may be the English name is a bit different, right along Canton Road. Supposed to be good but I have never tried it. Again, suite yourself and just eat at whatever appeals to you. Area D is where Regent Hotel and New World Hotel are. You can find some restaurants inside Regent ($$$) which provides unobstructed close-up view of the Victoria Harbor, if that's what interests you. There are some lounges at the top floor. Beautiful night scene. And the night market at Temple Street is about 1/4 north of where I marked "E". It's worth visiting (for just the experience, bargain shopping, and the street food - if you have the stomach to handle it).

Yes, yes, yes! That's exactly it! Thank you for the name, guppymo. Is there any meaning to the 2 words? I have seen "Banh" used very often, like in Banh Hoi. Does it mean rice noodle like products? And "Cuon"?

Let me think... may be "don't kiss me when you come to bed"?

Hmmm... please excuse this ignorant Hong Konger. I have not been exposed to your food culture. Where I came from, coffe is to be had with toasts with butter/jam, and yau tieu with savory congee. Yau tieu with soy bean milk is more a Northern thing. I did have it once in Beijing one morning. However, the soy bean milk I had was plain (unsweetened). So I thought it is the Northerners' version of congee. Not educated whether they drink sweet ones with yau tieu...

咸鱼蒸肉片 steamed pork with salted fish 咸鱼鸡粒炒饭 chicken salted fish fried rice 咸鱼鸡粒豆腐煲 chicken salted fish with soft tofu clay pot 咸鱼青菜 salted fish and Chinese greens Anything else?

I was also wondering about that... (Yau tieu dipped with black coffee?) Doesn't it taste unusual (if not strange)? Mixing savory fried cabo with a sweet/bitter drink? Is it really a good combination?

I like to make mine with the salted fish chopped up also. However, I found that by mixing it with the minced pork, the salted fish lost its texture and kind of blended in to the pork patty. Now I lay the minced pork on the bottom of the plate, then lay on top chunks of salted fish (and shredded ginger) and steam the whole dish. When cooked, sprinkle on some chopped green onions on top and a drizzle of sesame oil. In recent years, what's also popular is to use salted fish to cook diced chicken with soft tofu... may be as a regular stir-fried dish, may be as a clay pot dish... either way I like.

I agree with Aprilmei, it does sound like you are talking about what I'd heard as Bamboo Pith. I have a couple of bags of them in my cupboard. I took a look at their labels, I found that they provided the Latin name: Dictyophora indusiata Did a google on this term, I found 980 pages of references. dictyophora indusiata Here is a picture of one: Picture of Dictyophora indusiata They are used in Chinese vegetarian cookings or in shark-fin soup. Surprisingly, they are not expensive at all. I bought a bag at around US $4.00 (300g or about 6 oz?). These things are light. By themselves they taste rather bland. But they soak up the flavor in the sauce, which makes them tasty. They provide a crunchy texture. I don't know how they are related to bamboos.

I agree with all said that cilantro is more used as a garnish. My late father had a signature dish using cilantro: Fish filet and cilantro soup. It is pretty simple, but will taste best if you have really fresh fresh-water fish. Take a fish, skin and filet it. Each slice is about 1/4 inch thick. You can use the bones and simmer them for about 30 - 45 minutes to extract the flavor. Discard the bones. Marinate the fish filet with white pepper, sesame oil, salt. After discarding the bones, turn the heat up to bring the soup to a boil. Add a bundle of cilantro, then the fish filet. The fish meat cooks very quickly. Boil no more than 3 minutes. That's it. Very tasty and simple.

Huh?... Egg disks?

Thank you for your explanations. Very glad to have you on board, baophac. We can ask you more about Vietnamese food items. There are many Vietnamese/Chinese grocers/restaurants in Sacramento. One of the items that I like very much from the Vietnamese deli is the fresh-made rice noodle wrapped with minced pork inside. They give you a small plastic cup of fish sauce/vinegar/sugar/lemon juice mix (with a bit of chili and shredded carrots) to go with it. For the life of me, I don't know what it is called. I can only pick them up from the counter and pay (or point and pay in some cases). Do you know the name of that rice noodles? (almost transparent)