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Are those bean curds? It's interesting that on the Chinese label, it said "Leung Gou" [Cantonese] where it means "cool cake". I haven't see Chinese refering to tofu as cake before.

Sheetz!!! Those look awesome! :-b... I thought you bought them from dim-sum places. So beautiful! Second batch didn't work out as well... would it have something to do with the oil temperature not hot enough (yet) in the second round?

What we usually do when we visit San Francisco China Town... would buy a couple pound of roast pig (chopped). We pick and eat the skin right away in the car! Crispy and still warm from the roasting oven! Hell... fat and all, heck with it! Because the skin will turn chewy within a short time and turn soft if re-cooked. The rest, I use them to cook clay pot dishes the next day or two.

LOL....big difference!! Roast pork is the pork strips that are red and the roast pig is the whole pig roasted with crispy skin. But I'm sure Ah Leung is teasing me. Okay... looks like this is just difference in terminologies. Your "roast pork" is what I have commonly seen as "BBQ pork", or "cha siu" in Cantonese. Left-over roast pig... Cantonese love to use them in clay pot dishes. e.g. Roast pork with oyster clay pot. Roast pork with tofu clay pot. From my experience, the day-old roast pork skin will no longer be crispy. (Even the same day - after 10 hours or so). I think it will be hard-pressed to resurrect the crispy-ness in the skin. When you cook it, the skin will turn soft. (If you eat in room temperature, the skin will just be chewy.) It's true!! I have no idea what ham ha is. Is it Chinese ham?? ← "ham ha"... Chinese it is. Ham it isn't. It's Cantonese/Toysanese. "ham" = salty, "ha" = shrimp. "ham ha" is referring to the "salty shrimp paste"... the purple-ish kind that smells really fishy! From my observation this sauce is not even known to other Chinese regions except the coastal regions near Canton.

XiaoLing is from Wuhan. We probably need to explain what "ham ha" is!

Roast pig, roast pork... what's the difference? What was it that you bought?

"Doesn't LOOK very much like it?" Shalmanese? The PDF file doesn't contain a picture. I recognize all the dish names. Cantonese style in origin. Typically we use garlic/green-onion/ginger + salt to start, then add ShaoHsing wine, some brown bean paste perhaps, some oyster sauce, some dark soy sauce, along with some broth (chicken broth perhaps). The seafood (shrimp, scallop, squid, etc.) is typically cooked separately in a hot oil bath first. At the end, the seafood and fried tofu are tossed into the pot to mix with the sauce.

I agree with Trillium. No big magic there. Corn starch is our friend...

Perhaps it has to do with the geographic proximity and the long history of Chinese immigrants moving to the Gold Mountain?

Using the Burner Collar... it suffocated the oxygen intake to the burner so the gas burning was not efficient. I am happy with the wok stand.

What's the difference between looking at and gazing at? 看 and 观 seem to mean the same thing. They are slightly different but still... done with the eyes.

I forgot to say: thank you for your fabulous travelog! This is incredible! Especially you did it while on the road! Do most hotels in China provide Internet access now?

Peter: Did you join a guided tour while you toured (or I guess still are touring) China? From your pictures and depections, they looked like you are not in a guided-tour. If you arrange your own itinerary: Do you speak any Mandarin or read Chinese? If not, did you find it difficult to get around in the city, buying tickets, getting transportation, finding hotels/restaurants, etc. in China because you speak (I assume) English? Just wondering.

Check out some previous posts: Shanghai, Suzhou, Beijing, Jinan, Tai'an, More travel/dining questions... Beijing dining, recommendations

Often times on these "8 treasure" things... whatever 8 ingredients they can find.

"Real" Sichuan native, XiaoLing? Are there many fake ones?

There can be lots of ideas. But how available are Chinese ingredients to your region? That may limit your choices. For example, can you buy packaged pressed tofu marinated in soy and five spice flavor? If so, you can cut them into shreds - either eat as is or to cook them with a bit of garlic, chili pepper and dark soy sauce. Let them cool and serve at room temperature. Similar to this pictorial: (You can have the dried fish too if you can find them) Dry Fish Stir-fried with Pressed Tofu (小魚干辣椒)

Just red braise with dark soy sauce and extra sugar.

You use them in very small quantity and they go a long way.

"dee toy" (Cantonese "gee choy") and "hoi dai" are not the same thing. The former: purple in color, small and curly. The latter: green in color, shaped like the leaves of plants. "gee choy" is more used in savory soups. "hoi dai" is more used in sweet dessert soups (e.g. mung beans). The green shreds that they serve in Japanese sushi restaurants (mixed with sesame oil and sesame seeds) are one kind of "hoi dai" I think. "Gee choy" (or one specie of it) is the kind they used to wrap sushis, I think.

No. But my weight is not increasing - to my wife's pleasing.

You're my kind of parent. ← Great food were discovered by our ancestors' brave attempts - if it didn't kill them first and they lived to tell about it.

Because the fish shapes like the bushy tail of a squirrel.

Do you recall if they have removed the tail sting from the scorpion? Is it okay to eat? That's where the venom is stored, right? Over eleven million ducks served... that's quite a number! If they serve one thousand ducks a day on average, it takes 31 years to reach that number!

Did you get this book for 90c Dale?