LuckysticksPRC

If you ever go down to Guangxi (and particularly Nanning, though other cities will have it too), try some kou rou (扣肉)。 Another amazing manifestation of pork belly, served vertically in alternating slices of pork-taro-pork-taro, all on top of some kind of chopped greens that soak up the fatty drippings. Not completely unlike Southern-style collard greens. That's the big dinner presentation at least. I've also seen it slow-cooked in a big kettle, and then ladled out over glutinous rice (糯米饭) that's been cooked with some sausage. It's something like 2 yuan per slice, add an extra yuan if you want one of the pieces of sausage (and you will). Of course they usually take a big ladle full of the meat stock and pour it over the rice, which makes the whole thing perfect. Is the sha tang character you were talking about this: 啥?

What is the name of the dish 8th from bottom? Looks fantastic.

I live in 桂林, which if you look at the first character you'll notice that they're the same (Gui Lin actually means "Osmanthus Forest"). They've got all things osmanthus here, including ready made osmanthus jellies, tea, candies, etc. The osmanthus cake (though more like candy) I've had here looks like this: http://www.guihuatan.com/Article/ShowArtic...?ArticleID=4894 but maybe your's was like this: http://www.guihuatan.com/Article/ShowArtic...?ArticleID=4895 Incidentally, that whole website is dedicated to all things osmanthus flower. The later photo had a recipe beneath it, so if its the one let me know. I can help you with the translation. These also look pretty good: http://my.poco.cn/myBlogDetail.htx&id=317743&userid=16902451 The funny thing is, when I was teaching English here, some of my local students would ask me how to say 桂花 in English, to which I would always say something like, "don't worry about it, you'll never use it."

I was talking to a lady in my office the other day about lychees, and I also received the same advice to eat sparingly (difficult to do around here when they're in season). But then she told me that the same "huo" element is in McDonalds food in abundance, and that her son got a nosebleed recently because of it. I'm not too familiar with food elements and their effects, but this sounds kinda dodgy. Mind you, she had just finished telling me how western fest food was polluting Chinese society, but could it be true?

Oh man, I live in Guilin, and while our local hotpot isn't the same, there is one place, near the train station called "Old Beijing Hotpot" (老北京火锅 for anyone who might traveling here). They have a huge table in the center of the restaurant with about 40 large bowls, each containing different condiments. Some of them are: dried chilies, vinegar, fermented tofu sauce (not the blocks), a kind of hot mustard oil, chopped cilantro, a chinese version of tahini, crushed peanuts, lots of oils, etc, etc. They'll bring you as much cold mutton (rolls) as you can eat, plus dumplings, veggies for boiling and assorted cold dishes. The place is fabulous and its only RMB 30 per person, not including beer or baijiu. If you can't speak Chinese, don't worry. The boss is a great guy who is happy for the business, and being that the menu setup is so simple there's not a lot of chance for confusion. Just go in, show with your hands how many in your party, go make your sauce (also unlimited), sit down and wait for the food to come. If you're really going to Guilin, message me. Hell, I'll take you.

Sorry, didn't mean to imply they serve 老干妈 in restaurants, but I also don't believe most restaurants (at least little 大排挡 in Guilin) make their own. If you go to any of the larger markets, they sell the dry variety in huge quantities. I think a lot of shops take this shortcut, but I could be wrong. Also, when I said dipping sauce, I should have clarified that it would be wise to first add some vinegar, a little soy sauce and maybe some fermented tofu (see http://forums.egullet.org/index.php?showtopic=46375&st=60) first. Of course you can just dump the dry stuff right to anything soupy, and if you like spiciness, really dump it in. Its not so hot on its own, and tends to be only the oil that burns your throat. Definitely not hot like a habanero, scotch bonnet, etc.

Btw, 老干妈is in a glass jar, with a red lid and has b/w photo of a rather stern looking woman wearing some kind of smock on the cover. She is, presumably, 老干妈 (old concerned mother). Could also be "Old Dry Mother" but that would be too funny.

Umm.... The fact that it is so ubiquitous means that, yes, you can find it anywhere. This means in the US or China, in jars, sugar bowls, plastic bags and even in little ketchup packs. If you're still in China, simply go to ANY convenience store, find the condiment section and look for something that looks spicy and scoopable. I like a brand called 老干妈, but they have many different flavors (black bean is pretty good ). You could also just ask for 辣椒酱, but that could get you any number of similar things. The fun part is traveling to other parts of China and seeing how that paste(?) changes from place to place. I'm in Guilin and many places here use a fresh chilies and soy/oyster sauce kind of thing. We've also got the dried variety as well, but its not nearly as hot, and is usually only found in noodle and dumpling places. Good luck!

Those look good and are definitely a better idea than trying to verbally explain your wishes. Other folks here may disagree but except for some of the more linguistically gifted they WILL NOT understand you if you go in with the romanization and try speaking. I can speak Mandarin fairly well, and have, on too many occasions, watched that scene play out to the frustration of all involved. You do realize though, that aside from telling you 没有, no matter what you write, they're going to answer in the affirmative? LOLOL! Tell me about it! But once they realize what I'm saying, it is not a problem, and you should see the faces if I pull out my dictionary or write the character out in front of them! That last bit is so true. When they have a cart, they have a job to do and they probably don't know the state of the food -- especially near the end of their round. The best thing is to sit near the kitchen where you will get dim sum as it comes out fresh. A few words: Fresh? 新的馬﹖ (XIN DE MA?) Hot? 熱的馬﹖ (RE DE MA?) Spicy hot? 辣的馬﹖(LA DE MA?) Crispy? 脆的馬﹖ (CUI DE MA?) Someone correct me if I have them wrong. ←

As for the other things you'd like to find in Beijing, let me know whereabouts you usually stay and I can can maybe recommend a good market or two.

Yeah, I don't think you'll have any problem finding dumplings, aka 饺子 (pronounced jiao zi or "geeow dzi"), in Beijing. The trick is finding a place that does them just right and has a larger offering than just beef and mutton-filled. A place near me (sorry, in Southern China) does very nice shrimp, mushroom and lotus root dumplings as well as their mutton and beef (which for the beef, they balance out just enough moisture and fat inside when they stuff them, creating a rich broth inside after boiling). Dumpling places usually have great cold dishes too. Even if you can't speak Chinese, you can learn how to order dumplings easy enough (they'll remember you if you go to a small enough place a few times), and then you could literally go in and pick anything on the cold dish menu. It's usually all worth trying. Although I didn't see the point when I first came to China, I even like the free drinking soup they give you before your food comes out. And I see the point, especially during winter.

The best way to enjoy your gift: 1. Call some of your more open-minded drinking friends and invite them out for some good, greasy Beijing Duck. 2. Bring both bottles. 3. Pay the corking fee, and if the boss of the place is Chinese and a man, invite him over for a cigarette and a glass with your friends (sure he's probably had the stuff a zillion times, but its a matter of face). 4. Everyone thank him for the great food and allowing you to bring in your own liquor, lift your glass and say "GAHN-BAY!" (actually 干杯 "gan bei" meaning "bottoms up") and finish it. 5. Show the boss the bottom of your glass, signifying that you did indeed kill it and thus gave him face. 6. Give him another cigarette. Preferably a Chunghwa (中华). 7. Give him an out so he can continue working, or if he's cool with it, pour him another. 8. Continue drinking until you've finished one or both bottles. Pay the bill (which may not include the corking fee), go home and realize that you now enjoy drinking Maotai, Wu Liang Ye, Erguotou or any other type of baijiu (chinese white spirit). As with many things Chinese, its contextual and should be enjoyed as such...

Btw, if anyone's heading to Guilin soon and wants to try that place, just print out this name: 春记烧鹅 Any cab driver will know where to take you. The menu is all pictures, so no problem ordering either. Go early though, as the place fills up quickly and they don't do reservations.

In choosing the first place (called "Chun Ji Shao E") you picked one of Guilin's best eats. I live in Guilin now and love that place! Though a little over-priced, I really think they have nothing bad on the whole menu, which is huge. I know many Guilin and other Guangxi locals who think their Roasted Goose is better than even the best Beijing Duck. As far as the food court goes, that street block (or thereabouts) alone has 3-4 other similar restuarants with the same setup. They're all about the same, though the atop Niko Niko Do is supposed to have the best duck dishes in town (though I doubt this).

okay, the quote is not as persuasive as i remember--he simply says in chapter one that Beijing Man was unquestionably the first to use fire, around 500,000 B.C. ← I'm living in China and studying Mandarin now, and in all cultural readings I've done regarding the history of Chinese cuisine, cooked (熟) food (and particularly that prepared in vessels) seems to be the primary difference between the barbaric and civilized times. Combine that with the current, um, preference for things non-Japanese (outside this biggest cities this much more common), and you don't have a very good environment for experimenting with raw foods. The nightshade/soil thing certainly does keep me from eating salads too often, but I sometimes make them at home, and in doing so have successfully converted my girlfriend. But then again, I'm in Xi'an now where most people eat apples with the skins left on. Go figure.