AzianBrewer

Trang's Dan Dan Mein is the Vietnamese version.

People normally stuffed it with rice.

It's soft and bouncy. And in a Cantonese description: It bounces off your teeth. ← Or al dente in Italian...

The is an awesome dish with beer, shochu and sake!!! My friend's wife normally chopped up some dried shrimps and incorporate them with the fish paste.

I have never caught the tasty waves of Japan but when I was down in Baja, fish tacos for breakfast is a must after the dawn session.

Beaches??? People eat oden at the beach??

I ordered it once here in the States at some Malaysian restaurant. It taste quite medicinal...Should it taste like that?

Taco rice is Okinawan??? Is this something the American GI introduced to Okie?

I just brewed a batch of Lemongrass Ale....Nov 12 with be the tasting day!!!

There are various types of shochu. Other than sweet potato or imo, sugar cane, wheat, rice and millet are used to make shochu. Some distilleries even used carrots, pumpkins and chestnuts. Korean soju are great for cocktails and Japanese shochu are great for sipping. Cheers.

Looks great!!! Correct me if I am wrong...this is actually "Wor-Tip" or "Gwor-Tiea" (potstickers) and only steamed or boiled dumplings are called Jiaozi.

A traditional Shanghaiese way of preparing this type of bok choy is smother it with shitake mushrooms rather than quick stir fried. Another classic Shanghaiese dish is "vegetable rice"; just chop and steam it with rice.

The Taiwanese either stuffed them with meat for the soup or stir fried it with salted egg and pork. Very similar to the Okinawan's Goya Chanpuru without the tofu.

Are all sea urchins species edible?

Fabulous pics!!! The portions are kinda small though.

Nice!!! Kent...The scar is a batch of honor!! I am sure chicks dig that.

AzianBrewer: (I just got into this Japanese forum...) Did the tofu-yo that you had in this restaurant taste the same as Chinese fu-yu? Or entirely different? From just the pictures, they do look like the Chinese nam yu (red fermented bean curd), which in China is abundant and is selling at low low prices. ← Not really, it is closer to the Taiwanese fermented tofu. The color is saffron red as oppose to nam yu's chilli red. In terms of taste, it is sweeter and yeastier (it is soaked in Awamori; Okinawan Shochu) than the Taiwanese version and less pungent comparing to nam yu. From my understanding there are so many different types of fermented tofu in China. I was informed that each province has its unique style.

You forgot the "lap yook", shredded dried oysters, dried tiny shrimp, cilantro... This is one of my favourite stuffings too! My mom makes a big pan of it every Thanksgiving/Christmas and we have it alongside the sourdough/sausage/artichoke stuffing. ← Shredded Dried Oyster??? That is pretty interesting. We can definitely forget about the bird...

Grass and shroom huh??

I am a mutt!!! Mother side: Japanese, Tianjin, Yunnan and Toishan/Hakka. Dad: side: Shanghai and Cantonese (Non-Toishanese). I have lived in Taiwan, HK, Hawaii and Canada when I was a very lad. Pretty much grew up in New Yawk eating lotsa good pizzas and bagels.

Rice, Chinese sausage (Taiwanese sausage are fine too if you don't mind the sweetness), shitake mushroom, scallion, ginger, light soy and a shot of scotch or shao shing wine (xiao xing).

Diet is that 4 letters word!!! I have no problem eating fatty food since I normally rack up 40 miles a week in the park, street and treadmill.

Now what kind of wine are we gonna pair with all these game recipes? I think a big red like cabs will do the job.

Jason, that's an excellent way to eat spaghetti squash. I was actually think of gratin. Some low carbs high protein guru advocates spaghetti squash is a great alternative to spaghetti....BULL !!! The guy should get whacked for making up such nonsense. There is no substitute for pasta!!! You just can't have Sunday Sauce without pasta!

Check out Chicago's Chinatown.