CFT

I wonder if your "lifting" crackling is due to scoring the skin too deeply? It's curling up like scored cuttlefish would do. Good job so far!

OC, your first name wouldn't be Heston by any chance? I look forward to seeing the results.

Wiki-link for you Ah Leung: http://zh.wikipedia.org/w/index.php?title=...9&variant=zh-hkThough I can't find the characters in the HK-Chinese online dictionary that I normally use. 餄餎 EDIT: Prompted by someone on a Cantonese language site, the original term was "hor lau" 河漏 (river leak/flow). This article describes the dish: http://www.xian-tourism.com/BBS/bbs/ShowPo...p?ThreadID=4892 Some other terms: buckwheat: 蕎麥 buckwheat noodles: 黑蕎麵

Hawberries or hawthorn berries. You've probably eaten them as haw flakes - little red disks in a stack of maybe 10-15, sweet/sour. You can add them to the sweet 'n sour sauce.http://en.wikipedia.org/wiki/Crataegus

Bicarbonate of soda?

"Gum san ah bak" or "Gum san ah sook"?

Fish maw: http://felixcheung.spaces.live.com/blog/cn...8!881.entry

My understanding is that it is a bit like making a clay pot. You are thinning and bringing the dough together to make a "balloon". The trick is how to close it off - I guess you need to have just enough dough at the "neck" to pinch it closed.

I would have thought there is a sizeable Jewish community in Birmingham.Quick Google ... http://www.birmingham-jewish-butcher.com/ Gee's Kosher Butchers Ltd and Deli 75 Pershore Road, Edgbaston Birmingham B5 7NX Tel: 0121 440 2160

Ah Leung, I thought it was "seurng tong"?上湯

Chaozhouhttp://en.wikipedia.org/wiki/Teochew http://en.wikipedia.org/wiki/Chiuchow_cuisine

June, you need to write a tutorial on how to debone a duck! It looks fabulous. Do you roast first and then steam? Some people freeze the fat.

Just what I was going to post - same as what I saw chef Gary Rhodes doing for 'traditional' roast pork.

That's a typo! It should be daikon/mooli/white radish. It is in fact the same vegetable as in your "turnip" cake. Try it, it's very nice. Deep fried pig skin simmered in a broth with daikon and fish balls.

My mother (from HK) has always wrapped in the parcel/pillow shape, but I think only with 2 leaves. I don't remember seeing a separate "around the middle" leaf like the first set of photos in this thread. They look more like Dejah's but without the half twist.

Chicken + chicken Ben? What's for afters, egg custard?

You could serve up poon choi (pen cai): http://en.wikipedia.org/wiki/Poon_choi http://members.virtualtourist.com/m/211be/1086ae/ http://umami.typepad.com/umami/2006/06/tam_kah_sharksf.html

We discussed the legend of "yau zaa gwai" in another thread: http://forums.egullet.org/index.php?showtopic=96011&st=180 About 1/3rd of the way down, post #187 onwards

Grass jelly - leung fun chou in Cantonese.

That packet of herbs says: "Ching Bo Leung" in Cantonese. Cleansing, nourishing, cooling. A pretty "standard" concoction. I would say that turtle must be cooling (leung). Think of "gwai ling gou" which I think is also called turtle jelly. Usually eaten in the height of summer to counteract the effects of the heat. Yansum/yensum is Chinese ginseng Golai-sum is Korean ginseng Faa Kei sum is American ginseng, and is not actually ginseng at all. I love my mother's chicken, American ginseng and honey date (mut jou) soup. EDIT: Ooops, got it wrong. American ginseng is a species of ginseng. Siberian ginseng is not a true ginseng. http://en.wikipedia.org/wiki/Ginseng

Would it be possible to get under the skin and apply the dry rub ingredients there?

I would say leung (i.e. cooling).

Absolutely correct observation. I grew up in Hong Kong and had never seen a sour dough or French baguette until I came to the USA. Bread in HK, Taiwan, Mainland China are mostly soft crust. ← My uncle calls crusty bread "deng sei gou" (Cantonese) - literally "thrown at a dog can kill it".I find HK bread too soft and bland, but the pastries and baus from the bakeries are 1st class.

Ah Leung, I thought you might enjoy some crab clips from youtube. Tieing up the crab with bamboo strips: De-shelling a crab, industrial style: http://www.youtube.com/watch?v=2t5GQxxeZyA

Ah Leung, I think it might be "Beautiful Cooking" from the TVB channel. Here is a clip from youtube: http://www.youtube.com/watch?v=P3_J0DQAvlw