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While there have been other Chinese vegetable topics in the past few of them were illustrated And some which were have lost those images in various "upgrades".
What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I don't recognise something and ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been able to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find a translation.
Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in traditional Chinese characters, now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
I'll try to do at least one a day. Until I collapse under the weight of vegetation.
Please, if you know any other names for any of these, chip in. Also please point out any errors of mine.
I'll start with bok choy/choy. This is and alternatives such as pak choi or pok choi are Anglised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.
So, here we go.
Brassica rapa subsp. pekinensis
This is what you may be served if you just ask for baicai Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc. In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more.
It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in places with less restrictive policies, here are some of the best.
This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿 (xuān wēi huǒ tuǐ) from Yunnan province.
This Ingredient Makes Everything Better
I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.
more coming soon.
By Tara Middleton
Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
OK, I'm back, by popular demand! hehe.... After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia. Bali is a very unique place - from its topology, to the people, language, customs, religion and food. Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship. Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip. Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary. When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese! As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!? Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree. Some people spoke German as well, as they supposedly get lots of tourists from Germany. As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed. We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
Beef noodle soup:
This was the same as always - huge pieces of beef were meltingly tender. Good bite to the thick chewy noodles.
Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):
I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
The rest of my trip can be seen here:
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