Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

China Food Myths


Recommended Posts

21 hours ago, liuzhou said:



The sauce is made fresh in the wok each time, using the ingredients individually. Fermented black beans or 豆豉 (dòu chǐ ) are easily found, cheap and keep for months.




They are fried along with the main protein or vegetable. Garlc, ginger, soy sauce, etc are also incorporated - i.e all the things in LKK's bottle except the "caramel color, modified corn starch, xanthan gum."



These I keep in my pantry in a Ball jar.  Do you, or do they in China, soak them before use? Obviously, the dried ones I get in Chinese groceries are pretty salty.


Can you talk about the numerous  types of, and ways to use, dried shrimp? 

Edited by weinoo (log)
  • Like 3

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

7 hours ago, liuzhou said:


It is almost always home made - usually daily. I've only ever seen it once in a supermarket.

So...does every stir fry taste porky? I'm used to using peanut oil exclusively. For a stir fry sauce I might add a bit of pork or ham broth or chicken broth depending on what's in the wok. 

  • Like 1
Link to comment
Share on other sites

16 minutes ago, Katie Meadow said:

So...does every stir fry taste porky? I'm used to using peanut oil exclusively. For a stir fry sauce I might add a bit of pork or ham broth or chicken broth depending on what's in the wok. 

Definitely not, but the veggies typically have an addictive savoriness about them that you wouldn't know was pork, but just tastes amazing. No wonder why I love the veggies in Asia...

  • Like 3
Link to comment
Share on other sites

6. The Chinese don't do dairy!




Ha! Ha! Ha! They most certainly do! Every supermarket in town's largest amount of aisle and floor space  is full of dairy products. Milk (牛奶 - niú nǎi or 乳汁 - rǔ zhī), yoghurt (酸奶 - suān nǎi), cheese (奶酪 - nǎi lào or 芝士 - zhī shì). You name it. Here are some pictures of the dairy section in just one of the supermarkets.
























Now, why would the supermarkets dedicate so much valuable space to stocking something no one wants? They aren't that stupid. Who is buying it all? Millions of lactose intolerant people?


Historically, most Chinese people didn't do dairy (although some did, especially in Inner Mongolia and Yunnan provinces where they have had their own cheeses for centuries). About 20 years ago, it changed dramatically. Health and medical authorities started promoting dairy for its perceived health benefits, including raising calcium levels. It really took off.


Pizzas arrived and became hugely popular despite some weird toppings on top of  the cheese.


Many will remember the China milk scandal in 2008 which resulted in Hong Kong having to ration foreign-produced milk powder to mainlanders who were close to rioting to get the stuff.


It is often claimed that most people in China are lactose intolerant. Nearly all who claimed to be so were self diagnosed and actually just weren't used to dairy or didn't like it. Lactose intolerance is a diagnostically detectable medical condition, not a fashion!


to be continued

Edited by liuzhou (log)
  • Like 9
  • Thanks 1

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

wow. I knew that dairy had become a thing there, while historically not being so, but that is just crazy!  When in Beijing, I thought it was interesting all the stores selling the yogurt in those little clay pots that were returnable, but I had never seen the supermarkets there!

  • Like 1
Link to comment
Share on other sites

Dairy continued.


Also hugely popular in recent years in milk tea (奶茶 - nǎi chá). All these outlets on just one street are selling it! They are very busy in the evenings, but I took these pictures early in the morning, so not many customers in sight.



























and of course, still on the same street, Micky D gets in on the act selling milk teas and ice cream (also dairy!) from two kiosks.  Here is one.


to be continued.






  • Like 6
  • Haha 2

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

More dairy. A roundup.


I never buy the yoghurt on offer. It is oversweet and very watery, but that's how they like it. I make my own.

I buy this fresh milk from a local bakery. It is from cows raised in Liuzhou.




The milk is rather low in fat, so I add some




When I'm too lazy to go to that bakery, I buy this instead from a local corner shop.




I failed to mention that there are also a number of hawkers selling milk products on the streets, especially in the mornings. This one hangs around outside the Traditional Chinese Medicine Hospital. She has been there for years, so must be making some kind of a living. All she sells is milk and bottled water.



Maybe finally (probably not), my cheese platter a couple of Christmases past. All bought in China.




Edited by liuzhou (log)
  • Like 8
  • Thanks 2

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

7. Five Spice Powder is the most used spice product in China


No!  It aint!


Spend some time going through Chinese recipes or YouTube videos on the internet, as I did earlier today, and you will see that about 90% insist that you need 5-spice powder. That will come as a huge surprise to the 90%+ of the Chinese population who never or very seldom use it. Sure, it is used in some specific dishes, mostly (but not exclusively) Cantonese.

So,  I thought I'd rant and vent about FSP, but suddenly got this feeling of déjà vu and realise I'd done so already - on this topic. So, instead, I'll mention what are the most common spices.


In alphabetical order:




Used in most hot pots and stewed type preparations.




Cassia Bark


Also used in most hot pots and stewed type preparations.





Used in many situations. Usually ground



Cumin Seed

I'm going to say this is the most common. Used all over China from Xinjiang to Hunan. Especially in Xinjiang style lamb kebabs, sold in night markets and restaurants everywhere.






Fennel Seed

Mainly used in spice mixes, but also in hotpots etc.



Sichuan peppercorns


Of course, used in many famous Sichuan dishes, but also further afield, such as in Xinjiang's Big Plate Chicken and in many Hunan dishes.




Star Anise

Used extensively for umami in hotpots, stews etc. I use it in ragus and other western dishes, too.


star anise 1.jpg


White Pepper

China's go to pepper. Black pepper is less common. The main source of heat in Sichuan, Guizhou, Hunan before the introduction of chillies in the late 16th century, although their use did not become popular until the 18th century. Still today, the heat of Sichuan hot and sour soup comes from lashings of ground white pepper.




Several of these are used in 5-spice powder, but probably more often on their own.



Edited by liuzhou (log)
  • Like 8
  • Thanks 3

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

On 11/14/2020 at 10:08 PM, liuzhou said:

Dairy continued.


Also hugely popular in recent years in milk tea (奶茶 - nǎi chá). All these outlets on just one street are selling it! They are very busy in the evenings, but I took these pictures early in the morning, so not many customers in sight.

God bless the store name translations (a huge source of entertainment upon visiting 12yrs ago) - 1st place to Cat Forest, honorable mentions to Lucking Tea and Chic Tea.  Love this thread, thanks.   

  • Like 1
  • Thanks 1
  • Haha 1

That wasn't chicken

Link to comment
Share on other sites

I love this topic! I noticed that garlic and ginger were not on your list. I assume that means they are not used as often as we/westerners imagine ?????????

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

Link to comment
Share on other sites

3 minutes ago, Naftal said:

I love this topic! I noticed that garlic and ginger were not on your list. I assume that means they are not used as often as we/westerners imagine ?????????


I assumed @liuzhou was addressing dried spices in his last post

Link to comment
Share on other sites

Thank you. That makes a lot of sense!!!

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

Link to comment
Share on other sites

I think Heidi's right in comparing five spice to generic "curry mix" - it's easier for those unfamiliar to a cuisine to just take a single blend and use it to color it all, it might taste good, but it will all taste the same. It applied to other cuisines as well - French is not all meat, butter, potatoes, wine and cheese. Italian ain't just tomatoes, cheese, oregano and garlic (actually, it's usually light on the garlic), Thai is not all coconut and curry pastes. Most are aware of this, but it's still easy to fall into sticking to the easy and familiar.

That said, it should be noted that five spice is particularly easy to abuse because it's A) delicious and B) most good blends don't have a dominating note, meaning that it's hard to ruin a dish with. So if a recipe would usually call for (e.g.) anise and peppercorns, using five spice instead would probably still taste good, it's just taste like any other dish you'd use it for.

I like using it as an easy way to add a bit of spice-complexity to dishes that may already have some of its ingredients in it.

  • Like 4

~ Shai N.

Link to comment
Share on other sites

6 hours ago, Naftal said:

I love this topic! I noticed that garlic and ginger were not on your list. I assume that means they are not used as often as we/westerners imagine ?????????


Garlic and ginger are in everything! I just don't class them as spices. Garlic powder and ginger powder is not used, only fresh.

  • Like 4

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

8. The Chinese eat wild animals and other strange things.


Let me separate the two. First, wild animals. Yes some Chinese people eat wild animals, but very, very few people do so. No more than other countries and in some instances a lot less. Once upon a time, everyone ate wild animals until they hit on domestication! Today, wild animals are eaten in almost every country. Hunting is a favourite sport among many people and members here regularly eat and hunt wild animals. I eat wild fish and seafood. The only wild meat I've  seen in supermarkets has been rabbit. Not so strange.


When people complain about China in this way, they probably mean "exotic" wild animals. That is rather meaningless. Exotic just means different, foreign. Chinese people think we eat exotic food!


Most of the people who do eat these meats are elderly folk who remember Mao's Great Famine in which between 18 and 45 million died (estimates vary) in the late 50s/early 60s. To survive they had to eat anything they could find or catch.


Also, Chinese Traditional Medicine (TCM) considers many animals to have medical benefits. Most of these are nonsensical, but the elderly and uneducated often believe them.


Following the SARS pandemic in 2003, a long list of animals was compiled and they were made illegal to eat. Qingping market (青平市场 - qīng píng shì cháng) in Guangzhou (Canton) was notorious for the number of "exotic" animals it sold. Now it doesn't, depending on what you consider to be "exotic". Similarly, this year a further list was issued, admittedly too late.




Then I must come to dog meat (狗肉 - gǒu ròu). One thing to be said is that, despite popular myth, the dogs sold are not stolen pets - the vast majority are farmed specifically for food. The annual dog meat festival in Yulin (near here) was originally just a lychee festival, the area being famous for that fruit. Some dog farmers and restaurants decided to attach themselves to the event and thanks to PETA, the extremist animal rights group, which gave them worldwide free publicity with their usually fake propaganda, it became more popular! Today, the dog side of the event is no longer so popular. I have several friends from Yulin - none of them eat dog.


There are a few dog restaurants here in town. I pass this one almost every day.




Its clientele seems to be mostly middle aged men in large groups getting drunk. In the morning, the car park, which I walk through as a shortcut to the market, is littered with tart cards, suggesting that it's all rather seedy. I've never been inside the place!



The market I'm going to doesn't have dog meat or anything out of the ordinary. Others do. I've never encountered the meat in any supermarket.




Today, there is a huge, new middle class tendency towards pet ownership, with an accompanying disquiet or even revulsion at dog-eating, with the result that it is becoming less common.

Once again, I must point out that dog meat is common in many other countries, some much more so than in China. You never hear about people criticising Switzerland for it, do you? Why not?


One last thng to say about dog meat is that I see no moral difference between eating dog meat as compared to eating pigs, sheep or cows etc. Any objecions are usually emotional. I have eaten it, but would never go looking for it - the truth is it just isn't very palatable. Carnivores never are.


Moving on a bit, cat meat (猫肉 - māo ròu) is sometimes eaten but that is even more rare. I've only every encountered one restaurant openly selling catmeat, although I have seen cats being sold for food in markets.



Restaurant selling lamb and cat meat




I have never eaten cat and never knowingly would - an emotional decision. I have seen cats butchered on market stall counters. I'm not directly posting a picture here out of respect for some people's feelings but one scan of a picture I took in Guangzhou in 1996 is here.


to be continued

Edited by liuzhou (log)
  • Like 3

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

Strange food contined.


Probably the strangest (to me) thing I have seen in a supermarket in China was this. 鳄鱼 - è yú - alligator. I have eaten alligator steaks as people do in many places and liked them, but I'd never seen the beast like this. You'll notice the butcher is removing the head. This is considered medically beneficial and is the most desirable (and expensive) part.




They only ever had two, then went back to selling pork, beef and lamb. Alligator is now on the banned list.


Another popular meat in restaurants here is snake meat (蛇肉 - shé ròu). Again not for sale in supermarkets, but often in farmers' markets.





Snake Soup


This is often served at wedding banquets as it's thought to be an aid to fertility! It's also delicious. Again, snake is not only eaten in China, but everywhere there are people and snakes. However, the largest snake breeding project in the world is right here in Guangxi. Snake meat is not on the banned list.


to be re-continued after I have a rest!

Edited by liuzhou (log)
  • Like 4

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

I think the TCM element is what starts the "hate" - rhino horns etc but that exotic trade has nothing really to do with everyday Chinese food does it? I legally traded in exotics (not for food) - but do not anymore. Though repopulating Bali Mynahs was a high point.https://en.wikipedia.org/wiki/Bali_myna We have the wonderful luxury on this site of people who hunt like @Shelby- responsibly. Many here follow Hank Shaw That is different responsible food. Cool if we can https://honest-food.net/  Dispelling goofy myths is also responsible. Thanks @liuzhou

  • Like 1
Link to comment
Share on other sites

other strange things


I also think some of China's misplaced reputation for weird food is that it is very much a head-to tail-cuisine. As are most other countries. Again, for China, this largely rises from food scarcities in the past and a culturally ingrained abhorrence of food waste. Waste not; not want.


So the butchers' stalls are going to have things that in the some western countries are only used in pet food, if at all.


Pigs are used from face




to feet




taking in their intestines part way. I've spared you the eyes.




Chickens are eaten from cocks' comb




to feet




taking in testicles in passing




Cattle are eaten not just for steak or other flesh cuts, but also the udders, penises and other parts the animals never knew they had are eaten.



Ox Penis


This combines with a healthy lack of squeamishness and an easy acceptance that meat is from animals, unlike the plastic packed, anonymous looking meat in many western supermarkets, which bear as few signs of animal as possible.




I'm not posting these images to shock anyone, although I realise they may do some people, but rather to suggest that this is actually more normal than not. It isn't Chinese food that is weird; it is western food.

Edited by liuzhou (log)
  • Like 5

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites

to sum up


Eating certain animals will attact penalties ranging from having your leftovers confiscated (the police will take them home and eat them) to life imprisonment for killing and eating a tiger. Eating a panda will get you the death penalty. It has happened.


Also a lot of the myths are caused by visitors misunderstanding what they see, by the media and by racists setting out to denigrate.


One visitor a few years back wandered away from me and saw a stall set out with dead rats. She rushed back and said, "How disgusting! They eat rats". The stall was selling rat poison and the dead rodents were beng used as testimony to the poison's efficiency. The rats were not for sale. She still went home and told the tale the way she saw it.

I think that's it. I'm off to eat a nice stewed Sichuan style braised rabbit head.

Edited by liuzhou (log)
  • Like 2
  • Thanks 2

...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

Link to comment
Share on other sites


  • Similar Content

    • By liuzhou
      Your wish is my command! Sometimes! A lot of what I say here, I will have already said in scattered topics across the forums, but I guess it's useful to bring it all into one place.
      First, I want to say that China uses literally thousands of herbs. But not in their food. Most herbs are used medicinally in Traditional Chinese Medicine (TCM), often in their dried form. Some of the more common are sold in supermarkets, but more often in pharmacies or small specialist stores. I also often see people on the streets with baskets of unidentified greenery for sale - but not for dinner. The same applies to spices, although more spices are used in a culinary setting than are herbs.
      I’ll start with Sichuan peppercorns as these are what prompted @Tropicalsenior to suggest the topic.
      1. Sichuan Peppercorns
      Sichuan peppercorns are neither pepper nor, thank the heavens, c@rn! Nor are they necessarily from Sichuan. They are actually the seed husks of one of a number of small trees in the genus Zanthoxylum and are related to the citrus family.  The ‘Sichuan’ name in English comes from their copious use in Sichuan cuisine, but not necessarily where they are grown. Known in Chinese as 花椒 (huājiāo), literally ‘flower pepper’’, they are also known as ‘prickly ash’ and, less often, as ‘rattan pepper’.
      The most common variety used in China is 红花椒 (hóng huā jiāo) or red Sichuan peppercorn, but often these are from provinces other than Sichuan, especially Gansu, Sichuan’s northern neighbour. They are sold all over China and, ground, are a key ingredient in “five-spice powder” mixes. They are essential in many Sichuan dishes where they contribute their numbing effect to Sichuan’s 麻辣 (má là), so-called ‘hot and numbing’ flavour. Actually the Chinese is ‘numbing and hot’. I’ve no idea why the order is reversed in translation, but it happens a lot – ‘hot and sour’ is actually ‘sour and hot’ in Chinese!
      The peppercorns are essential in dishes such as 麻婆豆腐 (má pó dòu fǔ) mapo tofu, 宫保鸡丁 (gōng bǎo jī dīng) Kung-po chicken, etc. They are also used in other Chinese regional cuisines, such as Hunan and Guizhou cuisines.

      Red Sichuan peppercorns can come from a number of Zanthoxylum varieties including Zanthoxylum simulans, Zanthoxylum bungeanum, Zanthoxylum schinifolium, etc.

      Red Sichuan Peppercorns
      Another, less common, variety is 青花椒 (qīng huā jiāo) green Sichuan peppercorn, Zanthoxylum armatum. These are also known as 藤椒 (téng jiāo). This grows all over Asia, from Pakistan to Japan and down to the countries of SE Asia. This variety is significantly more floral in taste and, at its freshest, smells strongly of lime peel. These are often used with fish, rabbit, frog etc. Unlike red peppercorns (usually), the green variety are often used in their un-dried state, but not often outside Sichuan.

      Green Sichuan Peppercorns

      Fresh Green Sichuan Peppercorns

      I strongly recommend NOT buying Sichuan peppercorns in supermarkets outside China. They lose their scent, flavour and numbing quality very rapidly. There are much better examples available on sale online. I have heard good things about The Mala Market in the USA, for example.

      I buy mine in small 30 gram / 1oz bags from a high turnover vendor. And that might last me a week. It’s better for me to restock regularly than to use stale peppercorns.

      Both red and green peppercorns are used in the preparation of flavouring oils, often labelled in English as 'Prickly Ash Oil'. 花椒油 (huā jiāo yóu) or 藤椒油 (téng jiāo yóu).

      The tree's leaves are also used in some dishes in Sichuan, but I've never seen them out of the provinces where they grow.
      A note on my use of ‘Sichuan’ rather than ‘Szechuan’.
      If you ever find yourself in Sichuan, don’t refer to the place as ‘Szechuan’. No one will have any idea what you mean!

      ‘Szechuan’ is the almost prehistoric transliteration of 四川, using the long discredited Wade-Giles romanization system. Thomas Wade was a British diplomat who spoke fluent Mandarin and Cantonese. After retiring as a diplomat, he was elected to the post of professor of Chinese at Cambridge University, becoming the first to hold that post. He had, however, no training in theoretical linguistics. Herbert Giles was his replacement. He (also a diplomat rather than an academic) completed a romanization system begun by Wade. This became popular in the late 19th century, mainly, I suggest, because there was no other!

      Unfortunately, both seem to have been a little hard of hearing. I wish I had a dollar for every time I’ve been asked why the Chinese changed the name of their capital from Peking to Beijing. In fact, the name didn’t change at all. It had always been pronounced with /b/ rather than /p/ and /ʤ/ rather than /k/. The only thing which changed was the writing system.

      In 1958, China adopted Pinyin as the standard romanization, not to help dumb foreigners like me, but to help lower China’s historically high illiteracy rate. It worked very well indeed, Today, it is used in primary schools and in some shop or road signs etc., although street signs seldom, if ever, include the necessary tone markers without which it isn't very helpful.

      A local shopping mall. The correct pinyin (with tone markers) is 'dōng dū bǎi huò'.
      But pinyin's main use today is as the most popular input system for writing Chinese characters on computers and cell-phones. I use it in this way every day, as do most people. It is simpler and more accurate than older romanizations. I learned it in one afternoon.  I doubt anyone could have done that with Wade-Giles.
      Pinyin has been recognised for over 30 years as the official romanization by the International Standards Organization (ISO), the United Nations and, believe it or not, The United States of America, along with many others. Despite this recognition, old romanizations linger on, especially in America. Very few people in China know any other than pinyin. 四川 is  'sì chuān' in pinyin.
    • By liuzhou
      An eG member recently asked me by private message about mushrooms in China, so I thought I'd share some information here.

      This is what available in the markets and supermarkets in the winter months - i.e now. I'll update as the year goes by.
      December sees the arrival of what most westerners deem to be the standard mushroom – the button mushroom (小蘑菇 xiǎo mó gū). Unlike in the west where they are available year round, here they only appear when in season, which is now. The season is relatively short, so I get stuck in.

      The standard mushroom for the locals is the one known in the west by its Japanese name, shiitake. They are available year round in the dried form, but for much of the year as fresh mushrooms. Known in Chinese as 香菇 (xiāng gū), which literally means “tasty mushroom”, these meaty babies are used in many dishes ranging from stir fries to hot pots.

      Second most common are the many varieties of oyster mushroom. The name comes from the majority of the species’ supposed resemblance to oysters, but as we are about to see the resemblance ain’t necessarily so.

      The picture above is of the common oyster mushroom, but the local shops aren’t common, so they have a couple of other similar but different varieties.
      Pleurotus geesteranus, 秀珍菇 (xiù zhēn gū) (below) are a particularly delicate version of the oyster mushroom family and usually used in soups and hot pots.

      凤尾菇 (fèng wěi gū), literally “Phoenix tail mushroom”, is a more robust, meaty variety which is more suitable for stir frying.

      Another member of the pleurotus family bears little resemblance to its cousins and even less to an oyster. This is pleurotus eryngii, known variously as king oyster mushroom, king trumpet mushroom or French horn mushroom or, in Chinese 杏鲍菇 (xìng bào gū). It is considerably larger and has little flavour or aroma when raw. When cooked, it develops typical mushroom flavours. This is one for longer cooking in hot pots or stews.

      One of my favourites, certainly for appearance are the clusters of shimeji mushrooms. Sometimes known in English as “brown beech mushrooms’ and in Chinese as 真姬菇 zhēn jī gū or 玉皇菇 yù huáng gū, these mushrooms should not be eaten raw as they have an unpleasantly bitter taste. This, however, largely disappears when they are cooked. They are used in stir fries and with seafood. Also, they can be used in soups and stews. When cooked alone, shimeji mushrooms can be sautéed whole, including the stem or stalk. There is also a white variety which is sometimes called 白玉 菇 bái yù gū.


      Next up we have the needle mushrooms. Known in Japanese as enoki, these are tiny headed, long stemmed mushrooms which come in two varieties – gold (金針菇 jīn zhēn gū) and silver (银针菇 yín zhēn gū)). They are very delicate, both in appearance and taste, and are usually added to hot pots.


      Then we have these fellows – tea tree mushrooms (茶树菇 chá shù gū). These I like. They take a bit of cooking as the stems are quite tough, so they are mainly used in stews and soups. But their meaty texture and distinct taste is excellent. These are also available dried.

      Then there are the delightfully named 鸡腿菇 jī tuǐ gū or “chicken leg mushrooms”. These are known in English as "shaggy ink caps". Only the very young, still white mushrooms are eaten, as mature specimens have a tendency to auto-deliquesce very rapidly, turning to black ‘ink’, hence the English name.

      Not in season now, but while I’m here, let me mention a couple of other mushrooms often found in the supermarkets. First, straw mushrooms (草菇 cǎo gū). Usually only found canned in western countries, they are available here fresh in the summer months. These are another favourite – usually braised with soy sauce – delicious! When out of season, they are also available canned here.

      Then there are the curiously named Pig Stomach Mushrooms (猪肚菇 zhū dù gū, Infundibulicybe gibba. These are another favourite. They make a lovely mushroom omelette. Also, a summer find.

      And finally, not a mushroom, but certainly a fungus and available fresh is the wood ear (木耳 mù ěr). It tastes of almost nothing, but is prized in Chinese cuisine for its crunchy texture. More usually sold dried, it is available fresh in the supermarkets now.

      Please note that where I have given Chinese names, these are the names most commonly around this part of China, but many variations do exist.
      Coming up next - the dried varieties available.
    • By liuzhou
      According to the 2010 census, there were officially 1,830,929 ethnic Koreans living in China and recognised as one of China’s 56 ethnic groups. The largest concentration is in Yanbian Korean Autonomous Prefecture, Jilin Province, in the north-east bordering - guess where – North Korea. They have been there for centuries. The actual number today is widely believed to be higher, with some 4 to 5 thousand recent refugees living there illegally.
      Anyway, what I have just taken delivery of is this Korean blood and glutinous rice sausage from Yanbian. I am an inveterate blood sausage fiend and always eager to try new examples from as many places as possible. I'll cook some tomorrow morning for breakfast and report back.


    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.


      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
      Then into lunch:


      Chicken Soup

      The ubiquitous Egg and Tomato

      Dried fish with soy beans and chilli peppers. Delicious.

      Stir fried lotus root

      Daikon Radish

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.

      Out of Focus Corn and mixed vegetable

      Fried Beans

      Steamed Pumpkin


      Beef with Bitter Melon

      Glutinous (Sticky) Rice


      The juiciest pomelo ever. The area is known for the quality of its pomelos.
      After lunch we headed out to explore the tea plantation.




      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.

      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.

      And here they are:
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.

      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
      Her hat is made from silver (and is very heavy). Here is a closer look.

      Married women dispense with those gladrags and go for this look:

      As you can see she is weaving bamboo into a lantern cover.
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.

      The children don't get spared either

      This little girl is posing with the Malaysian Consul-General.
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.


      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.

      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
      Then you have the ritual hand washing part.

      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.

      On a nearby table is this

      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.

      with a little salt, and then drowned in the "tea" brewing in the wok.
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.

      Let the eating, finally, begin.
      In no particular order:

      Steamed corn, taro and sweet potato

      Bamboo Shoots


      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.

      Egg pancake with unidentified greenery

      Stir fried pork and beans

      Stir fried Chinese banana (Ensete lasiocarpum)

      Pig Ears

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.

      Stir fried Greens
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
      Roll on dinner time.
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...