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Pre-Cooked Food in Supermarkets in China


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Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

I can't identify them all, so have fun guessing!



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Rabbit

 

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Chicken x 2

 

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Duck

 

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Chicken feet

 

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Duck Feet

 

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Pig's Ear

 

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Pork Intestine Rolls

 

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Stewed River Snails

 

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Stewed Duck Feet (often served with the snails above)

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Beef

 

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Pork

 

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Beijing  Duck gets its own counter.

 

More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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LOL I had difficulties getting the locals to try lamb...I can just imagine their response to "pig intestine rolls."

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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1 hour ago, chromedome said:

LOL I had difficulties getting the locals to try lamb...I can just imagine their response to "pig intestine rolls."


You sell them in Canada as sausages ...

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The larger Asian supermarkets here (H Mart, NY Mart, Mitsuwa, a few others) I've visited, be they geared toward Korean, Chinese, or Japanese clientele (I don't see much in the Vietnamese and Thai markets, but they are much smaller), also have large sections where cooked food can be purchased.  I always find the food to be less than great, but taking home a duck, chicken or some roast pork to the be reinterpreted into another dish works fine.  The meats and poultry tends to be, shall we say, well-cooked. The less said about precooked garbage fish (I'm looking at you farmed tilapia and farmed everything), the better.

 

Another "ethnic" supermarket chain with a giant prepared food section is Russian - the Net Cost markets.

 

Let's face it though - ready-to-eat foods are not all that new here either. Whole Foods and before them, health-food stores (god, i hate that term) always had sections devoted to it. Sure, river snails may not be on the menu, but I'll bet it's not that easy to find meatloaf and mashed potatoes to take home in @liuzhou's city.

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Mitch Weinstein aka "weinoo"

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Thank you, @liuzhou. 
Even in the Asian stores that I have visited only pork, duck and chicken seem to be given the rotisserie/grilled treatment.  Mind you I may have missed something. My eyes are always drawn to the half pig!  It is always cooked to perfection whereas the poultry seems to be cooked to near desiccation. I am envious of your choices. 

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Anna Nielsen aka "Anna N"

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Posted (edited)
56 minutes ago, weinoo said:

I always find the food to be less than great, but taking home a duck, chicken or some roast pork to the be reinterpreted into another dish works fine.

 

They do a good job here. They have to. No one has an oven at home, so there is really no way to get roasted meats other  than the supermarkets or sometimes markets. And Chinese shoppers are demanding. If the meat were over or undercooked, the vendors wouldn't last long.

I've had excellent birds and pork from them.

Edited by liuzhou (log)
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3 minutes ago, liuzhou said:

 

They do a good job here. They have to. No one has an oven at home, so there is really no way to get roasted meatsother  than the supermarkets or sometimes markets. And Chinese shoppers are demanding. If the meat were over or undercooked, they wouldn't last long.

I've had excellent birds and pork from them.

 

The birds and pork are definitely what I limit my buying to here. Ducks are usually pretty damn great. Often, the chickens (well, certain styles) are actually cooked less than many people who grew up with their mother's over cooked chickens like. I like them; my wife doesn't.

 

But if you're saying that that beef doesn't look overcooked...

Mitch Weinstein aka "weinoo"

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

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1 minute ago, weinoo said:

 

But if you're saying that that beef doesn't look overcooked...

 

It isn't totally overcooked. The colour is from a soy sauce marinade.

 

That said, the Chinese do not eat rare or even medium meats. It causes immediate death! So they are happy with the wellish done meat. It isn't leather overcooked.

 

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36 minutes ago, liuzhou said:

 

It isn't totally overcooked. The colour is from a soy sauce marinade.

 

That said, the Chinese do not eat rare or even medium meats. It causes immediate death! So they are happy with the wellish done meat. It isn't leather overcooked.

 

 

I remember you mentioning that previously. Funny how chicken can be rare-ish (at least looking rare-ish) without fear of death!! And I think you mentioned sushi is also deadly.

Mitch Weinstein aka "weinoo"

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I don't know if it's a loss leader or what, but I can pretty much buy a cooked duck at a Chinese supermarket (or restaurant, for the matter) for the same price (or less than) a duck needing to be cooked. Limiting that to a roasted duck, not a specially prepared one.

 

Not so with the chicken, pork, etc.

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There are two supermarkets about equidistant from my home - both within an eight minute walk. Today, I went to the other one (I often go to both as they have different things).

 

Today's choice has all the same birds, pork, snails etc I posted above but also:
 

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Fried Noodles (made to order). Various Types

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Fried Rice (complete with Devil's Droppings!)

 

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They have a wide range of Dim Sum items including these dumplings. I could have taken a lot more pictures of these if it weren't for the hundreds of ancient crones mobbed round the display area. They are the most aggressive people on the planet!

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I did manage this one, though.

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粽子 (zòng zi). Glutinous rice wrapped in bamboo leaf and steamed. They come with various ingredients in addition to the rice. These were 板栗肉粽 (bǎn lì ròu zòng) chestnut zongzi.

 

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Pork and rice stuffed tofu puffs

 

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Prepared salads (Note: These are all cooked.)

 

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艾葉粑 (ài yè bā) - mugwort cakes

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发糕 (fà gāo - Brown Sugar Cake

 
 
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25 minutes ago, liuzhou said:

Fried Rice (complete with Devil's Droppings!)

Devil’s Droppings?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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1 minute ago, liuzhou said:

Look closely! Those yellow droplets aren't egg!

C@rn!

Ah. Eyesight challenging these days. Missed those. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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interesting point about the Ancient Crones 

 

exactly the same here.

 

they all seem to be wearing the same padded jacket

 

and are very aggressive at the ( service ) meat counter.

 

if you are polite , you will never get served.

 

fortunately , they are pint sized it seems

 

about 1/2 my height.

 

easy to gently move aside.

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      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.
       

       

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