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Of course, starters should whet the appetite, but also compliment the main course (I refuse to call it an entrée).
This one was rather robust in flavour but I felt worked with the main.
烟熏牡蛎 (yān xūn mǔ lì) - smoked oysters, 裙带菜 (qún dài cài) - Undaria pinnatifida or in Japanese, ワカメ (wakame), 玉环菜 (yù huán cài) - Chinese artichokes (pickled).
So far as I can see, we don't have a dedicated starter topic, but this one covers it.
Of course, starters should whet the appetite, but also compliment the main course (I refuse to call it an entrée).
This one was rather robust in flavour but I felt worked with the main.
烟熏牡蛎 (yān xūn mǔ lì) - smoked oysters, 裙带菜 (qún dài cài) - Undaria pinnatifida or in Japanese, ワカメ (wakame), 玉环菜 (yù huán cài) - Chinese artichokes (pickled).
So far as I can see, we don't have a dedicated starter topic. Of course, many appear in the dinner topic and elsewhere but this might be useful to people searching specifically for starters. We'll see.
Of course, starters should whet the appetite, but also compliment the main course (I refuse to call it an entrée).
This one was rather robust in flavour but I felt worked with the main.
烟熏牡蛎 (yān xūn mǔ lì) - smoked oysters, 裙带菜 (qún dài cài) - Undaria pinnatifida or in Japanese, ワカメ (wakame), 玉环菜 (yù huán cài) - Chinese artichokes (pickled).
