hah I've never had the egg variation
dayo, are your folks not from TW? It's like a staple there.
― Nude Gingrich (Leee), Sunday, 11 March 2012 19:31 (twelve years ago) link
Euler, I went to Xi'an 10 (!) years ago (I remember the year vividly because the Giants were in the WS and I had to watch it at same janky time) and the local delicacy of choice, as far as I could determine, is Baked Bun Soaked in Mutton Soup (romanized as Yang Rou Pao Mo). Hopefully they've cleaned up the air since then -- awful smog problem there when I went.
(Another vivid non-food memory is of a kid, probably 6-7 years old, standing alone on the thin median strip waiting to cross through heavy traffic.)
― Nude Gingrich (Leee), Sunday, 11 March 2012 19:38 (twelve years ago) link
oh man this is helping! I'm sure the air will still be awful but in Xi'an I'd be with locals + Westerners who speak the language / study the culture & go there often. mostly I'm wimpy about making my way in the big cities in the east, but prob I should just do it.
― Euler, Sunday, 11 March 2012 19:40 (twelve years ago) link
― Nude Gingrich (Leee), Sunday, March 11, 2012 3:31 PM (56 minutes ago) Bookmark
nah they are from peking!
― flagp∞st (dayo), Sunday, 11 March 2012 20:28 (twelve years ago) link
i'm sure you'll still find the air obscenely bad.
in the last 10 years, traffic has only got worse + crazy sprawl + it'll be hot and humid and the air will be like parking your car in a sauna and rolling down the windows.
xi'an is not a beautiful city.
― dylannn, Monday, 12 March 2012 03:12 (twelve years ago) link
http://www.binglang.info/Storage/FCKPro/Files/%E5%87%89%E7%9A%AE%281%29.jpg
wtf is this why don't I have some
― Waxahachie Swap (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 12 March 2012 03:26 (twelve years ago) link
tripe?
wheat gluten iirc
― flagp∞st (dayo), Monday, 12 March 2012 03:27 (twelve years ago) link
it looks spicy and delicious
― Waxahachie Swap (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 12 March 2012 03:29 (twelve years ago) link
the broad strips are some kind of 凉粉 I imagine
― flagp∞st (dayo), Monday, 12 March 2012 03:29 (twelve years ago) link
the brainy looking stuff is 烤麸 I think, a kind of wheat gluten
http://i.imgur.com/So3jq.jpg
― flagp∞st (dayo), Monday, 12 March 2012 03:31 (twelve years ago) link
http://i.imgur.com/pl9J8.jpg
― flagp∞st (dayo), Monday, 12 March 2012 03:37 (twelve years ago) link
http://i.imgur.com/1XDE5.jpg
― flagp∞st (dayo), Monday, 12 March 2012 03:42 (twelve years ago) link
its liangpir 凉皮儿 dude http://en.wikipedia.org/wiki/Liang_pi
― dylannn, Monday, 12 March 2012 04:27 (twelve years ago) link
wheat flour, baking soda, salt + water -- mix into a paste -- put in cheesecloth and steam -- slice it up into those noodle things -- mix with black vinegar, sesame sauce, chili oil etc
liangpir specialty places in the middle of summer are full of broads. it's fucking good. i love it ice cold and spicy/sour/salty/sweet.
― dylannn, Monday, 12 March 2012 04:31 (twelve years ago) link
http://www.lovemshi.net/UploadFiles/2010-04/admin/2010041816312252411.jpg
ate this tonight braised spicy duck headsssss
― dylannn, Monday, 12 March 2012 04:44 (twelve years ago) link
i like this thread and wanted to ask about like... what sites are good for these kind of recipes? there's a really friendly and cool chinese supermarket near me now and i would like to make use of it a bit more - any general recommendation of stuff I should look out for would be really good. i've been experimenting with this and that but of course there lots of things stocked that i've no real idea about what they are.
― I'm going to allow this! (LocalGarda), Tuesday, 13 March 2012 16:32 (twelve years ago) link
christ this thread is making me hungry
― flesh, the devil, and a wolf (wolf) (amateurist), Tuesday, 13 March 2012 17:34 (twelve years ago) link
hey LG i've found this blog pretty good - http://sunflower-recipes.blogspot.com/
― just sayin, Tuesday, 13 March 2012 19:02 (twelve years ago) link
ah cool, thanks a lot.
― I'm going to allow this! (LocalGarda), Tuesday, 13 March 2012 20:20 (twelve years ago) link
as a vegetarian i enjoy how the terrifying entrail looking things in this thread are always wheat gluten, and how the completely anonymous things are calcified blood or kidney mash or pancreas cakes
― bosomy English rose (thomp), Tuesday, 13 March 2012 22:51 (twelve years ago) link
dayo this is a delicious thread thank u
― a little tiny crunk person (upper mississippi sh@kedown), Tuesday, 13 March 2012 22:52 (twelve years ago) link
^_^
― flagp∞st (dayo), Tuesday, 13 March 2012 23:07 (twelve years ago) link
one time i went to dim sum and ate like five rectangular patties (about 1/2" thick each) of what i thought was tofu before my friends informed me it was like long-stewed skin of some sort ... don't remember if it was pig or shark or cow or what
does that sound right?
― the late great, Tuesday, 13 March 2012 23:08 (twelve years ago) link
or were they jerking me around?
hooray, that blog looks interesting and has a recipe for 魚香肉絲 which is pictured upthread and which various Chinese restaurants round here call "sea spicy shredded pork" - suspect the local variety is not very authentic but we like it, anyway
http://sunflower-recipes.blogspot.com/2008/09/fish-fragrant-pork.html
from its name I thought it had fish sauce in but it seems not?
― instant coffee happening between us (a passing spacecadet), Tuesday, 13 March 2012 23:25 (twelve years ago) link
― the late great, Tuesday, March 13, 2012 7:08 PM (30 minutes ago) Bookmark
description makes me think of radish cakes
http://i.imgur.com/O3tCh.jpg
but there is also 'tofu skin'
http://i.imgur.com/xt4vd.jpg
― flagp∞st (dayo), Tuesday, 13 March 2012 23:41 (twelve years ago) link
could also be a tofu skin roll
http://i.imgur.com/FVnKW.jpg
― flagp∞st (dayo), Tuesday, 13 March 2012 23:42 (twelve years ago) link
i think the fuschia dunlop books are good if u want to cook the food from this thread mostly because even if they are based on hunan/sichuan etc. they discuss crucial cooking methods at length and give you a good idea of how "real chinese food" can be reproduced.
― dylannn, Wednesday, 14 March 2012 00:39 (twelve years ago) link
yeah sounds like radish cake, man
http://static0.enjoyoung.cn/images/assets/Image/articles%20photo/20100224%E7%8C%AA%E7%9A%AE.jpg = pork skin
― dylannn, Wednesday, 14 March 2012 00:41 (twelve years ago) link
http://image4.club.sohu.com/pic/3a/a3/5be83a57eb26682929d3bf45e5b4a33a.jpg
http://www.techan-cn.com/uploads/allimg/110725/163025N58-0.jpg
anything like that?
― dylannn, Wednesday, 14 March 2012 00:42 (twelve years ago) link
yeah they looked just like the first "radish cake" picture that dayo posted, not so much like the others
it was rubbery and chewy iirc
― the late great, Wednesday, 14 March 2012 01:04 (twelve years ago) link
Shanghai rice cake is sometimes my favorite food:
http://farm1.static.flickr.com/46/157652886_5a5a98105c.jpg
especially because it doesn't look or taste anything like either rice or cake.
― Spencer Chow, Wednesday, 14 March 2012 01:07 (twelve years ago) link
my friends really had me going - you're telling me i wasn't eating a thick skin steak, right?
― the late great, Wednesday, 14 March 2012 01:08 (twelve years ago) link
hooray, that blog looks interesting and has a recipe for 魚香肉絲 which is pictured upthread and which various Chinese restaurants round here call "sea spicy shredded pork" - suspect the local variety is not very authentic but we like it, anywayhttp://sunflower-recipes.blogspot.com/2008/09/fish-fragrant-pork.htmlfrom its name I thought it had fish sauce in but it seems not?― instant coffee happening between us (a passing spacecadet), Tuesday, March 13, 2012 11:25 PM (Yesterday) Bookmark Flag Post Permalink
― instant coffee happening between us (a passing spacecadet), Tuesday, March 13, 2012 11:25 PM (Yesterday) Bookmark Flag Post Permalink
iirc in fuschia dunlops book she talks about this, its to do w/ the recipe using the same flavourings they usually use to cook fish
― just sayin, Wednesday, 14 March 2012 07:30 (twelve years ago) link
I've never had it, but that Shanghai rice cake looks A+. You had me at gai lan.
― On the sidelines in a trash can grumping (Dan Peterson), Wednesday, 14 March 2012 19:58 (twelve years ago) link
http://www.glulu.com/UploadFile/%E9%9F%A9%E5%BC%8F%E7%82%92%E5%B9%B4%E7%B3%95500x375--175445449.jpg
韩式炒年糕
韩式 okay but on the menu at every restaurant north from the tip of the liaodong peninsula to the songliao plains.
― dylannn, Wednesday, 14 March 2012 21:44 (twelve years ago) link
精彩不容错过,eh?let's see if womanfriend.com lets me link to it
http://www.womanfriend.com/happy/UploadFiles_2413/200812/20081205085103329.jpg
― dylannn, Wednesday, 14 March 2012 21:45 (twelve years ago) link
http://en.wikipedia.org/wiki/Tteokbokki
― flagp∞st (dayo), Wednesday, 14 March 2012 22:13 (twelve years ago) link
one time i went to dim sum and ate like five rectangular patties (about 1/2" thick each) of what i thought was tofu before my friends informed me it was like long-stewed skin of some sort ... don't remember if it was pig or shark or cow or whatdoes that sound right?― the late great, Tuesday, March 13, 2012 7:08 PM (30 minutes ago) Bookmark
not these i take it..http://a3.att.hudong.com/68/61/01300000280411123780612007947_s.jpg(pig skin)
― Rosie 47 (ken c), Thursday, 15 March 2012 12:48 (twelve years ago) link
not sure why radish cake would be rubbery..
― Rosie 47 (ken c), Thursday, 15 March 2012 12:51 (twelve years ago) link
or there are these thingshttp://img.dwnews.com/houtai/201005/2010052701402690659920.jpg
豬皮凍which i have never tasted.
― Rosie 47 (ken c), Thursday, 15 March 2012 12:53 (twelve years ago) link
^ i assume the above is served cold.. hence "凍"
or pigs bloodhttp://http.cdnlayer.com/smoola/00/00/47/70752eead50a568a_m.jpg
^ f-ing tasty (and apparently good for you)
― Rosie 47 (ken c), Thursday, 15 March 2012 12:55 (twelve years ago) link
猪皮冻 is like..... pigskin + other stuff in the gelatin from the pig skin, right?
― dylannn, Thursday, 15 March 2012 19:38 (twelve years ago) link
http://fjbak.86516.com/month_0708/20070807_8829271a803cf3223b77MiZ8gEOINzbE.jpg
蛙鱼儿
― dylannn, Thursday, 15 March 2012 19:54 (twelve years ago) link
“蛙鱼儿”,江苏应该很多城市都有。只是,我只喜欢徐州的。起初,我并未听过如此的小吃。当朋友说带我去吃“蛙鱼儿”时,以为是一种鱼。当吃的时候才发现,就是用凉粉做的,一小点儿,一小点儿。放入盘中,加点醋,放点糖,再加上一些咸菜,最好再放进冰箱稍加冰冻,一盘可口的“蛙鱼儿”,就“出炉”了。轻轻喝上一口,凉爽入心。午饭或晚饭前喝上一碗,着实给炎热的夏天带去一丝凉意。
― dylannn, Thursday, 15 March 2012 19:56 (twelve years ago) link
sorry chinese characters + italics are hard on the eyes
http://a3.att.hudong.com/68/61/01300000280411123780612007947_s.jpg
oh yeah, that's pretty much exactly what it looked like except it was in a shallow, broad rectangular pan, one layer thick, and w/ a sauce the same color as the stuff
that is thick pieces of stewed pig skin? guess my friend wasn't lying.
― the late great, Friday, 16 March 2012 21:07 (twelve years ago) link