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, 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
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, 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
I hope I'm not being culturally insensitive, Asian food is yummy and nutritious. I like all of the vegetables in it. But many of the pictures show food that is not attractive in its presentation.
I went to a "real" Chinese restaurant once to have a real Chinese meal...and I was surprised at how few vegetarian items they had! Back to Charlie Chu's or whatever, steaming plate of veggies is fine, whether it's "authentic" or not.
― โตเกียวเหมียวเหมียว aka Got Gym (Mount Cleaners), Friday, 16 March 2012 21:13 (twelve years ago) link
i'm with you, a lot of this stuff looks pretty nasty to me
then again, i grew up eating and loving food that looked dirt, mud and poop, so i'm not one to judge
― the late great, Friday, 16 March 2012 21:18 (twelve years ago) link
On the other hand, lots of Asian restaurants put pictures of the food in the windows...it never looks ugly there! I think it's people's inexperience with digital photography.
― โตเกียวเหมียวเหมียว aka Got Gym (Mount Cleaners), Friday, 16 March 2012 21:52 (twelve years ago) link
aw that pains me greatly
otoh I think the dishes you linked to look pretty damn good xp
― flagp∞st (dayo), Friday, 16 March 2012 22:14 (twelve years ago) link
I think it's sort of a truism that Chinese cuisines aren't typically vegetarian-friendly, even though it has a lot of great vegetable dishes.
― Johnny Favre (Leee), Saturday, 17 March 2012 20:51 (twelve years ago) link
i think chinese homecooking is a lot less meaty. especially anywhere south of hebei. a table of dishes is going to be mostly vegetables, rice and maybe meat would be the special singular important item, a half of a roast duck picked up at the xiaoqu gate and meant to last for that dinner, next day's lunch, and then another dinner. in my experience. but possibly eating at the home of a family in zhejiang or shandong is not feasible for everyone.
― dylannn, Sunday, 18 March 2012 02:57 (twelve years ago) link
so. if it's a "real" chinese restaurant taht "real" chinese people go to, they might not order a tableful of
http://www.eat4.com/upimg/070724/4_085139.jpghttp://www.5nong.com/article/Img/2011-7/2011717174064252.jpghttp://pic.fuwoo.com/4175/Photo/L_ef0e58b1aaf44b77a894c7ee910317d6.jpg
― dylannn, Sunday, 18 March 2012 03:06 (twelve years ago) link
yeah - when I stayed in this small town/city in guangxi, we would go to this stir-fry place where you'd just go to table with ten or so vegetables laid out and you'd point to three or four and the guy would take them and stir fry them into something really good. if there was meat it was ground meat and used very sparingly
also the place used this weird cooking oil that had the consistency of water, I'm sure it was some illegal or adulterated shit but it wasn't so bad
― flagp∞st (dayo), Sunday, 18 March 2012 05:04 (twelve years ago) link
I think a vegetarian's real beef (ha ha) with china is that when you ask for something like tofu, they'll still find a way to put ground beef or pork in it
― flagp∞st (dayo), Sunday, 18 March 2012 05:05 (twelve years ago) link
right.
i think also, actual chinese vegetarian restaurants tend to be horrible (especially outside of china).
― dylannn, Sunday, 18 March 2012 05:09 (twelve years ago) link
yeah it's all this deep fried soy fake meat jizzed with sweet sauce ish
― flagp∞st (dayo), Sunday, 18 March 2012 05:17 (twelve years ago) link
dylannn, what are those three delicious-looking dishes?
― Mayan Calendar Deren (doo dah), Sunday, 18 March 2012 13:33 (twelve years ago) link
炒空心菜 stirfried kongxin cai (semiaquatic, tropical plant grown as a leaf vegetable)凉拌莴笋丝 cold salad of wosun strips (cultivar of lettuce grown primarily for its thick stem, used as a vegetable)芝麻酱拌生菜 sesame sauce and lettuce
― dylannn, Sunday, 18 March 2012 20:21 (twelve years ago) link
this is one of my favorite threads
― Marilyn Hagerty: the terroir of tiny town (Abbbottt), Sunday, 18 March 2012 20:39 (twelve years ago) link
http://www.palacechinese.com.au/images/big/b_Chicken_Feet.JPG
fried hands of small children o_O
― The Reverend, Monday, 19 March 2012 03:25 (twelve years ago) link
the realest shit i ever ate
― flag post sitta (Whiney G. Weingarten), Monday, 19 March 2012 03:39 (twelve years ago) link
http://www.3qhouse.com/blog/attachment/201107/16/15301_1310807666IDr2.jpg
in dongbei there's this great thing i was reminded of by that picture of lettuce and sesame sauce
when i lived in vancouver, i lived in one room of a vancouver special on no. 2 road and the landlord's elderly parents from haerbin lived in the lower level, tended a garden
they ate 生菜沾酱, which is any green leafy vegetable (lettuce, dandelion greens, whatever), washed and then dipped in a sauce made from pork + fermented soybean paste kinda like this recipe http://www.yihesu.com/?action-viewnews-itemid-973-parenttype-menu so good
― dylannn, Monday, 19 March 2012 03:54 (twelve years ago) link
I bet that 凉拌莴笋丝 has some sichuan peppercorn oil dripped over it
― young drometheus (dayo), Monday, 19 March 2012 12:38 (twelve years ago) link
http://blogs.wsj.com/scene/2012/06/11/cctvs-bite-of-china-takes-off-and-steam-pots-pigs-feet-benefit-too/
― un® (dayo), Saturday, 16 June 2012 12:19 (twelve years ago) link
China would love the Food network, too!
― mh, Saturday, 16 June 2012 14:21 (twelve years ago) link
http://img5.itiexue.net/1400/14002013.jpg
― dylannn, Saturday, 16 June 2012 20:50 (twelve years ago) link
哦
http://i937.photobucket.com/albums/ad215/jiaoqu/hardlyworthit.jpg
― dylannn, Saturday, 16 June 2012 20:59 (twelve years ago) link
watched the first episode of that 'bite of china' series
mostly about special ingredients used in chinese food and how they're harvested
felt sadness and despair that these rare fungi and fish will be overharvested now that everybody wants them after watching this delicious documentary
― un® (dayo), Sunday, 17 June 2012 02:14 (twelve years ago) link
http://i.imgur.com/hWwfg.jpg
http://shanghaiist.com/2012/09/12/dish_of_the_day_pork_ribs_di_shui_d.php
anybody wanna stop by real quick :(
― dayo, Thursday, 13 September 2012 13:20 (twelve years ago) link
watched some of 'a bite of china' last night; p.good
drunken frog looks...
― skrill xx (cozen), Thursday, 13 September 2012 17:17 (twelve years ago) link
http://images.meishij.net/p/20121012/88f5df59d3531457f73ff6dd61efed58.jpg
http://www.meishij.net/zuofa/suantianpaigu_4.html
― dylannn, Monday, 5 November 2012 02:57 (eleven years ago) link