|
Eating China COMMENTS Page
Leave your comments here.
...................................................................................................................................
|
|
poor fishy you r mean 2 fishy
bob
|
| ................................................................................................................................... |
|
norton school hi im emma smith and at Norton c.p school and norton c.p school are having a intnashanl day and my group is working on China and every thing about it . im doing china food thats why im on this webcyte thankyou for reading this from Emma Smith x xx xx
emma smith
|
| ................................................................................................................................... |
|
re: RECIPE for Taiwanese Beef Noodle Soup Hi JS, If you mean the hong shao beef noodle soup(?); not I have not yet. Will do it soon though and let you know. I don't know how to pickle the mustard greens. Cheers.
Stephen (Eating China)
|
| ................................................................................................................................... |
|
RECIPE for Taiwanese Beef Noodle Soup Hi, Wondering if you've shared your recipe for the 'chabuduo' Taiwan beef noodle soup? Been wanting to make for such a long time. Also, any idea how to make/cook/prepare those pickled mustard greens?
js
|
| ................................................................................................................................... |
|
great It is a splendid site. I linked so that your site could visit it from my site. Please link by all means with my site. http://cookingrecipe001.blogspot.com/ Because I show various recipes, please visit the all of you. http://cookingrecipe001.blogspot.com/ If a site and you that it is possible, and a big connection comes, and it was watched comment by each other by linking have you visit it, I am happy at all. And I pray for your good luck.
cooking
|
| ................................................................................................................................... |
|
re: Sauce for white cut chicken etc. Hi Lee, Great idea with the chicken sauce. I have tried a similar one with hot oil for a fish dish, but using a food processor would really intensify the flavour. I am going to try it. San se dan - have eaten it but I don't have a recipe. One of the most interesting looking snacks around. That recipe for the pork ribs looks brilliant too.
stephen (eating china)
|
| ................................................................................................................................... |
|
Steamed pork ribs in rice powder My aunt makes the best version. I always get it at the famous beef noodle place by Ximending. I've never tried to make, but perhaps you could research it and try making it. I don't think it's Taiwanese food, per se, but it's definitely a dish that Chinese epicureans love. http://www.holyshitake.com/archives/2004/11/steamed_ribs_in_rice_powder_with_sweet_potato.html
Lee
|
| ................................................................................................................................... |
|
Sauce for white cut chicken I used to go to a duck place in Taiwan that had a simple and scalliony sauce, and I tried replicating at home with much success. It goes great with cold or warmed chicken. I put 1 bunch of scallions (5 or 6 green onions) and an equal weight of peeled ginger (the tan-colored harder kind...not the kind you eat dumplings with) into a food processor until the ingredients are very finely minced and I put into a bowl. In a pan, I heat up a liberal amount olive oil -- 7 or 8 table spoons -- depends on your tolerance for greese -- till it's smoking hot ...very very hot. I take the bowl of minced vegetables outside and drizzle the hot oil over them while and stir till well mixed. I do it outside to prevent a lot of oil smoke in the house after you put in the oil. The oil cooks the vegetables slightly. Add salt to taste, but generally the sauce is quite salty. It's great. Also, when ever I make the white chicken, I use the stock to make a simple miso. Just add the miso following the directions on the package, and the broth is simply amazing. But make sure to adjust the miso accordingly if you've already added salt to the broth BTW, I was looking for the recipe for "three colored egg" (San-se-dan), and but couldn't find it. Would you happen to know the recipe or where I can find it? The recipe is sort of this egg cake, sliced and eaten cold. The ingredients are normal chicken eggs, 1000 year old eggs, and salted duck eggs. I'd love to make it for some classmates.
Lee
|
| ................................................................................................................................... |
|
re: THAT'S GROSE!!!!!!!!!!!!!!!!!!!!!!!!! What is?
stephen (eating china)
|
| ................................................................................................................................... |
|
food THAT'S GROSE!!!!!!!!!!!!!!!!!!!!!!!!!
sydneyleeannnorris
|
| ................................................................................................................................... |
|
what right have you to claim this stuff is correct I have been eating in Taiwan for many years, nearly as long as my mate who has been here so long that it is now rumoured he showed Jesus how to make fried rice and ride a bicycle !!. Your claims on how to steam fish have no substance to them and I want to know what kind of steam you use, is it made from soft water or hard water, this is very important to the quality of the fish after it is cooked. You seem to be an expert on what wine to take with food, but how come you never appear in picture with a glass in hand and rumour has it that if you were to start drinking wine then shares in Taiwanese beer sales would fall through the floor. I take note also of your comment "It is the Chinese New Year break and the weather is cold; a great excuse to stay at home and do nothing more than potter around. This has meant lots of cooking and getting around to finishing some recipes." - well let me tell you buster, next time I am and ripping down Tao Yuan Loo heading for some replenishment of burnt off calories, I know where to come to now then dont I !!!!
Ivor Nomates
|
| ................................................................................................................................... |
|
Envy Ooooooh, stinky tofu.. im drooling... And in tainan!!!!!!!!!!! Gosh how could you complain about it... When you go south of taiwan, you should hire a local to take u around.
Sabrina Lee
|
| ................................................................................................................................... |
|
A lesson well learned My boyfriend is serving a church mission in Taiwan and I wanted to find out more about its food. Your blog was great! I understand stinky tofu now.. he actually really likes it. He said he enjoys street food a lot. I'm glad you wrote about street food and the snacks they liked. Thanks for teaching me! " A lesson well learned"
Damaris Mancilla
|
| ................................................................................................................................... |
|
re: Different Food Culture between the East and the West That is interesting Bonnie. For sure Chinese like their food cooked and hot. It is difficult to generalize about the "East" and "West," but I do think saying Eastern people eat hot food, and Western people eat cold, is far too simplistic. Where I come from (Australia), we eat a combination of hot and cold foods. If we are talking abut proper meals, I would guess a 80-20% ratio of hot to cold dishes. We vary the hot to cold ratio according to the weather. When it is hot we eat more cold dishes for example. Salads are not popular in the midst of winter. By the way, when I was growing up, coffee and tea at breakfast were always hot regardless of the season. Milk on cereal was heated when the weather was chilly. You are bang on the money about Chinese and hot drinks, a tradition I suspect grew out of tea making (you must heat water to make tea). Though these days, to go by the amount of ice tea concoctions sold everywhere in Taiwan, even that custom is weakening. As for dining arrangements: I am not sure how important the shape of the table is, though you can sit more people comfortably at a round one. Western people do eat meals together. At home we normally have separate servings but we all eat the same food. Only in restaurants do people order different dishes.
stephen (eating china)
|
| ................................................................................................................................... |
|
Different Food Culture between the East and the West Just now, I have read an interesting article which discuss the difference food culture between the East and the West. In the article, In author 's opinion, East food is" hot", while the West food is "cold".He gave several examples to support his viewpoint. Firstly, easterner like eating hot food.For example, on the morning, chinese people often eat hot porridge,clay oven rolls,fried bread stick,noodles,soybean milk and other <a href=¡±http://www.mengheng.com¡±>chinese food</a>. All of these are hot. On the otherhand, People in the west usually eat bread,milk,orange and coffee which is cold commonly. Secondly, An Easterner like drink hot water whenever it is winter or summer.If you go to a Chinese home, they will give you a cup of tea, and the tea always is hot unless you demand for cold water.But in the west, People like drinking cold water or beverage, they even can drink a bottle of cold water in winter, this is inconceivability in a eastener's eyes. Thirdly,It is different altogether between Easterner and Occidental in dinner.We often see a round table in a chinese family£¬then, a whole family can sit togather to eat dinner.They like share all dishs with other families,round table is convenient for a family.On the other hand, In a occidental family, a square table is familiar.A family eat in each different dish.
bonnie
|
| ................................................................................................................................... |
|
Re Problem with site To Jo and Melissa, Thanks for pointing out the problem. Someone is being a naughty bugger. Trying to sort it out now.
Stephen (eating china)
|
| ................................................................................................................................... |
|
re: Hong Shao (Beef noodle soup) Rebecca hi, thanks for writing. I believe the recipe on my website is for the clear version, the ching dun soup. I am going to get around to doing the the hong shao or red-cooked version. Be interested to hear what you both think of it cheers.
stephen (eating china)
|
| ................................................................................................................................... |
|
main page problem I enjoy your site. Lots of good stuff. I however am haveing a problem with you main page seems like some one messed it up. The rest are fine. Just wanted to tell you. Thank you for all your hard work. :D
Jo
|
| ................................................................................................................................... |
|
unable to log on to eatingchina repeated attempts to logon to the site, only yielded drug store sites. hv ur site being usurped??
melissa
|
| ................................................................................................................................... |
|
Hong Shao I just found your blog and really enjoy it. I'm making the Taiwanese Beef Noodle Soup (dark) from your website right now, and hopefully it'll prove to be as tasty as it smells. I'm making this for my fiance who's from Taiwan, and now he tells me the beef noodle soup that he likes is the Clear Broth, not the Dark Broth, but he'll eat this regardless (it's been two years since he's been back). So I asked him if the Hong Shao is the one he's talking about since I just found this recipe on your site. He says that Hong Shao is the Red Broth, and then tells me that Ching Dueng is the Clear Broth. Gahhhh.. too many types! He could be wrong (he's not a cook), but along my quest to find his favorite Clear Broth Beef Noodle Soup, I thought I'd share what I've learned. (P.S. If you happen to have a recipe for Ching Dueng could you email that the link or recipe? Thanks!)
Rebecca
|
| ................................................................................................................................... |
|
re: Looking to talk to you for story on Chinese noodles I will contact by email.
stephen (eating china)
|
| ................................................................................................................................... |
|
Looking to talk to you for story on Chinese noodles I'm writing a story for the Chicago Tribune in time for Chinese New Year's on Chinese noodles. I'm looking for info on varieties and good recipes, of course. (I'm assuming yours are original and could we use some with proper credit given?) But I'm also intrigued about the cultural context of noodles, how they became edible metaphors for long life and why they are so popular. Would you be willing to "chat" about this for my story? Many thanks, Bill Daley Food and Wine Critic Chicago Tribune 435 N. Michigan Ave. Chicago, IL 60611 USA 312-222-3141
Bill Daley
|
| ................................................................................................................................... |
|
Re: Are Taiwan Lemons Really Limes Thanks for that Mr. From the photos I looked at of kalamansi limes I think they are different to the fruit in Taiwan which are not as small and less rounded. (I need to put a photo up).
stephen (eating china)
|
| ................................................................................................................................... |
|
Re: Not so strange Salt in beer? I think I might try that one. I only mentioned the beer with lime or lemon because it is something I've tried and found interesting at first, but finally decided that I like beer and lemon juice separately better.
stephen (eating china)
|
| ................................................................................................................................... |
|
Are Tiawan Lemons Really Limes I spent a year in the Philippines where kalamansi limes were always reffered to as lemons. We always had a kilo in the kitchen and used them more than any other seasoning. Your description of the flesh matches kalamansi to a "T". The size of the fruit may be the deciding feature. Kalamansi are 1/3 to 1/2 the size of a true lime and about 1/4 the size of a true lemon. They look most like a Key Lime in size and color.
Mr_Mister
|
| ................................................................................................................................... |
|
Not so strange I have friends here in NY that put salt in their beer and a little sugar in their wine, that is just the way they like it.
Julie
|
| ................................................................................................................................... |
|
Re: Hi Lingyan, I will email you.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Re: Satisfying a Sweet Tooth... Hi Jason, thanks for your comments. That's a good question. I have been here long enough to forget that the sweetness levels are very different. It has never bothered me much because I don't have much of a sweet tooth. Gee, I have wracked my brain … very tough. I can think of some more traditional candies or drinks - those drink stalls have an amazing array of concoctions and it is easy enough to get them to make up a sweeter version for you - but deserts/cakes … Try this forum: http://forumosa.com If I do think of something I will let you know. Let us know how you get on. Cheers.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Hi Excuse me sir, I am Lingyan He, a graduate student at Philadelphia University. I did a project which is a website to introduce Americans' opinions about chinese food. I found you wrote an article "Are Chinese Really Rice Eaters?". So can i use it for my project? Because I really need some Americans' articles about their eating experience in China. It's just a school project, and will not be used for business purposes. So can I use your article for my school project? I am looking forward your reply. Thanks a lot. Yours, Lingyan
Lingyan
|
| ................................................................................................................................... |
|
Satisfying a Sweet Tooth... Hi Stephen, I saw you on Bizzare foods, you were a great guest!!! I had a question for you: I am an American, born in Raised in the US. Now, I love all the great food in Taiwan along with the variety but being raised in America, I am used to American desserts and in my two trips to Taiwan, I usually wasn't able to satisfy my sweet tooth after meals at the local bakery or other places unless I went to a un-Taiwanese Haagen Dazs. Green Bean cake is one of the few things that is Taiwanese that was able to do the trick. Do you know of any other sweets there in Taiwan that might be comparable to the level of sweetness of say an American cake or pie? Jason P.S. Great Website!
Jason
|
| ................................................................................................................................... |
|
shit nasty!! that motherfuckin shit is nasty as fuck!!! id rather suck on a tidy than eat that shit lookin crap...
san josefino de las santas torres
|
| ................................................................................................................................... |
|
Re tainan map Hi Dirk, I assume you are refering to my Stinky tofu story? http://www.eatingchina.com/articles/stinky.html Cheers.
Stephen (eating china)
|
| ................................................................................................................................... |
|
tainan map hi Stephen, I know that Tainan map! It is not wrong really, just the relative distances are not very accurate! I think they want to give the impression that everything is within walking distance... ut you'd better take a scooter! cheers, dirk
dirk
|
| ................................................................................................................................... |
|
Re what? (Protein-enriched Rice) Why put anything on the web? I cannot only you hope you do 'hurl.'
stephen ('ass hole')
|
| ................................................................................................................................... |
|
what? person 1: 'k, do youi really want to make me puke up rice? Why would you be so stupid to put that up? People like rice, you're just going to ruin it, and if it's ok to eat it, then why make a deal out of it? thats so disgusting i am going to hurl on the computer thank you very much for makeing me hurl you totally ruined chinese food thank you very much ass hole!
person 1 and 2
|
| ................................................................................................................................... |
|
LaoShan Green Tea Have you ever tried <a href="http://www.thatsqingdao.com/qingdao-news/general/laoshan-green-tea.html">Laoshan Green Tea</a> from Qingdao?
Qingdao
|
| ................................................................................................................................... |
|
Re: Gimme more Hi Nicole, Sorry can't help you. I don't think I have ever had one, though I will look for them now. Why don't you just ask your local bakery for the recipe?
Stephen (eating china)
|
| ................................................................................................................................... |
|
Gimme More Greetings! I'm so pleased to have stumbled upon your site. I've been living in Taiwan for three years, and I'll returning to Canada soon; I've been trying to get a collection of favorite Taiwese recipes in order before then. I'm hoping you can help me out: the bakeries here make these lovely longan muffins with chopped walnuts in them. Do you know how to make them? The recipe searches I've done are unsuccessful, and ones for similar date muffins appear too light in color. Help:-)
nicole
|
| ................................................................................................................................... |
|
re: Bizzare Foods Mark, thanks for your kind comments. Regarding the editing of the Bizarre Foods program: my comments were meant to be tongue-in-cheek! Cheers.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Bizzare Foods Stephen, Although possibly not edited to your satisfaction, you presented yourself well on the show. I was pleasantly surprised to find you keep a well written blog here and have bookmarked your site. Looking forward to more insightful articles...
Mark
|
| ................................................................................................................................... |
|
You were great! If nothing else, I found your fantastic website as a result of the show. Cheers, Joe
Joe Greenlagh
|
| ................................................................................................................................... |
|
Re: Web site Appreciate you letting me know about the problem. I have checked the site and everything seems OK. I suspect that I was uploading the site when you visited. Try again.
Stephen (eating china)
|
| ................................................................................................................................... |
|
web site Was really interested in Origin of Chopsticks. When I clicked on ANY story link listed, all I got was your home page. Nothing would open except Main and Feedback links at very bottom. Disappointing.
c. r. shields
|
| ................................................................................................................................... |
|
The Humble Origin of Fried Rice nice imagination -- peasant. leafover rice. fried rice. what about fridge? and then you had to add chow mein too.
Death Note
|
| ................................................................................................................................... |
|
re: Flying Squirrel Meat Cooked on a campfire 20 minutes after hitting the ground, without even salt - no actually it is not delicious. Bitter in fact. I strongly suggest ageing the meat, adding at least salt, or preferably stewing with ginger, garlic, soy sauce, rice wine etc. Better yet, let the little bugger live.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Flying Squirrel Meat Hi, I have heard that flying squirrel meat is delicious. Could you let me know what you think - should I bring a sauce or eat it dry?
Anna Brettell
|
| ................................................................................................................................... |
|
re about fried rice Sorry Nicole, but when I wrote about fried rice, I did not have YOUR specific school project in mind. I'll try to do better next time.
stephen (eating china)
|
| ................................................................................................................................... |
|
about fried rice well you could talk less about yourself and get to the point of where it is made and why they invented it. i had to research this for a school project and it didn't really help me. just put more stuff about it and less about yourself.:) thank you
Nicole
|
| ................................................................................................................................... |
|
Re Rice Porridge Hi Dolly. Thanks for your comment. Love to find out later if you think the rice porridge is effective.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Rice porridge Thank you for this dish. I am not well and my accupuntouris (spelling) suggested I clean my sysem with Rice Porridge. I thank you for teaching it to me.
Dolly Grindle
|
| ................................................................................................................................... |
|
re Handmade La Mian Hi John, Sorry i can't help you. But you have got me intrigued. Love to hear how you eventually get on. Good luck.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Handmade La Mian I'm not sure if you are familiar with the subject. I've been trying to make handmade la mian in my kitchen for a month now- but with no success. I'm using high gluten flour, salt & alkaline water. I've searched various websites http://www.chowhound.com/topics/369492 and ask my Chinese friends but nobody seems to have any clue as to the process of doing it. If you are in the know, please advice.
john wong
|
| ................................................................................................................................... |
|
re Dongpo Pork Recipe Hi Joe, this recipe has been updated. I took it back to the kitchen and it should be clearer now. cheers
stephen (eating china)
|
| ................................................................................................................................... |
|
re picture Joanne, unable to email you. email me: stephebjack at mail.com
stephen (eating china)
|
| ................................................................................................................................... |
|
picture hi i am a student at stratton upper school in the UK and i am writing to ask if a can use your picture of the bowl of rice on my ict course work, it will not infringe copy right, it will only be seen by my teacher and the examiner. thank you
joanna
|
| ................................................................................................................................... |
|
Dongpo Pork Nice site and recipes. Could you provide more detail in the Dongpo Pork recipe since it doesn't mention where to use the garlic, ginger or peppercorns. Thanks.
joe
|
| ................................................................................................................................... |
|
Re Zongzi Thanks for your comment. I could not tell you much more about zongzi. But maybe some other eaders can?
Stephen (eating china)
|
| ................................................................................................................................... |
|
Zongzi I love your description of Zongzi, a great Chinese food. I was wondering if you could discuss the differences between northern and southern zongzi
James Galvin
|
| ................................................................................................................................... |
|
The whole 9 yards! Steven: I was impressed by your website...and your insight...as depicted in your blog. The China Trail journey seems wonderful. I wish you all the luck and success you will encounter on your trip. Please let us know how you are doing...and write a book afterwards to enlighten so many of us! I spent a lot of time in Southenr China and it was wondeful! Thanks again for your fine work! Respectfully, COL Franklin Bright, US Army (Ret)
COL Franklin Bright, US Army (Ret)
|
| ................................................................................................................................... |
|
One for you, Stephen I thought you'd like the name of this Taiwanese pork chop joint.. No relation, I assume. http://www.chowhound.com/topics/show/335908
Gary Soup
|
| ................................................................................................................................... |
|
re Braised Minced Pork Over Rice Jennifer hello, Thanks for those kind comments. Lu rou fan, the old favourite! It is on my long list of things to do, but I am getting ready to travel in China so it could be a while. Eventually.
stephen (eating china)
|
| ................................................................................................................................... |
|
re Food of Henan Hi Christine, I don't have much info specifically on Henan food, but I am going to be travelling there soon, so hopefully I will learn more. I would be interested to know what recipes you DID find that were not palatable!
stephen (eating china)
|
| ................................................................................................................................... |
|
Braised Minced Pork Over Rice Dear Stephen, Love your website and your hard work. Could you post a braised minced pork over rice (lu ruo fan) recipe? It's such a home cooking based dish enjoyed by all Taiwanese that you simply must share the experience with everyone.
Jennifer
|
| ................................................................................................................................... |
|
Food of Henan Do you by chance no anything about the cuisine of Henan--also known as Yu Cuisine. Kaifeng is also a speciality of the region. I can't seem to find anything from this region that would be palatable to my Midwestern family's palate. Any help would be appreciated! Regards, Christine Fair
Christine Fair
|
| ................................................................................................................................... |
|
Re: TW dishes I plan to. I have a list but have been too busy lately to get in the kitchen much. Also, it is sometimes very difficult to know for sure what is indigenous and what is not. Any suggestions? Stephen
stephen (eating china)
|
| ................................................................................................................................... |
|
TW dishes I've noticed that of all the recipes you have provided, none of them are indigenous or unique Taiwanese dishes. Is it possible to introduce some Taiwanese dishes in particular?
Fran
|
| ................................................................................................................................... |
|
Re Peanuts in Ancient China Yes, you are right I have mentioned peanuts on the Chinese Food Timeline: http://www.eatingchina.com/articles/timeline.htm I have rechecked K. C. Chang's Food in Chinese Culture. On p. 7 he writes that peanuts arrived in China during the Ming Dynasty (the conventional view). However, as you said, on p. 27 he says that remains of peanuts have been reported in two Longshan sites, but points out in the same sentence that "some scholars are skeptical." Of course it is possible that the peanut was in China thousands of years ago, but the evidence seems a little shaky, particularly as no other dig has turned up peanuts from any earlier than the 16th century. Seems more likely to that it is a mistake. Here is some further information: http://www.angelfire.com/zine/meso/meso/peanuts.txt
stephen (eating china)
|
| ................................................................................................................................... |
|
re Peanuts Dear P E Ong, Thanks for visiting Eating China and commenting in my guest book. I have a copy of Chang's book. It is well respected. Perhaps my memory is worse than I thought ¡V where on my website did I write something about the introduction of the peanut to China? If I did, it escapes me now. Please point me to it.
stephen (eating china)
|
| ................................................................................................................................... |
|
Peanut Peanut was found in the Han grave before AD, so it was not imported or introduced to China according to the period you stated . Refer K C Chnag Chinese Food Culture, printed 1977 at Yale university.
P E Ong
|
| ................................................................................................................................... |
|
Taiwanese Cuisine I've lived in Taiwan for nearly 5 years now and whoever wrote that article is right on with the times! Thank you for listing the common foods here. Now, I can print the list and mark off the ones I like for my Taiwanese wife.
Brad Iverson
|
| ................................................................................................................................... |
|
Roast pigeon chick than you for sharing such great delight it look wonderful I like how you put it in order the colors look great
trini
|
| ................................................................................................................................... |
|
4.000year old noodle It look like peanuts in it is it a peanut soup on my prepscriptive its bad not because it look bad but it also look like finges or porkin it im sure its deleious
akedar
|
| ................................................................................................................................... |
|
re Milk and the Chinese Hi Benjamin, Thanks for the feedback. That is interesting and makes sense. To be honest I have always been a bit skeptical of that figure, if only from my own observation, but I have never been able to find any detailed information, and that 90% figure keeps cropping up. So what can I read to find out more? Cheers.
stephen (eating china)
|
| ................................................................................................................................... |
|
Milk and Chinese Your statement about "Han people being 90% lactose intorlerence and therefore does not drink milk" is only particially true. Being lactose intorlerence is no barrier to a milk culture, the barrier to milk consumption is actually a combination of geography and technology. Your claim of 90% being lactose intorelernce is over the mark. The avergae is about 30%. with a higher figure in the south than the north. The northern Han have culture of wheat consumption, milk is consumed to a smaller degree. It is common to see yogurt bring consumed in Northern China. This is because the dairy belt is generally in the north and the cooler weather allows dairy cattle to be raised and thus mik based diet do exsits. In the South with the hotter weather, raising dairy cattle is difficult and thus contribute to a culture where milk is not part of the diet. until recently milk is a luxury item and China being a poor country, not many people can afford it. Couple with the avability technology at the time, milk can only be transported by a cool chain which means that distribution is limited by logistic constrain. Long distance distribution is only possible by turning liquid milk to powder. This increase cost and means only the rich or the needy can have access to it. In recent years as the economic situation improves, especially in the costal areas more and more people can afford milk. The rise of UHT technology in recent years also allow milk to be tranported at great distance and thus increase avability.
Benjamin Lai
|
| ................................................................................................................................... |
|
re: I love this site! Joanne, thanks for your kind comments.
stephen (eating china)
|
| ................................................................................................................................... |
|
I love this site! Hi, I just happened to come across this website. I was searching for a chinese food blog, and this was exactly what I was looking for! I am a Chinese college student with a wonderful mother who made homecooked meals every day, and now that I'm on my own, I want to make the meals that I grew up with and loved to eat. Thank you for helping a clueless Chinese American girl, soon to be chef! :) I also love the snippets, turns out I knew a lot less about my culture than I thought. Also, I have always wondered what to tell my friends what the Dragon Boat Festival rice dumplings were. I always just called them "The Dragon Boat wrapped thing", why did I never think of rice dumplings??
Joanna
|
| ................................................................................................................................... |
|
Tea History Oh, goodness, I'll have to link to your blog from my own food history blog! I thoroughly enjoyed reading about the history of food in China, and the food you describe reminds me of when I last visited Beijing.
Coqco
|
| ................................................................................................................................... |
|
re Permalinks on food posts? Sorry, no Permalink. I just put everything in Current blog: http://www.eatingchina.com/blog/current.htm then later to a dated archive.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Permalinks on food posts? Hey, I couldn't find a permalink on the Zongzi post. Do how can I link directly to that post (or any other post for that matter)?
SM
|
| ................................................................................................................................... |
|
Links exchange Hello! It's rather not the best place for this, but I'll take my chance that you gonna find it... Some time ago I started my own food blog. It's my first adventure with html & being webmaster. I treat it as an opportunity to learn, how my next, more serious food web sites should look like. I didn't put much of my own texts there mostly because of my English. I work on it constantly, so it's gonna be more & more of my texts, but for now this blog looks as you can see… This blog is about Chinese food – It contains some tips, cooking techniques & recipes. I want to exchange links with other food blogs – some comments will help me to make it better & learn more. Additionally some money from Adsense will help me too :) If you are interested in link exchange, please let me know. I called my blog “Cook Chinese...” & you can find it at: http://cook-chinese-food.blogspot.com If you have any questions, here is my e-mail: musashi-maru@o2.pl Best Regards Przemek
Przemek
|
| ................................................................................................................................... |
|
Links exchange Hello! It’s rather not the best place for this, but I'll take my chance that you gonna find it... Some time ago I started my own food blog. It’s my first adventure with html & being webmaster. I treat it as an opportunity to learn, how my next, more serious food web sites should look like. I didn’t put much of my own texts there mostly because of my English. I work on it constantly, so it’s gonna be more & more of my texts, but for now this blog looks as you can see… This blog is about Chinese food – It contains some tips, cooking techniques & recipes. I want to exchange links with other food blogs – some comments will help me to make it better & learn more. Additionally some money from Adsense will help me too  If you are interested in link exchange, please let me know. I called my blog “Cook Chinese…” & you can find it at: http://cook-chinese-food.blogspot.com If you have any questions, here is my e-mail: musashi-maru@o2.pl Best Regards Przemek
Przemek
|
| ................................................................................................................................... |
|
ASOME SITE!!!!!!!!!!!!!!!!!!!!!!!!!!!!1 GREAT INFO RECIPES AND EVERY THING ELSE KEEP UP THE ASOME STUFF DUEDS
INU-YASHA
|
| ................................................................................................................................... |
|
great site i loved ur site good info intresting recipeice aaa+
marko
|
| ................................................................................................................................... |
|
Love your site just wanted to leave a quick note to say that your site is great. i'm a taiwanese american living in san francisco - i've lived in hong kong, london, and california - but your site brings me back to my roots. and it's great. i hope you keep posting!
Samantha
|
| ................................................................................................................................... |
|
re Put Me Off I called the tofu stinky because that's what it is, and that is what everyone calls it in Chinese nad English.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Put me off Thanks you just put me off tofu by calling it stinky
Elarica
|
| ................................................................................................................................... |
|
LImequat I bought some limequats last week at the San Francisco farmers market from some Italian farmers. It is like a cross between a lime and a kumquat, very good. Check out my <a href="http://raniraja.blogspot.com/2006/02/orange-you-glad-its-citrus_113994458535841150.html">citrus post</a> on raniraja.blogspot.com.
roger
|
| ................................................................................................................................... |
|
thanks for a very informative article, stephen. looking forward to reading more.
stefoodie
|
| ................................................................................................................................... |
|
Love these I love these in their dried form. Oddly addictive to nibble on.
Cathy
|
| ................................................................................................................................... |
|
taiwan food Thanks for the recipes, I spent 7 tears in Asia, two in Taiwan and its probably my fav place to eat!
eddyod
|
| ................................................................................................................................... |
|
Thanks!! I want to learn something about eating and culture!
shangguan
|
| ................................................................................................................................... |
|
re Stinky Tofu Recipe Xua, I don't have an actual recipe. You would have to ferment the tofu yourself. If you find a recipe please let me know.
Stephen (eating china)
|
| ................................................................................................................................... |
|
recipes can u please give me the stinky tofu recipes?
Xua
|
| ................................................................................................................................... |
|
re RSS I will get around to it – probably sooner now that you have brought it up. Cheers
Stephen Jack
|
| ................................................................................................................................... |
|
rss? can you make this an rss feed?
Greg
|
| ................................................................................................................................... |
|
eating china The normal way of making stinky tofu is like what you say in your article. But some manufacturers of sticnky tofu are evil. In order to get stinky tofu from raw white tofu fast( it's twice faster than they do in the normal way), they put rotten meat and even some chemical things instead of veggi inside. That is an owner who runs the stinky tofu shop telling me. And why black-heart stinky tofu should be in water is that once it touches air for a while, the taste will be changed into choking one.
Limma
|
| ................................................................................................................................... |
|
re Stinky Tofu Hi Limma, You are right. I do enjoy eating stinky tofu at times. About it not being healthy – if the water raw stinky tofu sits in is not clear, you said the tofu is "made by the most disgusting way." By this do you mean it is made by some less natural way? Please explain. Thanks for writing.
Stephen (eating china)
|
| ................................................................................................................................... |
|
re Nice Pic … Thanks. I couldn't tell you if camellia japonica leaves can be used for tea. Check out some of these websites selling herbal/scented teas. I would imagine anything could be used as long as it is not poisonous. I think Chinese for tea flower would be cha hua, which sounds almost identical to cha fa.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Stinky tofu Hi, Stephen Your article is vivid, and I even can considerate how your dad was feeling like. The specailty not only has its own unplaceable flavour but has its own story. It's kind of pathetical. Couples of decades years ago, people in Taiwan had lots of battles inside and outside. So they thought of a good way which makes things fermented to retain a kind of cheap food--tofu, but they just ate raw one. Afetr the transformation, we have deep-fried, steamed and boiled stinky tofu. After the short story I would like to say I really like cho dofu and I think you do, too. But remind you that is not good for health. By the way, next time when you go to the vendor to eat stinky tofu, you can notice where sellers put tofu in. If they put the tofu in a kind of unclear water, don't eat tofu at that stand because the tofu are made by the most disgusting way. Eating cho dofu sometimes make me happy and satisfied.
Limma
|
| ................................................................................................................................... |
|
Nice pic ... Very nice pic! Looks like a white camellia flower. Do you know if camellia leaves can be used as tea leaves ?? I mean the camellia japonica - the red/pink flowers ... The chinese name for that flower is 'Cha Fa' - I think - meaning "tea flower" !!
Ethnahol
|
| ................................................................................................................................... |
|
Re Tea Hi Gia, I want to get a couple of tea plants going sometime too. Have a rough shot at processing my own. Unlike the Cantonese, Taiwanese never drink tea with meals. They wait till after. cheers.
Stephen (eating china)
|
| ................................................................................................................................... |
|
Tea I wish I could get a hold of one of these plants here, I had one in Seattle. Green tea is great when mixed with a fruity tea but a must when eating Chinese food.
Gia
|
| ................................................................................................................................... |
|
Love to link with you Hi again, I would be happy to add a link for your blog. I am very impressed with it. I tried to reply to your e-mail but couldn't get it to go through. BTW,if you ever feel inspired to write about some unique Chinese plants, would love to have you participate in Weekend Herb Blogging. We have had quite a few participants from Asia, but no one from China yet. You can read about it on the sidebar of my blog. No pressure, but it's kind of fun and very informative.
Kalyn
|
| ................................................................................................................................... |
|
You're right I laughed out loud when I read your remark about how the Chinese are incapable of doing anything quietly. When I visited Hong Kong and Beijing in 2001 I was shocked by how loud the ordinary conversations were! Somehow I had thought that the Chinese were shy! Very interesting blog. I want to go back to Asia.
Kalyn
|
| ................................................................................................................................... |
|
YANGMINGSHAN? I'm looking for great or curious restaurants on Yangmingshan for an article in Asian Wall St Journal. Found anything new, Chinese or Japanese, deluxe or home-style? thanks -- best -- JOHN KRICH
john krich
|
| ................................................................................................................................... |
|
10 to the Carton With 12 to a dozen as as American standard, I would feel jipped too. I am also used to getting 13 doughnuts as a bakers dozen but here in Italy, we get the max of 6 eggs to a carton. It's kind of a mini carton. Eggs in Italy aren't even refrigerated, that took a ton of getting used to.
Gia
|
| ................................................................................................................................... |
|
Good on you! Stephen: I found your articles and. indeed, your entire website to be enjoyable, informational, and entertaining. It is a most comprehensive view into the Chinese culture, not just the cuisine, and I thoroughly enjoyed it and appreciate it! Good on you! Keep up the good work. Signed, COL Frank Bright, USA (Ret) email: colonelbright@hotmail.com
COL Frank Bright
|
| ................................................................................................................................... |
|
Re: Nice Blog Hi Annette, Glad you found the site and enjoyed it. I will keep writing - there's just too many things to write about. Stephen
Stephen (eating china)
|
| ................................................................................................................................... |
|
Nice blog Ran across this from your Amazon review of Food in China (I think it was). I enjoyed it-- hope you write more.
Annette
|
| ................................................................................................................................... |
|
Bowl o' Guts Thanks for the comment Janine. That dish, even for gut fanciers, was really overkill. We picked at it, but most of it was left over. I did have a go at one rooster testicle (wonder if they should be eaten in pairs?). All I can say is that I am not THAT worried about my manhood!
Stephen (eating china)
|
| ................................................................................................................................... |
|
interesting blog i happened on your site via the accidental hedonist - it's good to see someone writing about real food from this part of the world (i'm from hong kong). that bowl of guts from a taiwanese restaurant - the lima bean shaped thingies are actually chicken testicles. good for the manhood ;) keep up the writing !
janine
|
| ................................................................................................................................... |
|
WELCOME to the Eating China guestbook. Please feel free to comment on anything on the website, or Chinese food in General. Cheers, Stephen
Stephen Jack
|
| ... |