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Eating China COMMENTS PAGE
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Liuzhou Laowai Hello. I am an educated engendered type. I am very fit for a smoker. My family emigrated here from China. My great grandfather started an inner city dog catching service during the war. I am highly political, not afraid of demonstration.
Liuzhou Laowai
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re: Chafing Dish Tofu Not a bad idea. Cheers.
stephen (eating china)
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re: Chafing Dish Tofu Chafing Dish Tofu doesn't exactly roll off the tongue... maybe this dish needs a name change? --------------------------------- I've seen "Easy Chicken Everywhere!" (have you?)
Royette
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re: ants climbing a tree recipe Thanks for the feedback. I will have to try it that way.
stephen (eating china)
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re: ants climbing a tree recipe Soaking the noodles in hot water for that long made them mushy. I think they only need 2 minutes in hot water. Then rinse them with cold water, cut them up into more manageable lengths and separate them a little (if you like), and put them into the hot meat mixture in the wok to cook fully.
NYC polyglot
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re: Recipe for Dofu nao Hi Derek, Sorry I don't have a recipe. Not quite sure what you mean by the 'sauce.' Maybe this link will help: http://en.christinesrecipes.com/2008/06/tofu-fa-recipe-chinese-dessert.html
Stephen (eating china)
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didn't post correctly recipe for doufu nao, Thanks, D
Derek
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recipe for dufu no I am looking for a recipe for dufu no, mainly the sauce. I have found a few recipes for the soft tofu,no luck finding the sauce. hope you can help. Thanks, D
Derek
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re: Looks Delicious I will defenitely try this recipe.
Jan
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re: scallion flatbread recipe Hi Jackja, Sorry you have had trouble printing the recipe. I don't have a separate print page. Easiest thing to do is just select and copy text into another program such as Word and print.
Stephen (eating china)
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re: scallion flatbread recipe I've been looking for this recipe for a long, long time and can't wait to try it. However, I couldn't get page two to print, only the banners on the side appeared. I nearly ran out of paper trying. Do you have a "printer friendly" version. I'll be sure to comment as soon as I've tried the recipe
Jackja
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re: Recipes and Marinades Hello- Looking for recipes... I just moved from the country to the city and want to try something different. I notice quite a few stray cats. Good marinade recipes would be helpful. Thanks!
Susan C.
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re: red beef noodle soup Hi Deb, Dinner for 40 people! You can open a restaurant next. In answer to your questions: 1. The English name for the sauce is quite variable, so I would guess 'Chili bean sauce' is what you want. The key ingredient is fermented beans, either soy or fava. Here is the Chinese name just to be sure: 辣豆瓣醬 làdòubànjiàng. There is another version of the sauce without chillies. I couldn't recommend a brand as what I have here (in Taiwan) is likely different to what you have available. You will be fine with most brands. 2. Chilli used in Taiwan for most things including this dish is a cayenne pepper, and it is not particularly hot, so cut down if you are using hotter varieties.
Stephen (eating china)
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red beef noodle soup Last Spring Festival I made the beef soup for 40 Chinese guests, with the help from a Chinese friend. She guided me through it, from shopping for the ingredients to actually cooking. Everyone loved it! This year she is gone, so I need some help. 1) is there a recommended brand for the hot bean sauce? The Chinese grocery only had Chili bean sauce. Same thing? And it asks for chili peppers... Does that mean the small green Thai peppers? The little red peppers? I am afraid of making it too hot.
Deb
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Textile Imports I like your site, I really do. And I respect your traditions. -BUT- I cannot get used to chopsticks. I can play it on the piano, but if I were in the woods starving, I'd catch more food with a fork. I started looking at your recipes. They looked tasty. Then I looked at my cats and broke down in tears. Still, I wish you the best of luck.
Kim Ling Hzu
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re: Steamed Fish Thanks for your comment, hope you try more of my recipes.
stephen (eating china)
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re: Steamed Fish I've been looking for a simple recipe for this dish for awhile now, thank you! Love the recipes on here, I enjoy Chinese cuisine but I live in Northern Canada so I don't get to eat it unless I make it myself. Thanks for sharing!
CalicoCat
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Ants Climb a Tree YUM!! I want more mung bean noodle recipes
Paula
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hi NICE BLOG
GUI Testing
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re: Cable Capers 2 This is a very nice blog that I will definitively come back to more times this year! Thanks for informative post.
Cable Capers 2
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Western China Hey Stephen, Could you give a little more info about the Liang fen, pungent salad mix. what kind of salads were they, Noodle? And what made them pungent a vinegar or is it more like stinky tofu? Also What would you call the main dish (outside of lamb kebab) of western china, (pilaf?) I have found a western Chinese restaurant in a city I will be visiting soon, kind would like a suggestion of what to look for to get an idea of the taste and flavors. 90% Cantonese and Fujian with Sichuan rounding out the final 10% for Chinese restaurants I have been to, Oyea 1 Taiwanese place, hence the reference to stinky tofu ;) Thanks For keeping Eating China going Its Great !! Phil
Phil
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dou jin Yeh, guess it looks like I shall have to use some trial and error (or find someone who knows how to do it!). :)
Jessica
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re: I couldn't find hot bean paste, so I bought the closest thing I could find. It takes pretty good, but I think I put too much soy sauce in it.
Allison
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re: Recipe for ը(ban doujin). Hi Jessica. I thought it might be in Fuchsia Dunlop's Land of Plenty Sichuan cookbook but it is not. Sorry, can't help you. If I am ever in Sichuan again I will look out for it. Sounds good.
Stephen (Eating China)
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Recipe for 拌豆筋(ban doujin). Hi!!! Am on the lookout for a recipe on how to make ban dou jin. It is a popular snack in Sichuan. It's made from dried rolled "dou pi" (this is my guess) and I guess when prepared is soaked or cooked in water, cut into pieces and served with a cold or warm "ban" sauce i.e. garlic, vinegar, soy sauce, shallots, sugar etc.. I have a general idea of how it might be made, but am hoping someone can help me out with the correct way of preparing it.. Thanks! Jess :)
Jessica
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re: Zongzi Hi Bam, It is a great recipe. Big job. Scale up, get some help and make as many as you like. They freeze well.
Stephen (Eating China)
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Zongzi Great zongzi recipe! Very clear directions! I am sending some viewers of my website to yours to try your yummy recipe. We enjoyed some delicious zongzi from the dragon boat festival this week. All I had to do was steam them but was interested on this very detailed process of making them from scratch. Take care, BAM
Bamskitchen
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re: laptop haha Chinese eat everything and i MEAN everything, don't call them crazy their just being chinessse.. love their Peking duck,ummmmm makes me hungry everytime...
penny auctions
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re: The China Food Trail That is a good question Phil, and I MIGHT be able to better answer it when I learn more. Yes, sure enough the veggies you mentioned as examples all seem common enough, especially tomato. In fact before I even arrived in Xinjiang a local bloke told me, "If it hasn't got tomato in it, it might not be a Xinjiang dish." An exaggeration for sure, but tomato is more common than other parts of China that I have visited. I suppose it worth remembering the amount of foreign traffic that flowed through Xinjiang from both the west and east sides, and the interflowing influences that has brought. The Silk Road extended from Japan right through China then splitting off in Xinjiang to go southwest, west, and northwest. Only Xinjiang contains all three. The southern route, which I have just travelled, is all well-made two lane highway, and the railways have been extended in recent years: there is a brand new line connecting Khotan to Kashgar. Towns along the way ate much more modern and bigger, than I (and perhaps others?) imagined. Even out here things are changing quite quickly.
Stephen (Eating China)
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re: The China Food Trail Hey Stephen , Out of curiosity whats infiltration of western vegetable in the indigenous cuisine of western china IE: tomatoes, corn and potatoes? I notice it seemed some of your food pics had tomatoes in them? Has the western veg's. become common place even in western deserts of china? I have noticed since the early 80s more and more eastern Chinese recipes seem to have stir-frys and what not of them and was wondering if they have infected the great western deserts there?
Phil
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re: Book: Chinese Cuisine 101 Thanks for the comments Phil. Will post more info and food photos when I can. Problem is the ongoing battle with internet connections. Posting from phone has its limitations. cheers.
stephen (Eating China)
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re: Book: Chinese Cuisine 101 Love the Chinese 101 cook book; picked it up a week ago, Thanks for profiling it I would have never known about it otherwise. Your trip has been a very interesting read so far. Some food pics of your more mundane meals while in route to your main destinations would be appreciated, if the mood strikes you. Find it interesting to see what other cultures and people's in other countries sack on, on the cheep.
Phil
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re: Bizarre Foods Hi, It moved from the original address and I don't know the new one.
Stephen (Eating China)
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re: Bizarre Foods Where is the Black Gee restaurant located? I am really interested in the chicken testicle soup.
Iokua
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re: ܯ Chinese pronunciation of kumquat Hi Evan. Your'e right, but here in Taiwan everyone pronounces kumquat () as jin ji. I guess because it uses N, 'lucky.' In any case, I should have both versions on my website. Cheers.
Stephen (eating china)
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re: 金桔茶 Should be pronounced jin ju cha, as in 桔子juzi or tangerine
Evan
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re: eating dogs China's cultural policy seems to be- Eat any animal available, treat your own citizens like animals, and treat the environment like a second class citizen. No wonder Asians are seen as animals intent on killing and eating the last of an endangered species as something to improve their sexual self esteem. As if they hav'nt procreated too much already.....
Haywood J. Blome
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re: some Taipei restaurants. the abundance choices of food in Taipei is a boon for foodies.
Low.
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re: Taiwanese Beef Noodle Soup Recipe Good one. Thanks Gary.
Stephen (eating china)
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re: Taiwanese Beef Noodle Soup Recipe Chef Hou's recipe is here: http://goo.gl/fm6Ob
Gary Soup
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re: Plain White Rice Rice turned out perfect! I was tempted to check on it but I didn't. Adhear to the instructions and it should turn out just as good for you.
Chris
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re: rice etc. Thanks for your advice and corrections. re rice I don't doubt the risk, and that people have been made sick by Bacillus cereus, but not all credible sources tally with the UK national health service on keeping rice no longer than a day. This one says nothing about how long you should keep rice: http://foodsafety.unl.edu/pathogens/bacillus.html This one says three days: http://www.abc.net.au/health/talkinghealth/factbuster/stories/2009/01/27/2475255.htm While it is always wise to err on the side of caution, myself and plenty of others (dare I say 'most people'), have never had a problem by applying the standard procedure of refrigerating rice (or any cooked food) before it cools, and thoroughly reheating before eating again. Of course, most foods are better fresher, and not just for food safety reasons. The only way to completely avoid risk of food borne pathogens is not to eat or drink, and that is no way to live. re: Cassia and Guilin All I can say is, oops. re: Lactose intolerance. I probably agree with you. My experience in Taiwan is similiar. Though how much is fact (if any) and how much is myth, is the question. I had always meant to follow up on that one but never got around to it. Until I do, I'll remove that parroted 'fact' altogether.
stephen (eating china)
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re: Rice Sorry to make another negative comment, but your information about rice is not only inaccurate but potentially dangerous. First you say in in your cooking tips article that "Chinese families cook enough rice to last for several days." Really? In the 18 years I've been in China, I've never met any family who doesn't cook rice freshly at least once a day. Usually twice. Then you say that "Rice keeps well in an airtight container in the fridge for a week or more". Astonishing. Most health authorities recommend that cooked rice be chilled and refrigerated as quickly as possible and then stored for no more than one day. The UK national health service, for example, say: Tips on serving rice safely Ideally, serve rice as soon as it has been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour). Keep rice in the fridge for no more than one day until reheating. When you reheat any rice, always check that the dish is steaming hot all the way through. Do not reheat rice more than once. Mr. Google will provide you with many more similar sources of advice. Bacillus cereus is not fun! Check it out.
Liuzhou Laowai
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re: Cassia and Guilin I'm sorry, but the Gui in Guilin does not refer to cassia bark. It refers to osmanthus flowers (桂花), the city's symbol.
Liuzhou Laowai
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re: Email address It is customary to not publish the email addresses of people who comment. Can you please remove mine immediately. I don't need any more spam, thank you.
Liuzhou Laowai
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re: Lactose intolerance. So, that will be why every Chinese supermarket has shelf after shelf of milk products, then. Milk powders, yoghurt etc. The whole Chinese lactose intolerance thing is a myth. Many people don't like it. Many others do. That's all.
Liuzhou Laowai
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re: Taiwan-style Cold Noodles Don't know about tamarind. It is not something I usually associate with Taiwan food, though I think I have seen it growing here Taiwan. I also suspect that the dressing for this dish is a fairly recent invention, hence the peanut butter, perhaps.
stephen (eating china)
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re: Taiwan-style Cold Noodles Instead of peanut butter, wouldn't the typical be tamarind? I'm not familiar with how much the Taiwanese use more India-based ingredients.
Natty
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re: thats cool wonder where they found the burial site
ben
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re: Radish Cake recipe Hello Ellie, I should make this clearer in the recipe. I use an electric rice cooker (basic type with water in the outer pan). If you don't have one, you need some kind of bain-marie/double boiler arrangement: basically, steam your pan of radish mixture inside a larger covered container with water.
stephen (eating china)
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Radish Cake recipe Hi, Id like to try the radish cake recipe but i don't understand how you do the steaming part. Do you need a special steamer? Or can you do it in the oven or on the hob? Thank you
Ellie
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re: More f-ing great Taiwanese recipes F-ing nice comment. Ta Phil.
stephen (eating china)
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re: "More f-ing great Taiwanese recipes here." that made me laugh, Great websight!!!!
Phil
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re: Hot & Sour Soup Thanks for your comment Hyacinthe. The old 'authentic cuisine' issue. Certainly there is a market for 'authentic' Chinese cuisine. It would be better if there was an easy way to tell if a restaurant sold authentic food or Americanised Chinese food … On the other hand, food, like anything else tends to change when it travels, and tailoring your product to the local market is probably taught in any Marketing 101 class. Chinese food has a long tradition in America, and when those first gold diggers introduced it they were probably cooking only for themselves and their compatriots. I suspect even what they cooked back then for themselves was already at variance with what they would cook back home because they lacked certain ingredients, for example. In any case, those Chinese did not come to America as ambassadors of Chinese food, they came to make money, and cooking and selling Chinese food (or Western food, as many of them did), turned out to be a way many of them did that. A good book that covers that history is China to Chinatown
Stephen (eating china)
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re: Hot & Sour Soup I grew up in Asia and have been in the US since the early 70's. What I don't understand is why the Chinese always open restaurants that serve "American" Chinese foods on their menu. When I ask the reply I always receive is that "we dont like traditional Chinese foods". I wonder if they are just lazy or think we are just ignorant about what REAL Chinese food is. My reply to them is to T-E-A-C-H us what REAL Chinese food is!!!! I think they would be very surprised to find that many "Americans" dont know what it is because the Chinese DONT teach us!! Some ppl will love it and others wont. BUT.. most will. I also want to thank Eating China for posting many traditional dishes. YUM YUM... "Have you eaten today?"
Hyacinthe
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re:Recently tried stinky dofu Hello Kimi. Good story. The name of the dish does not really do itself any favours in the advertising stakes (but guess that depends on who you are), but it is honest. It does stink, at least when it is being cooked. Glad you liked it.
stephen (eating china)
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re: it is very helpful...i tried it and it comes as it was and very delicious....i remembered those days in tainan,,,,thank you
nikka reyes
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re: YUM I love pork belly and steamed buns. Texturally, there is something so right about this dish - not to mention the divine flavor. Thanks for sharing.
blondebomber
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re: Taiwan-Style Cold Noodles Thanks for the feedback Alex. It would not hurt to loose a bit of soy or vinegar but for me, it is the pungency that I like about the sauce. And you can use it as a dressing on salads too.
stephen (eating china)
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re: Taiwan-Style Cold Noodles Tried the recipe, but the sauce seems a bit thin compared to most versions of the dish I've had. Tastes good although I would add a little less soy sauce cause it's so overpowering.
Alex
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re: douban jiang Hello Christine, This probably won't clarify things much but … douban jiang, is a very common sauce found all over China. The literal translation would be 'bean fragment sauce.' In Chinese an unspecified dou/bean typically refers to soybean, such is that bean's importance in Chinese cuisine. In fact soybeans normally are the basis of the sauce. However, apparently, in Sichuan (where Ants supposedly originated), douban jiang is used heavily and it made is from broad beans. As you said, the Lee Kum Kee version uses both kinds of beans. In Taiwan, there are plenty of broad beans but the sauce is made from soybeans, and that is what is usually used in Ants. My recipe uses the hot version which in Chinese is la douban jiang. There are so many regional variations in China, that and various ways of rendering Chinese into English … well, it is still confusing to me too. BTW, douban jiang is also called brown bean sauce sometimes, Martin Yan, for example.
Stephen (eating china)
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RE: Ants Climbing Trees Dear Stephen Thank you for your reply. But I don't think you are right. I've been doing a bit of research since I posted my comment and found that there are various hot bean sauces that are appropriate for different dishes and that come under different names in English. For our Ants Climbing Trees, you need 'douban jiang', which Lee Kum Kee calls 'chili bean sauce' and is chiefly fermented broad bean paste, with the addition of salted chili and fermented soybean paste. This is not to be confused with (for one example) 'ma po' sauce, which Lee Kum Kee sells as 'spicy bean sauce' and is mainly fermented soybean paste with the addition of Szechwan peppercorns. I have in fact been using Ma Po sauce for Ants Climbing Trees for years, thinking that 'spicy' and 'chili' were interchangeable names. But a recent conversation with my Chinese grocery store owner revealed that this is only for cooking tofu and so I was getting it all wrong. He was disgusted with me. I daresay this is still much left to learn. BTW, why can't I see the comments on the website? Do you know? Thanks
Christine
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re: Ants Climbing Trees Sorry for the confusion. 'Rice noodle dish' is a mistake. The noodles are mung bean. As for the 'hot soy bean paste,' it does come under a confusing variety of names and likely all the ones you mention are the same thing. Bean paste/sauce will have whole or ground fermented soybeans, not to be confused with black beans. Hot version simple has added chilli sauce.
stephen (eating china)
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re: Ants Climbing Trees Next to the title it says 'rice noodle dish', but a couple of sentences later, 'mung bean noodles'. Also, I would like to know exactly what 'hot soy bean paste' is as there are severl pastes and sauces in jars under titles like 'spicy bean sauce', 'hot bean paste', 'chili bean paste', etc. Which one?
Christine
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re: No spices You must not know much about Cantonese cuisine. Many dishes are without spices, so it's anything but 'rare' that you encounter a dish in Cantonese cuisine that has no spices. Cantonese believe in the freshness of ingredients. Spices are only there to mask or supplement the ingredients. If your chicken is fresh (or fish or pork for that matter), there is no need to add any spices. Baiqieji or Baizhanji is best served with a ginger/scallion sauce. Here's one of the more simple, no-frills recipe: http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe
I, I, I was born in Hong Kong
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re: Doubting in Chinese cruelty? Watch this: https://www.ptroa.co.il/petition/index.php Maybe not a donkey, but still a good example to satisfy your need of proofs
chinesetastes
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re: While i think you are completely right in your precise execution of a science experiment to prove this saying incorrect, i think the point you have missed is the fact that people are idiots, and sometimes say things that aren't perfectly, dead-on right. I think what the saying is trying to capture, is that, like most 'meats'(or anything for that matter) tofu will taste like whatever you cook it in...
Agedashi-dofu
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re: Eating china I never cooked in my mothers kitchen growing up. Cooking Chinese food, to be honest, feels a lot less natural than making a Thai coconut curry. Did I feel an ethnic rekindling with this strange, foreign cuisine with its exotic ingredients like dark soy sauce?
how to cook lamb
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re: Taiwanese Cold Noodle Recipe Very good. This tastes exactly like my favorite restaurant's cold noodle. I was scared to put in the exact amount of soy sauce and vinegar so I put in a little less than that but everything else I followed the directions exactly as stated.
Yvonne
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re: Kumquat Tea This recipe sounds easy enough. Thanks for sharing it! Next time I see fresh kumquat at the farmer's market, I'll give this recipe a try. Have you ever tried a chilled Hawthorn Berry Honey Tea? It is another simple drink I'd like to make during the hot summer months. A good alternative to regular iced tea. =)
Sharon Lee
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re: Chinese cuisine is very respected and highly appreciated. China has a lot of nice ingredients they can cook too.
Plumbing
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make your meal into a soup Heres a tip to control the amounts of food you eat and more importantly Hunger Pangs. The British Territorial army recruits were entrusted for this controlled experiment. The recruits were Devided into two teams The Red Team and The Yellow Team . The two teams were given the same amounts of food and the same amount calories, consisting of Chicken, Rice and Vegetables and a glass of water each . The yellow team ate their food and drank the water with it. The Red Team mixed the water with the food and made a soup out of it . Immediately after the meal. Both teams had their stomaches scanned and both were full .. Two hours after the same Physical exercises were performed by the Yellow and Red teams, the teams stomachs were scanned again respectively . The Red Team showed it had more food left in their stomachs after the exercises than the Yellow team. In fact the yellow teams stomachs were sending message to the brain for more food because as the stomach starts shrinks it notifies the brain using the hormone Ghrelin to fill the stomach up. So there you have it, don't drink water Separately with your meals, as it fills the stomach quicker and also dissipates quicker causing the stomach to shrink more quickly. http://www.vitaminarcade.com/weight-loss-no-diet/weight-loss-tips.
Gordon
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re: Invitation to showcase recipes on LiveliGood.org Our site,Liveligood.Org, is dedicated to helping people lead healthy lives. As a part of the site, we offer resources for people to learn about healthy recipes around the world. We are inviting chefs around the world to showcase some of their best and healthiest recipes. I want to invite you to present some of your recipes on Liveligood.Org. Besides posting your recipes, you can also add one page of background information about yourself. This will allow people to get to know you, and add to your visibility in the internet. Please let me know if this is something you will be interested in, and I will send you further details about the logistics. Warm regards, Mohan Venkataramana. Seattle, WA (425) 883-0664
Mohan Venkataramana
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Chinese Radish Cake Different cultures really do surprise you. I haven't tried a radish cake yet as we usually use radish for salads. But it's quite interesting to know how a radish cake taste like. The post even say of a fried version of the white radish cake. I hope I can get a sample to taste in a Chinatown near our place.
Brochure Printing
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re: I cooked this for a CHinese gathering although I am not Chinese or Asian. It was really good and flavorful. Thank you for your many suggestions and advice regarding Chinese culture.
Agnes
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re: Kumquat tea Glad you like it. Often the simplest things are the best. Different varieties of kumquats have different levels of sweetness ranging from very sour to quite sweet. Kumquat: The Dwarf Orange of China
stephen (eating china)
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re: Kumquat tea This recipe is simple and absolutely wonderful! The tea is so tasty and I didn't even need any sweeteners. I kept using up my cumquats too quickly and having to buy more!
Hyacinth Goot
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re: You've been busy.
Gary King
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re: Radish Cake Thanks Angeline, it is delicious. Have another recipe coming soon.
stephen (eating china)
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re: Radish Cake Love radish cake and yours looks delectable.
Angeline
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re: Foood I think you are talking about my Fish Fry with Peanuts recipe? (http://www.eatingchina.com/recipes/fishfry-peanuts.htm) If so, the fish are called silver-stripe round herring, but other small fish are used too. Cheers
stephen (eating china)
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Fooooood This mean looks absolutely wonderful! Thank you so much for the recipe. I just have a quick question. What kind of fish is that? They look like sardines. Thanks again. -Rob Recipe Club
Rob
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re: Quick question again I see have made a typo in post blow. I suggested to Rob that any kind of 'mice' can be used in Ants Climbing Trees. I meant to type 'mince.' Still, I suppose any kind of mice would be okay, as long it is minced up well. For quantity you would probably need to use two mice or one decent-sized rat.
stephen (eating china)
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re: Quick question Rob, first thanks for your earlier comment. Second, yeah, any kind of mice will work fine. It is a simple dish. Hope your wife likes it. Happy anniversary. Cheers.
stephen (eating china)
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Quick Question I have a quick question. Any other meat work other than minced pork? Thanks again, Rob Recipe Contests
Rob Leonard
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Wonderfully Done! My wife loves asian food. I have been looking around for a recipe I can prepare for our 13th aniversary. This looks to be the winner. I love the visual creativeness with the "ants." Thanks again for the great recipe! - A man trying to impress his wife (aka Rob)
Recipe Contests
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re: Recipes Thanks for saying that Mark. I will keep posting. Working on a luo bo gao (radish cake) recipe now. I'm sure you'll remember that one.
stephen (eating china)
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Recipes I love the recipes you have posted here. Its hard to find Taiwanese recipes anywhere. Having lived in Taiwan for two years these recipes bring back lots of memories. Please post more interesting recipes.
Mark Lyn
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re; Zhongzi Hello Jennifer. That's great. Making zongzi is a serious undertaking; I won't do it without a helper or two. So how long did you end up steaming them for?
stephen (eating china)
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re; Zhongzi These made very authentic tasting Taiwanese Zhongzi, and my friends were really impressed that I made them from scratch (it sounds like no-one my generation does this). I found they needed a longer steaming time to get properly soft.
Jennifer
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re: "The vegetarian egg rolls were meaningless K" Stephen, what you wrote sounds reasonable. Indeed, over-cooked food is not good. The restaurant the author mentions may be really bad, but I hope the author can focus more on the "combination" problems (such as making cold soup with too much oil, which makes the soup taste disgusting, or wrapping chicken in near-raw thick watery dough, which even affects the chewing) instead of using a single adjective for each part since the words he chose, when standing alone, can mean good things.
Kuei-Ti Lu
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re: "The vegetarian egg rolls were meaningless You certainly read more into that story than I did. The writer does not seem to dislike Chinese food, he just dislikes this restaurant, and thinks these dishes – which sound like they would be very common to US Chinese restaurants – are badly done. "… the shrimp were over-cooked, the fried rice tasted as if it were days old and warmed up." I too have eaten over-cooked shrimp and desiccated fried rice. Acceptable in home cooking, perhaps, but I don't think so when you are eating out.
stephen (eating china)
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re: "The vegetarian egg rolls were meaningless K" I seem to realize your feeling toward this quote. I do not usually criticize someone or something, but I would describe the author of this quote, as politely as I can, as naive and lacking cultural understanding. It sounds like that he does not even understand the variety of food. The first sentence seems, which is the worst among the quote, to imply his personal ignorance of vegetarians (I am not a vegetarian, if anyone wants to poke me with this). Besides, the vegetarian egg rolls have their unique taste just as the other egg rolls do. I wonder what his opinion about pineapple sweet egg rolls is. The second one incited my question: "Why cannot the dough be near-raw?" In some cuisines, especially in some Asian, African, and South American cuisines, the dough is even often exactly raw, but the foods are still tasty. The third one's logic is as unreasonable as the second one's: "Why cannot the soup be cold?" In fact, the famous bubble tea is made as soup (not drinks) in some regions - and ice is even sometimes added. The last twos, since I did not eat in that restaurant, it is better for me not to comment. Although the author can say the restaurant is not good, his reasons are just unfair. I hope he can taste more foods around the world and learn his narrow view at this time.
Kuei-Ti Lu
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re: pork bun delight Truly superb was in there about ten days ago, great after riding in Daken
steve
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re: Bunny sweat IT still smells of fresh rabbit mate
Steve
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This is one of the best Chinese cooking blogs No it isn't about adding corn starch to everything. No it isn't about stir-fry everything under the sun. No it isn't about kung-pao and general tsao being the only way to prepare chicken! (Steamed chicken please!) These are western misconceptions.
Ting Ting
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re: Working donkey in China Hi, just have photos of radishes drying. Will post soon.
stephen (eating china)
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re: Working donkey in China It is nice to see a picture of a donkey since I have never seen a real donkey. You mentioned you were searching for a photo of a radish. Will there be a post related to it? In fact, it is one of my favorite.
Kuei-Ti Lu
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re: For a simple, filling, and spicy dish try ants This is one of my favorites as well. It is also delicious when added Doubanjiang. Since it is easy to make, however, I sometimes feel tired of it if having too much in one meal. For your last reply, I agree with that the monkeys and squirrels are obvious examples. I even feel that the monkeys are just too many.
Kuei-Ti Lu
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re: Yikes! There is a giant yellow rabbit on the road Yeah I am sure loss of habit and hunting is the main reason for pressure on many wild animals in Taiwan. I think in the last few years though things have improved in some ways. Around outskirts of Taichung, and in the low mountains I see more animals or evidence of their presence than 10 years ago. Monkeys and squirrels are the most obvious. There are more birds now, even in the cities. Some protection, and the recent greening of our cities has really helped.
Stephen (eating china)
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re: Yikes! There is a giant yellow rabbit on the road Lepus sinensis formosus once lived mainly on the low places in Taiwan, but because people have been destroying their habitat for development, they moved into the mountains. Maybe because of the unsuitable habitat, they can not breed well.
Kuei-Ti Lu
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2011 World Chocolate Masters Press Release Hello Eating China, I'm Gemma from SKIN Marketing China. 2011 World Chocolates Masters will be held in October this year in Paris. There're three participants in Asia who have won out and got the chance to the Finals. May I have your email address and I can send the details of this competition to you. We'd like to wonder whether you will get interest in posting this news on your blog. Huge thanks. Look forward to your reply. Gemma Zhao
Gemma
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re: Donkey for the pot Indeed, it seems that there is no donkey in Taiwan. Maybe I should find time to go to the mainland to taste something interesting such as the donkey sandwiches and other donkey dishes.
Kuei-Ti Lu
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re: Donkey for the pot The donkey meat sandwich seems to be available generally in the north. This site http://www.modernleifeng.com/?p=657 mentions a specific chain of restaurants in Beijing selling them. In Taiwan? I have never even seen a donkey here, though I suppose donkey meat is possibly available at some Beifang style place, but I have never heard of it.
Stephen (eating china)
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re: Donkey for the pot I am not in China now. In which counties can I find donkey burgers? I am really interested in it. Is it possible to find them in Taiwan? The donkey burgers' pictures I found online looked interesting; the donkey meat is really redder than beef!
Kuei-Ti Lu
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re: Donkey for the pot The photos of the donkey burger look great. What area are you in?
Stephen (eating china)
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re: Donkey for the pot It is interesting to hear that people eat donkey (in my area, it seems that no one does so). I am interested in how the donkey burger is. I talked with my families about this, and they felt shocked (not in a negative way). Still, it seems that donkeys' fates are still...
Kuei-Ti Lu
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re: I love all Chinese items and my family members also likes sooooooo much... Thank you for sharing this information with us. [URL=http://www.park-walk.co.uk]Nepalese Clothing[/URL] | [URL=http://www.tkone.co.uk]Film Archive London[/URL] | [URL=http://www.blightysoftware.com]Software Development Outsourcing India[/URL]
Rosy
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Restaurants Brugge Oh very sweet and tasty food I like this food I say thanks for the nice idea and instruction I love more than.
Restaurants Brugge
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re: having trouble with links Sorry 'bout links. Thanks for letting me know. All fixed now. Hope you enjoy some of the recipes.
stephen (eating china)
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re: Taiwan trains get dining upgrade Hi Paul, They have good, pricier lunch boxes of the high speed rail too, but the trip between Taichung and Taipei goes so quickly, if you wait for the trolley girl to come around you may run out of time to eat the thing. Also on the HSR, in keeping with the 'high class' image, they don't ballyhoo their wares, and if you are not on the lookout the trolley can slip by unnoticed. On any train they tend run out sometimes at mealtimes. Last time I was on a TRA train at lunchtime, and really hungry, I waited 30 minutes for the trolley, then went looking, but they had already sold out!
stephen (eating china)
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re: having trouble with links... hi, i really like this site and you have some recipes that sound amazing, but i can't get to any of the individual recipe pages. every time i click on one, it tells me that the link is broken.
lady_jane
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re: Taiwan trains get dining upgrade I know that most of the routes lunch boxes are kind of lack luster. However I would have to say that the ones from Taitung are really quite good. I actually looked forward to them when I had to ride the train north out of Taitung City. (This holds true for 2008- 2010 anyway, hopefully I will do more analysis this summer)
Paul
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re: Taiwan trains get dining upgrade Hi Kuei-Ti Lu, I know what you mean, there is nothing like recommendations from locals when you can get it. When I see a 'as seen on TVBS,' or a clipping from a newspaper on the restaurant, it tends to have an effect on me that is opposite of what is intended.
stephen (eating china)
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re: Taiwan trains get dining upgrade Indeed, Stephen, many East Asians recommend a restaurant simply because of its fame. Therefore, when I want to taste some local food, I have to contact my relatives living there. By the way, if one is going to eat oyster omelette (and other food) in Taiwan, it is better not to eat in the largest restaurant. Usually, it is because the restaurants pay much money to the media that it becomes famous.
Kuei-Ti Lu
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re: Taiwan trains get dining upgrade You are right of course, not all Taiwanese are swayed by fame or reputation. I was exaggerating to make a point, but fame or big brand names do seem to have a particular pull on not just Taiwanese, but east Asians in general. I don't know how many times some restaurant has been recommended to me excitedly as 'famous,' only find it is fairly ordinary. Of course there are places that really deserve their high reputation, but I have learned to apply a little bit scepticism.
stephen (eating china)
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re: Taiwan trains get dining upgrade Not every Taiwanese can not distinguish fame and quality, but it is usually those who live near a restaurant that can know its weaknesses. I agree that most of the times, the K brought instead of bought are the best. Still, it is interesting to see the Railways K becomes a little more innovative.
Kuei-Ti Lu
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re: sponge tofu Paris, sure other types of tofu soak, but I was talking about plain tofu, and that does not. You touch on another point, that Chinese never eat tofu on its own, which has probably lead to the common idea amongst many people that tofu is bland - it is bland, but not necessarily so when married with other ingredients. Even the simplest dish that I have tried - a cold tofu cake with soy sauce - was not that bland, and it any case, this was a side dish only, not the main course. Chinese, even when dining alone crave variety, and will almost always have more than one dish.
Stephen (eating china)
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re: sponge tofu There are too many kinds of tofu. Sponge tofu or frozen tofu sucks up the juices very nicely. Togan(dried tofu) also has a similar effect. As for smooth, plain, egg tofu, we tend to eat it not just by itself, but along with the soup, so the aroma of tofu (yes, good quality tofu is good) adds flavour to the soup. The rich beany flavour gives most soups or sauces a creamy flavour and it balance out other strong seasoning. You're not supposed to eat it separated from the sauce or soup.
Paris
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re: Pucker up – eating vinegar Thanks for the clarification Kuei-Ti Lu.
stephen (eating china)
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re: Pucker up – eating vinegar The use of 吃醋 can, as one kind of rhetoric, extend to any kind of jealousy, not only for a person in a relationship.
Kuei-Ti Lu
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re: Tofu yes frozen tofu does soak up liquid and flavours. Plain tofu does not.
stephen (eating china)
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re: Tofu I agree that tofu does not act like a sponge, when I have hot pot, the flavour does not penetrate, perhaps, if you froze the tofu first, then cooked it in liquid. y
Koji
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re: Chinese pickled cucumbers Glad to hear it turn out well. You can try some other vegetables the same way.
stephen (eating china)
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re: Soy & hot oil sauce Giday Jel. I think you'd be OK with any kind of chillies, they'd just be more or less hot. The cayenne is fairly mild usually.
stephen (eating china)
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re: Chinese pickled cucumbers Turned out brilliantly, thanks. This is one of my fave side dishes when I eat out here in Taiwan, so it's handy to know how to make it at home :)
Kathryn
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re: Soy & hot oil sauce Are cayenne chillis really used in this sauce? What other chillis could be used? The only fresh chillis at my local supermarket (woolworths) are medium sized long 'slightly bent cone' shaped red or green. Would they do? Thinking about that sauce makes my mouth water.
Jel
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re: the tofu sponge question Right Calista. They call that deep-fried tofu over here (Taiwan). It is spongy, and shrinks in on itself when it is removed from liquid.
stephen (eating china)
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re: It really depends on the type of tofu. The kind of tofu that really soaks up flavours like a sponge is fried tofu puffs. They look like... brown sponge.
Calista
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Hakkamui Sound Yummy though I will skip black pepper, coz it usually westernize the dish
hakkamui
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re: no shame to be a foodie You are right Ms Foodie, I am. I guess I just don't like being called one. You, obviously with a nickname like Ms Foodie, have no such problem. Cheers
stephen (eating china)
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no shame to be a foodie Hi Stephen, you have a blog named eatingchina.com and your twitter is chinafoodman, you talk about food, so yes, you are considered a foodie! LOL :) 加油!
Ms. Foodie ;)
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re: tofu Type Good point Puerjohn. Totally agree. There are some special kinds of tofu that can soak up liquid and flavours but ordinary soft tofu is not one of them. I have never heard of 'bee hive tofu' but I guess it is another name for frozen tofu, which in Taiwan they also call 千葉豆腐. thousand leaves tofu. That definitely does soak up flavours, and literally is a sponge.
stephen (eating china)
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Love Chinese Food I love Chinese. Tofu is my special favourite. Great feeling to go through your site.
Huck
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Type I'm well aware of the claims that all tofu soak up the soup/flavors of the dish it is placed in; I've found this to rarely, if ever happen. However, there is one type of tofu, that I am aware of and am in love with, that does soak up the flavors of the dish (usually a soup). Roughly translated it is called, bee hive tofu. The tofu is very much like a sponge, so during the cooking process, if you give it a good squeeze, it'll absorb the soup it was cooked in. Regarding other tofus being able to absorb the flavors, perhaps if it was placed in some concoction for a week, I have yet to see it suck in the flavors all the way to the middle.
Puerjohn
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Ants Climbing Trees Fabulous! And don't be fooled by the 200gms noodles and 200 gms pork mince, I doubled it thinking it would not be enough...... I think we'll be eating it for the next week!!!! And, when you serve it the bits of pork run down the noodles and do so look like ants climbing back down a tree. Flavours are supurb, and so, so easy!
Jilly
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Great trip! Sounds like a fun trip you had. jellyfish is not bad at all. Crunch, but good
vietfoodrecipes
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How To Eat Chinese Hey guys, you've got some awesome chinese food blog here! I really like your recipes and everything, way to go! Can I use some of your stuff on my chinese blog related to "how to eat chinese"? you can see it at http://howtoeatchinese.com Cheers!
How To Eat Chinese
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Is the Bunny Sweat Phenomenon a miracle? Nice article, thanks for the information.
rental elf
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Leave Comments It's nice to found you :) Have a nice day
Fajar
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Shrugs and boleros | Coloured shrugs and boleroes Nice site! shrugs and boleroes Fim archive london
stellalynne
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Mr. Bugs is in Town? Just read your post about the bunny sweat phenomenom. Kinda of freakish...especially now that we are heading into the year of Mr. Bugs, don't you think? Interesting read, nonetheless. Links in Dakar.
Links
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re: Nostalgia lies about food Hi IanG, I think you are ref. to my post about chiko rolls Your'e right about that - nearly anything tastes good when you are drunk and hungry. Cheers.
stephen (eating china)
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Nostalgia lies about food I had a similar experience when I went home to Ireland after years in the US. I ordered fish (cod) & chips from the same old chipper in Dundrum that I had loved back then. Imagine my surprise when the fish was bready and over-battered, while the chips were soggy, greasy, and not good at all. It took many hours of reflection to figure out the difference - back in the day, I was eating on a stomach full of beer, and a brain clouded by that which gives you the munchies. This time, I was fully sober, and in full daylight.
IanG
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re: Fish skin Cindy giday, The fish skin you are talking about is fresh or dried or something?
stephen (eating china)
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Re: Tofu 'soaks up' the flavours Hi Elaine, Marie, RC, I didn't try fried tofu. Do you mean deep-fried? I have eaten that plenty of times and I could see how that might work (frozen tofu certainly does -you thaw it out it actually looks like a sponge). I suppose 'dried' tofu would as well, perhaps reabsorbing the liquid that lost. I was talking about your basic tofu, without any extra processing. If fried tofu soaks up flavours it is only during its second cooking. I expect it works because the initial cooking (frying) dried or flushes out much of its liquid, which is reabsorbed when it is cooked later in water/sauce. I will do some more tests when I can replace my terminally ill camera, and get some photos. Cheers.
stephen (eating china)
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Jellyfish Try fish skin, it's even better
Cindy
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Fried The only type of tofu that I know of that absorbs the flavor it is cooked in is fried tofu.
RC
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I agree. I work in a health food store in the USA and this is a claim that I often hear as well. The only time I have ever added tofu to a dish and felt like it 'soaked up' the flavor of what it was cooked with was when I made some vegetable lasagna. I added just a little bit of ricotta and crumbled up a bunch of tofu with it. It had the same texture as the ricotta and really did make the lasagna taste like it had a lot more cheese than it did, but ricotta is a bland cheese in and of itself.
Marie
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Tofu First try frying the tofu. Then cook it with some curry chicken (since you used curry as an example). The fried tofu really does act like a sponge and soak up the flavors. Mushroom does the same thing for us in Chinese cooking.
Elaine
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