| what do you usually eat? | |
|---|---|
| Feb 8, 2007 18:47 | #11   |
 | O, yes. Chinese tea is also my favorite. |
| Feb 8, 2007 18:55 | #12 |
| In fact,I don't like tea,either:-( |
| Feb 10, 2007 00:06 | #13 |
| Dear Cali/May001, Chinese tea I adopt like hot water. I never drink cold or natural water. I always drink warm water so Chinese tea favorite for me. Our native tea must have milk and sweet. Why you did not like tea? |
| Feb 10, 2007 23:55 | #14 |
| :) I have met many Chinese who do not like to eat rice... I love Chinese green tea, black tea and Earl Grey (a perfumed tea)... I drink tea with nothing but the tea and hot water - delicious. There is so much wonderful food in China. When I first came I was very careful not to eat salads, to peel fruit etc... now I do none of this. I have not had any health problems due to food and I suspect the food in China is no more or less contaminated than the food in the rest of the world. At the moment I love: 1. tudou bing - fried round potato with garlic and chilli 2. danhuang nangua - pumpkin coated in egg and fried 3. tangcu paigu - sweet and sour pork ribs 4. qieban doufu - tofu cooked with peppers & spices in foil 5. sijie dou - 4 seasons beans 6. yangrou lamian - soupy noodles with lamb & corriander Add to this things like doujiang (soybean milk), youtiao (fried bread sticks), mantou (steamed bread). I am also addicted to zhacai, I have no idea what this is in English, but it is a crunchy vegetable eaten cold. It is a little salty. Oh... and also I LOVE tangyuan, rice balls with a sweet black sesame paste filling.... Yummy...........!!!!!!! (hope all my pinyin is right) |
| Feb 11, 2007 01:01 | #15 |
| Hi Lemoncactus, excellent post !! All you list here sounds so mouth watering to me !! LOL Here is your mystery vegetable, a member of the Mustard plant family.................. Zhacai [tzar-chai], pressed mustard Brassica juncea tumida This weird looking pickled vegetable the shape of a fist is the swollen stem of a variety of Mustard. Based on traditional pickling method, this special pickle originally from Szechuan was first created in 1898. The name Zhacai, meaning pressed vegetable, was inspired by the process employed to press out the salt water using bean curd press. Zhacai when covered in chilli, it is not hot but extremely salty and should be cut to size and soaked to remove the salt before cooking. When only a small amount is used as a seasoning, no soaking is necessary but take care not to add any more salt to the dish. Cook only briefly to retain the crunchy texture. An essential ingredient in Chinese Hot and Sour Soup. It is avialable in Chinese shops either loose or canned.  |
| Feb 11, 2007 18:52 | #16 |
| Well post, Roger. You are an expert of Chinese cuisine now. |
| Feb 11, 2007 19:08 | #17 |
| Haha,Roger,you change a nice photo~~~~~~ Welcome come back,LC!!! BTW,I love Tudou Bing:-) |
| Feb 11, 2007 19:32 | #18 |
| I love it, too, Cali. And Zhacai, delicious~ |
| Feb 12, 2007 10:24 | #19 |
| !!!!!! ? |
| Feb 14, 2007 00:48 | #20 |
| Quote member California.."In fact,I don't like tea,either :-( " Yes we know this Cali' !!!!!! LOL  |
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