And chili oil! Don't forget the chili oil!
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

I have a whole lots of chilli yesterday and my stomach is hurting!

Julian

juliantai wrote:
And chili oil! Don't forget the chili oil!

I have a whole lots of chilli yesterday and my stomach is hurting!

There is only one thing that will help this: more chilies. And tea.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Why most of italians like eating pasta ?

www.i-need-to-spam-with-my-blog.com

Any parts north of Yellow river is north. Although I will also
consider Henanese north.
They just act north.

Not all Chinese consider this distinction.

There are two kinds of dumpling. The north is called jiaozi, the south
is called yuntun.

Yuntun is a type of dumpling found in the South eaten in a type of
soup usually but it's not the only dumpling eaten here. Jiaozi are
also found here and widely eaten especially by the millions of
migrants that came here to make their money and go home. To clarify,
not all dumplings here are Yuntun; it's only one style.

It really depends on what they like to eat. Some still eat a lot of
rice. Some eat mian, which can mean jiaozi, xiao long bao etc,
basically anything that is made from mian (which doesn't necessarily
mean noodle)..

Mian or means noodles. Jiaozi or means dumplings. Your
xiaolongbao or means steamed meat buns. I do not understand why
you fail to see this distinction. These dishes are not made from
noodles but they are made using flour or . If you live in the North
and ask for Mian, you will ALWAYS get noodles. I've been to and lived
in the North. Trust me.

Your views of Chinese culture come from a very narrow perspective, I
gather.

CEDICT agrees with Mian and JiaoZi. They show XiaoLongBao means
steamed dumplings.

Jim

Mydnight wrote:
Mian or means noodles. Jiaozi or means dumplings. Your
xiaolongbao or means steamed meat buns.

Your views of Chinese culture come from a very narrow perspective, I
gather.

I am just repeating my wife who is from that part of the world

Smile and be happy, that is all I wish for you

Honestly, if Dongguan is a s*** hole, go somewhere you will enjoy
more.
:

On Aug 7, 10:55 pm, Space Cowboy wrote:
CEDICT agrees with Mian and JiaoZi. They show XiaoLongBao means
steamed dumplings.

XiaoLongBao is like steamed buns with meat inside. Trust me. Quite
tasty.


I just wish they ate that more in Guangdong.

On Aug 8, 3:40 am, juliantai wrote:
Your views of Chinese culture come from a very narrow perspective, I
gather.

I am just repeating my wife who is from that part of the world

Not to be brash or forward, but that was exactly what I was meaning.
Most Chinese people consider themselves a plethora of knowledge about
the whole of China; a landmass with more different cultures and
languages than Europe. They automatically and 100 percent believe
stereotypes and will argue with someone into the ground that they are
right. You are the foreigner forever and could never possibly
understand. Seeing a culture through the eyes of one person that is
from one part of China is narrow.

Like I get told daily by the Chinese that people from my "native"
Sichuan ONLY eat spicy food everyday and that ALL food in Sichuan is
spicy. Most of the people that tell me this have never even been to
Sichuan or perhaps don't even know one single person from Sichuan, so
how do they know? Someone told them and they believed it. It's the
nature of the beast: the CCP.

On Aug 8, 10:40 am, Mydnight wrote:

Like I get told daily by the Chinese that people from my "native"
Sichuan ONLY eat spicy food everyday and that ALL food in Sichuan is
spicy. Most of the people that tell me this have never even been to
Sichuan or perhaps don't even know one single person from Sichuan, so
how do they know? Someone told them and they believed it. It's the
nature of the beast: the CCP.

Sorry for jumping in here but maybe you could tell me the chinese name
of my favorite Sichuanese dish which is bamboo shoots in chili oil w/
garlic and fresh coriander. I could get it almost anywhere in northern
Yunnan and south Sichuan.

TIA, Karsten [Ostfriesean blend in tazza]

Agree. It is human nature, the mind finds it too hard to cope with
complexity, and so easily goes for simple stereotypes, I fall for that
all the time too

Julian

Sorry for jumping in here but maybe you could tell me the chinese name
of my favorite Sichuanese dish which is bamboo shoots in chili oil w/
garlic and fresh coriander. I could get it almost anywhere in northern
Yunnan and south Sichuan.

Could you be a little more specific? Is it a hot or a cold dish for
instance?

On Aug 8, 4:26 pm, Mydnight wrote:
Could you be a little more specific? Is it a hot or a cold dish for
instance?

Most of the times I ordered it, it came kinda lukewarm - if that makes
sense. I can imagine that the spiced oil is freshly prepared and
allowed to cool down allowing the bamboo to marinate.
Just thin, tender bamboo shoots, cut into long stripes, wonderful red
chili oil which, telling from the taste sometimes contained Sichuan
pepper as well and in some cases a little dash of vinegar. There was
always some garlic involved, sometimes visible pieces, at other times
most probably ingredient of that spiced oil. Then again sometimes the
dish was topped with a little coarsely ground Sichuan pepper and
chopped Cilantro, sometimes just with Cilantro.
Deeeelicious.

Karsten ["High" tea w/ Twinings E. Breakfast]

Most of the times I ordered it, it came kinda lukewarm - if that makes
sense. I can imagine that the spiced oil is freshly prepared and
allowed to cool down allowing the bamboo to marinate.
Just thin, tender bamboo shoots, cut into long stripes, wonderful red
chili oil which, telling from the taste sometimes contained Sichuan
pepper as well and in some cases a little dash of vinegar. There was
always some garlic involved, sometimes visible pieces, at other times
most probably ingredient of that spiced oil. Then again sometimes the
dish was topped with a little coarsely ground Sichuan pepper and
chopped Cilantro, sometimes just with Cilantro.
Deeeelicious.

I've seen this dish served in several different ways. I've seen it
cold and served as an appetizer; I've also had as an entree hot. I am
unsure if there is any specific name other than (zhu sun; bamboo
shoots) or perhaps (ma la zhu sun; spicy); there more than likely
some different localized names for it.

Sorry I can't be more specific. I've asked a few of my friends and
they have about the same answer as I do. Then again, we are from the
North East portion of Sichuan; not the South.

Sorry I can't be more specific. I've asked a few of my friends and
they have about the same answer as I do. Then again, we are from the
North East portion of Sichuan; not the South.

zhu sun

and

ma la zhu sun

Apparently didn't show up above. Don't know why.

On Aug 8, 6:05 pm, Mydnight wrote:

Many thanks so far.
I tried to cook it over here, but since I couldn´t get those young,
tender shoots, gave it up after some tries, sniff ...

Karsten [xxx Eastfrisean blend]