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From the monthly archives: July 2011
My husband spent the night researching at the lab. As a budget-conscious young couple, trying something delicious is always a good way to reward hard work and replenish energy. Usually, I like to cook for him, but recently I noticed near our apartment there is a Hubei-cuisine restaurant, called Jiǔ Tóu Niǎo (九头鸟, nine-headed bird) restaurant, northeast [...]Continue Reading →
CNN iReporters ranked Chinese century eggs (pídàn, 皮蛋) as number one revolting food in the world, surprising many Chinese. Recently, Chinese netizens actively joined two polls on Sina’s Weibo. The results are as follows:
Most revolting foods in the west: Stinky cheese, pungent stench Medium-rare beef, too bloody Escargot [...]Continue Reading →
To say France is a land of gourmet and great cuisine is an understatement. There are no words to describe the variety and exquisiteness of French food, paralleled only, in my opinion, by Chinese and Italian with a wide range of regional dishes and creativity in cooking method and preparation. So [...]Continue Reading →
On July 2, 2011 By Juling He (何菊玲)
Hogwash oil refers to oil extracted from oily floats in the drain or leftover food from hotels or restaurants. The oil is extracted from rotten pork and peroxided oil (repeatedly used oil). It has been reported that hogwash oil has become a recycling industry chain in China.
Hotels and restaurants sell [...]Continue Reading →
Barcelona, Spain — We think Spain and we think ’Tapas‘! I think Spain and I only think ham, cured ham, Iberico ham de ballota, or de Heluva, or any and all kinds of ham!
Unfortunately I have to stay away from the sangría as I am [...]Continue Reading →