#小油 Little Oil

[fyeahcindie]

2 excellent tunes from the new compilation from (mostly) electronica label 派樂黛唱片有限公司 Dark Paradise Records.  =D

《派樂黛 G8 二元對立》Dark Paradise Records G8 Binary Opposition (Executive Producer: 黃少雍 Shao-Yong Huang)

The song above is indie rock, with some tasteful background synths. Fun groove, good vocals, you can’t ask for anything more!  The MV has the actress Inna cooking & eating fried rice.   =D 

Ń7ä (aka Wenna Tsao) featuring 逃走鮑伯 Bob Is Tired  (吳思岑 Sicen Wu aka Bob-Voc/Gtr, (also in SADOG) 陳培睿 Peiray Chen aka Sam-Bass, 羅子翔 Sean Lo-Drums)

Vocals/Lyrics/Gtr: 吳思岑 Sicen Wu  Composer: 吳思岑 Sicen Wu, Ń7ä Producer/Synths: Ń7ä Arrangement: Ń7ä, 逃走鮑伯 BOB IS TIRED Bass: 陳培睿 Peiray Chen Drums: 羅子翔 Sean Lo

Bob links:  Spotify,  StreetVoice,  Instagram,  YouTube,  Bandcamp

Ń7ä links: Spotify,  Bandcamp,  YouTube,  n7atsao Instagram

Next tune is from 盧律銘 Lu Luming featuring Yokkorio with a sweet, sci-fi MV by 小油画 / Little Oil Art: 

Vocalist: 廖柚文 Yuwen Liao (Yokkorio), 盧律銘 Luming Lu Music/Lyrics/Arrangement/Producer/Synths: 盧律銘 Luming Lu Electric Guitar: 林庭鈺 (Tim TingYu Lin) (in the band YELLOW) Drums: 江尚謙 Shang-chien Chiang (from 佛跳牆 Buddha Jump)

Luming plays gtr w/ 聲子蟲 Bugs of phonon and programming w/ 棋盤上的空格 Empty Space On a Chessboard.  LL Links: Luming Lu Instagram,  Spotify,  YouTube Topic,  YouTube Topic

Yokkorio aka 廖柚文 Yuwen Liao aka Yoz (柚子) aka Sava Liao used to be in The Fur.   She has 2 solo singles, both from 2022.  Links:  Official Site,  YouTube,  Bandcamp,  Spotify,  SoundCloud,  Twitter,  Instagram,  Yokkorio YouTube,  Yokkorio Spotify, YOZ Instagram,  Yokkorio StreetVoice

[cozyaliensuperstar7]

The Brothers Sun 🤗

justin_chien:

Running thru the Dam with my Bro. I loved Amsterdam, and this was a super fun shoot. Thank you to the team at @numero_netherlands and @netflixnl !Run to watch\replay THE BROTHERS SUN on Netflix! photography DANIEL SARS @daniel.sars\styling and interview MAREK BARTEK @marekbartek\hair and make up JIALI BAO @jialibao\location PARQ STUDIOS @parqstudios\editorial direction JANA LETONJA @janaletonja\editor TIMOTEJ LETONJA @timiletonja@netflix @netflixgolden @netflixgeeked #thebrotherssunnetflix

menunotw:

#unoCover

LOOKING UP FROM LAND

準備開啟年假！我們請對吃相當講究的Justin品嚐臺灣道地的美食與過年期間大家常吃的年菜，其中包括麻油雞佛、當歸鴨湯和Justin最愛的小籠包，第一次吃雞佛、皮蛋和臭豆腐的Justin雖然有點緊張，但都還是可以品嚐出這些食物的美味。大家過年圍爐都吃什麼年菜呢？快來跟Justin一起試試這些美味的料理吧！

最後也祝大家，好運龍總來！

完整報導：https://uno.pse.is/5kfzs3

Get ready to start your annual vacation! We invited Justin, who is very particular about food, to taste the local delicacies of Taiwan and the New Year dishes that are commonly eaten during the Chinese New Year, including sesame oil chicken Buddha, angelica duck soup and Justin's favorite xiaolongbao. It was the first time for him to eat chicken Buddha, preserved egg and Although Justin from Stinky Tofu was a little nervous, he could still taste the deliciousness of these foods. What New Year dishes do everyone eat around the fire during the Chinese New Year? Come and try these delicious dishes with Justin!

Finally, I wish everyone good luck, Mr. Long!

Full report: https://uno.pse.is/5kfzs3

Cover Guy錢裕揚 @justin_chien

Direction & Styling @makoto_ya

Film Director @youzhizeng

Makeup @lee_makeupofficial_taiwan

Hair @fran_lin15

Interview & Text @pigjoeypig

Execution @krisliu8618

Assistant @1.025k

Fashion @Dior

Special Thanks @netflixtw

#mensuno #mensunotw #Dior #錢裕揚

[kindafondawanda]

小油画 Little Oil ////

[panicinthestudio]

Stir-fried Sticky Rice Recipe (生炒糯米飯) with Papa Fung, December 23, 2022

An aromatic sticky fried rice loaded with Chinese sausage, dried shrimp, shiitake mushrooms, green onions and some cilantro. The sticky texture is what makes this rice dish stand out. A great crowd pleaser for pot lucks!

Stir-fried Sticky Rice Recipe  [生炒糯米飯食譜] 

This recipe makes 4 bowls of pan-fried sticky rice [製成四碗] 

Ingredients [食材] 

500 g glutinous rice [糯米] 

2 Chinese sausages [臘腸] 

5 shiitake mushrooms [冬菰] 

30 g dried shrimp [蝦米] 

60 g peanuts [花生] 

1 tsp lard [豬油] 

A few stalks of green onion [青蔥] 

1 stalk cilantro [芫茜] 

2 tbsp oyster sauce [蠔油] 

8 g sugar [糖] 

5 g salt [鹽] 

Some white pepper [胡椒粉] 

Some sesame oil [麻油] 

(250 ml mushroom/shrimp water) [浸冬菰和蝦米水] 

Directions [製作] 

Soak glutinous rice for 4 hours. Strain and set aside. [糯米浸四小時，瀝乾備用。] 

Wash shiitake mushrooms and dried shrimp. Soak until softened. Keep the mushroom and shrimp water for frying the rice later. [冬菰和蝦米先洗乾淨，再軟取出備用，留起水用作炒飯。] 

Dice all the ingredients, set aside. [將所有材料切碎備用。] 

Melt salt and sugar with hot water, mix until combined. Add in sesame oil, white pepper and oyster sauce, mix and set aside. [鹽和糖先用熱水攪溶，再混合蠔油，胡椒粉和麻油置一旁。] 

Roast some peanuts until fragrant, set aside to cool. [白鑊炒熟花生備用。] 

Heat up wok, melt lard, stir fry Chinese sausage until cooked, add in shrimp and cook, add in mushrooms, cook until fragrant. [熱鑊放豬油加入臘腸炒熟，再加蝦米炒香，再加冬菰炒至有香味。] 

Add in rice, continuously stir and add shrimp/mushroom water a little bit at a time and cook with the lid on to speed up the process. Once the shrimp/mushroom water has evaporated, repeat until the rice is fully cooked. [加入米要不停翻炒，同時加些少蝦米水及加蓋焗至水份收乾，重覆以上步驟至飯熟。] 

Once rice is cooked it’ll become sticky, now, mix in sauce that was prepared earlier. [當飯有黏性加入調味料炒勻。] 

Lastly, add in some dark soy sauce for some colour, and cilantro and green onions, and mix until combined. [最後加些少老抽調色和加芫茜和青蔥炒勻即可。] 

Place some cilantro and peanuts into the bowl, followed by the rice, flip bowl to reveal the dish and serve.  [放芫茜和花生入碗內，加上糯米飯，倒扣在碟上即食。]

***

The twelfth lunar month is called laap yut (臘月), the cold and dry weather being appropriate for drying and curing. Some recipes call for cured pork belly (laap yuk, 臘肉), cured belly to go with the (Southern) Chinese sausage (laap cheung, 臘腸) which are traditional season staples. Lard and sources of it were a year-round necessity for oil, fuel, flavouring, and caloric density but particularly important during lean months like the height of winter. Most of the ingredients for stir-fried sticky rice are dry or stable preserved goods that balance out the strong and rich pork and lard.

I made a batch Thursday for the winter solstice (Dongzhi, 冬至) using a different recipe. Like a lot of seasonal and festive foods the idea remains the same while the specifics change, and there may be something new for me to adopt from this version.

My mom used to use a rice cooker to steam the glutinous rice keeping it on the firm side, combining everything in the wok at the end. While soaking then stir-frying the rice from raw to cooked (as the name of the dish states) isn’t actually too bad adjusting for the size of wok or pan but it does take time and practice. I’ve taken to seasoning the soaked and drained rice by mixing it with a bit of oil and salt in a bowl while preparing everything else. The added oil from stir-frying seems to need a heavier hand with seasoning (like oyster sauce, added salt, or soy sauce) than with steaming the rice. 

After soaking, squeezing out most of the excess water, and dicing the mushrooms, she always marinated them with some oil, light soy sauce, and sugar. There was also soaked and shredded dried scallop (conpoy or gong yiu chyu, 乾貝 / 江瑤柱) in addition to the small, dried shrimp when we had some. 

One thing glossed over in the video is that the water can have sediment at the bottom; the initial washing leaves sand and grit that is released after rehydrating and should be discarded. This cold broth from soaking the dried ingredients adds to the savouriness of the rice along with the sausage and lard. The added oyster sauce in this and other recipes boosts the concentrated seafood accent. In the rice cooker/steamed rice version, the broth can be used to cook and soften the stir-fried sausage, mushrooms, and dried seafood, covering and reducing it fully before adding the rice. 

A quality dark soy sauce is often enough to colour and flavour the fried rice. The addition of white pepper and sesame oil to the sauce for the rice is new to me, though I imagine it cuts through the pungency of fat and the concentrated seafood and reducing the additional lard needed.

Peanuts, cilantro, and green onion are not essential, though they do add to the texture and freshness when the overall dish can be heavy. These are often garnishes added last as it is often reheated, softening the peanuts and the greens darken while losing flavour and crispness. Less and less restaurants bother with the peanuts at all: they become hard especially if fried or roasted and stale while others overcook the peanuts by boiling or with steam becoming bulk rather than texture. It’s easy to see why peanuts could be cut from an already long list of ingredients. One local dim sum has replaced them with what I’m certain is rendered pork rinds for a sturdier crunch. There’s probably an element of adapting it with more sensitivity towards peanut allergies, while at home we never had them as a staple. 

Another common addition to improve the overall dark colour is thinly-chopped omelette or a fine scramble. It was fashionable for a time at some restaurants to wrap it omurice-style or reheat portions with rehydrated lotus leaves to impart a different scent. Some recipes use a long grained glutinous rice or cut it with white rice to soften the chew but in the wrong proportion it compromises the structure and ability to keep or reheat.  There was a decade where places would just steam portions in the bowl upright and uncovered resulting in a soggy fried rice.  

Turning the rice out moulded with a bowl is solid, old-school presentation, it demonstrates how well the rice is made: sticky enough to hold a shape even when portioned; the thorough and even mix of ingredients, colour, and flavouring without overworking; and a careful stir-fry that is oiled enough to release. A good fried rice, sticky or otherwise, needs a shine without being greasy.

[bumblebeeappletree]

Nothing can offer more warmy vibes than a bowl of chicken noodle soup. A silky noodles soaked in a clear & tasty chicken soup, I believe your little one will enjoy and love it.

Nanimom new Baby Clear Chicken Broth, a golden & clear broth made by slow simmering the wholesome ingredients, will definitely help in preparing your kiddo’s favourite foods.

Suitable for baby 10+ months or above. For younger babies, you can cut the serving by half and mince the chicken before serving.

Ingredients

• 25g Baby noodle

• 40g Chicken breast

• 15g Carrot (thin slice)

• 1 stalk spring onions

• 220ml (2 cups) Nanimom Baby Clear Chicken Broth

• 1 tbsp Avocado oil

For more information about Nanimom Seasoning, Broths, Spice Kids & Pasta, check out https://nanimom.sg/linkinbio.

Raising a Healthy Happy Eater

#nanimombabyfoods #nanimomsolids #nanimombroths

没有什么比喝碗热腾腾的清鸡汤面来的更暖心的。清爽的面条加上清澈美味的鸡汤，我相信孩子一定会爱上这碗面。

Nanimom新推出的宝宝清鸡高汤，用健康的全食材料慢煮熬出来的清澈和金黄色的美味鸡汤，绝对可以在烹饪宝宝的餐点时派得上用场。

适合十个月以上的宝宝。给小宝宝的话，分量可以减半，鸡肉可以再切碎一些。

Ingredients

• 25g宝宝面

• 40g鸡胸肉

• 15g胡萝卜（切薄片）

• 1颗青葱

• 220ml（两杯）Nanimom宝宝清鸡高汤

• 1汤匙牛油果油

欲购买Nanimom的宝宝调味料，高汤，混合香料和意大利面，请查看https://nanimom.sg/linkinbio

How to raise a healthy happy eater🧖‍♀️? or you are an invincible mum who has tons of experiences to share? Let's join our community to enlighten your journey of parenthood 👪

🥂Check out more videos from our channel https://www.youtube.com/c/NanimomBaby...

Don't forget to join & follow our community

==================================

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👶 Telegram - https://t.me/nanimombabyfoods

🌏 Online Store - https://nanimom.sg

[lazypot-kitchen]

【Tomato Tofu Soup | 番茄(西红柿)豆腐汤】 味道鲜美、营养可佳又百搭的酸爽家乡料理汤！快来尝尝。还有爱情美丽故事传说哟！别错过 Delicious, nutritious and enjoyable sour taste and a cool homemade cooking soup! Come and try it. And have a lovely and beautiful story legend too! Don't miss it up! __________________________

【食材 | Ingredients 】

【主要的食材 |Main Ingredients】

1. 豆腐 Tofu - 2 块chunks

2. 鸡蛋 Eggs - 2 打/个beats

【主要的蔬菜 |Main Vegetables Ingredients】

1. 番茄/西红柿 Tomato - 6 个/粒 units

2. 白玉菇 Shimeji White Mushrooms - 1 包 packets

3. 香菜Coriander /or 青葱 Shallots - 适量 moderate amount

【配料方面 |Side Ingredients】

1. 玉米淀粉 Corn Starch - 适量appropriate amount

2. 黑胡椒 Black Pepper - 适量 appropriate amount

3. 盐 Salt - 适量 appropriate amount

4. 食油 Cooking oil - 适量 appropriate amount

【调味料方面 |Seasonings Ingredients】

1. 生抽Dark Soy Sauce - 2 汤匙 Spoons

2. 麻油 Sesame Oil - 2 汤匙 Spoons

3. 浓缩鸡汤酱 Concentrated Chicken Sauce - 2 汤匙 Spoons

4. 花雕酒 Hua Tiao Chew Rice Wine - 2 汤匙 Spoons

5. 酱青 Light Soy Sauce - 2 汤匙 Spoons

6. 黑醋 Black Vinegar - 2 汤匙 Spoons

__________________________

【准备材料的部分｜Prepare Ingredients Parts】

1.把鸡蛋打入碗中打散。Break the into a bowl and beat it well.

2. 把豆腐切片。Cut the tofu into slice.

3. 把白玉菇切半。Chop the mushrooms into half.

4. 把番茄切上十字划开。Cut criss-cross slashes on top of tomatoes. 5. 用开水烫番茄。Heating and spoiled on top of tomatoes

6. 把番茄切丁。Dice the tomatoes.

__________________________

【开始烹饪的部分｜Cooking Parts】

1. 打开电炉把锅热一热。 turn on the electric stove to warm up the pan.

2. 倒入少许的油。 Pour in a little oil.

3. 等油热后下番茄，炒至它出汤汁 When the oil is hot, add the tomatoes and saute them until it comes out with some juices.

4. 加入适量清水 Add the appropriate amount of water

5. 放入豆腐和白玉菇。 Add the tofu and mushrooms.

6. 在汤内加入适量的盐和黑胡椒， Add a moderate amount of salt and black pepper to the soup.

7. 然后再加生抽，麻油，浓缩鸡汤酱，花雕酒，酱青和黑醋在汤中。 Then add soya sauce, sesame oil, concentrated chicken stock sauce, flower carving wine, light soya sauce and black vinegar to the soup.

8. 倒入水淀粉液状，再淋上鸡蛋液 Pour in the mixture of cornstarch and drizzle with the egg.

9. 最后盖上锅盖。 Finally, cover the pan with a lid.

10. 汤滚后，就可关火啦！ Once the soup has come to a boil, turn off the heat!

__________________________

了解有多番茄的知识 More knowledge to learn about Tomatoes:

1. 如何挑选品质好的番茄 Tips to pick a good quality of tomato

2. 如何保存番茄的好方法 Steps to preserve tomatoes

3. 番茄的温馨小提示事项 Kind Notices or Attention about tomatoes

__________________________

番茄的爱情小故事A Lovely Legend Story of Tomatoes __________________________

记得多多支持和关注哟! Don't forget to 按赞 Like 订阅 Subscribe 关注 Follow 分享 Share

[littleoil]

《bedtime word between you and me 》

My first illustration exhibition is coming soon in Taiwan ,Hsinchu City.

《睡前，說句悄悄話好嗎？ 》－小油画 / Little Oil Art 插畫展

這次帶來22幅未公開的全新創作！

展期 | 2020/07.29 – 08.31

地點 | Pain de mie 胖多米咖啡館

地址 | 新竹市世界街148號2樓

營業時間 | pm 13:00-19:00（不定休）

☾展覽介紹

時間是片片的浪花

沖刷著灘上的回憶

心是一片海洋

好與壞的都漸漸沉沒我只是想和你

說幾句心底的悄悄話

生活裡偶爾有迷失、有期待和失望，心裡那一塊黑色的角落，可能是一個深不見底的黑洞，也可能星辰滿天的夜空。也許有人和我一樣，心裡藏了很多還沒說的悄悄話。

☾作者介紹

小油，一個從小熱愛畫圖，一路從設計系的學生，動畫公司的美術設計，一直到現在成為自由接案人，工作上不只插畫，還有平面設計和動畫，但依舊熱衷於個人的插畫創作。喜歡畫面裡有故事，喜歡偶爾幫插圖寫寫字，這次用自己最喜歡的月亮、貓和夜晚，說一說放在心裡的話。

event page:https://www.facebook.com/events/625668968073315/

[rodeoxqueen]

I initially thought I wouldn’t really have a good request idea. I rarely send requests to anyone because I feel like I’m imposing. But I realized there IS something I could request, if you’re interested! I miss the food from my parents’ culture. Nowadays I find every opportunity I can to share it with my darlin’ when I find Chinese foods. So if I may, I would like to request: the twins and maybe also Nero on what kind of new foods they might come to like being introduced to. Doesn’t have to be strictly from China. I like the idea of an S/O introducing these to the twins, and because food is to be shared with family, Nero gets to discover new foods by proxy.

新年好！这个request很有意思。 我妈妈老是说我是一个吃货。我觉得我知道挺多有食物有关系的事情，当吃货写这个request很管用。

我希望你喜欢我写的request！

-Rodeo

For y’all who don’t understand Mandarin Chinese:

Happy New Year! This request was interesting. My mother always said I was a foodie. I think I know a lot of food-related things, so writing this as a foodie really came in handy. I hope you enjoyed what I wrote for this request!

(V was also included in here. I also added some pictures for reference.)

Dante

Cong you bing 葱油饼 or green onion pancake.

He likes 煎饼 Jian Bing, or fried pancake, even more as there are toppings on it like fermented bean curd and it’s wrapped up like a crepe. 

“It’s like a Chinese pizza burrito.” 

“请别再说话了。我求你了.”  (Please stop talking. I’m begging you.) 

Dante’s our local stunt devil, and would definitely try the spiciest things he can be offered. Sichuan-styled hand-pulled noodles have him gulping down milk tea but trying to play it off. 

“Damn. What’s the point of lip injections when you could just eat this.” He says while his poor lips are numbed and swollen by peppercorns and chilis. 

Catch Dante putting Lao Gan Ma (a very popular brand of hot chili oil) on his pizza. 

Dante loves being taken to dim sum places and choosing from the carts. He’s been adopted by all the aunties who work at the local restaurant. When his s/o takes him there, it’s nonstop questions about when you two are getting married. 

He can’t stand the smell of durian. 

You introduce to him strawberry tanghulu 糖葫芦 and he loses his mind about it. 

He tries to make it at home and he nearly burns the shop down. 

Can be found bothering the glass fish tanks at the Chinese stores. 

“Dante，那个鱼对你很不高兴了。 别再欺负他了。哎呀，别再把他们的玻璃打坏了！“ （Dante, that fish is already very unhappy with you. Stop bullying it. Don’t break their glass too!) 

Vergil 

This isn’t a food but given Vergil’s penchant for enjoying tea, and my personal headcanon that he has a sweet tooth, he would be a person to have Ba Bao Cha while reading his books. 

Ba Bao Cha 八宝茶 or Eight-Treasure Tea is a blend of bing tang 冰糖 (crystal sugar) sweetened black tea with an assortment of nuts, flowers, and preserved fruits. It’s good for endless refilling. 

Vergil can be found snacking on yue bing 月饼, or moon cake while sipping some tea. He won’t let Dante have any and guards his stash with his life. 

He tries the same noodles Dante tried to brave and taps out immediately. Spice tolerance: zero. 

Vergil can barely hold chopsticks but refuses to use a fork. 

He appreciates Peking duck wraps as he can use his hands and not be judged. However, do not put green onions in his wraps. Please.

Vergil is also sensitive to durian but he eats it to spite Dante. He actually comes to like it. 

Vergil confuses 白酒 baijiu with white wine and drinks it thinking it will be the same mellow and sweet-tasting alcohol. He nearly spews it out and a vein in his neck pops out at the potent alcohol taste. His s/o laughs and takes to the strong liquor with less issue. 

V

V likes hamburgers and quite frankly, 牛肉饼 niu rou bing, or beef pancakes would be to his liking. They’re filled with fried beef and can be held like a hamburger. 

If he sees a vendor for skewers, he’s already made a beeline. Streetside skewers are often heavily seasoned with cumin and spices, making them very fragrant and easy to eat. 

V also really likes yakisoba in hot dog buns. It’s double the carbs and exponentially more euphoric. 

Griffon is distraught at the sight of those hanging roasted ducks and chickens at the hawker stands. 

“That’s you.” V points as Griffon shakes in horror at the hawker bringing down a giant butcher knife on the neck of an ever-staring duck. 

He always has some herbal tea like Jia Duo Bao or a grass jelly drink in his hand. 

V also likes konjac jelly, the ones in little sippable packages. 

Takoyaki is another of his favorites, he’s often fending off his familiars from the round treats. 

Nero 

Don’t leave the baby Sparda in the corner, take him with you for some dim sum. 

Nero really likes 小笼包 xiao long bao or soup dumplings. The first time he had it, he didn’t know that it was full of hot soup and burned his mouth. He knows better now. 

He just likes dumplings in general. Whether it’s 包子 baozi (which has dough with yeast in it and is usually steamed) or 饺子 jiaozi( which is made with dough that has no yeast and can be boiled or fried), Nero will enjoy it. 

When in the van, you can catch him snacking on some in the passenger seat. 

Nero can fold dumplings like a champ, with the help of his devil breakers. 

Oxtail stew. Enough said. He’s a big fan of heartier home-made dishes and this suits him just fine. He’s not that great with spice so it would favor his sensitive palate. 

Nero can be found making competition with who can wrap the biggest spring roll with Nico and Dante. 

Nero also has a hidden sweet tooth, White Rabbit milk candies and Beijing nougat stuck in his many pockets. 

[everythingstarstuff]

Little Oil Art/小油画(@minayuyu)

[psikonauti]

小油画 / Little Oil Art

[fyeahcindie]

[影展入圍]

去年與 林瑪黛 Ma-te-Lin 拍攝製作的"魔鞋女孩"偶動畫受邀入圍了溫哥華的動畫影展!! 這是目前作品傳播到最遙遠的地方! 成就達成灑花~~ 謝謝林瑪黛創作出這麼美麗的歌曲、讓我執導了兩支關於愛動物的MV! <3

●SPARK ANIMATION 2017 影展官網↓ http://sparkfx.ca/festivals/information.php… 播映時間October 27, 9:30 PM Ma-te Lin ‘The Girl In the Magic Shoes’ (2016) Dir.: Jen Hsuan Tsai · 5:21 · Taiwan

The event is already underway in Canada, here is the description of the relevant category:

Friday - October 27, 9:30 PM SHORT FILMS REVOLTING RHYMES & OTHER TALES (19+) You must be 19 or over.

This event is happening today. On-line sales are closed.

VENUE: VIFF Vancity Theatre, 1181 Seymour St. (@ Davie)

An adaptation of Roald Dahl’s much beloved poetry collection, Revolting Rhymes re-imagines traditional folk tales into a series of connected stories which take what we already know of Little Red Riding Hood, the Big Bad Wolf and other perennial favourites and weaves an unlikely tale of not-so-sweet endings.

Preceded by a selection of short films which play on the theme of fairy tales but takes the concept into some interesting, and unexpected, directions.

Tall Tales Part 3 (2017) Dir.: Jonathan Turner · 2:29 · UK

Ma-te Lin ‘The Girl In the Magic Shoes’ (2016) Dir.: Jen Hsuan Tsai · 5:21 · Taiwan

Temptation (2017) Dir.: Camille Canonne, Laura Bouillet, Michael Hoft, Catherine Le Quang, Pauline Raffin, Martin Villert · 4:57 · France

Keiro (2016) Dir.: Tatiana Jusewycz, Benoît Leloup, Franck Menigoz, Zoé Nérot, Charlotte Poncin · 5:12 · France

Twin Islands (2017) Dir.: Manon Sailly, Charlotte Sarfati, Christine Jaudoin, Lara Cochetel, Raphaël Huot and Fanny Teisson · 7:18 · France

Revolting Rhymes (2016) Dir.: Jakob Schuh & Jan Lachauer · 60:00 · UK

All charity proceeds benefit: Covenant House Vancouver

Let’s have another look & listen at that nominated MV from 2016:

Full credits at the end, along with behind the scenes look at the design / making of the characters.

[my-otp-list]

I recall that when I first entered the abyss of Chinese novel (and in case you wonder, yes, I’m still stuck here), memorising everyone’s names, nicknames, titles and whatnot was painful. Seriously, no one ever has just one single name (￣▽￣). And to make things even more complicated, character names usually carry a specific meaning, such as foretelling that character’s destiny, describing appearance or expressing personality. Surely, character naming isn’t simple business here.

And of course, Daomu Biji doesn’t fall out of that pattern. I was having a convo with @aknightus and she wondered why everyone’s name is translated in the English sub except for Wu Xie. So here I am, writing a very quick and dirty guide to do some justice (hopefully) to the various names of the 5 main guys of Daomu Biji. Here we go!

Wu Xie (吴邪)

Name meaning: A wordplay of the term 无邪, also pronounced as “wu xie”, meaning “no evil”. Okay he is the main character, so his name obviously has deep meanings. For one thing, it describes his naive, slightly gullible nature. More importantly, the name is given by his grandfather (Wu Lao Gou) to express the hope that he will live a ‘no evil’ life even though he is a descendant of The Nine Families. Needless to say, Wu Xie’s name is a foreshadow of his character development throughout the entire Daomu Biji novel.

Will he remain ‘no evil’ forever? That is left for us readers to find out.

Other names/titles:

- To Pan Zi and other underlings: Xiao San Ye (小三爷), lit. translated as “Little Third Master”, because he is Third Uncle’s nephew (Third Uncle is addressed as “Third Master” by people in the tomb-robbing community).

- To Pangzi: Tian Zhen, which is short for Tian Zhen Wu Xie (天真无邪), lit. translated as “Innocent and No Evil”, again a wordplay on his real name due to the same pronunciation.

Men You Ping  (闷油瓶)

Name meaning: Lit. translated as “Tightly Closed Oil Bottle”, the name could be contextually understood as “the guy who doesn’t like to talk”. Important note: Contrary to what is portrayed in the drama adaptation, the only person to know this name is Wu Xie. Wu Xie specifically uses this name only in his head and his diary writing. No one else is aware of this, including Men You Ping himself.

Real name: Zhang Qiling (张起灵), which actually isn’t a name but a title given to only the head of the Zhang family. This also means that there were other generations of Zhang Qilings that lived before him. “Qiling” refers to the act of bringing the dead to their final resting place. From this name, it can be guessed that all Zhang Qilings have the role of bringing the corpses of Zhang family members back to the Zhang Family Mansion under the lake in Banai, their so-called burial ground.

Name origin/Fun fact: The author once mentioned that Zhang Qiling’s image is built on his high-school best friend and also roommate. The roommate slept on the bed numbered 370, which is pronounced as “san qi ling”, a very similar sound to “Zhang Qiling”.

Other names/titles:

- To Wu Xie, Pangzi and other tomb-robbing comrades: Xiao Ge (小哥), lit. translated as “Little Big Brother”, an endearing/respectful term used to call a man who is likely to be younger than you.

- To Hei Xiazi: Ya Ba Zhang (哑巴张), lit. translated as “Mute Zhang”, because we all know how much Men You Ping dislikes speaking lol.

Wang Pangzi (王胖子)

Name meaning: Fatty Wang

Real name: Wang Yueban (王月半)

Xiao Hua (小花)

Name meaning: Little Flower

Real name: Xie Yuchen (解雨臣 )

Other names/titles:

- Stage name: Jie Yuhua (解语花), roughly translated as “talking flower”, a metaphor usually used to describe a beautiful woman. This is because since young, Xiao Hua takes on a female role in his stage acting, and in canon, he is also described by Wu Xie as ‘very pretty, almost like a lady that steps out from a painting’. Important note: The character 解 is pronounced differently in his real name (Xie) and his stage name (Jie).

Hei Xiazi (黑瞎子)

Name meaning: Blind Person In Black. This is because he almost went blind due to a mummy’s curse, as mentioned in the sequel Sea of Sands.

Real name: Unknown, save for the fact that his surname is Qi (齐).

Other names/titles:

- To Wu Xie, Pangzi and other tomb-robbing comrades: Hei Yanjing (黑眼镜), lit. translated as “Black Glasses”.

——

All images are credited to artist ERIK烤地瓜 @ Weibo

[shijiujun]

omg i just started watching the lost tomb reboot (i blame you and also ali) and i'm so curious about the mysterious quiet guy?? first thing is that the subs say kylin (sometimes qiling?) even though that is clearly not what wu xie is calling him...what is wu xie actually calling him? and second thing is that wu xie just said something (ep 4) about him being 100 years old. is he immortal or something or was that an exaggeration? thank u as always for sharing ur beautiful gifs & wisdom w/ us 

- @howdydowdy (sorry oops i posted the ask and then tumblr screwed up the content so here i am reposting it)

--

HEYA FRIENDDDD <333 yay welcome to the zhu-yilong-throws-up-blood-and-faints-every-other-episode-as-he-raids-tombs-without-even-a-mask club! gosh he’s so handsome

Mysterious Guy aka Zhang Qiling

So his full name is 张起灵 (Zhang Qiling) - and this isn’t his actual birth name but more like an official moniker that is passed down from one head of the family to the next, so his predecessor was called the same, and his successor would be as well if any. Just on his name alone 起灵 Qiling - this means like someone who buries the dead, who observes the traditional burial rites, to ensure that the dead goes into the ground properly etc. something like that!

Kylin is an East Asian unicorn thing right, and in Chinese it’s called 麒麟 (Qilin, without the g). He has a tattoo of a Kylin on his back as well, but according to Baidu, they say that this English name was coined unofficially, the original novel doesn’t make any mention of this (in reference to his name in a sense) - But as you can tell the pronunciation of both words are almost identical plus he does have the tattoo and it all comes full circle

Poor dude has like kind of a tragic and sad story where his entire family kind of sold him out and left him to suffer but oooof I don't know too much about that yet! 

Wu Xie and Pang Zi Call Him: 

(a) Xiao Ge 小哥 which literally means little brother or bro in a sense, and I think that's cuz he looks so young right XD - This is the name more commonly used for him I think

(b) Men You Ping 闷油瓶 which is a made up nickname for him, separately the character means:

 (boring) + (oil) + (vase/bottle) 

which obviously doesn't make much sense like that, but they use it to encompass Xiao Ge's qualities which are:

(rigid, expressionless, stoic) + (he's so tall and his figure is so straight on the sides that he's like an oil bottle) + (handsome, good-looking like a vase ???) 

Okay I need to explain that vase = 花瓶 hua ping (flower + vase) and we use this to describe people who look good and are just there for decoration to soothe your eyes (sometimes used with a negative connotation = if someone calls you a vase they’re saying that you’re just there for decoration, you look good but you aren’t of much use OUCH) but in Xiao Ge’s case it’s used in a joking manner???

*And on a side note, the official ship name for Wu Xie and Qiling is PingXie based on this particular nickname 

IS XIAO GE IMMORTAL

So yes he is actually apparently born in 1883, so he's about... idk i can't math, like 130-ish? I'm not sure if he's actually immortal (his family said he was but apparently it was a hoax ???) - But he's definitely like not like your usual homosapien hahahaha - something about his blood or the way they train or something! 

[a-spoonful-of-home]

My Top 17 Foods To Eat In Chengdu

Szechuan cold spicy noodles 四川涼面

These are hands down my favourite food to get in Chengdu. Sitting down in the heat outside with some cold spicy noodles (and a beer - of course) is the best way to spend a hot summers day here. It’s a great mixture of garlic, spring onions, ginger, and lots of chilli oil. I think I prefer cold noodles over hot noodles because it takes the heat down a level. Just writing about these noodles is making me want to go for a walk down to the noodle joint near our complex! An absolute staple of Szechuan cuisine - 10/10!

Steamed buns 包子

Steamed buns, or baozi, kept me alive when we first arrived in Chengdu and were running round trying to get all our documents sorted. They’re so convenient and you can really get them everywhere. I love the snacking culture here in China because it means you’re never very far away from some tasty street food. Steamed buns, sweet or savoury, never break the bank and you can pick one up normally for around 20p/30p. Steamed pork buns are my favourite bun but it’s always fun to try new ones - like the custard buns that you can poke with a chopstick and squeeze all the custard out… granted it can look a little disturbing but it’s still fun!

Dumplings in chilli sauce  红油抄手

Another classic here. I wasn’t a huge fan of these the first time I tried them but now I can’t get enough of them. I think I’ve really worked up my heat tolerance since moving here and now there’s nothing better to me than a big bowl of pork dumplings covered in spicy chilli sauce! It’s the intensely aromatic sauce they’re coated with, made with vinegar, garlic, and roasted chilli oil, that makes these dumplings so irresistible. You can also get dumplings in soup but I prefer the dry dumplings with chilli sauce.

There are lots of different types of dumplings in Sichuan and China as a whole, but Zhong dumplings are named for the family who first made these in Chengdu around 100 years ago - and now they’re recognised officially as one of Szechuan’s most famous street foods! They’re a simple dumpling with sweet soy sauce and chilli oil and they’re great for beginners. James and myself were actually lucky enough to get to go on a dumpling making course when we first arrived - it was really fun!

Roast pork 烤猪肉

This isn’t a Szechuan specialty but it’s still very much available here in Chengdu. My favourite way of eating pork here so far has been where the pork is served on a sizzling plate with a sweet sauce and peanuts. Normally the server will pour the hot sauce over the pork in front of you and it’s great to watch it sizzle. I love it when meals feel more interactive like that. It’s super sticky and sweet and is everything that roast pork should really be!

Hotpot 火锅

I think it would be a sin to come to Szechuan and not try hotpot at least once. Unfortunately, I’m not the biggest fan of hotpot with red oil but I do quite like the version of hotpot at a restaurant near us that uses what I think is some kind of chicken stock/soup to boil the ingredients. This restaurant is Hong Kong themed so it’s not typical Szechuan food. When the food is cooked you dip it in a sauce that you can put together yourself - this is chillis, garlic, soy sauce, and spring onions. There are a few different types of hotpot but some of the most popular here are chuan chuan 串串 (where you get your food on long sticks and place it in the pot) and huo guo 火锅 (where you place the food directly into the pot and scoop it out when it’s ready).

It’s a really fun way to eat though because at most restaurants you start by going around a fridge section of the restaurant with a basket and get to choose what you’d like to boil, then take it back to your table and cook it in the pot with your friends. Chinese style eating is quite different to the UK because typically you share food more instead of ordering just for yourself and I really prefer it like that - it just means you get to try more things and don’t have to worry about ordering something you won’t like! It’s a much more sociable way of dining and it’s just so much more fun.

Eating with friends

It’s always so much more fun to share your cooking with your friends - especially when you all come from different parts of the world. I really love the other teachers in my class and so I decided to cook them some ‘traditional British food’ because Tina, one of the teachers, really loves trying new food. It was also a bit of a thank you for how welcoming they’d been and how much easier the job is working in our team. Of course, being the welcoming people they always are, they came to the dinner with Szechuan food for us to try too! They made us kung pow chicken, fried chicken wings, and mapo dofu (silken tofu in a spicy sauce) and we shared with them a cottage pie, potato and broccoli soup, Hellmann’s egg mayonnaise sandwiches, biscuits with brie, and a steamed syrup pudding - the best of both worlds!

Dan dan mian 担担面

Dan dan mian (noodles) are so called because historically the walking street vendors who sold the dish would have a type of carrying pole (dan dan) that they carried over their shoulder with two baskets containing the noodles and sauce at either end. The name of these noodles is literally translated to noodles carried on a pole. They’re another Szechuan staple food and one of my favourite things to pick up when I’m walking around Chengdu. They're served hot with minced pork in a spicy sauce. They’re also served with preserved vegetables like zha cai 榨菜 (lower enlarged mustard stems) and ya cai 芽菜 (upper mustard stems). Living in Chengdu has meant that I’m a lot more into preserved vegetables than I was in the UK!

Xiaolongbao 小笼包

Now this is definitely not a Szechuan food but you can still get it in some places in Chengdu. It’s associated with Wuxi and Shanghai so I’m really excited to try some more when we move cities! It is a steamed dumpling with broth inside that's typically made from chicken or pork. You eat them using a soup spoon and a pair of chopsticks and bite into the dumpling on the spoon then suck out the soup. There’s a restaurant called ‘Modern China’ that we’ve been to a fair few times. It’s got a huge menu but recently I’ve been ordering just xiaolongbao and calling that my dinner. It’s been wonderful!

Roast Duck 北京烤鸭

Some of the best roast duck that we’ve had in China (so far!) was when we went to Hongyadong 洪崖洞 in Chongqing - which was once the site of the earliest and most developed pier in ancient China. It has since become a popular destination for visitors to experience Bayu culture and houses a large-scale stilt house complex built along the bank of the Jialing River. It was full of food vendors and we ended up going for a dinner roast duck which was skilfully carved in front of us. Again - I just love food where you get to see the chef or servers work with it! The restaurant we visited is called Quanjude and it’s a restaurant famous in China for its roast duck and longstanding culinary heritage since it was established in Beijing in 1864. There’s no way that we’re going to be able to live in Shanghai without at least one trip on the bullet train to Beijing now!

There’s also a restaurant called Bao Bao Ding just near our apartment and they sell really great roast pork and duck with rice. It’s not hard to find and I’ve never found it to be anything other than delicious! James also swears by the spicy duck neck snacks that you can get here but I think they’re still too spicy for me!

BBQ 烧烤

One of the first restaurants that James and I went to near our new apartment was a BBQ joint just across the street and I fell in love with this area! I’m a big kid and I just love getting involved in cooking the food myself so I really enjoy going for BBQ here. You’re supposed to dip the cooked meat in chopped peanuts and spices when you’ve cooked it on the grill and it’s so good. Unfortunately, I went to a different BBQ joint in the city and ended up getting food poisoning (I don’t think that I cooked the chicken enough) and so I’ve got off BBQ for the moment but I’m sure I’ll be able to get back on it!

Sweet water noodles 甜水面

I love these noodles so much - they’re always the star of the show. Most famously, you can get them from the Wenshu temple area where there are plenty of vendors selling this street-side snack. They’re quite different to the other noodles in this list because they’re made using a much thicker, square-cut noodle and are served in a sweet-and-spicy sauce. They're served cold and are very chewy with a rough surface to help them grab every bit of the sugary sauce that they're served in. I really love both the chunky look of these noodles and their mouthfeel and I think they’re always going to be something that distinctively reminds me of our wonderful times in Chengdu.

Pastries 蛋糕

Although I do miss a good Greggs sausage roll - Chinese pastries really are off the hook. We live by a bakery called Holiland which opened in the mid 90’s and became the biggest chain bakery in China. I think that’s fantastic news because we won’t have to go without our Holiland fix in Shanghai! Chinese pastries and breads are typically a lot sweeter and lighter than those in the UK and always seem to be much more creative in their presentation - maybe it’s just because they’re new to me but I really find them to be so beautiful. Some of my favourite pastries here are the hotdog pastries (literally just a hotdog in sweet bread) and the half baked cheese (which is sort of like a cheesecake with no base). It’s a very dangerous shop!

Bubble tea 珍珠奶茶

I really love just how readily available bubble tea is everywhere you go here. Every famous western fast food company that’s come over to China has their own bubble tea (McDonalds is the best one) and there are so many other chains (like HeyTeaGo and Fresh One More Time) which sell some really amazing teas. It’s really going to be one of the things I miss the most when we do eventually move back to the UK. One of the best teas you can get is a watermelon tea with a cheese foam topping. There’s a lot of cheese flavoured things here (like cheese flavoured yoghurt) which I’m really into. It’s not so much a hard cheddar cheese and is more like a cream cheese/mascarpone flavouring (if that). I’m really obsessed.

Vegetarian food at temples

I really like visiting temples. I think they’re such beautiful places that offer a calm that you don’t seem to find in many other places in the city. They also often have vegetarian restaurants nearby and the food is super tasty and affordable. When we went to visit the Leshan Buddha with my parents, we went to a restaurant near the temple there and had a lovely meal overlooking the square. I’m just really into these vegetarian restaurants and love what they’re about.

Cake at the kindergarten

We always bake a cake with the little ones whenever its one of their birthdays at the kindergarten. There’s a great mini kitchen downstairs and they’re so precious in the tiny chefs hats and aprons. The cake itself isn’t the most delicious cake I’ve ever had because we don’t put any sugar in it, so it’s more like a bread with fruit on top, but it’s so much fun to share it with so many excited four year olds. It’s great for them to get to bake the cake and then eat it together. I love birthdays at the kindergarten.

Street food 路边小吃

The best part of living in China is the abundance of street food. There have been so many new things I’ve had the opportunity to try from vendors in the road. It also keeps our cost of living down because they’re never that expensive and can be quite filling! I love just picking up some noodles when I’m out and about, or grabbing some Guo Kui 锅魁 (deep fried meat pie) which tastes a little bit like a sausage roll with lots of Szechuan spices.

Liang Gao (Glutinous Rice Curd) 凉糕

Liang gao is a sweet summer dessert which roughly means 'cold cake' (although it's more like cold tofu thing). It's served with sweet molasses and has a texture like jelly pudding but is just mildly sweet without the sauce. I first had it at the noodle shop near our first apartment and it was a great accompaniment to our noodle feast that we had!

Variety of crisps

China has some really out there crisp flavours. I’m not sure if they’re just novelty or if people really like them but I guess they wouldn’t sell if people weren’t buying them! The most interesting flavours I’ve seen have been lychee sparkling drink flavour and yoghurt drink flavour. Some of the flavours like spicy crab and hotpot flavour are really good but I think I’ll be avoiding the yoghurt for a while longer!

Sugar people 糖人

Sugar people is a form of traditional Chinese folk art using hot liquid sugar to create beautiful shapes and animals. This isn’t really something that is particularly delicious to eat - just because it’s made purely of hardened sugar but it really is beautiful. The reason I love it so much is because I think it’s such an amazing art form and it’s handmade and blown in front of you. I really enjoyed this pig candy because I got to blow it up myself (which a lot of help from the vendor). It’s kind of like glass blowing but you get to eat the finished product (highly recommend not doing this with actual glass).

[xuexiblr]

CHINESE SLANG & ABBREVIATIONS

**Large part of this list is thanks to @/caerium on twitter for posting some common slang & terms used by Chinese netizens. For a link to their twitter, click here.

+ no pinyin sorry... i thought it might be too confusing

LOVE

cp: couple / ship

tla: dating (谈恋爱)

zqsg: true love (真情实感)

同志: gay person (lit. comrade)

xql: sweethearts (小情侣)

cdx: getting a boyfriend / girlfriend

FANDOM / SOCIAL MEDIA

up / dd / 顶: bump

lz: op (original poster) (楼主)

bp: fans who don't spend money (白嫖)

pyq: wechat "friend's circle" or "moments" where you share pictures or posts (朋友圈)

腐女：girls who like bl (boy love) things (lit. rotten woman)

磕: ship it / like it

车: smut (sometimes indicated by a car emoji 🚗)(lit. car)

mz: liking a post in a millisecond (秒赞）

ch: supertopic (超话) (weibo)

sj: someone is secretly following someone else's weibo / hot topic / etc (视奸)

TERMS OF ADDRESS

jmm / xjm / xjj / xgg: 姐妹们 / 小姐们 / 小姐姐 / 小哥哥 cutesy honorific titles for men & women around the same age as you (lit . older / younger / little sister or brother) (use respectively: 姐: older sister 妹: younger sister 哥: older brother)

宝宝 / 宝贝: baby

公举: princess

老铁: bro, homie

p: photoshop / femme lesbian (stands for pretty /婆 wife)

t: butch lesbian (stands for tomboy / 铁 iron or 老铁 bro)

NUMBERS

666: awesome

555: crying noise boo hoo (呜呜呜)

(5)14: (I) want death (我)要死

no I / 我 = no 5

914: almost dead (就要死)

56: bored (无聊)

5366: I want to chat (我想聊聊)

995: save me (救救我)

520: I love you (我爱你)

918: jiayou 加油吧 (form of encouragement: come on! you can do it! fighting) (lit. add oil)

246: starving (饿死了)

0487: you are an idiot (你是白痴)

36: bitch

250: idiot

530: I miss you (我想你)

88: bye bye (拜拜)

INSULTS

绿茶婊: girl who pretends to be innocent but is really pretentious; basic bitch (lit. green tea bitch)

卖萌: pretending to be cute

土: basic (lit. dirt)

二货: idiot

xxj: childish person (小学鸡）

装b: cocky, pretending to be something you're not (my dictionary says pretentious prick haha)

sjb: crazy person (神经病)

REALLY / "TO DEATH"

rxl: heart is really tired (really心累)

rsx: really broken hearted (really份心)

xsml: super envious (羡慕死了) (lit. envious to death)

rnb: really awesome or impressive (really牛b)

tcl: really unfortunate (太惨了)

qswl: really mad (气死我了)(lit. mad to death)

xs(w)l: lmao (lit. laugh to death) (笑死(我)了)

no 我 = no "w”

ETC

dbq: sorry (对不起)

dbqdrl: sorry i am intruding (on something) (对不起打扰了）

bhys: sorry (不好意思）

sk: happy birthday (生快 / 生日快乐）

bml: don't speak bad of / don't make fun of (别骂了)

wsl: I died (我死了)

bzd: don't know (不知道)

ky: saying nonsense (胡说)

nbcs: nobody cares

瓜: gossip

算了: forget it (something is impossible... used in break ups sometimes too)

没门儿: no way, not a chance

什么鬼: what the heck

szd: it is real (是真的）

nsdd: you're right (你说的对）

ttl: too sweet (太甜了)

可: ok / agree

無 / 无: none / no one

锺 / 石锺: proven

没毛病: no problem

萌: cute

酷: cool

feel free to add on it let me know if I made any mistakes!!

[lazypot-kitchen]

【Spicy Stir-fried Shrimps with Okra (Ladies’ Fingers) | 辣炒虾米羊角豆(秋葵)】 简单又美味，营养丰富，是个不错的羊角豆(秋葵)家常菜。 Easy, taste nice, and rich with nutritional value, the best homemade vegetables cuisine ever. ______________________________________________________________

【食材｜ Ingredients】 ______________________________________________________________

【主料方面 |Main Ingredients】

1. 羊角豆Okra - 1把handful

2. 虾米 Dried Shrimps - 1/4 碗bowl

3. 蒜米 Garlic - 5 瓣 cloves

4. 红葱 Red Onion - 3 粒 units

5. 小辣椒Small Chilies - 3 条strips ______________________________________________________________【配料方面 |Side Ingredients】

1. 食油 Cooking oil - 适量appropriate amount

2. 清水 Water - 适量 appropriate amount

3. 蚝油 Oyster Sauce - 适量 appropriate amount

4. 生抽 Soy Sauce - 少许a little ______________________________________________________________【准备羊角豆的部分｜Preparation Okra Part】

1.将羊角豆清洗干净 Clean the okra or ladies fingers.

2.切除羊角豆的根头和根尾。 Cut the head and tail of okra parts. 3. 把羊角豆切片备好。 Cut the okra into slide and prepare aside. ______________________________________________________________【准备虾米的部分｜Preparation Dried Shrimps Part】

1. 将虾米清洗干净备好。 Clean the dried shrimps wisely and prepare aside. ______________________________________________________________【去皮和切蒜米、红葱和辣椒的部分｜Peeled and cut vegetable parts】

1. 把蒜米和红葱去皮切碎。 Peel and chop the garlic and red onion into rice.

2. 把洗好的小辣椒切碎备好。 Chop the washed chilies and prepare aside. ______________________________________________________________【烹饪的部分｜Cooking parts】

1. 打开电炉，把锅热一热。 Turn on the electric stove and heat up the pan.

2. 锅热后，加入食油。 Once the cooking pan is heat up, pour in some cooking oil.

3. 将蒜米，虾米，红葱和小辣椒炒香。 Fry the garlic rice, dried shrimps, red onion rice and chilies chopped until fragrant.

4. 加入羊角豆翻炒。 Add in sliced okra and stir-fry well..

5. 加入少许的清水炖一会儿。 Add a little clean water and steam well.

6. 加入适量的蚝油。 Add moderate amount of oyster sauce.

7. 加入少许的生抽来调味。 Add a little soy sauce for extra flavour to serve.

8. 最后， 翻炒羊角豆收汁，便可出锅上盘享用了！ Finally, stir-fry the okra until the sauce reduced and prepare a dish to have a great serve. _____________________________________________________________________

羊角豆的小故事 Story of Okra _____________________________________________________________________

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