#Chinese chili pickled seafood

[sinoculinary]

Lao zhi xiao haixian 捞汁小海鲜 from Hainan province, Southern China.

[awesomechsblog]

Hidden Gems: Underrated Travel Destinations in China (With Must-Try Foods!)

When people think of traveling to China, they often imagine the Great Wall, the Forbidden City, or bustling cities like Shanghai and Beijing. But beyond the famous landmarks, China hides a treasure trove of lesser-known destinations that showcase its breathtaking landscapes, ancient history, and mouthwatering cuisine. If you’re looking to explore beyond the usual tourist hotspots, here are some underrated travel destinations in China—paired with local dishes featuring bean sprouts, a beloved ingredient in Chinese cuisine!

1. Guizhou’s Zhenyuan Ancient Town – A Riverside Wonderland

Zhenyuan Ancient Town, tucked away in Guizhou province, is a mesmerizing riverside town with over 2,000 years of history. Unlike the crowded water towns near Shanghai, Zhenyuan offers serene boat rides along the Wuyang River, ancient bridges, and stunning karst mountains.

Must-Try Food: Zhenyuan Stir-Fried Rice Noodles (镇远炒粉) A delicious specialty in the region, these rice noodles are stir-fried with bean sprouts, pickled vegetables, and locally sourced beef. The crunch of the bean sprouts adds a refreshing contrast to the chewy noodles, making it a perfect comfort dish.

2. Jiangxi’s Wuyuan Villages – A Fairytale Landscape

Known as one of the most beautiful rural areas in China, Wuyuan in Jiangxi province is famous for its vibrant rapeseed flower fields, ancient Huizhou-style architecture, and a slower pace of life. It’s an idyllic escape for those who love nature and traditional Chinese culture.

Must-Try Food: Wuyuan Tofu and Bean Sprout Soup (婺源豆腐芽菜汤) This light yet flavorful soup combines fresh tofu with crisp bean sprouts in a fragrant chicken or mushroom broth. It’s a simple dish that reflects the purity of Wuyuan’s countryside flavors.

3. Fujian’s Tulou Clusters – The Round Fortress Homes

The Tulou of Fujian province are massive, circular earth buildings built by the Hakka people. These ancient communal homes, some dating back hundreds of years, are UNESCO-listed and offer a fascinating glimpse into traditional Hakka life.

Must-Try Food: Hakka Bean Sprout Stir-Fry (客家芽菜炒肉) A staple in Hakka cuisine, this stir-fry features bean sprouts, shredded pork, and preserved mustard greens. The mix of textures and umami-rich flavors makes it a must-try dish in the Tulou region.

The other way to cook been sprout can be seen on the video below:

4. Ningxia’s Shapotou Desert – Where Sand Meets Water

Shapotou, located on the edge of the Tengger Desert, is a unique blend of desert landscapes and lush greenery, thanks to the nearby Yellow River. Visitors can try sandboarding, camel trekking, and even take a thrilling ride on a traditional sheepskin raft.

Must-Try Food: Ningxia Cold Bean Sprout Noodles (宁夏凉皮豆芽) This refreshing dish features hand-pulled cold noodles mixed with bean sprouts, sesame paste, vinegar, and chili oil. It’s the perfect meal to cool down after an adventure in the desert heat.

5. Shandong’s Yantai Coastal City – A Seafood Lover’s Paradise

Located along the Bohai Sea, Yantai is known for its scenic coastal views, fresh seafood, and centuries-old vineyards. It’s a fantastic spot for anyone wanting a relaxing getaway with delicious food.

Must-Try Food: Seafood and Bean Sprout Hotpot (海鲜豆芽火锅) This flavorful hotpot combines freshly caught seafood like clams, shrimp, and fish with crisp bean sprouts and a savory broth. The sprouts soak up all the delicious seafood essence, creating a comforting and nourishing dish.

Discovering China’s Hidden Charms

Exploring these underrated destinations in China gives you a deeper appreciation for the country’s diversity—both in scenery and in food. Whether you’re wandering through ancient water towns, admiring breathtaking landscapes, or enjoying a bowl of stir-fried bean sprouts, these hidden gems offer a unique and authentic travel experience.

Which of these destinations would you love to visit first? Let me know in the comments!

[travelsense-asia]

Cambodian Food: 4 Khmer Classics to Savor

Cambodian cuisine, widely recognized as Khmer cuisine, is a reflection of the country’s rich history, geography, and cultural tapestry. With its unique combination of fresh ingredients and bold flavors, Cambodian food provides an unforgettable culinary experience. Below, we highlight four iconic Khmer dishes that you simply must try when exploring this enchanting Southeast Asian nation.

1. Amok Trey (Fish Amok)

Amok Trey, or Fish Amok, is Cambodia’s quintessential dish and a must-try for any visitor. This creamy and aromatic dish features fish cooked in a coconut milk-based curry infused with lemongrass, turmeric, kaffir lime leaves, and other fragrant herbs. The fish is often steamed in banana leaves, giving it a subtle, earthy aroma that enhances its overall flavor. Traditionally served with rice, Amok Trey strikes a perfect balance of sweet, savory, and tangy notes that encapsulate Cambodian culinary artistry.

Particularly popular during the Water Festival, Bon Om Touk, Amok Trey symbolizes the life-giving role of the Mekong and Tonle Sap rivers in Cambodian culture and cuisine. These waterways not only supply an abundance of fish but also enrich the land for farming.

Amok Trey is a versatile favorite, often adapted with proteins like chicken, prawns, or tofu. Found in both Cambodian homes and restaurants, it remains a standout dish that embodies the heart of Khmer cooking.

2. Bai Sach Chrouk (Grilled Pork with Rice)

A cornerstone of Cambodian breakfasts, Bai Sach Chrouk is a simple yet flavorful dish enjoyed at any time of day. It consists of thin slices of pork marinated in garlic, soy sauce, and coconut milk, then grilled over charcoal. This method gives the meat a tender texture and smoky, slightly sweet flavor that distinguishes it from other preparations.

The dish is served atop a bed of fluffy broken rice and typically accompanied by pickled vegetables and a bowl of light chicken broth. The tangy crunch of the pickles pairs beautifully with the savory pork, while the broth adds a comforting warmth.

Bai Sach Chrouk captures the essence of Cambodian home cooking with its focus on high-quality, locally sourced ingredients and straightforward preparation. It’s a dish that reflects everyday life in Cambodia, offering a taste of the country’s unpretentious culinary charm.

3. Kuy Teav (Cambodian Noodle Soup)

Kuy Teav is a beloved noodle soup that’s deeply rooted in Cambodian culinary traditions, originating from Chinese Cambodian influences. This dish features rice noodles in a clear, savory broth made by simmering pork or beef bones. It’s then topped with slices of pork, beef, or seafood, and garnished with bean sprouts, fresh herbs, and lime.

The broth is the soul of Kuy Teav, developed through hours of slow cooking to achieve a rich, aromatic flavor. Diners can customize the dish with chili paste, fish sauce, or soy sauce, tailoring it to their taste preferences.

Kuy Teav can be served in two styles: as a soup with all ingredients combined (wet) or with the soup on the side (dry). The latter presentation resembles a noodle salad, offering a different yet equally delicious way to enjoy this Cambodian favorite.

4. Lok Lak (Stir-Fried Beef)

Lok Lak is a popular Cambodian dish showcasing marinated and stir-fried beef slices, typically served with rice or French fries. The beef is marinated in a mixture of soy sauce, oyster sauce, and Kampot black pepper, giving it a savory depth of flavor.

The dish is often accompanied by fresh vegetables like lettuce, tomatoes, and cucumbers, along with a zesty dipping sauce made from lime juice, salt, and pepper. The tangy sauce provides a refreshing contrast to the richness of the beef.

Lok Lak reflects the region’s shared culinary heritage, with influences from Vietnam, where a similar dish is known as “Bò lúc lắc” (shaking beef). This cross-cultural connection highlights the intertwined traditions of Southeast Asian cuisines, making Lok Lak a flavorful example of the area’s culinary diversity.

Conclusion

Cambodian cuisine offers a fascinating blend of flavors, history, and traditions that reflect the soul of the nation. From the creamy and aromatic Amok Trey to the hearty and comforting Bai Sach Chrouk, each dish tells a unique story of Cambodia’s cultural richness.

Instead of simply reading about these culinary delights, why not immerse yourself in their authentic flavors? Join Travel Sense Asia on an unforgettable journey to Cambodia, where you can savor the true essence of Khmer cuisine.

[reasoningdaily]

Sure, there is nothing wrong with good old mustard, mayonnaise, and ketchup. But those classic flavors would be even more appreciated if given a rest for a while. And, in the meantime, here are ten condiments from all over the world that have been waiting on the benches for their day on the spotlight on your diner table. Did you ever hear about oyster sauce? Or lingonberry jam? Take a quick look and see if any of these flavor enhancers tempt you!

Let us start this list with a sauce that is served throughout the Balkan nations as a relish or a side dish. The so-called "Serbian Salsa", ajvar is a condiment made principally from sweet bell peppers and eggplants.

The relish became a popular side dish throughout Yugoslavia after World War II and is made of roasted peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Hoisin sauce gives a tangy glaze to any dish. Essentially a Chinese barbecue sauce, this condiment lies at the intersection of brown sauce and hot sauce. Peking ducks are almost always dressed with hoisin sauce.

This is a thick, fragrant sauce commonly used as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is dark-colored, sweet, and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

A Korean sauce, gochujang is a savory and spicy hot pepper paste that gives many dishes from its country of origin their unique taste. It is made from chili, fermented soybeans, sticky rice, and salt, it’s mostly combined with other condiments when used.

Traditionally, it would be naturally fermented over years in ceramic vessels on an elevated stone platform in the backyard but these days it is prepared in a more industrial environment.

As the name implies, fish sauce is a liquid condiment made from fish. Its pungent smell may come as a shock to the first-time user but it is a flavor one gets used to. It helps enhance the taste of the ingredients it touches.

It is mixed with sugar, chili, lime juice, and garlic, and due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It can be used as a seasoning during or after cooking and as a base in dipping sauces.

A familiar name to many, chutney is made of fruit or vegetable marinated in vinegar, spices, and sugar, chutneys can be sweet, savory, or spicy. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year or to be sold as a commercial product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats.

Miso is a byproduct of soy sauce, but it has a life of its own. Apart from being used to make soup, the paste can be served directly as a topping on rice.

High in protein and rich in vitamins and minerals, it is used for sauces and spreads, pickling vegetables, fish, or meats. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

Another familiar name on the list, aioli begins with a ground garlic paste before whipping in egg yolk, olive oil, and mustard. The emulsion is sometimes seasoned with lemon juice, saffron, or chili. It is a perfect dip for seafood, veggie crisps, or french fries.

The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain and France.Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.

Perhaps it is more than "just" a condiment, as it also has steamed, fried sausage, usually pork, typically cut into bite-sized chunks. But in this case, we are highlighting the curry ketchup that goes with it.

Currywurst sauce is based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

As exotic as the name sounds, it is not a rare condiment. Oyster sauce is a viscous dark brown condiment thickened with corn starch, made from oyster extracts, sugar, salt, and water.

Oyster sauce is saltier and is used more often in everyday cooking than hoisin sauce. It’s as suitable for marinating a steak at home as it is for dressing boiled choi sum.

Lingonberries grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. And, in Sweden, these little berries are used to make delicious jam that is used as a condiment for meat courses, such as meatballs, beef stew, or fried herring.

Traditional dishes such as potato pancakes, spinach pancakes, and black pudding are commonly combined with lingonberries. The jam can also be paired with oatmeal porridge, mashed potatoes, and some desserts.

[georgemathew8899]

The Best Food to Try in Malaysia

From mouth-watering lamb Rendangs to scrumptious Nasi Goreng, we've all had our fair share of exciting encounters with respect to Malaysian food. Notwithstanding, there's much more than meets the eye! As a country made up primary by Malays, Chinese, and Indians, with a history of colonization from the Thai, Portuguese, and British, Malaysian food is a melting pot of flavors.

In fact, you can never be shy of the best food in Malaysia when you want to satisfy your pangs. Furthermore, that is what this simple guide will help you with uncovering today. How about we take you through a portion of the top Malaysian food to try on your next visit:

Regarded as the national dish of Malaysia, Nasi Lemak which signifies 'fat rice' is made with rice, coconut milk, and pandan leaves. It can likewise include sambal, prawns, fried anchovies, cucumber, and peanuts in the mixture or as side dishes. Traditionally a breakfast dish, this Malaysian food can be found in food stalls in each corner of the country.

Nasi dagang is a seafood dish comprising rice in coconut milk with fish, most frequently tuna, friend coconut shavings, and pickled vegetables. Now and again it includes hard-boiled eggs as well. While the dish can seem to be similar to nasi lemak, it tends to vary in flavor. This is a quick food of Malaysia which translates to 'dealer's rice', is a traditionally savored by blue-collar workers.

This dish, translating to 'bread net,' gets its name from its net-like pattern after serving. It is made with a special perforated ladie that is shaken across the hot pan to create a net-like fried circle. Despite the fact that it is a snack without anyone else, it is usually accompanied by a curry, or on the other hand assuming made as a dessert, it comes with a sweet sauce.

Sambal is by and large a chili paste added to the food of Malaysia and Sambal udang is the chili paste with prawns. Besides the fact that the prawns simmered in are the chili paste, yet an additional prawn paste is added as well, making it delightful for seafood lovers. Tamarind juice is sometimes added for additional flavors.

One of the most mind-blowing food in Malaysia vegetarians, Lontong is a vegetable stew made with coconut milk. While this is a traditional breakfast food of Malaysia, it is likewise made for special occasions in the country. The vegetable stew is heavy all alone, yet it can accompany a side of rice as well.

[haruakotranslations]

My Hair Clip is a Pickled Plum！Yumigeta Ako (23.09.04)

Good evening🌝

I'm Yumigeta Ako 🛑

Thank you very much for your comments！

Lots of you said that you came to Tachikawa！！

Thank you very much♪ It was so much fun！Plus your comments that my costume suits me made me really happy❗️

I also enjoyed reading all of your comments about 「I WISH」😂

Did you all hear my declaration？

（My enthusiasm for the Autumn Tour）

I put all my emotions into my declaration、笑lol

Since I've said it now I'll give it my all and do my best。

WOWWOWWOW

Also I posted my new costume in yesterday's blog！

Lookー！Doesn't this hair clip resemble something …？

What is it！

Tick Tock Tick Tock Tick Tock Time's Up

A picked plum (umeboshi)〜！

Doesn't it look like oneー？！It does right！？！

I didn't think that deeply about it、I just chose it because it was a flower in my member colour 笑lol

Maybe it's because the clip part is hidden？It really looks like a pickled plum！

It made me hungry〜

By the way the clip below it also had red gemstones、and my earrings look like yellow baby's breath flowers！

I chose them all myself〜 I love them♡

Before I joined Morning I didn't wear my hair down often so I never really used hair clips、so wearing all these clips made me happy！

I wonder what clips I'll wear next〜🤣

Look forward to finding out！

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Well then it's time for today's 【Gettaa Life】✨

Today I want to introduce my favourite dinner…

Sorry it's not at all aesthetic 🤣

Although I said it's dinner

I actually eat this when

「I had a late lunch today so I'm not really hungry but I don't want to wake up hungry in the middle of the night」✨

It's cucumber covered in sesame oil and spicy chili flakes and salted koji〜 It's so delicious☺️

The flavour is pretty strong but cucumbers are healthy so I can eat it guilt free！

I Getted 「A healthy recipe」！

I want you all to make it tooー！

It also tastes good with garlic if you can eat it when you have nothing planned for the next day🧄

Maybe you could also use the finely chopped cucumbers that they sell at the convenience store？

🍳🧂🍲🍳🧂🍲🍳🧂🍲

That's all！This has been 【Gettaa Life】！

⋆┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈⋆

T/N News and information has not been translated

⋆┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈⋆

I've had so many happy things happen recently！

The bento we had at today's lesson was super delicious！

There were lots of little onigiri、

There was a crunchy pickled plum oneー and a Chinese fried rice oneー and a seafood one！

And one with hamburg steak inside and fluffy boiled egg♡

I also ate hamburg steak last night so I'm happy because I've eaten lots of hamburg steak recently💞

Eating meat makes you happy…！

Everyone what meat dish makes you the happiestー？！

Please let me know in the comments！

By the way I like yakiniku🥩‪🔥

Oh but hamburg steaks are great tooーo

Well then I'll see you tomorrow！

This has been YumiGettaa Ako！Good night 🐭🐭🐭

[a-pop-of-korean]

Vocabulary: Korean Cuisine (한식)

Hey everyone! This week I have another vocab list to share with you -- one all about popular Korean dishes! 한식 is the Korean word for “Korean food”! I’ve made a vocab list in the past about food and drink, but I thought it’d be useful to learn about some Korean cuisine! Whether you want to support your local Korean restaurant during this difficult time or are planning on visiting Korea in the future, this list can help you learn more about some popular Korean dishes! Let’s start!

The main sources I used for this list are Wikipedia and this CNN article here! (Clearly there are many more popular Korean dishes than just the ones I listed here, but I think that these are the most popular ones from that CNN article!)

Bibimbap = 비빔밥

비빔밥 is a popular “salad of rice, mixed vegetables, rice, beef, and egg, with sesame oil and a dollop of chili paste for seasoning,” according to CNN.

Bingsu = 빙수

빙수 is a shaved ice dessert usually topped with red beans (known as 팥빙수), but can also be topped with things like condensed milk, fruit, ect. according to Wikipedia.

Bulgogi = 불고기

불고기, literally meaning “fire meat” is “thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle,” according to Wikipedia.

Galbi = 갈비

갈비, which means “ribs,” can refer to meat like chicken or pork, but it generally refers to “thick slabs of meat marinated in a mixture of soy sauce, chopped garlic, and sugar and grilled over a proper fire,” according to CNN.

Gimbap = 김밥

김밥 resembles sushi, but is made of “sauteed vegetables, ground beef, sweet pickled radish, and rice, rolled and tightly wrapped in a sheet of laver seaweed,” according to CNN.

Gopchang = 곱창

곱창, according to CNN, refers to the “small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried, or grilled.”

Haemul Pajeon = 해물파전

해물파전 is a seafood pancake. It is typically made with shellfish, cuttlefish, and other kinds of seafood according to CNN.

Hero’s Soup (hangover soup) = 해장국

Made with “beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood,” as CNN states, 해장국 is perfect for treating a hangover! This is a must especially considering Korea’s prominent drinking culture.

Japchae = 잡채

잡채 is a  side dish (반찬 means side dish in Korean) consisting of cellophane noodles, vegetables, and pork all sauteed in soy sauce.

Jjajangmyeon = 짜장면

Originally a Chinese dish, 짜장면 is noodles topped with a sauce called 짜장, which is made with 춘장 (aka Tienanmen sauce), soy sauce, meat, seafood, and vegetables.

Kimchi = 김치

김치 is a staple -- it’s a popular traditional and slightly spicy 반찬 made with fermented vegetables, namely napa cabbage. 

Kimchi stew = 김치찌개

김치찌개 is made with, of course, 김치, tofu, meat or seafood, cellophane noodles, and vegetables.

Naengmyeon = 냉면

냉면, sometimes called “cold noodles,” are buckwheat noodles served in a meat or kimchi broth, and “topped with slivers of radish, cucumber, and egg, and seasoned with vinegar and Korean mustard (겨자)” according to CNN.

Ramyeon (instant noodles) = 라면

라면, or instant noodles, are pretty much self-explanatory and perfect for a quick meal!

Samgyeopsal = 삼겹살

삼겹살 means “grilled pork belly” and is usually wrapped in vegetable leaves and topped with 쌈장, a thick spicy paste. It is eaten in one mouthful and commonly followed by a shot of soju (소주), a popular alcoholic drink.

Samgyetang = 삼계탕

삼계탕 is soup that is made with a whole chicken and according to Wikipedia is “filled with garlic, rice, jujube, and ginseng.”

Sundae = 순대 

순대 is a kind of sausage. It’s pig intestine stuffed with cellophane noodles, meat, and vegetables.

Tteokbokki = 떡볶이

떡볶이 are spicy rice cakes. They are soft and cylindrical in shape.

That’s about it for this list! 좋아하는 한식 있어요? 코멘트 하세요! Do you like any Korean dishes? Leave a comment!

If you want to practice writing and reading Korean with others, join my Discord chat here!

Want to expand your Korean vocabulary and get closer to fluency? Get Drops Premium using my affiliate link! See you next time! 다음에 봐요!

[rosethornewrites]

Fic: Love Language, ch. 5

Relationships: Marinette Dupain-Cheng | Ladybug/Kagami Tsurugi, Sabine Cheng/Tom Dupain, Adrien Agreste | Chat Noir/Wayhem

Characters: Marinette Dupain-Cheng | Ladybug, Kagami Tsurugi, Tikki, Tom Dupain, Tomoe Tsurugi, Sabine Cheng, Adrien Agreste | Chat Noir, Alya Césaire, Nino Lahiffe, Kitty Section, Jagged Stone, Penny Rolling, Clara Nightingale, Alec Cataldi, Nadja Chamack, Fang, XY, Lila Rossi, Chloé Bourgeois, Wayhem, Le Gorille | Adrien Agreste's Bodyguard

Tags: Fluff, Tooth-Rotting Fluff, Language of Flowers, Gifts, Traditions, Holidays, Cultural Differences, Kimono, Qipao, Family, Love, Romance, Celebrations, Symbolism, Aged-Up Character(s), Warm and Fuzzy Feelings, Christmas Fluff, Identity Reveal, LGBTQ Character, LGBTQ Themes, Established Relationship, Marriage Proposal, Family Dinners, Airports, feeding each other, sharing ceremony, Anxiety, Engagement, Kissing, It was supposed to be a one-shot, Admiration, Pet Names, Cuddling & Snuggling, yin and yang, Communication, Smut, Food Sex, Cunnilingus, Vaginal Fingering, Multiple Orgasms, Bathing/Washing, Kagami is a boob woman, Nudity, Instagram, Social Media, Sleeping Together, Wedding Planning, Wedding Rings, Lila salt, Alec Cataldi salt, Food Porn, Paparazzi, Panic Attacks, Chloé Bourgeois Redemption, Lila Rossi Lies, Date Night, Adrien Sugar, Relationship Goals, Protective Kagami Tsurugi

Summary: Kagami and Marinette have date night... which is abruptly interrupted by the paparazzi.

Notes: See end.

AO3 link  (ch. 3 has smut)

FFN link  (ch. 3 has implied sex)

Part 5 (currently) of the Catch a Falling Star series

Part 1 | Part 2 | Part 3 | Part 4 |

Love Language: Chapter 1 | Chapter 2 | Chapter 3 | Chapter 4

-----------

Kagami and Marinette decided on New Year’s Eve Eve as date night, since the Eve itself was spoken for. While they normally didn’t frequent many Chinese or Japanese restaurants given the quality of what they could have at home, this particular restaurant was a new Asian fusion place, one that mixed Vietnamese, Thai, Cambodian, Korean, Chinese, and Japanese cuisines. It had received glowing reviews.

The fusion theme also appealed to both of them, based on the symbolism of their recent engagement, and they had dressed appropriately. Kagami was wearing a kimono-style tunic Marinette had designed and made for her, red and black with a diagonal half-skirt, over leggings with some very stylish boots. A matching fabric headband finished the look. Marinette was wearing the full-length qipao she had sewn for last year’s Lunar New Year. It was black with pink embroidery, and she’d added an experimental French flair with peeping black lace down the false slit along the shoulder and all the way down the dress. Kagami had confessed it was one of her favorites, so she loved to spoil her by wearing it. She had put her hair in twin buns again, the same style she had worn when Kagami proposed.

Even in a crowded restaurant, Marinette was hyper-aware of Kagami, of the details of every moment. She loved the feeling that they were in their own world, a special intensity to everything. No moment spent with her was boring; she brought life to everything by virtue of her presence.

Some fusion restaurants simply had food from multiple cultures, but this one actually fused different dishes in fascinating ways. Even better: the servings were tapas-style, so smaller portions, enabling them to try an assortment of options. With each dish, they posted pictures to Instagram, tagging the restaurant and working to come up with descriptions of the flavors to describe to people who might want to try it.

They were both fascinated by the menu and its many options. For her drink, Marinette chose a Korean, Chinese, and Taiwanese inspired omija chrysanthemum milk tea with rose jelly, which was unique and delicious. The mix of flavors was heady, hitting the whole tongue at once. Kagami selected a Taiwanese and Vietnamese fusion, orange tamarind boba smoothie; also fantastic, both fruits a mix of sweet and tart that somehow leveled out both in a way that enhanced the drink.

Since soups traditionally started the meal, they decided on seafood chao ga with dashi flavoring and clams, whitefish, and sea urchin—lovely rice porridge for the cold. The texture was thick and the dashi lent a savory flavor that balanced the fish well. Kagami mentioned that one of the flavors was possibly the light earthy-sweet of miso paste, as well as ginger and a touch of rayu chili oil.

Then they decided on an assortment of bāozi stuffed with different things, including Korean bulgogi, Thai coconut curry chicken, Japanese unagi no kabayaki, Cambodian fish amok, and Vietnamese bun cha. Marinette was familiar with all but the last two. The fish amok turned out to be a unique yogurt-thick fish curry made with coconut milk and a mixture of spices that offered a savory quality rather than heat. Bun cha was amazing grilled pork belly that had been marinated in fish sauce and mixed with rice vermicelli and pickled vegetables, all stuffed in a perfectly-steamed bun.

They also tried a couple types of okonomiyaki, one with kimchi and japchae and the other with spicy Sichuan làzǐ jī. The japchae folded into the pancake was sweet potato glass noodles, strips of beef, and a variety of thin-sliced vegetables, and it matched well with the spicy tang of the kimchi spread atop. A sweet umami Korean junganjang cream sauce, a light spiral on the red kimchi, cut the heat a bit and added another layer of flavor. The làzǐ jī was the kind of spicy that would put off those not used to Sichuan peppercorns, a wonderful numbing sort of flavor that was tempered by the okonomiyaki batter, paired well with a Japanese-style sweet ginger mayonnaise drizzled over the top.

By that point, all they could handle was dessert.

Kagami ordered Chinese gāo diǎn stuffed with Thai pumpkin coconut pudding; they were glazed lightly with a spritz of honey-rosewater. Still warm, the pudding and pastry melted together in the mouth. Marinette opted for Cambodian mango sweet sticky rice with a scoop of black sesame ice cream that both of them knew had roots in both China and Japan. They tried each part separately, then mixed, enjoying the texture of the slightly-warm sticky rice against the icy cream of the ice cream, and the way the different varieties of sweet melded.

Marinette had just fed Kagami the last spoon of the ice cream when their table was abruptly surrounded by people with cameras and microphones, startling her into dropping the spoon. The clatter it made sounded louder than the cacophony of competing voices that assailed them.

She only made our pieces of them, words and phrases.

“... that you’re a gold-digger…?”

“...stalked Adrien Agreste…?”

“...settled for…?”

“...Chinese concubine…?”

Though Marinette felt frozen under the deluge of abusive questions, Kagami stood at that last one.

The reporters quieted somewhat, waiting for a response.

“You dare imply the love of my life is the equivalent of ianfu?!” She pinpointed the man who had asked the question and Marinette noted absently that he was, of course, an older white man. “Ah, you work for that rag. My lawyer will be in contact.”

Marinette stood, trying to find courage in the fire in Kagami’s eyes.

“We do not consent to be filmed or photographed. If any footage or photos appear in any of your media, you will hear from our lawyers,” Marinette added, reaching out and taking Kagami’s hand.

She received a reassuring squeeze. This had happened immediately following their announcement, and in preparation for that Tomoe had the Tsurugi family lawyer appraise them of their right to control being photographed and the use of those photographs—one of the lovelier facets of French law.

The cameras lowered, but the questions commenced, their personal space invaded as what she realized were tabloid reporters jockeyed for position.

Marinette felt hemmed in, trapped by the ugly questions.

In the distance someone yelled, “Is that Adrien Agreste?!”

The shift away from them allowed Kagami to pull her toward the kitchen, which they were thankfully seated near.

Marinette nearly jumped out of her skin when someone touched her shoulder, but standing behind her was Wayhem.

He pulled them into the kitchen, where a waiter handed them their coats and whisked them toward a back exit.

“Adrien?” Kagami asked Wayhem, slipping several large bills to the waiter, far more than enough to cover their meal.

The clipped nature of her tone hinted at her stress.

“In the car. One of my buddies in a wig is distracting the morons.”

Marinette let out a breath she hadn’t realized she was holding. Whatever had sparked this, it was big enough for Adrien and Wayhem to mount a rescue—and do it quickly.

The back door of the car opened as they rushed out, and Adrien scooted over to make room for them. Wayhem didn’t bother trying to squeeze in back, instead taking the front passenger seat beside the Gorilla.

Before she could entirely register what happened, the car was pulling out of the alley, the restaurant receding in the background.

Kagami squeezing her hand brought her back to the present.

“I don’t understand,” she murmured. “I thought it had died down.”

“You missed us talking about that, Mari.” Adrien offered her a smile that was tinged with sadness. “It had. Then there were rumors spread by someone to major and minor tabloids. They literally started breaking an hour ago.”

Marinette felt overwhelmed, almost like her skin was too heavy and smothering to bear. “The things they were saying…”

Kagami wrapped her in an embrace, and the feeling started to ease immediately—because they were together, in this. Together in everything.

“My father is coordinating with Tomoe on finding out what happened. But it sounds like different rumors were released to different places, all at once almost.”

“Throwing shit at the wall to see what sticks,” Wayhem added.

Adrien scowled then, a look she almost never saw on him, and she realized he was truly angry on their behalf.

“I would bet anything we know who it was, though these faux journalists might pull the ‘protect their sources’ routine.”

Marinette went cold, her eyes meeting Kagami’s. They were filled with a fire that consumed, rather than that which usually smoldered.

“Lila.” Kagami said the name like it was something disgusting she had to expel.

“H-how… You got here so fast,” Marinette murmured. “Thank you.”

“We were on our way out for date night when the news broke,” Wayhem explained. “We saw you were at that restaurant—sounds amazing, by the way—and had the Gorilla divert.”

“Wayhem called ahead to the restaurant. Then he had a friend who lives nearby and does cosplay at comic conventions play decoy. I called my father, and he’s gotten in touch with Tomoe. Nathalie’s texting me updates.” Adrien’s lips twisted further. “Some of those rumors involve me, which means he’ll actually do something. Because ‘it affects the brand.’ Otherwise he wouldn’t care.”

Oddly, his anger helped ease her distress. Marinette let herself melt into Kagami’s arms, using breathing exercises Fu had taught her so long ago to work on finding her calm. As awful as this was, she couldn’t afford to get Akumatized.

“We aren’t headed to my home,” Kagami noted. “Or to Marinette’s.”

“Paparazzi.” Wayhem turned in his seat. “They’re camped out. It’s a mess.”

“Chloé called. We’re going to the Grand Paris.”

Marinette looked at him incredulously.

“She’s changed.” Adrien shrugged. “She’s probably mad on my behalf, not yours. But she extended the offer. My house is mobbed, too.”

A buzzing sensation registered against Marinette’s leg, and she realized it was Tikki trying to get her attention. She reached her hand in her purse and Tikki pressed her phone into it. She had missed calls and texts from Alya.

Alya: I didn’t know he’d do that.

Alya: he took evrythng out of context

Alya: that bastard i;m sorry

Alya: Mari pick up plz

Another call came in from Alya and Marinette pressed accept.

“Oh thank god! Mari, you got away?” Alya sounded positively frantic. “The feeds cut when you told them off.”

“Yeah. Adrien and Wayhem helped us escape. Putting you on speaker.”

“Thank god for the gays.” Alya’s voice filled the car. “Fucking Alec Cataldi, he… Dammit, I had no idea. He asked about our friendship and I thought it was like for a fluff piece or something.”

Marinette’s heart sank into her gut as she catastrophized over what Alya could have said.

Adrien held out his phone, a video playing.

“Yeah, we’re all awesome friends. For a while Mari had trouble talking to Adrien, had a big crush, bu—”

The clip cut to Alec Cataldi. “And there you have it, folks. An inside source confirms: Marinette Dupain-Cheng, fiancée of Kagami Tsurugi, was involved in a love triangle. An anonymous source revealed a history of stalking and trying to use Adrien Agreste to jump-start her fashion career. So is she a gold-digger…?”

Adrien stopped the clip.

“I’m so sorry!” Alya’s voice was strangled with rage and guilt.

Kagami wiped at her face with the sleeve of her tunic; Marinette hadn’t realized she’d been crying.

“That… You didn’t know,” she managed. “I can’t talk right now, though. I… I just can’t.”

They had ignored Cataldi’s requests for an interview because he did this sort of thing, but Marinette had never expected this. She felt sick, wondering if Nadja had been involved at all. She doubted it, but...

“I understand, girl. I’m gonna do a livestream. Set the record straight. That asshole.”

The call ended. Marinette let Kagami take her phone and tuck it in her purse, likely handing it off to Tikki.

She let Kagami gather her close, pressing her face into her shoulder. Her friends stayed silent the rest of the drive, letting her work to clear her mind, to push through.

By the time she really was able to focus on the world, she and Kagami were ensconced in a plush room at the Grand Paris, and a cup of tea was being pressed in her hands.

“Oh, you’re back.” Chloé’s voice was oddly gentle, the arrogant tone missing. “It’s chamomile. Helps me when I’m stressed.”

It was strange, seeing Chloé almost as though for the first time. The fallout from Miracle Queen back in collège had left her friendless, Sabrina eschewing her, and she’d left to finish her studies through online courses, then attended a different lycée. Marinette hadn’t seen much of her since.

She’d toned down, it seemed. Maybe even gained a little humility. She was wearing much more muted tones of makeup that fit her skin tone and hair. The smirk that had often twisted her features was absent. Even her hair was styled differently, in a loose bun.

“Hi,” Marinette murmured. “Th-thank you.”

Chloé nodded, looking a bit uncomfortable as she backed away. Their previous relationship had been oppositional. This was different for both of them.

Kagami was pressed against her side, offering comfort in her presence. Marinette noted she had her own cup of chamomile, shaking slightly in her hands. She leaned her head against her fiancée’s shoulder.

“I’m okay, mon beignet,” she whispered, and was relieved when Kagami laughed at the endearment and her hand stopped shaking. “We’re in this together. We can do anything.”

A giggle caught her attention, and she was surprised to find it had come from Chloé. Her laugh had always had a haughty quality. It was absent now.

“Those rags are ridiculous, falling for those rumors. You two… just ridiculous how in love you are. Bakery endearments. Geez.”

It was almost strange to hear her say ridiculous as she always had, compared to the rest of her tone.

“It’s like they think collège wasn’t forever ago for us.” Chloé offered a soft smile. “Sorry, I know this is weird.”

Marinette nodded. “You’re… different.”

Chloé shrugged. “I was a complete bitch. But… Well, we’re not in collège anymore. And I didn’t want to be that person who peaked there as nothing but a mean girl.”

A look passed over her face, almost anguished, and she turned away slightly.

“I didn’t want to keep being the stupid entitled brat who willingly worked with a supervillain as part of a fucking temper tantrum.”

The silence that followed was uncomfortable. Chloé offered no attempt at justification, no request for forgiveness.

“I’m glad,” Marinette finally said, at least offering that much, if not absolution. “And I hope you’re happier.”

When Chloé turned back, there were tears on her face. “You know, when you said you thought I could be a hero… I was so awful to you, but still you…” She took a breath. “I just want to let you know it really meant a lot. It was important. So thank you.”

Marinette didn’t know what to say, and just offered a smile.

Chloé fidgeted a bit for a moment. “Um, anyway. This is Jagged and Penny’s suite. They’re getting here later tonight. Already told them what’s going on. Wayhem and Adrien are staying, too, in another suite—you’ll be sharing that one once it’s ready.” She flashed an awkward smile. “I’ll get you guys pajamas and such. We’ll figure this out.”

Then Chloé fled.

Marinette let her; no matter how much she had changed, she knew this was more than a little uncomfortable for both of them—more so for Chloé’s developed conscience.

And Chloé had given her something new to consider, something positive. Something else Marinette could cleave to as she worked through the shock of the awful things she was going to be reading about herself, and that she would have to refute.

She brought the fine china teacup to her lips, the delicate scent of chamomile wafting through her even before she took a sip. The warmth of the tea, of Kagami’s presence, the remnants of their date tattered but still existent, the knowledge that this couldn’t touch the world they had created… all came together to help calm her.

------------

Notes:

I’m big on verisimilitude, and I know if I read a fic that had the kind of restaurant described at the beginning, I’d want to know the fusion aspects. So I did a bunch of research on foods from each culture. All the foods do exist, but I’ve actually melded them in ways that I don’t believe do. With the exception of Thai curry chicken bao, which you can get at Wow Bao. Man do I wish a lot of them did, though!

I didn’t expect the chapter to go the way it did, in some respects. I actually thought I’d get further, to the New Year Tsurugi family event. But there was a lot happening in this chapter and I realized my initial estimation was way off.

I also wasn’t sure if there was going to be Chloé redemption, but then it just… happened.

Oh, and happy Adrien/Wayhem. In Catch a Falling Star-verse after “Never Let It Fade Away,” Adrien will have done some soul-searching and come to the realization he’s bisexual and was just so hung up on Ladybug he didn’t realize it (much like Mari being bi but hung up on Adrien). So when Alya jokingly calls them “the gays,” it’s more a general statement than bi erasure. Wayhem is totes gay though. Also, it’s casually brought in because they’ve been together a bit and is thus a normal thing to all the characters.

Enjoy the Alec Cataldi and Lila salt.

[rfung8]

Ramen Oasis . Search for ramen in Kauai and the first result that pops up is Hamura Saimin . Searches for pho, Chinese, Japanese and Vietnamese food are similarly barren . That’s why the soft opening of Hapa Ramen & Whiskey is so welcome . With ramen options featuring shoyu and tonkatsu broth, it’s funny how comforting those items are after not having for a whole stay in paradise . Hapa has locations in Portland (!) and it’s not simply a case of absence making the heart grow fonder . The food is legit with the Karaage excellent and all ramen bowls flavorful and filling . The prices may be eye opening but there’s the cost of good flown to the island and nearby hotel dining only resets price guidelines . Their liquor license is coming next week and they plan to have full selection of all the top shelf whiskeys . 📷 Hapa G-Ramen Special $33 ~ Rich pork belly and chicken broth. Topped with belly nuggets, pickled shiitake, spicy sprouts, spinach, house chili crunch, nori, Negi and marinated egg / Kara-age $15 ~ Shoyu-ginger marinated, Japanese fried chicken . 📍Hapa Ramen & Whiskey (Poipu, Kauai) . #kauaieats #seafood #pasta #hoteldining #noreservations #seafood #eaterhi #topcitybites #sffoodie #foodie #foodpics #foodgasm #dailyfoodfeed #foodphotography #foodsharinggroup (at The Shops at Kukui'ula) https://www.instagram.com/p/CnIVKd-yOfT/?igshid=NGJjMDIxMWI=

[awesomechsblog]

China has a rich culinary heritage, and while it’s not traditionally known for pasta in the same way as Italy, it does have its own version of noodle dishes that are quite popular. Here are some common noodle dishes from various regions of China:

1. Chao Mian (Fried Noodles) - Stir-fried wheat noodles with various vegetables, meat, or seafood, often seasoned with soy sauce and sesame oil.

2. Dan Dan Noodles (Dan Dan Mian) - A spicy Sichuan dish featuring wheat noodles topped with a sauce made of sesame paste, chili oil, minced pork, and scallions.

3. Beef Noodle Soup (Niu Rou Mian) - A hearty dish with braised beef, noodles, and a flavorful broth, often garnished with cilantro and pickled mustard greens.

4. Zha Jiang Mian - A popular dish made of thick wheat noodles served with a savory sauce of ground pork, soybeans, and garlic, often topped with diced cucumber and scallions.

5. Noodle Soup (A variety of regional styles) - Most regions have their own take on noodle soup, with different broths and toppings, such as in Lanzhou Beef Noodle Soup, which features hand-pulled noodles in a fragrant beef broth.

6. Cold Noodles (Liang Pi) - A popular dish in the summer, these are wheat or rice-based noodles served cold with a spicy dressing, often topped with vegetables and sometimes meat or egg.

7. Wontons in Noodle Soup (Hong You Chao Shou) - A comforting dish where wontons, typically filled with pork or shrimp, are served in a rich broth with noodles.

8. Suan Ni Bai Rou (Garlic Pork Slices with Noodles) - Sliced pork that is marinated and cooked with garlic, served over noodles, often flavored with soy sauce and sesame oil.

9. Braised Noodles (Lou Mian) - Noodles cooked in a rich, soy-sauce-based savory broth, sometimes served with vegetables and meat.

10. Shanxi Knife-Cut Noodles (Dao Xiao Mian) - Hand-cut noodles from Shanxi province, usually served in broth or with stir-fried ingredients.

These dishes showcase the diverse ways in which noodles are enjoyed in Chinese cuisine, often reflecting regional ingredients and techniques.

[chitrakullkarni]

Dehydrated Garlic Market Trends, Capacity, Production and Impact of COVID-19, 2025

The global dehydrated garlic market is projected to reach USD 2.9 billion by 2025 and anticipated to grow at a CAGR of 3.3%, over the forecast period, from 2019 to 2025 according to Million Insights. The market growth is majorly driven due to the increasing health awareness of dehydrated garlic among consumers. This product improves the cholesterol level that reduces the risk of heart diseases and improve immunity. Furthermore, the increasing popularity of garlic in broth and soups in restaurants, as it helps to improve the kidney function, is anticipated to fuel the market growth over the forecast period.

Easy availability, different varieties, high consumption in cuisines with affordable prices is projected to witness favorable growth of the market. The hassle-free delivery coupled with several discounts is influencing the online sales channel growth. After roasting, garlic has softened flavors such as delicate, balanced, and nutty flavors. Hence, it is widely used in sauces, pickles, stir-fries, and more dishes. It complements chili, basil, ginger, onion, beans, and seafood.

Market Share Insights

The major companies include in the market are Ganesh Dehy Foods, Apple Food Industries, SHANDONG YUMMY Food Ingredients CO., LTD., AsianFood Export, Jiyan Food Ingredients, Garlico Industries Ltd., Harsh Impex, KOHINOOR FOOD INDUSTRIES, Nature Exports Co., and Natural Agro Food. This market is projectedto have moderate entry barriers that could create high attention of SMBs in India and China. Rising demand for natural and organic products with various offers on dehydrated garlic is driving intense competition among manufacturers.

Request free sample to get a complete analysis of the market players @ https://www.millioninsights.com/industry-reports/global-dehydrated-garlic-market/request-sample

Distribution Channel Insights

In terms of volume and revenue, the offline segment accounted for the largest market share, in 2018. This largest market share is attributed to the easy availability of dehydrated garlic at stores and most of the consumers are dependent on supermarkets for the supply of dehydrated garlic. The physical verification and easy availability of a wide range of forms directly affect the purchasing decisions of buyers. Moreover, many consumers rely on the manual network rather than online platforms. Thus, the above factors are expected to drive the segment growth over the forecast period.

The online sales channel is projected to grow with a higher CAGR of over 3.0% in terms of revenue over the forecast period, 2019 to 2025. The increasing popularity of e-shopping, e-retailing among millennials is anticipated to open new avenues for this segment. Moreover, the huge assortment of several forms of dehydrated garlic is possible through the online channel. E-retailers such as Indiamart and Alibaba are the leading players for the market growth. Negotiation of price and assortment of vendors is a key advantage of online channels, thereby expected to have potential growth over the forecast period.

Regional Insights

In 2018, Asia Pacific held the largest market share of 35.0% in terms of volume due to the high intake of garlic as the main ingredient in Chinese and Indian cuisine. The application of dehydrated garlic enhances the taste of the dish. This product has several health benefits such as maintains the health of the lungs, stomach, and spleen. The thioallyl ingredient in garlic acts as an elixir, leading to longevity. In addition, Chinese herbal physicians used it to treat platelet clumping, protect from cancer, heart diseases and help to improve overall immunity.

Impact of COVID-19

The outbreak of COVID-19 has witnessed a significant impact on dehydrated garlic market growth. Lockdowns in several countries have led to a shortage of food and vegetables owing to restrictions for border crosses by governments. It has been observed that people have changed their eating habits and lifestyles. Therefore, the demand for essential commodities and spices including fresh/dehydrated garlic has increased. Moreover, growing awareness regarding the health benefits of dehydrated garlic among people has increased demand globally. Dehydrated garlic is majorly produced in emerging economies such as China and India. Thus, several countries like U.S., Australia, Egypt, Israel, and among some other countries are importing spices including dehydrated garlic from India due to supply chain disruption in China during a pandemic.

Browse Related Category Research Reports @ https://industryanalysisandnews.wordpress.com/

[surveyhoursss]

183.

[joybucket]

Food I like = bold; food I hate = strike out.

coffee?

Chinese food?

Mexican food?

Italian food?

Japanese food?

seafood?

chai tea?

green tea?

Earl Grey tea?

English Breakfast tea?

sushi?

mushrooms?

green olives?

black olives?

pineapple?

pickles?

mustard?

mayonnaise?

cheese?

tomatoes?

sesame chicken?

coleslaw?

strawberries?

beans?

chili?

corn dogs?

hot dogs?

bbq sauce?

steak?

potatoes?

guacamole?

beets?

french fries?

hamburgers?

eggs?

chocolate cake?

Peeps?

marshmallows?

dark chocolate?

milk chocolate?

white chocolate?

peanut butter?

ham?

roast beef?

McDonald's food?

nachos?

spicy food?

fish?

corn?

kale?

salads?

craisins?

raisins?

croutons?

hummus?

relish?

brownies?

oatmeal raisin cookies?

cottage cheese?

mangoes?

[happylambau]

Enjoy Your Stay in Inner Mongolia!

Traditional Inner Mongolia dishes served in a clay pot is usually the centerpiece of this popular little inner Mongolia dinning experience! You'll see all the traditional items that make up the traditional diet here. Your main course is usually a beef, lamb or duck dish with vegetables and protein along with rice and tea. Many dishes are paired with pickled ginger, garlic, fish steamed with Chinese broccoli (yuck! ), hot and sour soup, and of course the famous Inner Mongolia dumplings!

The soup is typically a combination of corn starch, sweet potatoes and water plus a dash of Chinese vinegar and fried noodles with a touch of sesame oil and a dash of fiery side along with chilies. The steaming sweet potatoes with the lightly steamed meat and noodles is a real treat. The fiery side is made using a mix of ground tungsten charcoal, Sichuan peppercorns, dried chili peppers and Chinese black pepper with a generous coating of ginger and garlic. The steaming noodle soups can be served with a sweet and sour sauce or served plain. This delicious soup is an absolute must try!

There is delicately sliced marbled meats dish called Meikai. This is a soup made from thin pieces of meat or fish wrapped in ginger paper then deep-fried in a spicy crimson broth with sweetened bamboo shoots, sliced radishes, and sliced mint leaves before serving. You can order this in both a hot and a cool version. Hot version is spiced with Sichuan peppercorns, Chinese green onion, and scallions.

One more traditional Inner Mongolia dish serves in a metal pot known as a yang hoi. This is served with steamed white radishes, green beans, carrots, radish strips, and cucumbers. The green beans and radish strips are chewed briefly before being sprinkled with chili paste before being served with the steamed white radishes. Cucumbers are a visual delight as they come in a bright orange color. This is another soup that is enjoyed throughout the country during human diet lunch.

Mongolian beef is also available in a delicious reddish brown sauce with steamed white fish or shrimp and a generous helping of mocha. The mocha sauce is made from Chinese dry mocha, ground almonds, sugar, and water. This fiery side dish is very common and served with either sweet or salty selections of crisp vegetables.

Grated carp or horse milk is a delicately made Inner Mongolia dish. This is typically served with steamed aromatic broth and grilled chunks of meat. The steaming aromatic broth is flavored with ginger, garlic, star anise, scallions, and cumin. To enhance the deliciousness of this popular dessert, it is often served in a hot pot. A traditional inner Mongolia dessert is a sweet porridge made of roasted wheat grains mixed with ripe berries and served with almond or raisin syrup.

Dry noodles such as Longggao are popular on many occasions. For a BBQ flavor, pork, beef, or chicken is frequently combined with dry noodles in a savory hot pot. An abundance of fresh ingredients makes this an ideal dish to enjoy with friends and family.

There are several popular Inner Mongolia dishes that will delight even the most discriminating palate. One very tasty example is the Mongolian crab, which is steamed lightly and then served with its own light citrus salad. Another popular Inner Mongolia hot pot dish is dumplings, which can be served with steamed broccoli or spring rolls. Pork and beef are also very common additions to a lunch or dinner in Inner Mongolia. A variety of fresh seafood is often available for dinner as well, and visitors are welcome to bring their favorite foods for a delectable blend of taste and fare.

[rosethornewrites]

Love Language fic excerpt

A bit of food porn from my last chapter of Love Language that I’m particularly proud of due to researching. I hope to get to writing more tomorrow. (Chapter 3 on AO3 is explicit, fyi, Marigami smut; so only click to read the fic if you're ready for that. For the non-explicit, here's the Fanfiction.net version.)

Love Language, chapter 5 beginning...

Kagami and Marinette decided on New Year’s Eve Eve as date night, since the Eve itself was spoken for. While they normally didn’t frequent many Chinese or Japanese restaurants given the quality of what they could have at home, this particular restaurant was a new Asian fusion place, one that mixed Vietnamese, Thai, Cambodian, Korean, Chinese, and Japanese cuisines. It had received glowing reviews.

The fusion theme also appealed to both of them, based on the symbolism of their recent engagement, and they had dressed appropriately. Kagami was wearing a kimono-style tunic Marinette had designed and made for her, red and black with a diagonal half-skirt, over leggings with some very stylish boots. A matching fabric headband finished the look. Marinette was wearing the full-length qipao she had sewn for last year’s Lunar New Year. It was black with pink embroidery, and she’d added an experimental French flair with peeping black lace down the false slit along the shoulder and all the way down the dress. Kagami had confessed it was one of her favorites, so she loved to spoil her by wearing it. She had put her hair in twin buns again, the same style she had worn when Kagami proposed.

Even in a crowded restaurant, Marinette was hyper-aware of Kagami, of the details of every moment. She loved the feeling that they were in their own world, a special intensity to everything. No moment spent with her was boring; she brought life to everything by virtue of her presence.

Some fusion restaurants simply had food from multiple cultures, but this one actually fused different dishes in fascinating ways. Even better: the servings were tapas-style, so smaller portions, enabling them to try an assortment of options. With each dish, they posted pictures to Instagram, tagging the restaurant and working to come up with descriptions of the flavors to describe to people who might want to try it.

They were both fascinated by the menu and its many options. For her drink, Marinette chose a Korean, Chinese, and Taiwanese inspired omija chrysanthemum milk tea with rose jelly, which was unique and delicious. The mix of flavors was heady, hitting the whole tongue at once. Kagami selected a Taiwanese and Vietnamese fusion, orange tamarind boba smoothie; also fantastic, both fruits a mix of sweet and tart that somehow leveled out both in a way that enhanced the drink.

Since soups traditionally started the meal, they decided on seafood chao ga with dashi flavoring and clams, whitefish, and sea urchin—lovely rice porridge for the cold. The texture was thick and the dashi lent a savory flavor that balanced the fish well. Kagami mentioned that one of the flavors was possibly the light earthy-sweet of miso paste, as well as ginger and a touch of rayu chili oil.

Then they decided on an assortment of bāozi stuffed with different things, including Korean bulgogi, Thai coconut curry chicken, Japanese unagi no kabayaki, Cambodian fish amok, and Vietnamese bun cha. Marinette was familiar with all but the last two. The fish amok turned out to be a unique yogurt-thick fish curry made with coconut milk and a mixture of spices that offered a savory quality rather than heat. Bun cha was amazing grilled pork belly that had been marinated in fish sauce and mixed with rice vermicelli and pickled vegetables, all stuffed in a perfectly-steamed bun.

They also tried a couple types of okonomiyaki, one with kimchi and japchae and the other with spicy Sichuan làzǐ jī. The japchae folded into the pancake was sweet potato glass noodles, strips of beef, and a variety of thin-sliced vegetables, and it matched well with the spicy tang of the kimchi spread atop. A sweet umami Korean junganjang cream sauce, a light spiral on the red kimchi, cut the heat a bit and added another layer of flavor. The làzǐ jī was the kind of spicy that would put off those not used to Sichuan peppercorns, a wonderful numbing sort of flavor that was tempered by the okonomiyaki batter, paired well with a Japanese-style sweet ginger mayonnaise drizzled over the top.

By that point, all they could handle was dessert.

Kagami ordered Chinese gāo diǎn stuffed with Thai pumpkin coconut pudding; they were glazed lightly with a spritz of honey-rosewater. Still warm, the pudding and pastry melted together in the mouth. Marinette opted for Cambodian mango sweet sticky rice with a scoop of black sesame ice cream that both of them knew had roots in both China and Japan. They tried each part separately, then mixed, enjoying the texture of the slightly-warm sticky rice against the icy cream of the ice cream, and the way the different varieties of sweet melded.

...

To continue reading:

FFN (non-explicit) AO3 (chapter 3 has smut)

Links go to chapter 5.

[joanprimmer15]

6 Secrets For A Delicious Mashed Potatoes Recipe

Just suppose the culinary probabilities of growing very herbs a great Italian herb garden. Basil, oregano, fennel and garlic are well known in Italian cuisines from several regions. These herbs include a distinctive signature to any dish. That not tried spaghetti, and veal parmesan and other Italian dishes and really relished accustomed to?

Cooked on the side of the fishing line on homemade charcoal grills, Chinese Barbecue is their favorite of Chengdu residents. The stands owner sets out a large variety of meats, seafood, vegetables, and tofu on wooden skewers. Customers simply pick up a tray or basket and place the desired skewers on them. Then the food is cooked and also the customers experience the choice to sit down on small stools and eat meal truck there, or take it to head out to. The skewers cost very little, so are cooked instantly. Normally pepper and spices are added towards skewers, if the customer does not like spicy foods, it could be omitted. Lunchen Den Bosch

It is tradition for Koreans to preserve an associated with food and then use it in Korean recipes. Pickling foods all of them last longer and all of them a strong and interesting taste. Fermenting is permanently of preserving foods. Kimchi is one particualr well-known and loved fermented dish. Kimchi is fermented cabbage and generally served very most delicious cuisines dish. There are many other types of Kimchi available though. Other popular Kimchis are created cucumbers, radishes and scallions.

Another explanation why rice is very large in Parts of asia is it's cheap build and it has a high yield. China and india currently have two from the biggest populations in the globe. Their numbers are growing so rapidly that experts say in about 200 years everyone we know of is in order to be some mix of either Chinese or Native american. In order to feed the massive populations that both from the countries have, a cheap means of nutrition has gotten to develop and raise. Rice is big in Asia which is cheap to generate which provides plentiful and simply accessible. Everyone from a wealthy businessman to a mediocre farmer can eat rice on a regular basis.

Let us know Pralines first. As defined, Praline is part of the confections family made from nuts and sugar. This made similar to other candy bars. Once you tasted it, you will say usually soft and chewy candy with pecan nuts within it. Today, it frequently with pecans ever since New Orleans chefs substituted the almonds with pecans. Way back then, had been almonds when French brought it to Louisiana.

A associated with Indian recipes call for the use of chilies specific form - red chili powder, fresh green chilies and dry red chilies. Every involving chili has many heat and potency. There are a number dishes that rely heavily on these chilis to enhance the flavor, so if you don't fancy eating a meal that is too spicy, you own a solution - you is able to reduce the number of chilies which you add to some cooking.

Give yourself some challenges to include some excitement and adhere to track in your cooking daily habit. For example, just be sure to buy a new item in the supermarket 7 days a week. Experiment with the wine in various cooking styles and diverse ingredients. Be creative and vital very well put name down any new denture.

The Sarawak Laksa is obtainable only on mornings as they would be sold out by the afternoon meal. The best and most delicious Sarawak Laksa in key region of Sarawak will still be in Kuching city.

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INDIA

Indian cuisine dates back over 5000 years. Each region has its own traditions, religions and culture that influence its food. Hindus tend to be vegetarian and Muslims tend to have meat dishes, although pork is forbidden. Indian food has been influenced by Mongolian, Persian and Chinese cuisine, among others. The common thread throughout the centuries remains the distinct mixing of spices that invariably give Indian cuisine its flavor and aroma. 

INGREDIENTS 

Indian ingredients are as varied as the Indian people and the available foods of each region. Masala means spice blend. Certain foods use certain spice blends. For instance, birlyani masala—cardamom, cinnamon, cloves and fennel—is used for birlyani, an oven-cooked dish of rice and a vegetable, seafood or meat. Chilies, mustard seeds, gram flour, coconut and yogurt are popular ingredients in all types of Indian cuisine. Ghee, a type of clarified butter, is used for cooking, and has a toasty taste. Saffron is used to flavor and color rice dishes. Over 5,000 years you learn to use what you have and be creative with it. 

REGIONAL CUISINE 

Food choice varies north, south, east and west. Indians from the north eat flat breads like chapati and naan, while Southern Indians prefer to eat rice and coconut. The versatile coconut not only provides milk, it thickens stews, makes a chewy snack and is used in many sweet southern dishes as an ingredient or as a garnish. Western India is more cosmopolitan, but is known for its traditional spicy curries. Mumbai, formerly Bombay, at the heart of the region, is flooded with city dwellers, students and workers. They all have their traditional cuisines, but seafood and curries, hot and spicy sausages and snacks with chai tea are popular traditional fare. East Indian food relies heavily on rice, milk and vegetables, prepared simply with yogurt, seeds and spices steamed and curried. East Indians love their sweets and use milk and other dairy products abundantly in them. 

DESSERTS 

rice pudding, similar to rice pudding in America, is called kheer. It consists of basmati rice, milk, raisins, sugar, cardamom seed and almonds. Kulfi, is an Indian ice cream made by boiling reduced milk, which is then chilled and then flavored with mango juice, rose water and sweetened with sugar. Gajar Halwa, a carrot dessert, coconut soufflé, mango mousse and Gasgase Payasam are also popular desserts. Eastern India is well known for its sweets. 

DRINKS 

Chai is a tea commonly consumed upon rising each morning. It is made by adding milk, sugar and black cardamom pods to steeped teabags. Sweet Lassi is a yogurt shake that can also be flavored with mango, a popular fruit, much like a smoothie. Ginger and lemon tea are also popular and can be used for medicinal purposes, such as indigestion. Carrot Gheer is served by adding carrot to cold milk. Alcohol is rarely consumed as it is forbidden in many Indian cultures. Tea is more popular than coffee, coconut milk, mango, guava and sugarcane juices are popular

and sold in roadside stands and kiosks. If you want something salty, Jal Jeera, water and cumin, might be to your liking. 

POPULAR DISHES 

Indian cuisine makes best use of what is available, which is why each region has its own popular dishes. Dal, a lentil dish, is popular in the North. Meen Moli, a white fish curry, is loved in the South. Western Indians can’t get along without Vindaloo, a pork dish. East Indians love their sweets—one of the most popular being Chhenagaja—chhena, flour and sugar syrup. Halwa, a popular breakfast dish, consists of wheat, butter, sugar and almonds or pistachios. Indian snacks include samosas, a spicy turnover stuffed with potatoes and peas and a puffy rice, yogurt, tamarind and potato blend snack called bhel puri. Kabobs, meatballs, tandoori (clay-baked) chicken, rasam soup, and rice cakes, called idli, are popular dishes 

POPULAR INDIAN FOODS 

BIRYANI 

I don’t think many people can quibble with the divine accolades showered on biryani after sampling a plateful of the wonderful stuff. It’s a traditional Indian food that is one of India’s most famous and beloved dishes. Biryani is a dish that was popularized in the royal kitchens of the ancient Mughal Emperors. If cooked in the traditional way, a biryani takes many hours to prepare and cook. Alternate layers of meat and rice are piled on top of one another and drizzled with ghee and spices. Then the assembly is sealed in an earthenware pot or ‘handi’ and slow cooked for many hours in an oven. 

The meat component in the Biryani might be chicken, goat meat, prawns, beef, lamb or fish. Alternatively, vegetables or paneer might be the mainstay of the vegetable biryani. A medley of spices lends this dish its heavenly appeal. Saffron, nutmeg, mace, cardamom, cinnamon, bayleaf, onions, garlic, ginger and so much more perfume this dish.The different types of biryanis can be as numerous as the plethora of ingredients. Choose from Hyderabadi Biryani, Awadhi Mutton Biryani, Sindhi Biryani, Kolkata Biryani etc. 

BUTTER CHICKEN 

When you talk about popular Indian food, you have to include Butter Chicken. Did you know that Butter Chicken was made as a result of a happy accident? It is said to have been accidentally created one day when some leftover chicken curry was added to creamy tomato gravy. Butter chicken is one of Delhi’s most famous foods. 

Butter Chicken is a decadent main dish which is best eaten with naan bread or tandoori roti. The chicken is soft and tender and submerged in a buttery, silken gravy, flavoured with a variety of spices. The butter gravy with a tomato sauce renders this dish with pleasing mild but rich flavours. The success of the dish depends largely on the marination of the chicken in a mixture

of lemon, plain yoghurt, ginger-garlic paste and spices. Ideally the chicken should be slow cooked in a tandoor oven but it may be cooked on the stove top too. Cardamom, cumin, fenugreek, cinnamon, cloves and coriander are the dish’s secret ingredients 

KEBABS (veg and non-veg) 

Kebabs are an Indian food that doesn’t need a special introduction — they are an iconic Mughal dish that is well-known all over the globe. Although kebabs have become a household name, you will be amazed by the variation in types of kebabs when you come to India. Choose from vegetarian and non vegetarian options. The names of some well loved non vegetarian kebabs are murgh malai kebab (chicken cheese kebabs), boti kebab, reshmi kebab (relatively low spiced), galauti kebab, tangri kebab, hariali kebab and more. Pieces of marinated meat are pierced with skewers and then grilled to tender perfection. Vegetables like paneer, potato and cauliflower are particularly tasty when grilled using this technique. 

TANDOORI (veg and non-veg) 

You can’t mention Punjabi food without tandoor. A tandoor is a wood or charcoal fired clay oven and the tasty morsels of meat or veg that come out of it are called tandoori. Tandoori Chicken is made by marinating chicken in yoghurt and tandoori masala and then grilling it in a tandoor. The tandoori masala lends the chicken its characteristic vibrant colour, which is due to the addition 

of cayenne pepper, Kashmiri chilli powder, turmeric and red food colouring. Tandoori chicken can be eaten as an appetizer or as a main dish. It is often eaten with naan bread. Using the same techniques of marination and grilling, vegetables or paneer can be used for preparing delicious tandoori vegetables. 

CHOLEY BHATURA 

Choley Bhatura is a satisfying dish that hails from the state of Punjab — a classic Punjabi food. It is a dish of spicy chickpeas (Choley) and a very large, fluffy, deep-fried bread (Bhatura). The meal is eaten with carrot pickle, onions, green chillies and chutney.The unusual fluffy texture of the Bhatura is created by kneading the flour with yoghurt, oil and either baking soda or yeast. 

Choley Bhatura can be eaten as a breakfast food but it’s substantial portion size and the richness of the bread create a deep feeling of satiety. I would recommend eating the meal at lunchtime and taking a long walk afterwards to aid digestion. 

PALAK PANEER 

Palak paneer (spinach and cheese) is a vegetarian that has a very pleasing silken texture and that is low on the spices. The palak, or spinach, component consists of cooked spinach that has been blended to a smooth pulp. The puréed spinach is then tempered with garlic, ginger and other spices. While the smooth spinach blend is simmering, paneer pieces are popped into the mixture and slow cooked to maintain their softness. You can eat palak paneer with plain white

rice or scoop it up with pieces of naan or tandoori roti. A bowl of palak paneer is delicious and nutritious. You can skip the green smoothie on the days you opt for palak paneer. 

DOSA 

Dosa on a banana leaf is a famous Indian food 

The dosa of South India is one of the most famous and delicious Indian foods 

This is a dish that hails from South India and is the closest Indian counterpart to the continental crepe. Made from a fermented batter of rice and black gram daal, it is then cooked to a crisp on a heavy tawa. Dosas are wonderful as hearty brunch, lunch or even dinner food. The masala dosa usually has a mild potato and onion curry stuffing. The sada dosa, comes just as is. A paper dosa has been stretched to a paper thin texture and a rava dosa is crunchier due to the addition of semolina. All dosas have the obligatory hot vegetable daal or sambar as accompaniment, along with a minced coconut chutney. 

IDLI 

Idlis are like the softest, fluffiest white cakes made of steamed rice and daal. The rice and urad daal is soaked for many hours, then stone ground to form a smooth batter. The carbohydrates in the batter are considerably broken down during the fermentation process of preparing the batter – making them easier to digest and also very tasty. The batter is steamed in an idli maker – and lo and behold you have idlis. They make the ideal breakfast food with sambar daal and coconut chutney. You can break them into pieces and pop them in your mouth or you can soak them in the daal and eat them in spoonfuls. They have a spongey texture which means they soak up any kind of liquid very well. Either way, they are the perfect healthy, non-greasy food to eat when you want to eat something non-spicy. 

SAMOSA 

Available at every street corner and neighbourhood sweet shop, the samosa is everybody’s favourite savoury snack. You can also find them as popular entrees on restaurant menus. The simple samosa is a pastry pocket, stuffed to the seams with a potato filling. The triangular shaped pastry pocket is then deep fried to a golden hue and then the samosas are served hot with a mint, coriander or tamarind chutney. The filling, though usually made from potatoes, can incorporate cauliflower and green peas when the vegetables are in season. You can even find meat filled samosas. Typically eaten as an evening snack in India, they must be accompanied by a cup of steaming masala chai. 

GULAB JAMUN 

balls of Indian sweet gulab jamun 

Gulab jamun is a famous Indian sweet that simply melts in your mouth

Gulab jamun is one of the most iconic Indian sweets and will surely give you that sugar high, particularly if you have a sweet tooth. ‘Gulab’ means rose in Hindi and ‘jamun’ translates to berry. The jamuns are made from milk solids or ‘khoya’ that has been reduced from milk by heating it over a low flame for a long time. They are then kneaded into small berry sized balls to the softest, fluffiest consistency with a little flour, then deep fried to a caramel colour in ghee or oil and then flung into the sweetest rose syrup. Flavoured with cardamom and sometimes saffron, they are the ultimate, decadent treat. 

LASSI 

Lassi is the perfect thirst quencher on a hot summer’s day. Made from plain yoghurt that has been watered down and whisked to frothy goodness, you can drink a sweet lassi or a salty one with hints of cumin. Sweet lassis can be indulgent affairs with the fruit pulp of mangoes. Drink it from a tall glass with a long straw to quench your thirst. Alternatively, rosewater may flavour a sweet lassi.