tag:blogger.com,1999:blog-2801541318467525745.post6341035226580403465..comments2024-03-26T09:50:50.676-07:00Comments on Beef No' Guy - coz I'm smooth like that: [台北] - 長白小館 - Chang Bai Xiao Guan - a taste of the North EastBeef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2801541318467525745.post-89241590671354850532010-10-18T13:05:50.011-07:002010-10-18T13:05:50.011-07:00@HK Epicurus, there are several variations of 酸菜. ...@HK Epicurus, there are several variations of 酸菜. The NE Chinese (Dongbei) version uses napa cabbage or equivalent, and is also found in Beijing and Islamic Chinese type lamb hotpots, either as a cold appetizer or a dish you put inside the broth. Then there's pickled mustard greens also called 酸菜, served on the side for dishes like beef noodles in soup or a condiment for a Taiwanese rice bento (e.g. fried chicken leg, pork chop). Hakka Taiwanese use a particular kind of mustard green that they call Fu Tsai, grown in Hsin Chu and Miao Li county of Taipei, where they cure/salt and pickle them in bottles, then served in dishes like Hakka style pork belly. It is more pungent and bitter than the Hakka Cantonese prep of mui choy kaw yuk (where the preserved greens are sweeter), if you know what I mean.Beef No Guyhttps://www.blogger.com/profile/17255895629727111344noreply@blogger.comtag:blogger.com,1999:blog-2801541318467525745.post-27745533311256683442010-10-10T07:39:49.611-07:002010-10-10T07:39:49.611-07:00I like those 酸菜鍋 in Taiwan. I am wondering if its ...I like those 酸菜鍋 in Taiwan. I am wondering if its related to Chiu Chow cuisine in a way too? It seems like the HK Chiu Chow restaurants don't use as much 酸菜 in comparison? <br /><br />I ask too many questions in life, don't I? :SHK Epicurushttps://www.blogger.com/profile/07240700219689712543noreply@blogger.comtag:blogger.com,1999:blog-2801541318467525745.post-85471272024030466942010-09-12T16:41:21.267-07:002010-09-12T16:41:21.267-07:00can't say boil pork fat looks good but I'm...can't say boil pork fat looks good but I'm sure it tastes goodBonnibellahttps://www.blogger.com/profile/10875031425485819008noreply@blogger.com