Beelzebub
- 2013-07-14
I hope you have tried Guo Tie Foxy? I think the oil used in frying changes the nature of that pastry.
I haven't, but I like xiao mai. In Hohhot, the filling includes minced/chopped mutton, whereas in Shijiazhuang I only came across beef xiao mai. The pastry is much thinner and finer than that used to make jiaozi/baozi here.
xiao mai is wheat, is it not, for making flour? Anyway, the Chinese are well capable of making refined pastry, using butter and all the business-but as you indicate a lot of the Chinese dough is just flour and water.
foxy
- 2013-07-14
I hope you have tried Guo Tie Foxy? I think the oil used in frying changes the nature of that pastry.
I haven't, but I like xiao mai. In Hohhot, the filling includes minced/chopped mutton, whereas in Shijiazhuang I only came across beef xiao mai. The pastry is much thinner and finer than that used to make jiaozi/baozi here.
Beelzebub
- 2013-07-14
It's not the fillings that put me off jaozi and baozi. It's the coarse pastry used to enclose the fillings. I find it doesn't agree with my digestive system.
I hope you have tried Guo Tie Foxy? I think the oil used in frying changes the nature of that pastry.
foxy
- 2013-07-13
I agree with you about the dumplings-well, the meat ones, because what gives them that special Chinese flavour is because the meat is off and stinks to high heaven. Dumplings with leek or just mushroom are not bad- however, fried dumplings, guo tie, are really often quite tasty, with vegetable filling of course.
It's not the fillings that put me off jaozi and baozi. It's the coarse pastry used to enclose the fillings. I find it doesn't agree with my digestive system.
I would advise to steer clear of all Chinese meat- it is only a question of time before one comes a cropper....the accentuated sheepy smell you've experienced means it is off, but that's normal. That's my intuitive guess only mind.
The lamb/mutton is sliced using an electric machine with a big rotating wheel. When the meat is sliced, it's sliced before your eyes from a large 5 jin meat sausage that's kept in a freezer. I think it's just the strong smell of sheep meat. Maybe lamb won't have such a strong smell.
Back in the late 90's in Hohhot, ordinary pork was 5-6 RMB /jin. Mutton was 7.5 RMB/jin. But that wouldn't be the best quality of rolled mutton. The best would cost 10 or 11 RMB/jin then.
Now, ordinary pork costs 12 RMB/jin here. But rolled mutton has skyrocketed in price compared to pork.
Beelzebub
- 2013-07-13
"I don't like the dumplings in that new recruiter's on the corner"Yes, Beelzie. You've brought food into the equation. Well done! I don't like Chinese dumplings at all, but everyone to their own. And that brings me to the recent significant change re my meat hotpots.
As far as lamb hotpot or mutton hotpot is concerned, I've stopped cooking them.
One reason is that real mutton, 100%, that is, smells sheepy. Another is it's about 34 RMB/jin here. Too dear!
If I buy the 20 RMB/jin 'mutton', it doesn't smell sheepy coz it's a composite of sheep meat and duck meat. But that hotpot is too fatty!
I can buy top quality pork sliced thin by the butcher for 18 RMB/jin. It's not at all fatty and the spicy hotpot thereof tastes great. It's best with red potatoes, as are all potato-based dishes here.
Finally, my beer now just costs me 18 RMB/9 pack of large bottles here. The local supermarket has a special offer on it!
I agree with you about the dumplings-well, the meat ones, because what gives them that special Chinese flavour is because the meat is off and stinks to high heaven. Dumplings with leek or just mushroom are not bad- however, fried dumplings, guo tie, are really often quite tasty, with vegetable filling of course. I would advise to steer clear of all Chinese meat- it is only a question of time before one comes a cropper....the accentuated sheepy smell you've experienced means it is off, but that's normal. That's my intuitive guess only mind.
Yes Desiree type spuds are usually reliable, as are the red onions in China.
WOW a good price on the beer. Good for you at this time of year- as long as it doesn't go to the waist.
foxy
- 2013-07-13
"I don't like the dumplings in that new recruiter's on the corner"
Yes, Beelzie. You've brought food into the equation. Well done! I don't like Chinese dumplings at all, but everyone to their own. And that brings me to the recent significant change re my meat hotpots.
As far as lamb hotpot or mutton hotpot is concerned, I've stopped cooking them.
One reason is that real mutton, 100%, that is, smells sheepy. Another is it's about 34 RMB/jin here. Too dear!
If I buy the 20 RMB/jin 'mutton', it doesn't smell sheepy coz it's a composite of sheep meat and duck meat. But that hotpot is too fatty!
I can buy top quality pork sliced thin by the butcher for 18 RMB/jin. It's not at all fatty and the spicy hotpot thereof tastes great. It's best with red potatoes, as are all potato-based dishes here.
Finally, my beer now just costs me 18 RMB/9 pack of large bottles here. The local supermarket has a special offer on it!
Beelzebub
- 2013-07-13
You should not be praising recruiters, no, people don't need them, they are a waste of space. Also, why do you feel the need to blow the trumpet of certain schools? I would never give a positive review to any school. Only the bad schools ( most of them ) need to be reported here.
For our purposes we have to decide what a recruiter is, Silverboy- you can't just call anything a recruiter because you don't like it "I don't like the dumplings in that new recruiter's on the corner" hahaha. We don't usually label a company as a recruiter if it recruits for itself- like Tesco or British Petroleum-because in actual fact they are always recruiting-but for themselves. In that sense and that sense only can we call Yuncheng ielts School a recruiter. I am getting fed up, as my mate CL, with the sloppy language on this site -Hahaha. What does he say about recruiters and who they are- we should ask him?