http://uk.pg.photos.yahoo.com/ph/displaced_chinaman/my_photos

Pics 1-3 = beef brisket noodles/NgaoLam Meen & spare parts/tripe, typical HK
breakfast... well typical from yester year, these days people were mainly
eating noodles with fried spam/luncheon meat etc. the beef broth was so full
of flavour that we had it for supper again, it was still open at midnight...
& next morning we went pass it around 7am & it was still open? that's beef
broth quality control for you... simmering 24/7!! no wonder the brisket was
so tender, melt in your mouth...

pics 4/5 = roast meat stall with bamboo leaf wrapped dumplings/zhongji as it
was just past the dumpling/dragon boat race festival.

pics 6-8 = lunch over the border at Shengzhen, roasted/deep fried pigeons,
special spare ribs, steamed river fish, etc.

pics 9/10 = the famous jumbo seafood rest. in Aberdeen harbour.

pics 11-25 = Lei Yue Mun, once a fishing village where fisherman brought
their catch in & people bought fresh seafood from them. It's now full of
seafood restaurants, we beat the crowd by going early! a very large variety
of fresh seafood to choose, then go eat...

pics 26/27 = roast goose, roast duck, charsiu etc... we overdosed on roast
goose, having not had it for so many years... still feel sickly now just
thinking of it.... (buuurp) This was at the famous YungKee restaurant in
Central, HK island. about 1/4 of their listed dishes had dates next to them,
this shows the year which this dish had won an award etc. truely amazing
food... restaurant food that is, street food is another matter!

pics 28 = a street side supper stall with stinky tofu(fermented tofu) & all
sorts of Chinese fast food on the go in Mongkok around midnight... we ate,
we burp, we went home happy!

pics 29/30 = WingWah cafe, old Cantonese establishment just behind the Hyatt
hotel in Tsim Sha Tsui, waiters in white uniforms still serve you & the
pastries are excellent, well known for their Tan tart/egg tart etc. the
front part is actually a small stall selling pastries.

pic 31 = on the same road/lock rd is the Macau Cafe which serves roasted
quails!

pic 32/33 = the famous Man Mo temple on Holywood Rd, HK island.

pic 34 = border crossing at Shengzhen/mainland China, once you clear customs
etc... you're in this big building complex & it's just shops, shops, shops..
the first thing we saw was this... a roast meat seller(goose,duck, chicken
etc.) how comforting, what a way to welcome you!! heheee..

pic 35-40 = a grandish banquet meal with friends & family... baby pak choi,
chicken with JinHua ham/Chinese parma ham, a few claypot dishes of sea
cucumber, XO sauce pork, braised mushrooms/vegs, blackbean sauce spare ribs
& gourd, deep fried prawns, etc..

DC. (never knew i could eat that much/breakfast/lunch/dinner/supper & now on
a diet... )

"DC."  wrote in message
news:f5OdnQ14Gd-DpV3fRVnygA@pipex.net...

> http://uk.pg.photos.yahoo.com/ph/displaced_chinaman/my_photos
>
> Pics 1-3 = beef brisket noodles/NgaoLam Meen & spare parts/tripe, typical
> HK
> breakfast... well typical from yester year, these days people were mainly
> eating noodles with fried spam/luncheon meat etc. the beef broth was so
> full
> of flavour that we had it for supper again, it was still open at
> midnight...
> & next morning we went pass it around 7am & it was still open? that's beef
> broth quality control for you... simmering 24/7!! no wonder the brisket
> was
> so tender, melt in your mouth...
>
> pics 4/5 = roast meat stall with bamboo leaf wrapped dumplings/zhongji as
> it
> was just past the dumpling/dragon boat race festival.
>
> pics 6-8 = lunch over the border at Shengzhen, roasted/deep fried pigeons,
> special spare ribs, steamed river fish, etc.
>
> pics 9/10 = the famous jumbo seafood rest. in Aberdeen harbour.
>
> pics 11-25 = Lei Yue Mun, once a fishing village where fisherman brought
> their catch in & people bought fresh seafood from them. It's now full of
> seafood restaurants, we beat the crowd by going early! a very large
> variety
> of fresh seafood to choose, then go eat...
>
> pics 26/27 = roast goose, roast duck, charsiu etc... we overdosed on roast
> goose, having not had it for so many years... still feel sickly now just
> thinking of it.... (buuurp) This was at the famous YungKee restaurant in
> Central, HK island. about 1/4 of their listed dishes had dates next to
> them,
> this shows the year which this dish had won an award etc. truely amazing
> food... restaurant food that is, street food is another matter!
>
> pics 28 = a street side supper stall with stinky tofu(fermented tofu) &
> all
> sorts of Chinese fast food on the go in Mongkok around midnight... we ate,
> we burp, we went home happy!
>
> pics 29/30 = WingWah cafe, old Cantonese establishment just behind the
> Hyatt
> hotel in Tsim Sha Tsui, waiters in white uniforms still serve you & the
> pastries are excellent, well known for their Tan tart/egg tart etc. the
> front part is actually a small stall selling pastries.
>
> pic 31 = on the same road/lock rd is the Macau Cafe which serves roasted
> quails!
>
> pic 32/33 = the famous Man Mo temple on Holywood Rd, HK island.
>
> pic 34 = border crossing at Shengzhen/mainland China, once you clear
> customs
> etc... you're in this big building complex & it's just shops, shops,
> shops..
> the first thing we saw was this... a roast meat seller(goose,duck, chicken
> etc.) how comforting, what a way to welcome you!! heheee..
>
> pic 35-40 = a grandish banquet meal with friends & family... baby pak
> choi,
> chicken with JinHua ham/Chinese parma ham, a few claypot dishes of sea
> cucumber, XO sauce pork, braised mushrooms/vegs, blackbean sauce spare
> ribs
> & gourd, deep fried prawns, etc..
>
> DC. (never knew i could eat that much/breakfast/lunch/dinner/supper & now
> on
> a diet... )
>
>


Hi DC,

Thanks for your e-mail alerting me to the pictures. You have done an
excellent job in visiting all these sites and restaurants, and showing us
all these interesting pictures. You certainly have made up for what you
missed since your last visit many years ago.

As for the jue pak fan (baked pork chop with rice) you mentioned in your
e-mail, I have tried out a recipe a few weeks ago and was quite nice. Here 
is the
recipe:-

Baked Pork Chop with Rice (from Chinese Recipes published by Hong Kong
Education Dept)

Ingredients:
pork chop        200g
egg                   1
cooked rice      2 rice bowls
tomato              1/2
onion                1/2
garlic                1 clove
green pepper    1/2
oil                    2 Tbsp

Seasoning:
garlic                1 clove
salt                    1/4 tsp
sugar                1/2 tsp
Maggi sauce     1/4 tsp
Worcestershire sauce 1/2 tsp

Sauce:
salt                1/4 tsp
sugar            1 Tbsp
Maggi sauce   1/4 tsp
Worcestershire sauce  1/2 Tbsp
plain flour        2 tsp
stock            100ml
tomato paste      1/2 tsp

Method:
1.    Prepare oven Reg. 6 (200*C).
2.    Wash and pound pork chop. Season and dredge with flour.
3.    Clean and slice tomato, green pepper and onion. Beat egg.
4.    Skin and crush garlic.
5.    Prepare sauce.
6.    Fry garlic in oil, add pork chop and fry until golden rown. Put on a
plate.
7.    Fry rice and add in beaten egg. Stir well and dish up. Put pork chop
on top. Fry onion, tomato and green pepper. Add sauce mixture and stock.
Bring to boil and pour on top of pork chop.
8.    Put in oven until golden brown.

(I will e-mail you the picture that comes with the recipe.)

By the way, I have ordered for Robert Delf's Good Food of Sichuan from 
Amazon, but it hasn't arrived.

Theresa

"PE"  wrote in message
news:FSgwe.6352$ZR1.3322@newsfe2-gui.ntli.net...
<snip>

> Thanks for your e-mail alerting me to the pictures. You have done an
> excellent job in visiting all these sites and restaurants, and showing us
> all these interesting pictures. You certainly have made up for what you
> missed since your last visit many years ago.


Just making up for lost time or maybe that should be all those yummy foods
over the years.


> As for the jue pak fan (baked pork chop with rice) you mentioned in your
> e-mail, I have tried out a recipe a few weeks ago and was quite nice. Here
> is the
> recipe:-
>
> Baked Pork Chop with Rice (from Chinese Recipes published by Hong Kong
> Education Dept)

<snip>

Thanks for the recipe, snipped & saved, i like these old school recipes.


> (I will e-mail you the picture that comes with the recipe.)

Thanks.

> By the way, I have ordered for Robert Delf's Good Food of Sichuan from
> Amazon, but it hasn't arrived.


It'll be worth the wait if you like old recipe books... it has a good
introduction & certain recipes have interesting stories which makes it more
of a good book for me. BTW i was given a old Mrs Beeton's Every-day Cookery
book, can't tell how old it is but it has adverts for things like 'Jollykids
Cocoa' 5/d per 1/4 lb tin etc.. makes intersting reading.

DC.

"DC."  wrote in message
news:f5OdnQ14Gd-DpV3fRVnygA@pipex.net...

> http://uk.pg.photos.yahoo.com/ph/displaced_chinaman/my_photos
<snip>
> pics 4/5 = roast meat stall with bamboo leaf wrapped dumplings/zhongji as
> it
> was just past the dumpling/dragon boat race festival.
> <snip>
> DC.


Hi DC,

The other day I was trying to make zhongji. I always prefer "gau jing
zhong", but the recipes I could find for zhongji were the other types of
zhongji and were all boiled., not steamed. I think boiling may lose a lot of
tastes from the zhongji to the boiling water. In the end, I made "lor mai
gai" instead, which is rather similar to "gau jing zhong". So, I wonder you
may have a recipe for "gau jing zhong". If you do, can you post it please?

Theresa

"PE"  wrote in message
news:sgAwe.16681$BD2.14314@newsfe1-gui.ntli.net...
<snip>

> Hi DC,
>
> The other day I was trying to make zhongji. I always prefer "gau jing
> zhong", but the recipes I could find for zhongji were the other types of
> zhongji and were all boiled., not steamed. I think boiling may lose a lot
of
> tastes from the zhongji to the boiling water. In the end, I made "lor mai
> gai" instead, which is rather similar to "gau jing zhong". So, I wonder
you
> may have a recipe for "gau jing zhong". If you do, can you post it please?
>
> Theresa


Hi Theresa,

Can you please remind me which one is GaoJingZhong? as in what's inside it?
the name GaoJing doesn't ring any bells in my head?!!  i have recipes for
various Zhongs in English, translated from spoken Cantonese as well as other
dialects but like i said, GaoJing doesn't ring a bell. OK i had a quick
trawl thru. my recipes & found one that is steamed... this is also one that
was translated from urmm... ChewChao? or maybe it's Fujian/Hokkien dialect?
i'm not sure but it wasn't Cantonese as i've written it's name as Kiam
T'nee(savoury sweet) zhong. Another interesting thing about this is that it
only uses the 1 leaf to make, not 2 leaves. Is this the one you're after?
From what i know... most are boiled & few are steamed, except this one.
Anyway.. the fillings for this are :

presevered sugared melon pieces?
groundnuts
streaky pork
ginger
sar keong/sandy ginger... yes that old trouble maker again ; )
coriander?
dark + light soy
peppercorns
garlic
sugar
lard
etc...

does this sound like the one you're after?

btw... when i boil my zhongs, the larger ones(2 leaves version)... they do
not lose their flavours as it's quite big, the rice shields the inside
fillings & as long as the dumpling are well made & compact, there is no
chance of it losing it's flavour to the water. The water only smells of
boiled bamboo leaves after. But the smaller zhongs/dumplings that uses the 1
single leaf to make, i guess is a lot more delicate as it's also smaller &
hence, might be a bit more susceptible to being over boiled or in danger of
boiling water damaged hence losing all it's flavour while being boiled.

DC.

"DC."  wrote in message 
news:_c-dnbh4CIRpe1_fRVnyiA@pipex.net...

> "PE"  wrote in message
> news:sgAwe.16681$BD2.14314@newsfe1-gui.ntli.net...
> <snip>
>> Hi DC,
>>
>> The other day I was trying to make zhongji. I always prefer "gau jing
>> zhong", but the recipes I could find for zhongji were the other types of
>> zhongji and were all boiled., not steamed. I think boiling may lose a lot
> of
>> tastes from the zhongji to the boiling water. In the end, I made "lor mai
>> gai" instead, which is rather similar to "gau jing zhong". So, I wonder
> you
>> may have a recipe for "gau jing zhong". If you do, can you post it 
>> please?
>>
>> Theresa
>
> Hi Theresa,
>
> Can you please remind me which one is GaoJingZhong? as in what's inside 
> it?
> the name GaoJing doesn't ring any bells in my head?!!  i have recipes for
> various Zhongs in English, translated from spoken Cantonese as well as 
> other
> dialects but like i said, GaoJing doesn't ring a bell. OK i had a quick
> trawl thru. my recipes & found one that is steamed... this is also one 
> that
> was translated from urmm... ChewChao? or maybe it's Fujian/Hokkien 
> dialect?
> i'm not sure but it wasn't Cantonese as i've written it's name as Kiam
> T'nee(savoury sweet) zhong. Another interesting thing about this is that 
> it
> only uses the 1 leaf to make, not 2 leaves. Is this the one you're after?
> From what i know... most are boiled & few are steamed, except this one.
> Anyway.. the fillings for this are :
>
> presevered sugared melon pieces?
> groundnuts
> streaky pork
> ginger
> sar keong/sandy ginger... yes that old trouble maker again ; )
> coriander?
> dark + light soy
> peppercorns
> garlic
> sugar
> lard
> etc...
>
> does this sound like the one you're after?
>
> btw... when i boil my zhongs, the larger ones(2 leaves version)... they do
> not lose their flavours as it's quite big, the rice shields the inside
> fillings & as long as the dumpling are well made & compact, there is no
> chance of it losing it's flavour to the water. The water only smells of
> boiled bamboo leaves after. But the smaller zhongs/dumplings that uses the 
> 1
> single leaf to make, i guess is a lot more delicate as it's also smaller &
> hence, might be a bit more susceptible to being over boiled or in danger 
> of
> boiling water damaged hence losing all it's flavour while being boiled.
>
> DC.
>
>
>
>
>


Hi DC,

"Gau or gor" means fruit or wrapped, "jing" means steamed. Gau jing zhong is 
the biggest type of dumpling. It's savoury, with meat and salted egg etc. It 
looks like "lor mai gai" (dumpling with glutinous rice and chicken etc) 
available from dim sum restaurants. Its content is also similar to "lor mai 
gai". I haven't tasted it for many years, that's all I can remember.

If you don't have a recipe for it, do you have recipes for "harm yuk zhong" 
(salted meat dumpling) and "kan sui zhong" (alkaline water sweet dumpling)? 
If yes, can you post them please? What sort of zhongji do you normally make? 
I haven't made any at all.

Theresa

"PE"  wrote in message
news:%CCwe.16735$BD2.3054@newsfe1-gui.ntli.net...
<snip>

> "Gau or gor" means fruit or wrapped, "jing" means steamed. Gau jing zhong
is
> the biggest type of dumpling. It's savoury, with meat and salted egg etc.
It
> looks like "lor mai gai" (dumpling with glutinous rice and chicken etc)
> available from dim sum restaurants. Its content is also similar to "lor
mai
> gai". I haven't tasted it for many years, that's all I can remember.


Ohhh... those ones, i didn't know they were known as Gor Jing/fruit steamed
zhongs, yes i've eaten them before when i was realy little but i've
forgotton what they're like. Let me check first for a recipe. But i def.
have a recipe for the savoury ones with pork, salted egg, these are the ones
i normally make but no fruits/Gor as such though... didn't know they were
called GorJingZhongs?, these are my 'standard' zhongs, i'm sure there's a
name for it but i call them standard/normal or just plain zhongs.


> If you don't have a recipe for it, do you have recipes for "harm yuk
zhong"
> (salted meat dumpling) and "kan sui zhong" (alkaline water sweet
dumpling)?
> If yes, can you post them please? What sort of zhongji do you normally
make?
> I haven't made any at all.


harm yuk zhong def. no recipe but i can find out what's in them & just
substitute the filling, that's all i reckon. Kan Sui zhong i also have a
recipe but will have to dig it up, i haven't seen that recipe for a very
very long time. I think it's filed under 'very old style' or grandma zhongs
or something like that heheee...

I'll post them all here when i find & compile them for you. One word of
warning... apart from the skill of prep. the filling & the rice, the next
biggest problem is the folding technique. The best way is to watch someone
do it & you follow. That's why i try & do it every year just so that i don't
forget how it's done. Having said that... i was away in HK this zhong making
period so i didn't make any. So i'll have to book myself a weekend of
zhongzhi making soon ; ) if the zhongs are not wrapped tightly or
properly... it'll come apart during cooking - disaster!

DC.