#congee with sliced fish
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Chinese Fish Congee (生滚鱼片粥)
The delightful congee finished with tender slices of fish is the perfect way to add a satisfying side dish to your dinner table.
Recipe: https://omnivorescookbook.com/Chinese-fish-congee/
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Five Love Languages of Danmei: Cooking Bracket
["Anti-Propaganda" that attacks other characters is NOT allowed. Please only give reasons to vote FOR a character/ship.]
Bingqiu from The Scum Villain’s Self-Saving System
Characters: Luo Binghe and Shen Qingqiu (Shen Yuan)
One of Luo Binghe’s main hooks as a stallion novel protagonist (that gets him a giant harem) is his cooking. It’s so delicious Shen Qingqiu, who wants to avoid “wife plots,” can’t help but have him cook for him.
Submission:
Luo Binghe's love language is literally cooking! He starts making Shen Qingqiu's meals as a teenager, then makes him three meals a day for the 5 years Shen Qingqiu is dead, and ofc cooks for him regularly after they get together. Binghe's congee might as well be a symbol of their love at this point!
Liu Qi and Bai Chuan from The Right Way to Offer a Sacrifice to The River God
Submission:
Liu Qi x Bai Chuan is a "masterful cook x ultimate foodie" couple. Not only is Liu Qi an amazing cook, his cooking is actually what first draws Bai Chuan to him.
To quote: "Not long later, Liu Qi served up two dishes of home-cooked food. Tomatoes and scrambled egg, vegetables stir-fried with smoked meat, and a large bowl of fish soup."
And then, a few paragraphs later: "Liu Wi once again entered the kitchen and made two bowls of noodles, added in two eggs, and topped it with a few slices of cooked beef."
And then: "Liu Qi rolled his eyes at Bai Chuan's antics and asked, 'What do you still want to eat? Want me to add in another dish of fried prawns?'"
And so on. Bai Chuan, being the river god, brings in all the seafood they want for Li Qi to cook: "With a shake of his sleeves, a heap of seafood that could be found in the river came out from his sleeves, making pitter-patter sounds when they landed on the floor as they were still alive and jumping around energetically. Frantically, Liu Qi called out for him to stop so he could use a small basin to pick up the prawns. The remaining fish and crabs were stored in a bamboo basket for their next meal."
Even better, they split the chores! Bai Chuan uses his river god-powers to act as a magical dishwasher after Liu Qi's done cooking. Peak domestic. What harmony.
Translation Link
#bingqiu#svsss#mxtx#liu qi x bai chuan#the right way to offer a sacrifice to the river god#polls#danmei#danmei love languages tournament#danmei cooking bracket#danmei cooking bracket round 3#queue#long post
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Chinese Fish Congee (生滚鱼片粥)
The delightful congee finished with tender slices of fish is the perfect way to add a satisfying side dish to your dinner table.
Recipe: https://omnivorescookbook.com/Chinese-fish-congee/
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Hello talviel! How do the cuisines of the Morrowind great houses vary from another? does ashlander cuisine vary from house dunmer cuisine?
House Redoran
Redoran cooking is slightly heartier, featuring dishes like Hound and Rat pie or Crab Meat and Scuttle. As a major force on Raven Rock, Redoran cuisine places a lot of emphasis on easily available ingredients, such as fish, horker, and ash yams as opposed to the more traditional varied ingredients of mainland Morrowind. Mudcrab and fish stew with saltrice, ash yam and kwama egg fritters, and horker roast with comberry jam and fried ash yams are some of the dishes you'll find dining with a Redoran.
House Telvanni
House Telvanni is known for its exquisite cuisine based around nourishing herbs and roots. Infused with all sorts of alchemy I'm not privy to (and never will be), every Telvanni kitchen boasts whole cupboards of mysterious spices and herbs with special flavours and properties. Double-boiled gingko chicken soup, nix-hound braised with dried comberries and ginseng, and saltrice congee with sliced fish and pickled ginger are typical dishes you'll find in mushroom towers. Canis Root Tea adds a nice touch to any Telvanni meal too, especially with a bit of sweet marshmerrow!
House Hlaalu
Hlaalu food is always satisfying, and utilises more foreign ingredients than other Houses due to their success in trade. While staple meats and vegetables like nix-hound and hackle-lo are still on the table, Hlaalus are just as likely to have goat or even beef. Dishes would include kwama egg pie with a butter (as opposed to scuttle) crust, fried saltrice with pork and Hammerfell spices, and braised abalone and hackle-lo in Pellitine oyster sauce. And of course, Balmora Cabbage Biscuits, stuffed with nix-hound and spiced cabbage, are the ideal Hlaalu travel snack.
House Indoril
Standard fare for House Indoril is very much traditional Dunmeri food as we know it, which comes as no surprise due to their political leanings. Based out of Mourhold, the House consumes less seafood than others on coastal or island Morrowind, due to their relatively inland location. Kagouti and guar are the most popular meats, making pulled kagouti stew, guar meatball and scuttle gratin, and steamed scrib cabbage stuffed with minced meat standard fare.
House Dres
As is to be expected, House Dres meals are primarily based on saltrice. Whether it's saltrice crackers, bread, porridge, or straight up steamed saltrice, this is the House that has figured out everything imaginable that you can do with the plant. Fried saltrice with crispy scrib, saltrice soup with ash yams and trama root, and kwama egg omelette stuffed with spiced saltrice are delicious meals you'll find as a guest at any Dres farm.
And while it shouldn't be mentioned, it should anyway. You can read more about Sixth House cuisine here.
You can also read about Ashlander cuisine on p. 20-23 of my compendium.
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whumptober day 3: “like crying out in empty rooms, no one there except the moon” | (implied) solitary confinement
tbh only meets the prompt if u squint but!! fic amnesty just post bb
Modao Zushi | WWX & JC gen, background wangxian | 1.1k
“He doesn’t understand it,” Wei Wuxian says. “That you have to sweat out the heat.”
“Please do not talk to me about Hanguang-jun,” Sect Leader Jiang says.
The cicadas sing in the wide hot dark beyond this room, where it is humid and close and lit by two little oil lamps on either side of the table. The oil lamps are clay and shaped like leaping fish the size of a child’s cupped hand. On them is a glaze called Yunmeng blue; the alchemical recipe for it was one of the things Wei Wuxian might have found in the Lotus Pier treasure rooms, had he been looking for that in particular.
Jiang Cheng has not met Wei Wuxian’s eyes this entire conversation at this little table with its yours and mine oil lamps, arranged like a banquet. Wei Wuxian is eating a meal: sliced steamed fish cakes in oil, Hongshan caitai fried with chili and garlic, plain congee rather than what was first offered, which had been rich with the white meat of Yunmeng fish. Wei Wuxian knows how to delicately reintroduce this body to food.
Jiang Cheng is not eating, because the dark night outside is nearly false dawn. Outside this little room, Sect Leader Jiang’s cooks are hanging out fresh noodles to dry in the coming sun, whispering to each other in the dark as their hands do a job they have done a thousand times.
“Will you tell him about this,” Jiang Cheng says.
“I thought we weren’t talking about Hanguang-jun,” Wei Wuxian says. Then adds, “I don’t keep secrets from him,” to see if Jiang Cheng will have him thrown out of this room. He keeps eating, very slowly. The fish cakes and the vegetables are very spicy, Yunmeng spicy. It is burning his cracked lips.
Jiang Cheng does not say anything or move, so Wei Wuxian says, “What I was saying is that there are only a few things that Lan Zhan doesn’t get. He doesn’t know how to survive the heat, you know, not really. I always liked eating spicy food in the heat, right? To sweat it out. He likes bitter melon and mung beans.”
“You are supposed to eat those in summer.”
Wei Wuxian shrugs. “After three days in your dungeon I would’ve eaten mung beans till I couldn’t stand up,” he says agreeably, even though in fact he has spent three days alone in the dark and is calmly eating a single fish cake one tiny bite at a time. His hands only shake a little with the effort of not shoveling in food.
Jiang Cheng’s knuckles crack as his fists clench on the table. Wei Wuxian looks at him from under the lashes of a dead boy. “Well, I would,” he says mildly. “And it was all a misunderstanding, so I hope you have not disciplined the responsible parties. Of course your new disciples would not recognize little old me. Congratulations, of course, on the new disciples.” He means this very genuinely, though Jiang Cheng will take it as a cold joke. Wei Wuxian doesn’t know how to fix that. Maybe it won’t ever be fixed. Maybe this humid little room where once decades ago the walls were painted red with purple lattice designs, the murals flaking from the plaster in an old unburnt part of Lotus Pier, will be the closest they come.
Wei Wuxian takes another careful bite of food he finds easy to digest. Below this little room off the kitchens he can hear water moving among the stilts. The kitchens are built partly over water here, to reduce the constant threat of fire. Similarly, to get into the Lotus Pier treasure rooms you must swim under buildings whose bottom is flush with the water level, holding your breath. The currents are strange among the stilts; there are underwater barriers and pylons and it is very dark even in the daytime. Every movement stirs up muck from the bottom.
Wei Wuxian had wanted to see a treasure. So he had come to Yunmeng alone, while Lan Zhan was visiting with Head Cultivator Zewu-jun, doing brotherly things, probably having meals not so unlike this one with so many horrible things unsaid. Though honestly, Wei Wuxian cannot believe this current luck: that he got into the treasure room at all, that he was only imprisoned in the dark for three days before Sect Leader Jiang returned from a night hunt to find a trespasser held in a cellars built up on the hill. It was hard to think of Jiang Cheng who once kept puppies and now keeps men in holes in the hill, a line of them that they have always called the dungeons, where perhaps people who learned some of what the Yiling Laozu taught died in the belly of the dirt of Yunmeng.
Jiang Cheng, who once spent months with Lan Wangji, trying to claw Wei Wuxian out of the soil and horror of Yiling.
It had felt very different four days ago when he dived beneath the surface of the lake again, silent and small as a black cormorant. The water closed above him, warm and for a moment almost clear before the rich silt stirred. He had held his breath and swum the old path.
Wei Wuxian looks at the little oil lamps, deep blue glazed. “Yunmeng blue,” he says, tapping one with a fingernail. The ceramic sings. The little flame wavers in its broth of oil.
Jiang Cheng’s gaze sharpens. “That’s not what you were after,” he says, and then looks like he meant to say something else, a stronger accusation. The Lans would love to know the secret of Yunmeng blue. It happens in the hills, the alchemy of it, in the potters’ kilns that stretch two li from hilltop to valley like snaking dragons with bellies of fire. There, among the azaleas, mostly unbothered by the night hunts, the people of Yunmeng cook a blue deeper than the sky.
“That’s not what I was after,” Wei Wuxian agrees. “I was looking for the rubbing of the old Han Dynasty star map and I didn’t find it anyway. Your disciples are very thorough in responding to their alarm talismans. Very diligent. I’m sure I am very lucky Sect Leader Jiang returned tonight.”
“And you took nothing,” Jiang Cheng says.
“I took nothing.”
“Well,” Jiang Cheng says, and clears his throat. Wei Wuxian’s brother, once. “It was only three days this time.”
Wei Wuxian looks at him, long and black-eyed and birdlike in a stolen body. “Yes,” he agrees. “Only three days. I’ll sweat it out in no time.”
—
idk man idk! important to state that i love jiang cheng, this is just as much about jiang cheng. anyway. i cant shut up about the development of chemical blue dye/pigment. also i couldn’t get Wei Ying to admit even to the narrative that he touched the dead husk of a silk worm stored inexplicably in the treasure rooms of lotus pier and knew it was there for their sister, whose work and life is all unrecorded in the treasure rooms of Yunmeng. etc.
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World building and theories of Engage
Dishes of Brodia
The dishes of Brodia come in these categories:
Celebratory dishes - Sour cream congee
Cheap recipes which can use leftovers or cheap ingredients - meat pie.
Preserving recipes - oatmeal
Exotic dishes - chicken tomato curry.
Crisp bread - Crispbread can also be known as 'Glasgow morning rolls' or 'Scottish rolls'. They are very light and airy, and very, very crispy on the outside. Some people prefer almost black and in very odd differing shapes. The lifespan of these rolls is 24 hours so they must be eaten fresh. Some people eat them for breakfast while others make sandwiches with them. They are not the healthiest dining option but they are a well loved Scottish tradition. People make hot filled rolls with them which can include: square sausage, black pudding, bacon, potato scone or egg. Sometimes they are eaten with a very thick layer of butter. They can be made easily and cheaply which makes them perfect common folk food.
Sour cream congee - Congee is normally made with rice so I believe that this recipe is closer to rommegrot rather than congee. Rommegrot is a traditional Norwegian recipe meaning 'sour cream porridge '. Romme means 'sour cream' and grit means 'porridge'. It has a thick consistency and is often eaten with butter, cinnamon, sugar or cured meats. Traditionally it was eaten at celebrations including weddings and births, however it was not uncommon for peasant families to eat a plain version several days a week as a staple part of their diet.
Crepe pancakes - The recipe is very similar to Scotch pancakes. In some parts of Scotland they are known as 'dropped scones'. They are different to French and English crepes because they are smaller, thicker and slightly risen. Traditionally they were eaten before lent to use up ingredients to avoid waste. The common folk would make them to use up ingredients before they spoil.
Jam cake - This recipe seems to be based on Albert cake. This came has a short crust pastry base, jam and a light and fluffy sponge. It was a cake created in the Victorian era and made after Queen Victoria's husband, Prince Albert.
Tree cake - This recipe is for Sakotis ('Tree cake) which is a layered cake made on a spit. It is a celebration cake which takes a lot of time to make. It is often decorated with sugar iced flowers or chocolate. This is not an everyday cake in Brodia, unlike jam cake and crepe pancakes.
Fish Dango - Dango is a species of fish but the recipe doesn't suggest that it is a recipe solely for this species. The recipe suggests this is battered fish, a popular dish and chip shop meal. You will find a fish and chip shop in every high street in the UK. The original recipe comes from Spanish and Portuguese Jews. In the 15th century Judaism was outlawed in Spain during the Spanish Inquisition. The Jews fled to Portugal. In 1496 King Manuel I mandated the expulsion or baptizing of Jews. The Jews fled to the UK where they introduced their version of fried fish. The Jews preferred their battered fish cold. It is a way to preserve fish.
Cheese wedge - This is just a big slice of cheese. Random cheese fact; the British are the most lactose persistent population in the world. Cheese was an important source of animal protein in the diet of mediaeval commoners, for people who could not afford meat, it was the only source. The byproduct of a cheese wedge could be used to make whey cheeses.
Oatmeal - This is a porridge recipe. Oats have been grown in Scotland since late medieval times. There was no way to preserve oats, so they were turned into a paste and stored in a wooden drawer. The paste porridge would be eaten for a few days until it hardened, then it was eaten in thick slices.
Baked potato - Potatoes, also known as 'earth apples' changed from being an exotic ingredient only nobles sampled in the 16th century to a household staple in the 18th century. Generally it was recommended to serve them with butter or cream.
Nut compote - Candied nuts could be an alternate name for this dish. Compote comes from the Latin word 'compositus', meaning 'mixture'. In medieval medicine it was believed that sugar syrup balanced out the effects of humidity on the body. At a feast compote would be served at the beginning of the last course of a feast.
Traveler's egg - This is a recipe for Scotch egg. There is debate about the origins of the Scotch egg, Yorkshire and India are two of the potential origins. From the name 'Traveler's why's I gather the origin of choice is that it was created by luxury food sellers Fortnum & Mason in 1738 as a quick and convenient snack for city folk travelling to their country homes.
Chicken tomato curry - This dish could be a reference to Chicken Tikka Masala. The origin of the dish is debated, but it is believed that spiced recipes were developed in both England and India thanks to the spice routes. In medieval times, spices helped make aging meat more palatable. In medieval Europe spices were considered an exotic ingredient purchased by the affluent, likewise in Brodia, spices would be a luxury traded commodity from Solm.
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Haggis - Medieval manuscript calls it 'hagese'. When cattle drivers were taking their cattle to market, rations were made from any available ingredients and stored inside a sheep's stomach. When an animal was slaughtered, the nobleman would let the butcher keep the offal. I can imagine haggis being taken down mines when mining operations would take several days.
Crumble cake -This recipe can also be called 'crumb cake'. Fruit cakes were popular because they could be kept for many months.
Marinated herring - Herring was a very important fish in Medieval Europe. Great Yarmouth, the port of Copenhagen and development of Amsterdam were founded due to herring fishing. The marinate would help but fermented and spoilt fish palatable.
Meat pie - This recipe is a reference to 'Scotch pie'. In medieval times ours were known as 'pyes'. In royal courts they were used to entertain, an example of this can of merriment is live birds hidden in a crust that fly out when the pie is cut into. For the commoner, pies were a way of using and preserving meat and vegetables
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Hi Producer (正好遇见你) Infodump
Disclaimer: I have no idea about the accuracy of the information shared in the drama, I'm merely transcribing for future reference purposes. Proceed with caution!
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Ep 16-17: Cuisine Cont. (Part 1)
Three things.
I came close to doubting my sanity because SO many food and I got ptsd flashbacks from the time I recapped 200+ dishes of Royal Feast lol. And Tumblr has a 10 pics limit per post and I don't feel like making these two eps more than two posts, so I resorted to cutting the food scenes into videos.
To my further frustration the HD video I downloaded of this ep had terrible hard subs and I ain't gonna redownload it so please turn a blind eye, I'll type the proper translation anyway and there's the Chinese subs.
Some of these have being showcased in Royal Feast and Delicacies Destiny too, I'll link them in Red.
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Eight Treasure Duck and Suzhou's Famous Delicacy, Umi Rice and Sugar Congee- an Intangible Cultural Heritage
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Sweet and Sour Mandarin Fish with its Bone-removing Cuts
Delicacies Destiny
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24 Solar Terms Food
The food is incorporated in the backstory of the son of Chenghua emperor (featured in ep 11), and his Empress. He was famous for being one of the two monogamous emperors of China.
Beginning of Spring (Lichun)- Spring Rolls
Other Traditions: Horse racing, wear Nao'e headdresses.
Spring Rolls originated in Eastern Jin. Thinly rolled wheat dough is served with vegetables to be wrapped in it. The emperors of Ming would award the officials with this spring platter to welcome the spring.
Delicacies Destiny
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Read more about Nao'e and Yuanxiao Festival below in this post by Tumblr user chinesehanfu.
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Shangyuan (lantern) Festival in Lichun - Yuanxiao
Make balls using crushed peanuts, black sesame, sugar, milk. Dampen and coat in glutinous rice flour and put in boiling water. The detailed process of making it is recorded in "Zhuozhongzhi" of Ming Dynasty. A Song dynasty verse says, "Culinary officer searched for new flavor.
Kitchen maid marvelled at the new technique.
Dark clouds glittered with stars.
White pearls dance in boiling water."
"A night of full moon without lanterns is dull. A full moon without lanterns isn't spring. When spring arrives, people are like pieces of jade. Above the glowing lanterns, the moon turns silver."
-Tang Bohu
"Emerald ladle and silver pot to relish the night stroll. Countless lanterns are lit with the moon above the building. Silky smooth amber flow into the spoon. Brilliant pearls sail on the soup. Delightful aroma in hand, warmth arises in the wine vessel. The old traditions of the capital remains exuded."
-Wang Qianqiu of Song dynasty
Royal Feast
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Longtaitou (Dragon Head Raising Festival), 2nd day of 2nd month (Yushui)- Xunchong pancake
Fry dough with date filling in oil, or flatten it to a pancake known as "xunchong"
Royal Feast
Qingming festival- Pufferfish and Reed Bud soup
Pufferfish and Reed bud soup to remove heat. Summer wine was heated up to pair with the preserved fish called "Peach Blossom Fish".
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28 day of Third Month (Jingzhe)- Ciba and Bamboo Shoot Roasted Duck
6th Century AD recipe for rice cake by pressing smoothly pounded cooked white rice. Ciba was created later inspired by this, by slicing, drying and deep frying it, then covering in sugar and crushed sesame seeds.
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Spring Equinox (Chunfen)- Cherries with Cheese, Bamboo Shoot Chicken, Cabbage Rice Wrap
4th Month is when cherries and other fruit are harvested.
Delicacies Destiny
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8th day of 4th month- Bulajia
3-4 Cun in length, 1 cun wide, flavor similar to zongzi
Double Fifth (Dragon Boat) Festival in Qingming- Zongzi
Different regions make it differently. Guangxi back sack zongzi is made with dates, tenderloin, red beans and chestnut. Noone knows the origin.
Royal Feast
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Beginning of Summer (Lixia)- Lotus seed Porridge
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Midautumn festival- Mooncakes and Crabs
Royal Feast, Royal Feast
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More Hi Producer posts
#正好遇见你#cdrama#chinese drama#chinese history#24 solar terms#solar terms#food history#chinese food#traditional chinese cuisine#hi producer#royal feast#ming dynasty#song dynasty
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Giving BC Characters Chinese Food
Gadjah - Peking Roasted Duck with soy sauce and mashed garlic
Lolopechka - Cross the bridge rice noodles
Yuno - Wonton Soup
Klaus - Ma Po Tofu
Mimosa - Fish poached in Chili Oil Broth
Langris - Char Siu and noodles
Sol - Jian Bing Guozi
Leopold - Jiaozi
Gauche - Hot Pot
Grey - Scallion Pancakes
Gordon - Kung Pao Chicken and rice
Charmy - Chow Mein with beef,noodles,onions and celery
Finral - Twice-Cooked Pork Slices
Zora - Chinese Sticky Rice
Asta - Dumplings
Noelle - Congee and deep-fried breadsticks
Luck - Seet and sour pork and rice
Magna - Rou Jia Mo
Henry - Dim Sum
Secre - Xiaolongbao
Liebe - Chaozhou Beef Balls
Vanessa - Sichuan Pork
Information Acquired
Purewow.com
Edition.cnn.com
Chinahighlights.com
#black clover#character appreciation#black clover headcanons#asta black clover#secre swallowtail#noelle black clover#vanessa black clover#luck black clover#yuno black clover#mimosa black clover#magna black clover#klaus black clover#lolopechka#gadjah#black clover langris#sol black clover#leopold black clover#black clover charmy#grey black clover#gauche black clover#gordon black clover#black clover finral#zora black clover#liebe black clover#zora ideale
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So one thing about rice congee is that its a very popular ‘struggle meal’ type of food among Southern Chinese. if u make it plain, its just rice slowly cooked in a lot of water. this sounds like a recipe for the world’s most boring chowder.
And it is. that’s why we like to eat it with little dishes such as: stirfried salted mustard greens, sweet pickled mustard green stems, crispy fried salted fish, 1-2 cubes of fermented tofu (usually 1 is more than enough for one bowl because it’s very intense). Some people like to have it with peanuts that have been braised in five spice powder and soy sauce until sweet and tender.
My favorite things to eat it with are stirfried salted mustard greens and fermented tofu. rarely both at the same time because -> sodium party. You don’t have to do all that much to make an alright salted mustard green stirfry. Here’s what i like to do
Ingredients:
minced garlic
julienned ginger
one packet of long salted mustard greens (theres the type that looks more like a little cabbage - i don’t do that for congee)
chicken/veg stock powder
chinese wine
birds eye chillies (optional)
sesame oil
Steps:
i. Prepare the mustard greens by washing them, then soaking them in water for abt 20-30 mins, then washing again and wringing out the water. You can then wad it up and slice it to the thickness of your liking. Thin makes it nice and noodly, but thicker lets you enjoy the crunch of the stem more.
1. Gently fry your garlic, ginger and chillies in the sesame oil until fragrant
2. Add the sliced mustard greens. Turn heat up to medium-low. Stir until mixed up with the aromatics
3. Slosh in the Chinese cooking wine. Turn heat up to medium. Keep stirring but not so much that the greens break up
4. Add water, then a little bit of stock powder. Set the heat to simmer, leave it alone until the water reduces enough that you can hardly see it
5. Serve with a hot bowl of rice congee
That’s it! As you can see it can easily be made vegan, which worked well for Fujian farmers back in the old days because who could just get fresh pork whenever.
#if u have pork lard and are not vegan#u can stirfry everything with that instead of sesame oil#food cw
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Symbolism ask 8abc for: Fyokla, Tsarya and Halla, please! hehe
8. Food
a. Comfort food
Fyokla: Shchi -- Russian cabbage soup. Especially with fish.
Batsarnai: Mushroom lapsha (Russian noodle soup, adopted from a similar Tatar dish).
Halla: Fried potato slices with curried lentils.
b. Main dish
Fyokla: Pierogi with meat filling.
Batsarnai: Baozi. Especially with bamboo shoots.
Halla: Vindaloo, especially lamb vindaloo.
c. Dessert
Fyokla: Dark chocolate ice cream with almonds.
Batsarnai: MOONCAKES.
Halla: Gelato. (Or, when pregnant, fancy petits fours because cravings.)
d. Drink (added to the original post since you asked this)
Fyokla: Vodka, usually with something sweet added.
Batsarnai: Milk tea.
Halla: Sweet port wine.
e. Breakfast food (also added)
Fyokla: Blini! With brown sugar and jam.
Batsarnai: Rice congee and fried dough sticks (youtiao).
Halla: Scrambled eggs cooked in a cast-iron skillet and served on toast, with salt and coarse black pepper.
symbolism ask game
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Cooking a Large Meal Masterpost
Type: Round-Robin Tournament
Submissions - close Jan. 10th, 2024
Tag: #danmei cooking bracket
Main Tournament Masterpost
Start: Sunday, March 17th, 2024
End: Friday, March 29th, 2024
Posting Time: 1 pm CST (UTC-6)
Winner: Bingqiu
Final Standings
Bingqiu 3-0
Moshang 2-1
Wenzhou 1-2
Liu Qi & Bai Chuan 0-3
[Photo ID - a completed Round Robin tournament with three rounds and two matches per round. The first round has two matches - Bingqiu (83.6) vs. Wenzhou (13.8) and Moshang (58.9) vs. Liu Qi & Bai Chuan (31.7). The second round has two matches - Bingqiu (80.3) vs. Moshang (17.1) and Wenzhou (59.7) vs. Liu Qi & Bai Chuan (33.3). The final round matches are Bingqiu (89.1) vs. Liu Qi & Bai Chuan (7.9) and Wenzhou (42.8) vs. Moshang (50.5). /End ID]
[Last Updated: March 30th, 2024]
Completed
Round 1
Bingqiu vs. Wenzhou - Winner: Bingqiu
Moshang vs. Liu Qi x Bai Chuan - Winner: Moshang
Round 2
Bingqiu vs. Moshang - Winner: Bingqiu
Wenzhou vs. Liu Qi x Bai Chuan - Winner: Wenzhou
Round 3
Bingqiu vs. Liu Qi x Bai Chuan - Winner: Bingqiu
Wenzhou vs. Moshang - Winner: Moshang
Character List
[Last Updated: Jan. 8th, 2023]
*Dealer’s Choice
Bingqiu from SVSSS
Characters: Luo Binghe and Shen Qingqiu (Shen Yuan)
One of Luo Binghe’s main hooks as a stallion novel protagonist (that gets him a giant harem) is his cooking. It’s so delicious Shen Qingqiu, who wants to avoid “wife plots,” can’t help but have him cook for him.
Submission:
Luo Binghe's love language is literally cooking! He starts making Shen Qingqiu's meals as a teenager, then makes him three meals a day for the 5 years Shen Qingqiu is dead, and ofc cooks for him regularly after they get together. Binghe's congee might as well be a symbol of their love at this point!
Wenzhou from Faraway Wanderers
Characters: Wen Kexing and Zhou Zishu
Submission:
New Year's Celebration chapter my beloved! Anyw yeah Wen Kexing malewifes it up so hard in this one. He cooks a whole feast, he flirts over it ("When one eats, one should eat something handmade by a human being. It has soul and flavor to it, and it might even have love… When you taste it later tonight, you’ll be able to tell”), he puts food into Zhou Zishu's bowl, it's all soooo sweet and domestic!
Moshang from SVSSS
Characters: Mobei-jun and Shang Qinghua
Submission:
noodles! hand-pulled! he'll make them!!!
Liu Qi and Bai Chuan from The Right Way to Offer a Sacrifice to The River God
Submission:
Liu Qi x Bai Chuan is a "masterful cook x ultimate foodie" couple. Not only is Liu Qi an amazing cook, his cooking is actually what first draws Bai Chuan to him.
To quote: "Not long later, Liu Qi served up two dishes of home-cooked food. Tomatoes and scrambled egg, vegetables stir-fried with smoked meat, and a large bowl of fish soup."
And then, a few paragraphs later: "Liu Wi once again entered the kitchen and made two bowls of noodles, added in two eggs, and topped it with a few slices of cooked beef."
And then: "Liu Qi rolled his eyes at Bai Chuan's antics and asked, 'What do you still want to eat? Want me to add in another dish of fried prawns?'"
And so on. Bai Chuan, being the river god, brings in all the seafood they want for Li Qi to cook: "With a shake of his sleeves, a heap of seafood that could be found in the river came out from his sleeves, making pitter-patter sounds when they landed on the floor as they were still alive and jumping around energetically. Frantically, Liu Qi called out for him to stop so he could use a small basin to pick up the prawns. The remaining fish and crabs were stored in a bamboo basket for their next meal."
Even better, they split the chores! Bai Chuan uses his river god-powers to act as a magical dishwasher after Liu Qi's done cooking. Peak domestic. What harmony.
Translation Link
#not a poll#danmei cooking bracket#danmei love languages tournament#masterposts#danmei love languages masterposts
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Hc prompt;; Go to hangover food? (If he has one!)
✨ @themechaneer he be eatin good!!
if he's cooking his own hangover, he's gonna go to the biggest bowl of congee of all time. chinese rice porridge. he go ham with the toppings, too! fresh scallions, chopped coriander leaves, poached chicken from making the stock, a raw egg yolk, and soy sauce. some days he likes to throw on pickled mustard, pickld radish, pork floss, fermented bean curd, chive dumplings, century eggs, fried spam. and he definitely enjoy like.... adding in somethin a lil extra on the side like a scallion pancake.... maybe a lil broccoli stirfry.... water spinach w. some shrimp paste. it’s good eatin... simple, but good.... just stuff he grew up eating. :)) helps the hangover and makes him think of his grandma ehehe.
but if he wakes up on saturday / sunday at like. 1pm in the afternoon lol then he’s definitely ordering!!! he got his go-to joints from the neighborhood.... a lil carnitas burrito... mojado style... doused in enchilada sauce, melted cheese, guacamole, and sour cream....
pho. oh definitely pho. vietnamese food is definitely something is orders for delivery. banh mi.... like ya kno the sandwich. he likes extra fried egg in his. bun cha.... small patties of seasoned pork and slices of marinated pork belly over a charcoal fire. once theyre charred and crispy the morsels are served with a large bowl of a fish sauce-heavy broth, a basket of herbs and a helping of rice noodles.......
good shit.
he also likes cuban food like ropa vieja. somali food, jamaican food, korean. all hearty and sexy and makes him feel like he aint gonna die lfkdjgdgd.
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You've mentioned food enjoyed by young children, so let's go the opposite route; what are some foods from across Tamriel that are infamous for being Old People Food?
Ah, of course. There's always that food that inexplicably only old people like. I'm never here to knock anyone's favourite foods though, so here's a showcase of some of Tamriel's dishes most beloved by its aged population.
Altmer
Heron liver pâté is, in my opinion, the least palatable Altmeri food there is. Mushy yet inexplicably chewy, this pâté has a distinctly muddy smell and texture that old Mer seem to love. If you've still got teeth, it's common to dip grissini and crudités into the pâté, but if not, the pet food texture is fine to eat with a spoon.
Argonians
Older Argonians love their papaya! It's good for the health, and...bowels, especially? This mighty fruit is often pounded into a pulp with fresh turmeric root and scuttlebloom nectar, a bit like a very thick juice, and the mixture is happily inhaled by the geriatrics throughout Black Marsh. I love papaya, but not so much when it's served this way.
Bosmer
Timber mammoth milk soup is very much an old Mer dish in Valenwood. Simply put, it's just a bunch of meaty ingredients boiled until they fall apart in a soup base made from salty timber mammoth milk. The dish is definitely an acquired taste, from the slightly slimy yet frothy texture to the practically liquid meat bits.
Bretons
Master confectioners in High Rock are always in the business of pumping out sweets that almost nobody eats, bar the older population. Whether it's violet sweets, liquorice drops, musk sticks, or butter mints, for some reason, every Breton over the age of 60 develops an inexplicable craving for these sweets. I think I'll stick to lemon sherbets, personally.
Dunmer
I know that I talk about saltrice porridge a lot, but saltrice congee infused with ginseng and gingko nuts are right up there in terms of ancient Dunmer food. Add some pulled trama root (boiled until soft), pickled comberries, and ash-cured kwama egg, and you have a strongly herbal-scented meal with the texture of snot.
Imperials
While not as old people-y as most other dishes on this list, classic dishes, like my Emperor's Venison Fricassee, are hardly considered to be exciting food on the Cyrodiilic gastronomy scene. The humble fricassee is a palatable, if slightly boring dish with a stew-like texture, but doesn't contain any particularly strong flavours. Said to be the ultimate old-person dish in Cyrodiil.
Khajiit
Age isn't going to stop any Khajiit from imbibing moon sugar, but the way it's served is slightly different. Peanut soup, which is literally just a hot slurry made from boiled peanuts, is a nutritious dish often served for dessert. However, the taste is, at best, horrifically boring, and the only way to fix that is with lots of moon sugar. The end result is something akin to eating runny peanut butter, to which I can only politely say 'no thanks, Clan Mother'.
Nords
Just because we honour the older members of our communities in Skyrim doesn't mean that we're above making jokes about what they eat. If you think pickled fish is bad, try the trout that's been fermented in a barrel for a few months, then cut into slices and served atop flatbread with beets and sour cream. It sounds worse than it is, but this is the sort of food that makes me flash back to Granny Matilda's cottage when I was a child.
Orcs
The fact of the matter is that many Orcs don't live to see old age as an adversary, but those who do develop some curious dietary habits. Steamed potato pudding with wrathberry raisins is definitely one of them- a pungent dessert that's absolutely nobody's favourite besides probably the stronghold elders. It's basically a regular steamed pudding made from potato flour and densely studded with wrathberry raisins, something like a New Life pudding. Very filling, kind of bland, and perfect for the geriatric Orsimer in your life.
Redguards
A mild Alik'r curry made with snake eggs and okra would be my pick when it comes to describing the favoured food of elderly Redguards. Whole boiled snake eggs and slices of okra float in a thin goat's milk-based curry, which is served with a side of cous cous or rice. It's simple food, but so bland and boring you'd hardly recognise it as Redguard cuisine.
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FMP
Dai Pai Dongs - who's still standing?
Through a lot of secondary research, I found that there are only 15 remaining authentic Dai Pai Dongs that are still open in 2024. They are scattered around Hong Kong, but each offer their own story, specialties and unique locations.
Bing Kee Cha Dong
One of the last remaining old school Hong Kong cafes
based in Tai Hang
breakfast and lunchtime spot
typical dishes include noodle soup, noodles with egg, french toast and milk tea
2. Sing Kee
outdoor restaurant in an alleyway
survived the government moving dai pai dongs around in the 1970s
morning till night time service
popular foods include salt and pepper squid and sweet and sour pork
3. Keung Kee
based in Sham Shui Po
only has 6 tables
near Apliu market
tables face the kitchen so you can see the chefs cooking
known for Hainan chicken and seafood dishes
4. Sing Heung Yuen
Mee Lun street, Central
mix of office workers and labourers
popular at lunch time
comfort food such as tomato and scrambled eggs, lemon honey on toast
5. Ball Kee
Staveley Street, Central
Busy at lunch time
noodles, rice, meat, veg and soy sauce combinations
local business men are the usual clientel at lunch time
6. So Kee
known for their Yuen Yeung - milk tea and coffee
more of a cafe/noodle shop
popular dishes include french toast and pork ramen
7. Yuk Yip Dessert
Elgin Street, Central
popular dishes include Black Sesame soup and mango sago
popular for late night meals after dinner
8. Dai Lee Dai Pai Dong
Pei Ho Street Market, Sham Shui Po
operating for 50 years
known for their minced pork and braised fish
9. Woosung Street Cooked Food
in Jordan
opened in 1984
cha chaan teng food by day and stir fry by night
lively atmosphere
10. Oi Man Sang
operating in Sham Shui Po since 1956
oldest dai pai dong in Hong Kong
menu has barely changed since it first opened
11. Chui Wo Lee
Wong Tai Sin Street Restaurant
one of the few remaining housing estate cooked food stalls in Hong Kong
operated by 3 owners
open 24 hours a day
dim sum, cheung fun, congee etc.
12. Tai Yuen Dai Pai Dong
In Fo Tan
open 4:30-1:30am
known for roast pigeon and salt and pepper tofu
13. Hong Kee Restaurant
in Kowloon Bay
open 5pm-2am
known for their garlic prawns and Bombay duck
14. Yuk Kin Fast Food
Long standing Dai Pai Dong
Tai Ping Street, Sai Ying Pun
popular dishes include sliced beef, shrimp egg and rice
15. Temple Spice Crabs
known for their seafood dishes - spicy crab and shrimp
based in yau ma tei
Asia, T. (2023). Hong Kee. [online] Tatler Asia. Available at: https://www.tatlerasia.com/dining/hong-kee-restaurant-hong-kong [Accessed 3 Mar. 2024].
Asia, T. (2023). Tai Yuen Dai Pai Dong. [online] Tatler Asia. Available at: https://www.tatlerasia.com/dining/tai-yuen-dai-pai-dong-hong-kong [Accessed 3 Mar. 2024].
Chiu, A. and Leung, J. (2024). 12 Best dai pai dongs you need to try in Hong Kong. [online] Time Out Hong Kong. Available at: https://www.timeout.com/hong-kong/restaurants/best-dai-pai-dong-hong-kong [Accessed 1 Mar. 2024].
Discover Hong Kong. (2023). Sing Heung Yuen | Hong Kong Tourism Board. [online] Available at: https://www.discoverhongkong.com/uk/interactive-map/sing-heung-yuen.html [Accessed 1 Mar. 2024].
Discover Hong Kong. (2023). Sing Kee | Hong Kong Tourism Board. [online] Available at: https://www.discoverhongkong.com/uk/interactive-map/sing-kee.html [Accessed 29 Feb. 2024].
Facebook.com. (2023). Facebook. [online] Available at: https://www.facebook.com/HongKongDaiPaiDong [Accessed 1 Mar. 2024].
Marie, C. (2024). Best dai pai dongs in Hong Kong: Good food, great buzz, and old-school vibes. [online] Honeycombers Hong Kong. Available at: https://thehoneycombers.com/hong-kong/best-dai-pai-dongs-hong-kong/ [Accessed 3 Mar. 2024].
Time Out Hong Kong. (2023). Ball Kee (波記) | Restaurants in Central, Hong Kong. [online] Available at: https://www.timeout.com/hong-kong/restaurants/ball-kee [Accessed 1 Mar. 2024].
Time Out Hong Kong. (2023). Bing Kee Cha Dong (炳記茶檔) | Restaurants in Tai Hang, Hong Kong. [online] Available at: https://www.timeout.com/hong-kong/restaurants/bing-kee-cha-dong [Accessed 29 Feb. 2024].
Time Out Hong Kong. (2018). Keung Kee (强記) | Restaurants in Sham Shui Po, Hong Kong. [online] Available at: https://www.timeout.com/hong-kong/restaurants/keung-kee-1 [Accessed 29 Feb. 2024].
Time Out Hong Kong. (2022). Yuk Kin Fast Food. [online] Available at: https://www.timeout.com/hong-kong/restaurants/yuk-kin-fast-food [Accessed 3 Mar. 2024].
Time Out Hong Kong. (2023). So Kee (蘇記茶檔) | Restaurants in Sham Shui Po, Hong Kong. [online] Available at: https://www.timeout.com/hong-kong/restaurants/so-kee [Accessed 1 Mar. 2024].
Time Out Hong Kong. (2023). Yuk Yip Dessert (玉葉甜品) | Restaurants in Central, Hong Kong. [online] Available at: https://www.timeout.com/hong-kong/restaurants/yuk-yip-dessert [Accessed 1 Mar. 2024].
Yu, H. (2021). 11 best dai pai dongs in Hong Kong. [online] Tatler Asia. Available at: https://www.tatlerasia.com/dining/food/best-dai-pai-dongs-hong-kong [Accessed 1 Mar. 2024].
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Filipino breakfasts are known for their hearty, savory flavors, often featuring a combination of sweet, salty, and sour tastes. Here's a list of 20 popular Filipino breakfast dishes that showcase the diversity and richness of the Philippines' culinary culture:
1. **Tapsilog (Tapa + Sinangag + Itlog)**
- A classic Filipino breakfast consisting of marinated beef (tapa), garlic fried rice (sinangag), and fried egg (itlog).
2. **Longsilog (Longganisa + Sinangag + Itlog)**
- Similar to Tapsilog, this dish features Filipino-style sausages (longganisa) instead of beef.
3. **Tosilog (Tocino + Sinangag + Itlog)**
- A sweet and savory breakfast with cured pork (tocino), garlic fried rice, and fried egg.
4. **Bangsilog (Bangus + Sinangag + Itlog)**
- A breakfast meal featuring marinated milkfish (bangus), garlic fried rice, and fried egg.
5. **Hotsilog (Hotdog + Sinangag + Itlog)**
- A simple yet popular breakfast with Filipino-style hotdogs, garlic fried rice, and fried egg.
6. **Champorado**
- A sweet chocolate rice porridge made with glutinous rice and cocoa powder, often served with dried fish (tuyo) for a contrasting flavor.
7. **Pandesal with Coffee**
- The quintessential Filipino breakfast of warm, freshly baked bread rolls (pandesal) dipped in coffee.
8. **Sinangag**
- Garlic fried rice often used as the base for various "silog" meals; made with leftover rice sautéed with garlic.
9. **Arroz Caldo**
- A comforting rice and chicken porridge seasoned with ginger, garlic, and onions, garnished with green onions, fried garlic, and a squeeze of lemon or calamansi.
10. **Daing na Bangus**
- Marinated and fried milkfish, often served with garlic rice and fried egg or pickled vegetables (atchara).
11. **Silog with Daing/Tuyo**
- A variation of the "silog" breakfast featuring dried fish (daing or tuyo) instead of meat.
12. **Bistek Silog (Bistek + Sinangag + Itlog)**
- Filipino-style beef steak (bistek) served with garlic fried rice and fried egg.
13. **Puto and Dinuguan**
- A combination of steamed rice cakes (puto) and a savory stew made of pork blood, meat, and entrails (dinuguan).
14. **Puto Maya at Sikwate**
- Sticky rice cooked with coconut milk (puto maya) served with hot chocolate (sikwate).
15. **Tinapay at Kape**
- A simple breakfast of bread (tinapay) served with Philippine coffee (kape).
16. **Goto**
- A type of congee made with tripe and rice, garnished with green onions, fried garlic, and lemon or calamansi.
17. **Tinapang Bangus**
- Smoked milkfish, often eaten with rice and a side of vinegar or tomatoes.
18. **Itlog na Maalat with Tomatoes**
- Salted duck eggs (itlog na maalat) sliced and served with fresh tomatoes, sometimes with fried fish or rice.
19. **Kakanin**
- Various types of Filipino rice cakes, such as biko (sweet sticky rice cake), suman (rice cake wrapped in banana leaves), and kutsinta (steamed brown rice cake), often eaten for breakfast or as a snack.
20. **Sinangag with Adobo**
- Leftover adobo (a Filipino dish of marinated meat, typically chicken or pork, cooked in vinegar, soy sauce, and garlic) shredded and mixed with garlic fried rice, sometimes topped with a fried egg.
These breakfast dishes offer a taste of the Philippines' rich culinary heritage, with each region having its own specialties and variations. Whether you prefer sweet, savory, or a mix of flavors, Filipino breakfasts provide a hearty and satisfying start to the day.
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Food journal 2/18
Breakfast : Chicken congee and green beans
Lunch : fish soup
Dinner : 2 slices of pizza, a little salad, 1 shot whiskey
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