Oh and just to flag, “jook” is Cantonese. “Zhou” and “xifan” are pinyin for Mandarin names (I believe the usage breaks down southern & northern China respectively, but I could be misremembering).
“Chili crunch” a neologism; it is simply the rebranding of a popular brand of Chinese condiment, Lao gan ma, that is used widely including on congee (it’s analogous to Hellman mayo being rebranded to “creamy egg sauce” or something and artisanal mayos made to resemble Heinz becoming really popular in China). Funny to watch. Nonetheless, it’s been really great to see all the AAPI-owned businesses creating artisanal “chili crunch” condiments for the U.S. market, though I always have a bottle of the original as well.
I love your portrayal of congee. I first came across this dish in southern part of India. They serve it up with a lot of condiments and sides. That time I thought it's an Indian thing but eventually realized it's spread in more countries. I like how food travels and gets adapted beautifully
I'm certain that in China, congee for breakfast was a way to use leftovers from the night before. Now, with our microwave ovens we can reheat cold rice and it tastes fresh again.
In Japan, I discovered that rice is a religion. They grow many short grain varieties of white rice, which vary significantly in flavor, quality and price. Japan has to import some varieties of white rice from Australia but the premium brands are grown in-country and don't usually get exported.
Correct me if I'm wrong - but most of the Japanese rice we can buy in this country is grown in California. Anyway, I love Japanese white rice (served with sesame seeds or roasted chestnuts) and those irresistable mochi candies.
In Beijing we saw a line of persons and that was how we discovered Bing, almost like a crepe filled with egg, chilli, and something crunchy. Folded and put into a bag. One you see a line at breakfast its a sign of something good!
Loved reading your article about breakfast, and it reminded me of being in Xian and having the choice between scrambled eggs and toast or noodles tossed with chili oil and topped with delicious pickled things. The noodles won every time. Can't wait to try your chili oil recommendation! I also like Fly by Jing.
Oh and just to flag, “jook” is Cantonese. “Zhou” and “xifan” are pinyin for Mandarin names (I believe the usage breaks down southern & northern China respectively, but I could be misremembering).
“Chili crunch” a neologism; it is simply the rebranding of a popular brand of Chinese condiment, Lao gan ma, that is used widely including on congee (it’s analogous to Hellman mayo being rebranded to “creamy egg sauce” or something and artisanal mayos made to resemble Heinz becoming really popular in China). Funny to watch. Nonetheless, it’s been really great to see all the AAPI-owned businesses creating artisanal “chili crunch” condiments for the U.S. market, though I always have a bottle of the original as well.
I love your portrayal of congee. I first came across this dish in southern part of India. They serve it up with a lot of condiments and sides. That time I thought it's an Indian thing but eventually realized it's spread in more countries. I like how food travels and gets adapted beautifully
I'm certain that in China, congee for breakfast was a way to use leftovers from the night before. Now, with our microwave ovens we can reheat cold rice and it tastes fresh again.
In Japan, I discovered that rice is a religion. They grow many short grain varieties of white rice, which vary significantly in flavor, quality and price. Japan has to import some varieties of white rice from Australia but the premium brands are grown in-country and don't usually get exported.
Correct me if I'm wrong - but most of the Japanese rice we can buy in this country is grown in California. Anyway, I love Japanese white rice (served with sesame seeds or roasted chestnuts) and those irresistable mochi candies.
We have loved Klean Kanteen for many years! We have several different styles. These also keep hot liquids REALLY hot for 12 hours.
In Beijing we saw a line of persons and that was how we discovered Bing, almost like a crepe filled with egg, chilli, and something crunchy. Folded and put into a bag. One you see a line at breakfast its a sign of something good!
My Klein Kanteen is sitting right beside me.
Loved reading your article about breakfast, and it reminded me of being in Xian and having the choice between scrambled eggs and toast or noodles tossed with chili oil and topped with delicious pickled things. The noodles won every time. Can't wait to try your chili oil recommendation! I also like Fly by Jing.
Just a random question on a Friday morning: Have you read "Cork Dork," a hilarious romp through the world of trying to become a somm?