Later On

A blog written for those whose interests more or less match mine.

Taiwan cauliflower and Shaoxing wine

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We did a shopping run and I got back to the supermarket with the Chinese veg. I got some Tung Ho, some Gai Pan Mue, some Shanghai bok choy mue, three long onions/Chinese leeks (look like giant scallions), and this head of Taiwan cauliflower. It’s not so evident in the photo unless you look closely, but the tiny florets, rather than being packed closely in a tight mass, are separate on tiny stalks, so it looks like cauliflower with bed hair. I can’t wait to cook it, probably with one of the long onions.

“Mue,” BTW, signifies a size smaller than “baby”: baby Shanghai bok choy (or baby regular bok choy) is small, but mue is smaller. If the bok choy were doing a dance in a Walt Disney animation, the “mue” would be the little guy at the end.

The Shaoxing wine is from a stop at the provincial liquor store. (There are also private liquor stores: a mixed alcohol ecosystem.) This is Pagoda 8 year old:

From the highest grade of the “Pagoda” Brand, Shaoxing Rice Wine has been selected as the drinking rice wine especially for the State Banquet by Zhong Nan Hai and the Great Hall since 1993.

I use it for cooking (a splash enhances soups, stews, and stir fries). It is pretty much equivalent to a sherry — an amontillado, say: fairly dry, with body.

Written by LeisureGuy

22 February 2021 at 5:36 pm

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