Comments on: Hong Kong Food Diary: Week 3 http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/ To be equivocal is to truly live. Tue, 31 Jan 2012 15:14:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jeff http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37274 Jeff Tue, 07 Apr 2009 02:49:42 +0000 http://equivocality.com/?p=3842#comment-37274 Drunken chicken is a direct translation: zui gai. If you were surprised to find only 5 or 6 dishes, then you have more exposure to Chinese food than me. There were so many things I never had before. Drunken chicken is a direct translation: zui gai. If you were surprised to find only 5 or 6 dishes, then you have more exposure to Chinese food than me. There were so many things I never had before.

]]> By: Jeff http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37270 Jeff Tue, 07 Apr 2009 02:42:34 +0000 http://equivocality.com/?p=3842#comment-37270 I was thinking about that actually, since this is a rare phenomenon for me to expand in this way. I haven't gotten around to it though, so I hope I can keep the muffin top and take pictures before my metabolism devours it. I was thinking about that actually, since this is a rare phenomenon for me to expand in this way. I haven’t gotten around to it though, so I hope I can keep the muffin top and take pictures before my metabolism devours it.

]]> By: Xibee http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37208 Xibee Mon, 06 Apr 2009 18:18:07 +0000 http://equivocality.com/?p=3842#comment-37208 Siu Long Baaaaao!!!! oh maaaannnnnn. I miss that so much, with the red ginger vinegar... awesome. And the cheung fan is my favorite too. What do you call the drunken chicken(in chinese)? I was surprised to find about 5 or 6 dishes in here that I have never experienced. Chinese cooking is SO diverse... Creepy parts: I guess I will never get uncreeped-out by the idea of bird's nest soup, but I didn't know it was sweet!?. Poor wee pigeons. Isn't it too much waste of a bird? oh well. My friends and I have been saying for YEARS that Americans should get hip to Asia's many inventive drinks. Siu Long Baaaaao!!!! oh maaaannnnnn. I miss that so much, with the red ginger vinegar… awesome. And the cheung fan is my favorite too. What do you call the drunken chicken(in chinese)?

I was surprised to find about 5 or 6 dishes in here that I have never experienced. Chinese cooking is SO diverse…

Creepy parts: I guess I will never get uncreeped-out by the idea of bird’s nest soup, but I didn’t know it was sweet!?.
Poor wee pigeons. Isn’t it too much waste of a bird? oh well.

My friends and I have been saying for YEARS that Americans should get hip to Asia’s many inventive drinks.

]]> By: Tiana http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37197 Tiana Mon, 06 Apr 2009 17:15:26 +0000 http://equivocality.com/?p=3842#comment-37197 I've never seen a man with a muffin top! You NEED to post photos! I’ve never seen a man with a muffin top! You NEED to post photos!

]]> By: Jeff http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37149 Jeff Sun, 05 Apr 2009 23:18:04 +0000 http://equivocality.com/?p=3842#comment-37149 You're not alone; phoenix talons and bird heads tend to scare non-Chinese people. :) It's so true that presentation plays a part in a meal. I like how the pictures have a little bit of background, so you get a hint of the decorum and style of each place the food the eaten. I suspect that Chinese thinness is a combination of genetics (fast metabolism) and healthier eating habits (more meals through the day with less food in each). You’re not alone; phoenix talons and bird heads tend to scare non-Chinese people. :)

It’s so true that presentation plays a part in a meal. I like how the pictures have a little bit of background, so you get a hint of the decorum and style of each place the food the eaten.

I suspect that Chinese thinness is a combination of genetics (fast metabolism) and healthier eating habits (more meals through the day with less food in each).

]]> By: Jeff http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37148 Jeff Sun, 05 Apr 2009 23:14:11 +0000 http://equivocality.com/?p=3842#comment-37148 Ah, I didn't realize...good to know. In my mind, I always pictured the crust solidifying in lines, like a banana! Ah, I didn’t realize…good to know. In my mind, I always pictured the crust solidifying in lines, like a banana!

]]> By: Jeff http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37147 Jeff Sun, 05 Apr 2009 23:13:31 +0000 http://equivocality.com/?p=3842#comment-37147 Is this death by salivation? Is this death by salivation?

]]> By: Tatiana http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37132 Tatiana Sun, 05 Apr 2009 18:22:45 +0000 http://equivocality.com/?p=3842#comment-37132 I have way too many individual comments for this one space. It would be cool if one could comment on each picture. Some made me hungry, some made me laugh (Like the tripe being like rubber bands, the fish that "looks angry" or the "Swiss" Chicken Wings. LOL). Some made me wince, such as the talons and the pigeon heads! OMG :( Oh... and the preserved eggs. Oh my, oh my....... So much to talk about. But in any case, as always, each picture is absolutely incredibly beautiful. They belong in a book for sure. I love looking at the the actual serving dishes, the cuttlery used and everything that surrounds the actual food as much as the food. Such talent. And..... how can so many Chinese people be so skinny? I guess they have good "metabolisms" like I do. It's all in the mind! I have way too many individual comments for this one space. It would be cool if one could comment on each picture. Some made me hungry, some made me laugh (Like the tripe being like rubber bands, the fish that “looks angry” or the “Swiss” Chicken Wings. LOL). Some made me wince, such as the talons and the pigeon heads! OMG :(

Oh… and the preserved eggs. Oh my, oh my.……

So much to talk about. But in any case, as always, each picture is absolutely incredibly beautiful. They belong in a book for sure. I love looking at the the actual serving dishes, the cuttlery used and everything that surrounds the actual food as much as the food.

Such talent. And.…. how can so many Chinese people be so skinny? I guess they have good “metabolisms” like I do. It’s all in the mind!

]]> By: joe http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37131 joe Sun, 05 Apr 2009 17:53:30 +0000 http://equivocality.com/?p=3842#comment-37131 These pictures are really mouthwatering, even to someone who's not that into food like me. BTW, the "rice banana" should really be called rice crust (or scorch), as banana and crust(or scorch) in Chinese share the same pronunciation. These pictures are really mouthwatering, even to someone who’s not that into food like me.

BTW, the “rice banana” should really be called rice crust (or scorch), as banana and crust(or scorch) in Chinese share the same pronunciation.

]]> By: fran http://equivocality.com/2009/04/04/hong-kong-food-diary-week-3/#comment-37109 fran Sun, 05 Apr 2009 00:50:35 +0000 http://equivocality.com/?p=3842#comment-37109 oh jeff! why do you torment me so! delicious! oh jeff! why do you torment me so!

delicious!

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