Saturday Lunch

There are four dishes this noon. They just satisfied us. I'll try my best to introduce them one by one:

1> The diaphragm of hog:
Our Chinese eat almost every parts of pig. The pork as you see is the diaphragm muscles located between the 12th ribs and the 14th ribs. Because the muscle connects with the membrane, it tastes more flexible not like other general pork. The feeling of chewing is similar a bit to chewing the part adhered to the bone when eating spareribs. We usually eat them with garlic soy sauce.


2> Edible tree fungus flavored shredder pork:
There are two main materials. One is general pork, (unnecessarily explain!) and the other is black jelly ear fungus, which scientific name is Auricularia Auricula. It tastes like the harder jelly. It's so difficult to describe. Moreover, they was fried with silk ginger.


3> Fried sweet potato leaves with thousand-year-old egg
Sweet potato (yam bean) leaves were so common in Taiwan farm home in early age. According to the statement from my grand mother, these leaves was so cheap that the farmer fed pigs with them. However nowadays, people want to eat healthfully, so eat every easily available vegetables. Because modern people don't like to eat simply but creatively, they add the thousand-year-old egg to flavor. The thousand-year-old egg is a sort of preserved egg. The old Chinese preserved the duck egg with tea under special soil. Many foreigners hate it because it smells like urine. When I was young, my parent also kid me and said it was made by horse urine.


4> Fried Chinese cabbage
This the simplest dish of four. My mom just sliced the cabbage and fried it with less garlic.

Finally, I may introduce our rice later.


In conclusion, it is so very very difficult to explain Chinese food. So many materials even have no name in English or never be ate by foreigners. I spend about 4 hours to look for their names and post here. I am so tired and not sure it's a good idea to keep posting my home dishes.