Recently I overly appreciate buckwheat noodles due to a great sauce got from a friend. The friend told me that she made it with many different kinds of stuff based on soy sauce. Though I’m quite abstinent to noodles these days, it’s hard to stop keeping on eating noodles for the sauce was too good. […]
Since the hotels that I stayed in Changsha serves breakfast and foods are rather Chinese and fair, I had breakfasts at hotels. This morning, however, I felt dire pressure to visit the old town in the vicinity, because it was the last morning in Changsha on this visit. And, above all, I badly wanted to […]
A famous restaurant for Hunan food in Changsha, chòudòufu in particular. Since 1908. Could’ve enjoyed exceptional hot taste in most dishes.
It’s a buckwheat noodle restaurant. The restaurant says all the noodles are made from hundred percent buckwheat flour. Though I believe the restaurant less than a hundred percent, the noodles were good. I liked the restaurant because their foods are different in that they let customers take noodles with fewer condiments. Boiled pork was good […]
Here are some street foods but they are not from the street. Bought at Myeongdong Shinsegae department store. Looked fancy and appetising at the corner, we bought quite a quantity, even right after having had dinner. We had them at a friend’s. The taste betrayed the look. All the foods were awful. They felt like […]
Here’s another Gob Chang Jeongol. I think I like it too much. When the tripe is well browned it tastes better.
I like tripe food. However, it’s not common and not easy to get of good quality. I am recently enjoying the tripe after finding a shop selling good quality tripe. My preference used to go for jeongol, Korean cooking, similar to stew. We don’t need to have a quality chef. With simple recipe, satisfaction fulfilled.
It’s a rare colour that I’m not used to be. Red, but unnatural to me. Hard to find the trace of curing. It’s one from an oldest charcuteria in Barcelona. One of the best quality of the house recommended by a vendor. The taste? It’s extraordinary. Riquísimo!
Today, I have namul(edible vegetable or its cuisine) muchim(vegetable dish with sauce). I hardly get chances of having Korean namul, short of good vegetables. Wild spinach with doenjang and stringy stonecrop with gochujang.