Hangzhou dishes

Had some local Hangzhou cuisine for the first time yesterday and it was delicious. I had a bowl of handmade noodles in beef soup. The noodles were not the thick qq chewy variety but were rather of the very slurpy variety. I know that doesn't make sense. They were smooth even silky, not too thick, and had a slight bounce to them. I like that the cooks added a good handful of gailan stalks to the bowl. Then there were two stir fried dishes that I hope to replicate at home. Both had pork, which I will omit. One was a saucy fry of enoki mushrooms, 榨菜, bamboo shoots, and leeks or green onion. The other was dry fry of bamboo shoots and 梅菜. Should be easy peasy, though there will be no way for me to replicate the freshness of the ingredients. Oh well.

Turnips

Cooking a new dish without a recipe is probably not a good idea when you're sick. I had a total fail in the kitchen with turnips last week because I was too experimental while being sick!

Next time, I'd like to try this recipe for turnips:

Shalgam Chalow, described on a menu this way: Round slices of fresh turnips cooked with tomato sauce, butter, onion, fresh ginger, brown sugar and Kashmiri masala. Served with white rice.