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Q: What's the best meal you've had in China?
yeasterday : pastas with beef and tom.sauce
sunday : mashed potatoes and chicken breast on olive oil.
saturday : risoto made of thai rice and smoked chicken, with Eidam cheese
Workdays: ehm...
icnif77:
Do you fry in olive oil, or you add olive oil after the meal is cooked?
I use only cold olive oil (salads, and adding to the sauce). I fry with mixture of 70% Chinese fish (I think) oil & 30% Italian olive oil.
Scandinavian:
you can easily fry in olive oil, depends on what your cooking, if it is not working for you then either you are not at the right temperature or your olive oil is "olive oil"
Nessquick:
I fry in Olive oil, on Teflon pan, so need only a tiny bit of oil, and lower temperature. And, of course, extend the cooking time accordingly. I almost do not use the normal oil, until I need cook beef goulash or so :)
icnif77:
I mostly use 'raw' (cold) olive oil. I rarely fry in olive oil. It's an 'old (Italian) cooking school thingy'.
Something I cooked - roast beef with roast potato.
Something outside - Burger King Beijing Airport. (or any Subway)
a meal cooked by a local colleague
all i can say is that the variety of food was large and it was 
I've found memories of meals with the family of my ex-gf in Chengdu. Simple dishes with lots of vegetables and lots of spices and chilly papers, cooked by the grand-ma. The grand-ma knew her business.
One day, my bro came to visit me, and he brought a bottle of red wine from back home. It was heaven, grand-ma cooking + the wine. My ex-gf went on an epic shouting match with her parents that very same meal, completely oblivious to me and my bro who felt like we entered the Twilight Zone (we would never do this at home). The grand parents were stoic, like if nothing happened. Grand-ma had a smile stuck on their face as always, grand-pa was not giving a fuck like always. Me and my bro just finished the bottle and slowly enjoyed the cooking, while the ex-gf and her parents were shouting all their lungs over "how you look at me" and "the tone you employ with me", for maybe an hour non-stop. That was the best meal but also the most awkward.
coineineagh:
Oh, Sichuan women are as delicious and spicy and as the meals they cook, but you WILL bet burned from time to time.. I enjoy the variety of deliciously spiced meals regularly, and also have to suffer the constant heated bickering.
DrMonkey:
@coineineagh Ha ha, that sums it up well, same impression of the people I met in Sichuan ^^
Chicken wings cooked in beer by one of my local friend.
Deep fried snake and yabbi in obscene amounts of chillies in Yueyang Hunan. Meal of the year 2014!
New Zealand filet steak in my favorite restaurant. It is as good as you will get anywhere. Menu is varied and nearly all western dishes and the Chinese chef trained with western chefs. If I am allowed a little advertising here it is at Red Star Cafe in Li Wan Lu, Nanning. Will be in there tomorrow for another great meal.
A sausage fest at a German restaurant. 
icnif77:
Best German restaurant in SF is 120Y old Schroeder's in Financial District. One of the rare SF buildings, which 'survived' earthquake in 1906. Kartoffelsalat, sauerkraut and apfelstrudel, draft beer in 35oz (1l) glass (Heffewissen ist der beste!). Owner is Czech.
mike168229:
Sausage fest??????? hahahahahahahaha (yes, I am juvenile)
bill8899:
I laughed out loud, but I'm a little disappointed in myself. Does that make me somewhat mature?
I give you a receipe you might want to try: It's easy if you're any good in cooking.
1) buy a pork tenderloin. It's as cheap as the rest of the pork meet you can buy at the market (this proves to me that Chinese do not know what's good and what's not..). You can buy the whole tenderloin fillet. It won't be more than 30 rmb.
Bring it home and slice it in half finger thick slices. Take a bit of flour and pass the slices in it. Get rid of the excess. In a pan, pour 2 table spoon of good IMPORTED olive oil and 1-2 cloves of garlic. Once the garlic is golden remove it.
Fry the pork tenderloin. It doesn't take long, 2 minutes one side, then flip it and while it fries on the other side, add salt, black pepper, rosemary and pour 1 finger of white wine on it (spirits of your choice do well too). As soon as the wine/liquor is evaporated (takes few seconds) you good to go.
2) Salad to accompany the pork tenderloin: prepare fresh salad in a dish. Take 1 orange per person. Peel it and slice it. Add into the salad. Take a red onion and slice few slices very thin. Add it to the salad. Complete with few black olives and a bit of red vinegar, olive oil and oregano.
3) if you want to do it really right. make some bruschetta. Take fresh bread, slice it. Warm up a pan and lay the bread on it, turn it often till is crispy. Then take it and rub each slice with a garlic clove. A bit of olive oil on them a a bit of rosemary.
Complete the meal with a nice bottle of red wine. It goes better if young. A good 2013 Shiraz would do the trick.
mike168229:
Sounds lovely, where would you find the rosemary though? Do you buy it online?
andy74rc:
I grow it in my garden but you can find the dry one in any Carrefour.
icnif77:
@3. chop some tomato, garlic, red pepper, parsley (everything fine chop), olive oil. Mix it, and spoon it on the toasted bread slices.
Red wine recommended. My friend/cook, he's US/Napolitan. Rosemary is blast, when you roast chicken. It must be added to chicken, pork or lamb!
Torn between humble pie and a vegetarian that my good friend Dr. Lecter cooked up.
icnif77:
Dr. Hannibal?
We better not talk too much about him, 'cause posters intend to leave the board.....O2
Haven't had it yet. I know what it will be, though. My last.
My answer disappeared?
A foot long double roast beef with everything at Subway.
icnif77:
grounded beef in China could be called 'grounded anything, even flies'
bill8899:
Yea yer right but it's not ground beef. Try one sometime. It's a Subway, not ... well you know.
spicy chicken.. with zillions of red peppers in a restaurant in Shekou.
