On Feb 5, 3:17 pm, yetanotherBob > wrote:
> In article . com>,
> says...> Let's share the best Chinese cuisine you ever have^^
>
> > My choice--"bo zai fan" (i.e.cooking rice in a pot with meat, fish or
> > chinese sausages on top, a traditional way of cooking )
[snip]
> But if it's "like heaven", well then yes, please share.
>
The OP is referring to the simplest kind of home cooking that you
seldom find in cookbooks. You make something up that just needs
steaming or heating, and put it on top of the rice after you've
brought the rice to a boil and let some of the water boil away. About
the time the water has reached the top of the rice you put on your
topping, cover the pot tightly, turn down the heat and let it finish
cooking.

Best known example, known to all Chinese grandmothers, is to get some
lop cheung -- small Chinese sausages -- and slice them into bite-sized
pieces on the diagonal, and put them on the rice. That's the
recipe. I've occasionally added some sliced gai lon to that.

Another one from my family is to make a seasoned ground meat mixture
much like what you might use for meatballs. For example, mix together
ground pork, salt and white pepper, minced garlic and ginger, a little
soy sauce, a little wine and some chopped scallions. Form a loaf to
fit the size of the pot.

With anything of this type you can also toss some frozen peas on top a
few minutes before it's done. I don't suppose Chinese grandmothers
did that, but Chinese-Americans did. -aem