00:10:24 – 00:13:07
The first thing Sue want to show us is the Beijing cookery basic – the cabbage.
Why would you’ve brought us to here Sue? So, in Chinese we call this Bai Cai, the cabbage, Chinese cabbage. And the reason why we love to eat it during Chinese New Year is that if you pronounce it slightly different, that means one hundred fortunes in Chinese.
It sound more like a pie in the meal. It is.
So, we are going to cook a hotpot.
… really traditional fish here. Is it really traditonal dish here? It is.
哈哈哈，这我都能听跑偏，渣渣！
Success with the shopping.
还能这么说，那以后就不用老是说May you succeed了
Sue’s given us a list of hotpot ingredients to find in the market, lotus root, mushroom and beef.
There are no stalls. The trucks rock up, they sell their vegatables and they go home and that’s how it works.
stall: a large table or a small shop with an open front from which goods are sold in a public place 货摊，摊位；贩卖处
He is sold out. Oh very good. You know what there's a real happy atmosphere here, isn't there? It's lush.
Sue wants us to get lotus root.
Look at that. they look like living in a swarmp of its own making. That's remarkable. Go on Dave, get stuck in.
I'll have three. Now Dave call this a hard-nosed padding technique. How much? I call it handing over the dosh. No questions to asked.
Twenty. That's two quid I suppose. Not bad. Just as well it is as reasonably priced as it is fresh.
quid: a pound (informal)
Onto the next item of Sue’s list – mushrooms.
Look at that, they are like velvet.It looks like peoples’ ears. You know like, when you played rugby, the cauliflower ears. Get loads. These are superb.
There’s one more item left to buy, and that means heading deep into the heart of the market.
This is Beijing’s meat hangar In the west, we tend to design the meal around our choices of meat. But traditional Chinese cooks use meat more like a garnish.
garnish: （菜肴的)装饰菜，配菜 A garnish is a small amount of salad, herbs, or other food that is used to decorate cooked or prepared food.
There is such a lot of choice. Now I know the beef but finding the right cook cut for Sue’s recipe isn’t as easy as I you might think.
You'd have to recognize the joints. That's silverside. The silverside would be good. Yeah, let's do that. Can we have this? Please thank you.
silverside: part of a leg of beef 牛臀肉
[√ 2018.07.06] 加油！
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