I've raved quite a bit over the months about Foochow food. There's ding bian hu, that yummy rice-paste soup; there's mee sua, with its world-beating combo of egg, chicken, and rice-wine-based soup; and there's kampua mee, and its glitzy cousin, ang chow kampua mee, which sports a generous helping of rice-wine lees.

Here is the ang chow again, this time with pork belly, from Penn's Pantry:



We've also fallen in love with zao cai, which is mustard greens preserved in that same ang chow, which gives them a wonderfully tangy taste. (There's more info on zao cai here and here.)

The picture at the top shows the zao cai fen gan as a dry dish, along with black wantans, and kompia (another Foochow classic). This all came from Foochow Estay.

(In the Roman alphabet, the name of this dish is variously rendered as zao cai fen gan and zao cai hong ngan, but the Chinese characters are the same.)

Below is the soup version, equally delicious, from Fu Hua:


We've been given several other tips on good Foochow eateries in Kuching, but for the moment, we're dependent on the ones that deliver. I hope it won't be too long before our horizons broaden.