It depends what you mean by cheese cloth. There is a lot of this type of cloth, which to me is coarser than the cheesecloth back home. It is used for making tofu. I assume that this might be what you have tried, if you have tried in China.
If you have not tried tofu cloth, you will see them sold in most wet markets, in 25-30cm squares. In our market there is a woman who just wanders around on her bicycle and only sells these cloths. They are off white in color.
The problem you will have is that any cloth that is close woven enough to stop finely ground seasonings will be slow. You can speed things up by twisting the cloth until your solids are encased in a ball and keep twisting, or you can grind your seasoning more coarsely.
If you don't like standing around holding the stuff, you can always put the cloth into a sieve, pour in the liquor and walk away, and come back later.
How to: Cook a Thanksgiving dinner in China
Posted byJust in time for Xmas. It is always nice to have some local knowledge about what is, or isn't, available locally for festival type foods.
Register Now! Compulsory Kunming-wide ebike registration ends April 15
Posted byI think the advantages for short term rental ebikes are the same as they were for short rental bicycles. With the added advantages of no additional cost charging, and no overnight parking issues (ebikes worse than bikes for this one).
The other advantages for the user, shared by both ebike and bicycle, include: free parking, can park anywhere, you can cross town on the metro and pick up another ride, no concern about theft (a big concern), and I am sure there are others.
Getting away: Mile
Posted byThe article mentions a campsite. Does anyone have any more information on that?
Snapshot: The Urban Sketchers of Kunming
Posted byI am pretty sure it is the same Roz who has written a lot about local cookery. www.gokunming.com/en/blog/poster/46/