It’s raw meat squished together with spices, maybe some cooperative herbs or veggies. They shape it into a little patty and serve it as the main course with vegetables or fries. Here are the main types of tartare I’ve found in Paris.
My first taste of mangosteen was not my choice. We were walking along a street in Shanghai and passed a vendor with two big baskets of these little plum-sized fruits. He had opened one and was offering passers-by tiny sections on a toothpick. We stopped and asked what they were, and he stuck a piece in my mouth! Unasked! Cheeky! If it had been durian I would have spit it out and slapped him, but lucky for him it was delicious--sweet and slimy like a banana, but in tiny sections like citrus fruit.
Not “a vegetable” but the “A” vegetable. There is not B vegetable or C vegetable, but there is the A vegetable. It looks like romaine lettuce without the bony white stalk, and it’s mild enough to eat raw in salads. As pictured here, it also stir fries up beautifully. I took this picture in Din Tai Fung in Taipei, and then I ate everything in sight.