More about Food from Shenzhen, China
This will serve as another food installment. In the last 2 weeks, I have been traveling in different cites, and have been doing training in Fuzhou, Shenzhen, Guangzhou, and Dongguan. The reason I list, is how radically different the food has been in each region.
In Fuzhou, the specialties were fish balls, and hot pots. The cooking also seemed to contain more spice. I also learned that when eating a fish ball, it is best not to bite into it, prior to stabbing holes in it first with your chopsticks. It seems that as the fish balls are removed from the hot pot, the internal temperature is somewhere around 1500 degrees and tends to scald the interior portions of your mouth. As I tried my first one, it was fortunate it did not hit the dining guest in front of me due to rapid projection from my mouth. I also broke several records for just how cheap a meal could be. At lunch one day, I was with 2 managers at a very local “shack”. We had more food than we could eat, with soups, assorted meats-pork and beef, vegetables, with both noodles and rice. The bill totaled 28RMB for all 3, or about $3.50. –I picked up the tab since I’m a big spender.
In Shenzhen, I thoroughly enjoyed several dishes containing pig ears. In fact, they were so many dishes with pig ears; I quizzed the group on how many earless pigs must be wandering the area. Had they discovered how to re-grow them? I needed to know. We also were served a dish of Rabbit head. Apparently this was a specialty from the Chengdu area, and was served in honor of a guest from that region. The ears had been removed, and in spite of the appearance, the taste was good. I followed suit on how best to scoop the meat, and how I should eat. One of my more favorite dishes continues to be the many types of Dim Sum you can find, and the differently regional takes on the dish. As well as I have be I have been eating, I believe I am actually losing weight. I think this has more to do with the types of diet, than the amount of food. Most meal sets are always balanced in meats, starches, and vegetables. Very rarely served bread unless in a western restaurant. You also always receive fruit as a desert as opposed to sweets. My favorite fruit here is Dragonfruit. It is white with black specks-very sweet and good. This is also an area I can point out the differences in pricing. As we were in a more western area (Closer to Hong Kong) our group dinner came to 2100 RMB or about $275 for 12 of us. Still more food than we could eat, but not the value meal pricing of the more rural areas.
While I have focused primarily on the Chinese food, there is also an incredible array of great selections from the rest of Asia. I particularly love the Thai and Vietnamese cooking, and also options from the Philippines and Malaysia. In any event, I’m not going hungry.
Finally, I am attaching a picture from a training session I completed for the group in Shenzhen. Dale Jarrett from UPS racing stopped by to join us…
We’ll catch up next week.
.
In Fuzhou, the specialties were fish balls, and hot pots. The cooking also seemed to contain more spice. I also learned that when eating a fish ball, it is best not to bite into it, prior to stabbing holes in it first with your chopsticks. It seems that as the fish balls are removed from the hot pot, the internal temperature is somewhere around 1500 degrees and tends to scald the interior portions of your mouth. As I tried my first one, it was fortunate it did not hit the dining guest in front of me due to rapid projection from my mouth. I also broke several records for just how cheap a meal could be. At lunch one day, I was with 2 managers at a very local “shack”. We had more food than we could eat, with soups, assorted meats-pork and beef, vegetables, with both noodles and rice. The bill totaled 28RMB for all 3, or about $3.50. –I picked up the tab since I’m a big spender.
In Shenzhen, I thoroughly enjoyed several dishes containing pig ears. In fact, they were so many dishes with pig ears; I quizzed the group on how many earless pigs must be wandering the area. Had they discovered how to re-grow them? I needed to know. We also were served a dish of Rabbit head. Apparently this was a specialty from the Chengdu area, and was served in honor of a guest from that region. The ears had been removed, and in spite of the appearance, the taste was good. I followed suit on how best to scoop the meat, and how I should eat. One of my more favorite dishes continues to be the many types of Dim Sum you can find, and the differently regional takes on the dish. As well as I have be I have been eating, I believe I am actually losing weight. I think this has more to do with the types of diet, than the amount of food. Most meal sets are always balanced in meats, starches, and vegetables. Very rarely served bread unless in a western restaurant. You also always receive fruit as a desert as opposed to sweets. My favorite fruit here is Dragonfruit. It is white with black specks-very sweet and good. This is also an area I can point out the differences in pricing. As we were in a more western area (Closer to Hong Kong) our group dinner came to 2100 RMB or about $275 for 12 of us. Still more food than we could eat, but not the value meal pricing of the more rural areas.
While I have focused primarily on the Chinese food, there is also an incredible array of great selections from the rest of Asia. I particularly love the Thai and Vietnamese cooking, and also options from the Philippines and Malaysia. In any event, I’m not going hungry.
Finally, I am attaching a picture from a training session I completed for the group in Shenzhen. Dale Jarrett from UPS racing stopped by to join us…
We’ll catch up next week.
.
posted by Curt at 12:59 AM
0 Comments:
Post a Comment
<< Home