Tuesday, September 11, 2007

Eating and Drinking in China

Our culinary adventures ran from chicken and cooked cucumber in Beijing to a Mongolian dish of eggplant and mushrooms spiked with the seed of the Chinese Prickly Ash tree (effect is a cross between a clove, a mild pepper, and novocaine), duck wraps, buttery radish soup in poultry broth, a fried maggot (or was it cicada larvae?), cinnamon-BBQ ribs and some incredibly good spicy Hunan dishes (re: 90 percent red peppers, 10 percent pork, or beef, or eggplant).

Less interesting was the bland dim sum in Guangzhou and Hong Kong, although the seafood was nice and the Thai food (sweet and spicy shrimp and shredded green mango salad) at the Cow & Bridge was a welcome respite from buns. We also did some damage at the fusion buffets, enjoying shrimp dumplings; eggs scrambled by chopstick; green tea ice cream; glutinous rice packages, bean curd and vinegar, enough bacon each morning to make me cringe when I watch "Babe" and fresh fruits like star fruit, mango, lychee, and papaya.

Grace partook of some of these, starting slow with congree and fried rice and working her way toward roasted poultry and pork dumplings. She has a special talent for sucking a noodle in record speed (think retraction of a tape measure or canister-style vacuum cleaner cord...) Here we have catalogued her enjoying the four foodgroups, from the top: Juice, Goose, Fries, Formula.


waitingforlibby said...

Found your blog off RQ. She is just precious and looks so happy!

Judi said...

>sigh< Just look at her! She's amazing!
Judi (Skye)