"All the girls love hot pot!" he said, grinning at me like a Cheshire cat! The girls around him nodded enthusiastically in agreement. I was a little surprised - at the time, still rather new to Xi'an - because we were talking about 'favourite' foods (as I've since discovered is often the prime topic of conversation amongst my Chinese friends). Instantly those western temptations like chocolate, cheese and pizza flashed across my mind in all their gooey, scrumptious glory. But this is China and in Xi'an, noodles reign supreme; hot on its heels is Huo Guo - known as Hot Pot to you and me! (Which just for the record, also incorporates those stringy, slippery suckers!) "What about you?" they pressed! "Do you love hot pot?" I had to think about it for a few seconds...not wanting them to lose 'face,' I knew I had to answer carefully. "Yeh!" I said (as convincingly as possible). "Aside from my all-time-favourite, Dim Sum, Hot Pot is probably up there as one of the more palatable Chinese dishes, I've tasted." (They all let out a relieved sigh!) But to be honest, for me, hot pot is more about the fun! Think bubbling pots of broth in the centre of your table where you choose your own ingredients to boil yourself! I've even had my own mini hot pot beside me at the table. (Just don't put your phone down on said hot plate, hiding under the tablecloth)! I've fished out my fair share of tasty (and often unrecognisable) morsels from these sizzling cauldrons, many so spicy they feel like they could actually blow your head off. (Or as you'll see below, clear those sinuses!) Thankfully many large hot pots can be split in two, so you can opt for a milder version on one side! (And of course the broth of choice changes from north to south, east to west!) But perhaps my most memorable occasions have been at the renowned HaiDiLao. Here, it's not just a journey for the taste buds, it's an experience you surely will not forget! HaiDiLao is famed for its service as well as it's food in China and in my neighbourhood the restaurant takes up around six floors. It's always busy! At the bottom near the entrance to the lift, (to my surprise) is a makeshift nail/massage salon! Yep, it's that popular, the queues are often lengthy, so why not have a manicure for free while you wait! There's also a kid's playroom... even better, the staff take it upon themselves to look after your little ones while you dine four floors up! They even give the little critters gifts! (See above - musical gifts swinging from necks!) Upstairs, prepare to get steamy. (Who needs a facial, no wonder the girls love it!) Wear your hair tied back ladies..and if you forget a hair tie, don't worry HaiDiLao has them on standby, not to mention aprons and phone covers!! For a foreigner like me, ordering is a little like "Eeny, meeny, miny moe"...but at least there are pictures. My local haunt uses iPads, so it's a case of choose and swipe! So, you might get Tofu instead of Potato, but it's all fun and games. The crucial thing is to choose the right flavour for your broth especially if you're up north where most are swirling with hot chilli! There's also some fantastic entertainment just in case you forget where you are! ;) Don't worry though, the guys over at Spoonhunt, who've launched an App that helps you find the best restaurants in China with English menus, have nailed it with this special guide for Mint Mocha Musings readers. Hot Pot eat your heart out! When things cool down, especially up north, where we've already had a good dolloping of snow, Hot pot starts to look like a great stomach warming option. Unless you’re an experienced hot pot connoisseur, you may be intimidated by the wide variety of broths, ingredients, styles, and shapes hot pot can come in. This guide will help you through the types and strategies to maximize your hot pot experience. Chongqing Spicy Hot Pot (重庆麻辣火锅) Specialty: Spiciness Broth: Sichuan peppers and Meat Stock Popular Ingredients: Beef, Lamb, Tofu, Green Vegetables, Sprouts, Noodles This is the most popular form of hot pot in China. The specialty comes from the Sichuan peppers in the broth that will completely numb your mouth. Chongqing hot pot comes in a few different forms, such as Yuanyang (鸳鸯) hot pot and Qiaotou (桥头) hot pot, where the spicy broth and the mild broth for cooking the food are separated. You can enjoy both spicy and plain broths which is perfect for a large group with different preferences. It’s a good way to clear the sinuses and make you sweat during the winter! One of the most popular Chinese chain restaurants that features the Chongqing hot pot is HaiDiLao 海底捞which you can find by searching for “HaiDiLao” on the Spoonhunt App. Beijing Style Lamb Hot Pot (北京羊肉涮锅) Specialty: Lamb Broth: Bone Stock Popular Ingredients: Lamb, Frozen Tofu, Chinese Cabbage, Mushrooms, Glass Noodles, Sesame Sauce Also known as Mongolian style, this hot pot originates from the Qing Dynasty, focusing mostly on eating lamb. The broth is not spicy, so it’s perfect for those who can’t handle the Sichuan peppers. The lamb is sliced so thin that when you take it out of the boiling broth, it just melts in your mouth. The lamb cooks really quickly and comes with some peanut or sesame dipping sauce for extra flavor. A popular Chinese chain restaurant Little Sheep Hot Pot 小肥羊 specializes in this style and can be found in virtually every city in China. You can search “Little Sheep” on the Spoonhunt App. Cantonese Congee Hot Pot (广东粥火锅) Specialty: Thick Soup and Seafood Broth: Congee (rice porridge) and Meat Stock Popular Ingredients: Fish, Prawn, Pork, Pan-fried Noodles, Tofu, Fried Dough Sticks (you tiao) Congee is rice porridge that Cantonese people love because of the believed health benefits it has on digestion, so they mixed it together with soup broth to get boiling congee hot pot. Typically, seafood is cooked in congee hot pot since Southern China has a long stretch of coast and fresh seafood, but like the other hot pots, you can eat meat and vegetables as well. The broth is thickened but not as thick as you might expect it to be given that Congee is a major ingredient. The rice is actually cooked until broken down so that it won’t stick to the bottom of the pot and burn. However, this special broth is used to bring out the freshness of its ingredients and is kept hot throughout the meal. Macau Bean Scoop Hot Pot (澳门豆捞) Specialty: Meatballs Broth: Chicken Stock Popular Ingredients: Beef, Pork and Fish Meatballs, Glass Noodles, Dumplings This hot pot actually comes from Hong Kong. The specialty of this hot pot comes from the quality of its ingredients and meatballs made out of beef, fish and shrimp that you can cook. The Chinese name sounds a lot like “everyone scoops,” implying that everyone eating this hot pot will scoop up luck and fortune. Plus, the meatballs are easier to scoop out of the pot then pick out with chopsticks. Hong Kong style hot pot comes with a variety of ingredients you can mix together to create your own dipping sauce for when the meatballs are ready to eat. You can search the Spoonhunt app for “Doulao” to find the nearest Macau Bean Scoop restaurant. Yunnan Flavor Hot Pot (云南滇味火锅) Specialty: Vegetarian (Mushrooms) Broth: Mushroom and vegetable stock Popular Ingredients: All kind of Mushrooms, Tofu, Sprouts, Rice Noodles, Chinese Cabbage Heads up vegetarians, this hot pot is for you! Yunnan flavor hot pot focuses on the use of fresh vegetables both as a base and dipping ingredients. It’s a very special and seasonal type of hot pot based on the freshness of the vegetables. In Kunming there is an entire street dedicated to serving this hot pot, and each place uses their own selection of exotic mushrooms. The broth is made from a variety of wild or planted mushrooms and utilizes a large number of mushrooms main ingredients to cook. When dealing with wild mushrooms, let your waiter/waitress take care of the cooking as they are experts in making they are thoroughly cooked and no longer toxic. You will never know how many different kinds of mushrooms there are until you try this hot pot. Spoonhunt's Top Tips for Eating Hot Pot Pre-meal If you drink a little bit of fruit juice or a yogurt drink before a spicy hot pot, your stomach will manage a little bit better. Remove any items of clothing that could get in the way, and if you have long hair make sure it won’t get into the pot by accident. Ensure that you have the proper utensils including clean chopsticks, ladles, napkins, plates, bowls and aprons if necessary. Make sure your phones aren’t on the table near the pot or your plates, as hot pot soup can easily splash onto it. During the Meal Make sure you have a steady boil before you put anything in the broth, otherwise you might undercook your meat. Meatballs will float when they’re done. While waiting for the broth to boil, make your dipping sauces. It takes a while to boil, so use that time to come up with a good dipping sauce. Make sure to mix it thoroughly. Be aware of what your chopsticks touch. If they just touched raw meat, dunk them in boiling broth. Don’t touch raw meat and then your cooked meat right after! Cook the seafood and meats first before the vegetables because leafy vegetables will soak up more of the great oils and broth flavor. The tofu will be molten hot when it first comes out, so don’t rush into eating it. Don’t splash. This isn’t the community pool; the boiling broth can easily burn you. Be careful. If you’re eating Chongqing Hot Pot, DON’T EAT THE PEPPERCORNS! They will instantly numb your mouth and you’ll have a bad time. Pretty good tips thanks to Spoonhunt! Yeh, especially about those peppercorns! So if you're travelling to China, you know you need to do yourself a favour and make sure you get hot and sweaty with the ultimate Chinese food experience! This is Hot Pot! This is China! **Oh and if you live in China (or even if you don't) and want to know the best ingredients to buy to cook up your own hot pot at home, look no further: Meats Sliced Beef, Lamb and Pork (肥牛／肥羊／五花肉) The most basic but still incredibly delicious meat you can order for any of the hot pots we've mentioned. You can order beef, chicken, pork or lamb, but beef and lamb are must tries. It’s typically sliced paper thin so that it will cook quicker while still having enough surface area to absorb the delicious oils in the broth. When the meat is ready to eat, it will literally melt in your mouth. Meatballs (肉丸) Meat for hot pot can also come in meatball form. They are quite easy to cook as they only take 4–5 minutes and will float back to the surface when they are ready to be eaten. Fried Pork (小酥肉) It may seem counterintuitive to put something already cooked, let alone fried, into the hot pot to cook, but you can put fried pork, called 小酥肉, into the hot pot to get a little bit more flavor from the broth, especially spicy broth. Since the meat is already cooked, you only need to stick it into the broth for a few seconds. Any longer and it will get soggy. Seafood Sliced Fish Fillet (鱼片) Whether it’s catfish (鲶鱼), mullet (鲻形目), snakehead fish (黑鱼), cod (鳕鱼) or any other type of fish that might be on the menu, sliced fish fillets are a classic seafood addition to any hot pot. The pieces of fish are sliced then to make cooking them in the boiling broth much easier. Fish tend to be featured more in the southern China-styled hot pots, like in Macau, Hong Kong and Guangdong, but can be ordered at any hot pot restaurant. Squid (鱿鱼) Squid for hot pot comes in two different forms: body and tentacle. Fresh squid has a spongey texture to it and is either left as the body or separated into tentacles. Squid is good at soaking up the delicious flavors of the hot pot broth, so it’s important to pick the right kind of broth to increase flavor. The body of the squid is usually the softer meat while the tentacles are chewy. Squid is naturally salty, and it’s important to find the right dipping sauce to complement the taste and texture. Minced Shrimp Slide (虾滑) Shrimp slide is a special kind of seafood ball you can put in hot pot. The shrimp is minced very fine and mixed with water and flour to get a thick gooey paste. It’s usually served in a scoop instrument with spoon to make your own fish balls from it. All you have to do is slide balls of the shrimp from the scoop into the hot pot using the tool, hence the name. Depending on the restaurant, they can also come premade or in a cake paste to make your own. When the balls are ready, they will float and be very soft. Vegetables Lotus Root (藕片) The first time I saw lotus root in China, I seriously thought it was pig snout. But it’s not. It’s a root vegetable, and quite delicious I might add. It’s a good substitute for potato. It’s very starchy and crisp when raw, but when cooked in the boiling hot pot, it becomes a little bit softer and flavorful. It absorbs the flavors from the hot pot very well but will sink to the bottom, so you’ll have to fish it out. Depending on how crispy or soft you want your lotus root, it can take longer to cook than most vegetables. Sprouts (豆芽) Sprouts are an easy, cheap and light vegetable addition to any hot pot. They usually come in large quantities (a pile) on a plate that might seem intimidating at first, until you remember how light they are. The arrive at your table cool and crisp, but when you shovel them into the boiling broth, they will go limp and be ready to eat fairly quickly. Baby Cabbage (娃娃菜) We all know the huge Chinese cabbages that are oddly worshipped. I’ve even seen the huge jade cabbage (art I guess). This is the smaller version of that. Baby cabbage is hearty leafy green vegetable that is worth giving a shot. Unlike spinach, baby cabbage has thicker stems, so it takes a few minutes longer to cook. But they still absorb lots of soup and spice from the broth with their large leaves, so they are best left for the end of the hot pot. When they are cooked, they come out a little bit sweet. Mushrooms Oyster (Ping Gu) Mushrooms (平菇) The Ping Gu mushroom is a very common mushroom found in a lot of Asian cuisines for soups and sauces. It is called the Oyster Mushroom because the cap fans out like the shellfish it’s named after. Chinese people love adding Ping Gu mushrooms to their hot pot because of its taste and health benefits. While the taste is mild, it’s fairly sweet and serves as a good replacement for meat. It is also linked to lowering cholesterol, blood sugar and blood pressure. Golden Needle Mushrooms (金针菇) Golden Needle Mushrooms, know as enoki in Japanese, are a must have in any hot pot. These long, thing white mushrooms are absolutely delicious, especially in the chili soup of Chongqing Spicy Hot Pot. They have a crisp texture, even when soaked. You know they are ready to eat when they have wilted from the soup, which usually only takes 30 seconds to a minute. They are high in antioxidants and are believed to be linked to lowering your risk of cancer. Black Wood Ear Mushroom (黑木耳) While not very popular in Western Cuisines, the Black Wood Ear Mushroom thrives in Chinese dishes due to it’s medicinal qualities. It’s use dates all the way back to the Tang Dynasty (618 to 907). This mushroom has more of a soft, jelly-like consistency and is thought to cure colds and fevers. While not edible raw, you can cook it in the soup for a just a few minutes. Black Wood Ear Mushrooms don’t have much taste themselves, but they soak in all the flavors of the soup, so it’s important to pick a flavoursome broth for hot pot. Tofu Soft Tofu (嫩豆腐) The most common type of tofu that everyone probably knows about is Soft Tofu. It is undrained and unpressed so it contains the highest mositure content, which is what makes it so soft. Even blunt chopsticks will slice right through it. The bland tofu absorbs some of flavor in hot pot, so the soup and sauces are extremely important. Since tofu is already cooked, you just warm it up in the hot pot, making it gooey and delicious. Be careful, it will be molten hot. Frozen Tofu (冻豆腐) When soft tofu gets frozen, the moisture crystalizes and the tofu turns yellow-ish. While it is just frozen soft tofu, it has a completely different taste and texture. Since the moisture is frozen out, it reabsorbs a lot of water from the hot pot broth. Unlike the soft and gooey fresh tofu, frozen tofu gets the hot pot flavors embedded within its spaces and has a much more bouncey feel to it. Fried Tofu Puffs (油豆腐) These deep fried tofu puffs are made by cutting tofu into squares and deep frying it. If the water gets squeezed out before getting fried, they will come out light and airy and float in hot pot. If the tofu is frozen before being deep fried, it will be heavier in the middle and sink in hot pot. Either way, they’re deliciously crispy on the outside and the broth will simply add flavor. Noodles Cellophane Noodles (粉丝) These see-thru noodles go by many names in English: glass noodles, crystal noodles, Chinese vermicelli, and bean thread noodles. Regardless the name, these clear noodles are a great add to any hot pot. They are typically quite thin, and when they are pulled out of the soup, they become slippery and spongey. When placed in clear soup, they look like they basically disappear. They are made with mungbeans and water, so they don’t have a lot of taste themselves, but they absorb a lot of flavors from the sauce and soup. Potato Noodles (土豆粉) Potato Noodles are used in a lot of different Chinese noodle dishes, so odds are you’ve had them before. But you’ve probably never seen them uncooked before. When they come to the table, they are brittle and stiff and get softened by the boiling soup. Fully cooked, they are very soft, chewy, whiter and thicker than the glass noodles. They are known for their savory natural taste and aren’t as greasy as other noodles. They’re a little bit heavier than some of the other noodles, but they are an old school classic (going back to the Ming Dynasty). Broad Noodles (宽粉) These wide noodles are actually made from sweet potato. Their width varies based on region and chef, but all of them get slippery and oily when cooked in hot pot broth (due to the special type of sweet potato flour used). They are naturally sweet but are great at retaining the flavor of the broth and sauce they are dipped in. Sesame, soy and peanut sauces are the best for this type of noodle, as they complement the natural sweet taste. Happy Hot Potting! … [Read more...]
Life in a Chinese City – What’s it Really Like?
China! It's the country on everybody's lips. The topical talking point on the global table. But aside from being home to the world's biggest economy, what is it really like living in one of the 654 cities, outside of Beijing or Shanghai? Ask anyone who's lived in the megalopolis that is China and they'll tell you (surprisingly) that every city is different, really different. Xi'an is commonly known as a second-tier city. Even though around 200 Chinese cities have more than one million people, the only first-tier cities are Beijing, Shanghai, Guangzhou and Shenzhen - largely due to their size, economic development, infrastructure and cultural significance. I've only been here four months, but what I've witnessed so far (as a foreigner) is a city with a fascinating fusion of sheltered innocence and simplicity perched on the edge of aggressive progression. For me, it's both intriguingly exciting and at times, scarily confronting....(if not a little mind boggling and mind blowing)! It may be 2015, but here in Xi'an, North West China, people are still smoking like it's 1975. In what is most likely a win for smokers (but perhaps not for the rest of the population), smoking inside is still a perfectly normal pastime, even though it was banned a few years ago. Bars, lobbies, restaurants and often toilets are peppered with people inhaling and exhaling with vigor. I've even seen a bus driver lighting up on the school run. There are no road rules. Crash helmets are not critical, in fact they are not even considered… and the more bodies squeezed onto the back of a bike, the merrier. Traffic for the most part is manic and let's just say you could be forgiven for thinking some driver's licenses were retrieved in the bottom of a cereal box. For more on this read School Run in China. Kids, forget about singing to the tune of "Let it Go" - the temperatures might be on the chilly side up north but it's not cold enough in town for 'Frozen,' yet. You won't find Peppa Pig jumping in muddy puddles or the latest episode of Disney movie, Planes buzzing through the cinemas. Super heroes like Batman and Spiderman are not required here. Barbie is still queen of the toy kingdom and Mickey and Minnie are still prince and princess of Disney. Even old faithful, Winnie the Pooh is met with a puzzled look from locals. Roller blades reign supreme….kites are a fashionable mode of fun for kids and the good old Rubick's Cube is making a popular comeback…or perhaps it's yet to be solved in this part of the world. Forget about leaving a message on somebody's mobile phone, voice mail simply doesn't exist. Receive a missed call and the etiquette is you'll call right back - ASAP. The mobile app What's App doesn't get a mention up here, but We Chat is where it's at. A cross between Facebook and What's App everyone and anyone is on this app. Facebook, Twitter and Google are banned but Weibo and Baidu take their place. Internet is patchy and compared to the western world, notoriously slow, but the only people you'll find complaining are the pesky foreigners! You won't see people glued to their phone on the streets (just as well because cars are driven on the footpath, so it's important to keep your wits about you)! You will find Samsung's US$7 billion semiconductor plant on the city's outskirts (the single biggest inbound investment on the mainland) along with one of the largest aviation industry manufacturers in China; not to mention 50-plus universities. When it comes to being ill and calling for a doctor, forget about a course of antibiotics by mouth, here the no frills hospital "injection" is the drug of choice. That said there are pharmacies dedicated solely to medication. Rows upon rows, boxes upon boxes bearing Chinese labels are yours for the taking, including antibiotics sans prescription. On the other hand, finding good old fashioned Vicks, Panadol and cold & flu tablets is a task in itself. Got a stomach bug? Rehydration drinks are yet to be flavored. Hydralite who? Retail shops and giant shopping malls are definitely in abundance - but just because almost everything is "made in China" doesn't mean it's here on the shelves. I wrote this post on that! It's back to the basics when it comes to stocking up on cosmetics and toiletries in supermarkets. Dental hygiene is clearly priority, with rows and rows (and rows) of toothpaste and toothbrushes up for grabs; along with a plethora of shampoos and soap! Forget about anything more advanced in the beauty department. Hairspray (at least more than one or two brands), hair product, face wipes and makeup brands are still minimal. Exposure to the western world is coming, slowly but surely - with some global brands like Starbucks, McDonalds (as recently as five years ago), KFC, Haagen Dazs and designer clothing stores like Gucci, Hugo Boss and those famous high street stores H & M and Zara making themselves heard, but for the most part, Xi'an is still a city in 'big brand' lockdown… With counterfeit culprits on every corner, every cashier you meet will scan your notes through a machine to ensure it's the genuine thing! When it comes to using credit cards, most places will only take Chinese credit cards. The local fare in Xi'an, is generally a mixture of the spicy, meaty and a little greasy. Shaanxi noodles are a hot favorite and every Chinese meal inevitably ends with a big bowl of these thick noodles, (of which it is considered highly rude not to finish). The province's famous Han Bao Bao is a tasty version of the western hamburger using a pita bread type bun to sandwich a pork filling. Pigs brain, lungs, ear; lamb's stomach, sheep's blood (need I go on)...is all perfectly normal fodder for a dinner date. Let's just say nothing is off limits or left to the imagination. Western staples like cheese, bread, butter, chocolate (yes, I call this a staple), pasta, sauces, herbs etc are available (through stealth investigation) but don't expect to get more than one or possibly two brands to make your selection from. When it comes to alcohol around here, it's all about Baijiu. This is China's infamous 60 per cent proof liquid you could be forgiven for thinking was the elixir of youth or the toast of the town! It's been brewed for thousands of years and even today at every business or formal gathering, guests must individually toast the host with a shot of Baijiu… and the host must return the favour with everyone (which can make for a very tipsy host indeed - just ask my husband). More on that here! Taste buds are evolving with red wine or "Hongjiu" starting to make its presence felt, but tradition dies hard, locals still preferring to scull it in small shot glass sizes over lunch or dinner. Outside of five star establishments, here in Xi'an, white wine is still to make a name for itself and (much to my disappointment) not to be found on too many beverage lists. In this nation of tea lovers, coffee has only recently come into play and quirky "cafes" are springing up around the city bearing menus with Mocha, Cappuccinos and Lattes, but by and large don't expect low fat milk, that stuff is for the faint hearted. It's full cream or go home. Recycling is yet to make a name for itself, in fact it's non existent. The pollution can be every bit as bad as you hear and masks are as much of an accessory as a hat and gloves. You can see it, smell it and taste it. Alternatively (and strangely) it can disappear as quickly as you can click your fingers, making way for crystal clear blue skies and sparkly sunshine. Despite a burgeoning population of 8.5 million people, Xi'an is a city where daily life still remains relatively simple. A city where the past and present is rapidly colliding, creating a culture that shyly teeters on the edge of change. One foot in, one foot out - it's tradition versus modernity with every step. This is life in an ancient Chinese city. … [Read more...]
Inside a Chinese Kitchen: Dim Sum and then Some….
Back in the day, as a child growing up in the land of the long white cloud - New Zealand and later Australia - Thursday night was always takeaway night… and it was usually restricted to fish and chips (no complaints there) with a good dose of Wonder Woman spinning her magic on the tele. Even pizza was off the take-away menu back then….and Chinese food, well.... it was well and truly an unknown quantity. (Giving my age away really aren't I?) As time went on, the first of many Chinese restaurants began sprouting up across the western world in all their red and gold, chopstick wielding glory. If you had the luxury of dining out in one, it was considered a rather exotic experience. The epitome of kitschy 70/80's sophistication…these international establishments were true oriental gems. Their brightly lit facades with neon lights flashing names like Ming's Kitchen, Golden Dragon or Jade Palace cemented their cosmopolitan status - while inside, large, open plan restaurants heavily decorated with red and gold wallpaper, glitzy gold lion and dragon statues and chinese lanterns swinging with pride. Large round tables, were draped in the obligatory red or white table cloths, some with the 'Lazy Susan' turntables... and let's not forget those overcrowded fish tanks. These days, many Chinese restaurants really haven't changed all that much in appearance and feel. The names still ring true and the decor, well let's just say it's still got that 'Porpoise Spit' feel. (Muriel's Wedding fans will know what I'm talking about here - if not, just picture that slightly garish ambience that of course we all know and loved.) In Hong Kong, it's no secret that residents today like their Chinese local eatery to be bold and bright. The brighter the better. Fluorescent lighting if possible! These clientele are not here for a candle lit dinner for two, but a chatty, lively meal, where conversing with staff for much of the meal duration is seen as a sure sign of a good Chinese restaurant. (Mind you, I'm told in Mainland China, it's quite the opposite, with locals preferring private rooms to eat in (in the name of privacy and exclusivity)! Globally, while some of the traditional interior styles still reign supreme, thankfully the food is no longer limited to the tried and true Sweet & Sour Pork (often drenched in that bright pinky/orange sauce), the classic Honey Lemon Chicken and of course, the ubiquitous Fried Rice. Chinese cuisine outside of the East has come a long way. Yum Cha (which means "drinking tea") usually accompanied with a plethora of Dim Sum, is a popular weekend pastime for many an Aussie. Fried Dim Sim - a popular fusion of the East and West has resulted in the famous heavier, thicker version of the lightly steamed Chinese-style Dim Sum. It's probably fair to say, before I came to Hong Kong to live, I wasn't a huge fan of Chinese food….I didn't dislike it, but I was typically your standard 'fried rice and lemon chicken' ordering girl, who didn't have the die-hard dedication of someone who today, has been exposed to some of the tastiest 'chicken feet' in the land! (Just kidding… pork buns and turnip cake are much more my style.) Dim Sum literally means "Touch Your Heart" and three and a half years into my Asian experience, I reckon it's done just that! Served in small bamboo baskets with copious amounts of tea, according to Chinese custom these bite-sized dumplings are traditionally not supposed to be eaten at dinner time, but I say, give me Dim Sum all day, any day! The most popular kind in Hong Kong is 'Shao Mai' - steamed dumplings made of pork and shrimp, wrapped in a thin layer of wheat flour. During my most recent Dim Sum dining sensation, in the name of this post, I invited myself out the back for a peek into an authentic chinese kitchen. First things first, there's steam… not just a bit of smoke but a giant cloud of steam that catches in your throat, if you're clearly not used to it! What goes on in a Chinese kitchen is very much like watching a sacred ritual take place. Chinese kitchens are broken down into stations, based on the equipment they’re using - versus the western style kitchen stations which relate to the product they’re cooking. And at the heart of every Chinese culinary hotspot, the Wok! The distinctive bowl-shaped pan is used for everything from stir-frying to deep frying and making sauces. The only thing you don't use the wok for is to prepare rice. Trivial Fact: Historical influences have played a role in the style and shape of the wok; at various times throughout Chinese history, such as periods of famine, the ability to conserve food and eat well but cheaply was crucial. The shape of the wok ensures the cooking oil is distributed evenly, which means, essentially, less oil needs to be used. The food falls back into the pan and not over the edge during stir-frying, which is kind of handy! (Side Note: A little birdy tells me woks also catch fire very easily!) So, the Wok Station in a Chinese kitchen usually consists of four woks and if you're on wok number 1, my friend, you are officially the king pin! Then there's the BBQ station, Steamer station and Chopper station…….and never the twain shall meet. Repeat: If you're a chef cooking Peking Duck at the BBQ station, then you will never cross over and help out on, say the Steamer…. you will never go to the wok and fry up a few pieces of beef for a stir fry. No. Can. Do! Each station requires extremely different techniques and is considered to be a work of art, where cuisine is crafted with absolute precision. 'Chopping' can be such a delicate process with certain dishes requiring a two centimetre bean curd is sliced into 30 pieces! In very traditional style, food carving is also quite the art! Even Dim Sum is a competitive craft and can make or break the reputation of a restaurant in Hong Kong. If the Dim Sum is below expectations, visitor numbers will drop substantially. It's all about the texture -- the skin must be so thin, it's actually translucent and you can see the contents (which must be light and fresh) inside the dim sum. Chinese food must always be piping hot…and I mean so bloody hot, as a westerner you will surely burn your mouth on it. There are eight regional styles of chinese cooking from Huaiyang cuisine, which created the famous 'Salted Pork in Jelly' to the popular Sichuan cuisine which uses lots of hot pepper & chillies and is known for its seven tastes and eight flavours. “Seven tastes” refers to the seven basic flavors - sour, pungent, hot, sweet, bitter, aromatic, and salty. Tea Smoked Duck is a famous dish and Hot Pot is a signature of Sichuan Cuisine - where everybody chooses their own favorite ingredients to cook in the communal "hot-pot‟ and makes their own dipping sauce. Guandong/Cantonese cuisine favours Dim Sum and plenty of BBQ options including the whole roast suckling pig, while Shandong (eaten in the north) includes lots of braised dishes like abalone with shallots and garlic. All use very different ingredients and require quite different cooking skills. For more click on the different styles of cuisine across China click here. Chinese chefs are in overdrive across the country, with the most important and by far the biggest holiday of the year in full swing. Chinese New Year! Food is a central part of Chinese culture, uniting families, colleagues and friends, particularly in the Kong with most people living in relatively small apartments…meeting venues are invariably restaurants. And come Chinese New Year, it's all about the 'lucky' foods. For example, serving a whole chicken during Spring Festival symbolizes 'family togetherness,' noodles represent a long life (superstition says it's bad luck to cut them)! Both clams and Spring Rolls symbolize wealth; clams because of their resemblance to coins, and Spring Rolls because their shape is similar to gold bars. On the other hand, a food can have extra special significance during Chinese New Year because of the way the Chinese word for it sounds. The Cantonese word for lettuce sounds like 'rising fortune,' so it's common to serve a lettuce-wrap filled with other lucky food (it also explains why the dancing lions traditionally catch a lettuce in their mouths)! Tangerines and oranges are passed out freely during Chinese New Year and small orange trees guard every shop and home entry, because the words for tangerine and orange sound like 'luck and wealth.' Our fishy friends also play a large role in festive celebrations. The word for fish, "Yu" sounds like the words both for 'wish and abundance.' As a result, on New Year's Eve it is customary to serve a whole fish at the end of the evening meal. For extra luck, the fish is served whole, with head and tail attached, for a good beginning and ending for the coming year. To find out more about the timeless traditions and folklore attached to the Lunar New Year - check out my post here. "In With the Old, Out with the New." So from me to you….as the Year of the Snake draws to a close and the Year of the Horse gallops into fruition…. symbolising the year of energy, flamboyance and fun-loving frivolities, there's no better time to eat, drink and be merry! Kung Hei Fat Choi. PS. Don't forget the sweet stuff! According to legend, sugary snacks sweeten up prospects for the coming year….what's on the menu? Nian Gao (rice pudding), Jau Goks (crispy dumplings) candied fruits and seeds. … [Read more...]
A date with destiny….
Since moving to Asia I've had many a 'chopstick moment' (and probably many times before if the truth be known). These 'moments' are when I fumble awkwardly with my two sticks, discreetly trying to determine whether they're the right way up before gingerly attempting to clasp my rice and other slippery suckers that lurk menacingly in my bowl in the most civilised way possible. (When no one's looking I've been known to stab my chopstick into the food for better leverage.) Naturally my inability has only been highlighted living in a country where the chopstick is a national icon. Invented in China, they're said to reflect the wisdom of ancient Chinese people. You can appreciate, eating at local restaurants (often one of the only Gwailos) is more than enough to feed my chopstick anxiety. Not that I've got a complex or anything, but it's hard to miss the amused looks as waiters circle our table like sharks, stifling their smirks and jabbering away in cantonese (clearly entertained by the white girl's clumsy attempts to get so much as a grain of rice into her mouth). In the beginning I would accept defeat immediately - ditching the sticks and humbly requesting a knife and fork. These days I'm more accepting of the challenge and proud to say, I'm gaining ground on the proverbial stick! … [Read more...]