Thursday, April 11, 2013

Food Issues

Lotus Root
Valerie asked me to write more about food and what I eat. Tonight for dinner, I will have ground pork in lotus root with er liang mi fan (0.1 kg of rice) and a side of broccoli with garlic and too much oil. I will get the battery to my camera replaced and then do some videos and more colorful pictures. It has been pineapple season for quite some time now, but when I fried up some chunks with rice for lunch with Deborah, my girlfriend, she was surprised that it tasted good. Yet, I gleaned this idea from visiting Chinese restaurants at home!

People here eat out a lot, at least among the foreign contingent. There is less variety of international cuisine, but a greater variety of Chinese cuisines. Last night for dinner, we shared a half jin (0.25 kg) of a leggy frog in a hot pot with leafy greens, potatoes, mushrooms and black fungus. It was yummy. Deborah insisted on adding meat (lamb, in this instance), because "you cannot have hotpot with out meat. It is strange." That said, I have gained a lot of weight since coming to China. I thought, at first, it was wheat so I gave that up again, but it has made little difference. Maybe because I eat much more meat (and not grass-fed!) than I did in America.

1 comment:

  1. Thanks for the food update Green Dragon! I love lotus root and intensionally try to stop in my local sushi place weekly to eat it. Apparently it is not only delicious with some sort of brown sauce they use, but also an excellent blood cleanser. My sushi place serves it with burdock root. You eat that too?

    Another food question: Are you eating food similar to what we eat in US Chinese restaurants? General Tsao's Chicken and Sweet and Sour Pork? or are these only from Szechuan?


You are encouraged to leave your two cents.