EATING IN CHINA

    At our first evening meal in Beijing at Nine Flowers Mountain Restaurant we enjoyed a delicious Peking duck dinner. David gave us instructions on the use of chopsticks saying, “Most of our meals will be served family style. Food is the first necessity of the people. Color, taste, smell, shape, sound, and the serving vessel are all important aspects of food. Vegetables are the main ingredient and rice is the foundation of Chinese meals. Food is an integral part of our culture.

    “China is divided into four sections when it comes to cuisine and cooking differences, and yin and yang are ever present in the Chinese diet. Yin foods are moist, soft, have a cooling effect and nurture the feminine aspect of nature. Yang foods are fried, spicy or with red meat and are warming, nourishing the masculine side of nature.”

     We were to learn that we always ate at large round tables, symbolizing unity, seating 8-10 people. Each table had a large glass lazy susan in its center. Our plates were saucer size and forks were provided only on request. Meals always included soup and rice in addition to several (6-7) other dishes. Pots of tea were also placed on the turntable so we could fill our own small teacup. Chinese do not normally end a meal with dessert, but if they do it is fruit. I found the food very tasty and managed from day one to successfully eat with chopsticks. That was a real surprise to me! The spoon and fork I packed remained in my suitcase.

    Once in Xian we were in the land of noodles. One day at lunch we watched a noodle maker stretch a glob of dough into yards and yards of spaghetti size pasta. One evening after an 18-course dumpling dinner at the Tang Theater Restaurant we viewed a folkloric show.

Upon arrival at the Tibet hotel we were given a cup of warm sweet yak milk. I’m not a big milk drinker but I, as well as the rest of us, thought the beverage was quite good. It tends to be chilly at high altitudes so the warm drink was welcome.

 

     We had several domestic airline flights while in Chine. Each was a on different airline. We found the planes clean, new and efficient. We were served very good meals on each flight---reminiscent of what American air travel used to be like!

Arrival evening in Tibet we were served yak burgers which were very tasty.

    The gal I traveled to China with was a very picky eater. In Beijing she wanted to eat at a big American chain steak house. What everyone wants to do when in China, right? But to avoid her pouting I acquiesced and had the absolutely worst hamburger I’ve ever eaten!

    One evening in Xi’an we partook of a Mongolian hot pot dinner, hot meaning heat hot, not spicy hot. A pot of boiling water over a burner was at each place. A lazy susan in the middle of the table was loaded with all kinds of veggies, and meat. A large array of condiments to make one’s own sauce was on another table. It was a different kind of meal and one could individualize her meal however she liked. It was fun experimenting with foods and an unusual evening and experience.