An ode to the four hour lunch in China … Over the years, there were times when a friend would invite us for a meal on a special occasion. You must plan for a lengthy event, and T always had to plan for a significant amount of beer.
On such an occasion in early August, it was our driver, Pan, who invited us and friends to a newly renovated restaurant in Shenyang. We arrived and socialized, took some photos with friends, then Pan exited to make the food and beer order. Then the nine of us sat around a large, round table with a formidable lazy Susan perfectly placed. Dishes began to arrive and chopsticks were put to use.
There were toasts and discussions in Chinese and English. Memories and laughter were shared. There was sad acknowledgment that we would soon leave Shenyang, but this lunch was a celebration of friendship and food. It was a celebration of how friendship crosses borders and cultures, defying distance with hopeful longevity.
I won’t say this is my last post about our life in China, but it is for now. Enjoy.
Hot and Sour
The noodle dish
Gu bao rou
There were quite a few authentic and traditional Chinese dishes we had to try when we went to Xi’an. We did our very best to eat our way up and through the Muslim Quarter. Some things, we had to try more than once or twice, just to give it a fair shake.
Rou jia mo is like a Chinese hamburger on a flatbread-type bun. Every one of the 4 I tried (ha!) was fantastic, and the spicy vegetarian version (cai jia mo) was fantastic too. Biang biang mian is a carbohydrate dream – wide, thick, long hand-pulled noodles in a sauce of varying spiciness. Yang rou chuanr is a lamb skewer and at each stall, there are different spices available for you to add your own. Cumin is a regular favorite. There were sweet rice cakes, nutty candy, fried little potatoes, noodles, fruits and vegetables, drinks, nuts, breads and so much more. Enjoy!
And there you are
Biang Biang Mian
Hot Hot Hot
Rou jia mo
Cai jia mo