Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

China for 2 weeks - March and April 2012


  • Please log in to reply
3 replies to this topic

#1 Xilimmns

Xilimmns
  • participating member
  • 75 posts

Posted 07 April 2012 - 09:34 AM

Ni hao!

I recently came back from a business trip to China. Here are some pictures of the food I had, some places I visited and the description of each meal to the best of my habilities. I was lucky that the folks that were traveling with me like to eat too, some were native Chinese and as you can tell from the pictures adventurous eaters as well.

I landed in Shanghai and headed to Ningbo where I spent three days, from Ningbo I went to Hangzhou for a day and from there back to Shanghai for four days. The last stop of the trip was Shengzhen which is located two hours North of Hong Kong.

First dinner was at the rooftop of the Nanyuan Hotel in Ningbo. This is the view from the rooftop.

Posted Image


Chicken soup to start the meal. Very light and balanced, seasoned with ginger and other spices and cooked for a long time. The intent is that you drink the broth while eating the chicken is optional.

Posted Image


Chicken and vegetable rolls. Not much meat at all but lots of delicious crispy skin.

Posted Image


Sea cucumber, rice cake and vegetables. I learned that I'm not a big fan of sea cucumber, just couldn't get passed that gummy texture.

Posted Image


Crab soup with tofu.

Posted Image


Our next stop for dinner was a new 5 star resort named Park Hyatt Ningbo Resort that opened in January 2010 in Ningbo by Dong Qian Lake. Very impressive infra-structure and lots of visitors on business and pleasure. The service and dinner setting was exceptional as well as the food.

Lake view across the hotel lobby.

Posted Image

Posted Image


I couldn't resist and had to visit the kitchen before dinner started. The chef was really proud of his work and despite our communication barriers he showed me around his work stations and some of the food he would be preparing that night. Wok action as its best!

Posted Image


Steamed fish, very tender and delicate, catch of the day at the lake nearing the hotel.

Posted Image


More fish, in a rich nutty sauce. Very good and served towards the end of the meal.

Posted Image


My favorite, braised pork belly, served with bok choy and steamed buns.

Posted Image

Posted Image

Posted Image


"Light lunch" in a downtown Hangzhou restaurant. Before the food, a quick look at the fresh ingredients :-)

Posted Image

Posted Image

Posted Image


Starting wit duck tongue. Very common and found almost everywhere in China from highway rest stops to fine dinning restaurants. Goes really well with beer as a snack.

Posted Image


Lotus root filled with rice and cooked with a sweet sauce.

Posted Image


Jelly fish, also a very common dish, usually served cold.

Posted Image


Smoked bean sprouts.

Posted Image


Fish soup, one of many versions. Very good.

Posted Image


Crispy fried pork with almond, asparagus and bean sauce.

Posted Image


More slow cooked pork belly goodness. Served with white rice. One thing very interesting is that it does not matter how many courses are served (20+ not uncommon) the meal does not end until you are served white or fried rice or a noodle soup followed by fresh fruits.

Posted Image


Still in Hangzhou had dinner at a restaurant facing the West Lake, surrounded by mountains and threes.

Crab soup to start. Served in a orange and seasoned with curry and cilantro.

Posted Image


This cold dish is an assortment of duck cuts. From what I can remember it included egg, duck legs, duck wings and smoked tofu.

Posted Image


Goose liver. Very very rich in taste.

Posted Image


This was an eccentric one to say the least... and tasted quite different than what I expected it to. It's the ovaries of some kind of special lake frog, stuffed inside of a warm papaya. It was lightly sweet, more like a dessert.

Posted Image


Deep fried shrimp cake

Posted Image


Back to Shanghai had lunch at a restaurant in a shopping mall attached to my hotel. I was warned it was going to be spicy food and indeed it was.

Sweet papaya cooked on its own milk. This was a great dish to have in between courses in order to help balance all the spices.

Posted Image


Rice noodles with spices and ground peanuts.

Posted Image


Pork feet with peppers. Very spicy.

Posted Image


Frog and bamboo soup.

Posted Image


Pork with sticky rice

Posted Image


Spicy shrimp skewers

Posted Image


Scallop with noodles an garlic. My favorite course during lunch.

Posted Image


Celery and turnip or bamboo (not sure which...)

Posted Image


Me with picking up peanuts with the giant chopsticks.

Posted Image


Sticky rice soup to end the meal.

Posted Image


Dinner was in downtown Shanghai, traditional Shanghai cuisine. Some of my favorite courses were the fried fish and duck soup.

Posted Image


Duck soup with bamboo. Very good.

Posted Image


And this is my favorite character from the Chinese alfabet :-)

Posted Image


Walking around the streets of Shanghai and came across this fried food paradise. The owner was picture shy but allowed me to take a picture of her.

Posted Image

Posted Image

Posted Image


Another dinner in Shanghai. This time a coworker and I, zero Chinese speaking skills. We managed to order dinner at a Korean barbecue joint and it was fairly decent.

Beef ribs, pork belly, chicken heart and smoked duck breast. The smoked duck breast goes really well on the gril eaten with some powder spices seasoning and wrapped with a lettuce leave.

Posted Image


The next day we were off work duties and traveled to Nanxum District in the province of Zhejiang to do some sightseeing. After one hour of fighting heavy traffic out of Shanghai and one more hour in the highway we got there. Zhejiang is a town stablished in the 13th century and preserved from modern civilization. Most of the buildings, gardens and houses remain intact since.

Posted Image


Plenty of street food offerings.

Posted Image

Posted Image


Chicken feet and pork knuckles.

Posted Image

Posted Image


Fried "stinky" tofu.

Posted Image


Noodle shop.

Posted Image

Posted Image


A butcher.

Posted Image


Vegetables market.

Posted Image

Posted Image


A rice wine producer and shop.

Posted Image

Posted Image

Posted Image

Posted Image


After I took this picture I could not believe what was about to happen. The fisherman came on board his little boat, grabbed each bird by the neck and threw them in the water. After that using a bamboo stick he started splashing the water near the birds. That was the signal for the birds to go deep dive fishing. A few seconds later the birds submerged one at a time with the mouth full of fish. The fisherman then grabbed each bird by the neck from the water to the boat and with a shaking movement the fish regurgitated the fish to his fish basket. I could not believe my eyes!!!

Posted Image

I later googled it and found many sources on the Internet talking about these Chinese fisherman. I also learned these birds are called Cormorant.

Our last meal while in Shanghai was at an ordinary Hong Kong style restaurant. Crispy pork belly with spicy mustard and sugar.

Posted Image


Bean sprouts with soy sauce.

Posted Image


Fried rice with chicken to end the meal.

Posted Image


After I left Shanghai the last stop was Shengzhen. While there visiting a company we do business with I came to find out that they are as well in the food business and are a manufacturer of small appliances. Amongst their product line were small countertop ovens. This picture of baked cookies tested for doneness was taken inside of one of their labs. That day were also testing appliances for popcorn, pizza and liquid nacho cheese... Glad I did not have to eat any of that :-)

Posted Image


Last stop of the trip was in Hong Kong to catch my flight back home. Lots of seafood and pork as well. One outstanding dish, that deserved a picture was this sesame ice cream. Very delicious and a first for me.

Posted Image


And this pretty much summarizes my last two weeks (from a food standpoint). Cheers!

#2 NancyH

NancyH
  • participating member
  • 890 posts
  • Location:Cleveland Ohio

Posted 09 April 2012 - 11:42 AM

Wow! That brings back memories - it looks like you ate very well.

Did you notice whether the cormorants had rings around their necks to prevent them from swallowing the fish? We saw that when we were in China years ago.
"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

My blog: Fun Playing With Food

#3 Xilimmns

Xilimmns
  • participating member
  • 75 posts

Posted 09 April 2012 - 03:19 PM

Hi NancyH,

I did not notice the presence of rings around their necks but they could very well be there. I was so astonished to see that and thinking "this must be the smartest guy in the world!" that I didn't see anything else :-)

It would be great if would have could that on video...

#4 liuzhou

liuzhou
  • participating member
  • 2,181 posts
  • Location:Liuzhou, Guangxi, China

Posted 13 January 2013 - 01:20 AM

It would be great if would have could that on video...


It's all over YouTube