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liuzhou

The Kitchen God

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Today is 小年 (xiǎo nián) which literally means 'little [new] year', but is something more. It takes place approximately a week before Chinese New Year (February 16th this time round - Year of the Dog) and is the festival for the Kitchen God

 

In traditional animist Chinese thought, there is a god for everything and the kitchen god is responsible for all aspects of, you guessed, the kitchen. Once a year (today), the kitchen god pops back  to report to the god of heaven on the happenings of the last 12 months. Therefore we have to placate him so he makes a good report.  My neighbours are busy preparing offerings of sticky rice and assorted sugary confections for the god, so that when he eats them, his teeth and lips will stick together and he will be unable to report any bad behaviour. An alternative theory suggest the sugary stuff will sweeten his words. Then we'll be OK for another year!

 

This is  the fellow

5a7bf8fb6ffc6_kitchengod.jpg.3f1fb681d4c1b6d9910cccf63709a2a8.jpg


Edited by liuzhou (log)
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    • By liuzhou
      I have just returned home after four days (three nights) in Guilin. This was a business trip, so no exotic tales this time. Just food. Anyway, despite its reputation, Guilin is actually a rather dull city for the most part - anything interesting lies outside the city in the surrounding countryside.
       
      I was staying in the far east of the city away from the rip-off tourist hotels and restaurants and spent my time with local people eating in normal restaurants.
       
      I arrived in Wednesday just in time for lunch.
       
      LUNCH WEDNESDAY
       
      We started with the obligatory oil tea.
       

      Oil Tea
       

      Omelette with Chinese Chives
       

      Stir-fried Mixed Vegetables
       

      Sour Beef with Pickled Chillies
       

      Cakes*
       

      Morning Glory / Water Spinach**
       
      * I asked what the cakes were but they got rather coy when it came to details. It seems these are unique to this restaurant.
       
      ** The Chinese name is 空心菜 kōng xīn cài, which literally means 'empty heart vegetable', describing the hollow stems.
       
       
       
    • By liuzhou
      Introduction
       
      I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years.  I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China.
       
      I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me.
       
      When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket.
       
       

       

       
      The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place.
       
      They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right.
       

       
      Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch.
       

       
      Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables.
       
      Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery.
       
      Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis.
       

       

       
      The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint.
       
      So Saturday lunch in next post.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

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      Chicken
       

      Beef with Bitter Melon
       

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      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
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      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
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      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
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      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
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      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

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      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs.
      We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By SusieQ
      Hello all, I need help figuring out which part of the sichuan peppercorns I bought to use. From what I've read, I think I'm supposed to use the hulls rather than the black seeds. Toast the hulls and grind them up, correct?  This is for use in my fave dish, mapo tofu. Thanks for your help! 
       
      (Well, that didn't work. I guess I don't know how to upload a photo. Nuts. Maybe I don't need a photo? Maybe just tell me whether to use the hulls or the black seeds, or both?)
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