Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Kent Wang

Only a Chinese would eat it

Recommended Posts

penis restaurant article in the Telegraph UK

I read this last week but wasn't sure where to put it (no double entendre here! :laugh: ):

Situated in an elegantly restored house beside Beijing's West Lake, it is China's first speciality penis restaurant. Some dishes appear unexceptional, such as the simple goat penis, sliced, dipped in flour, fried, and served skewered with soy sauce. For beginners, Miss Zhu recommended the hotpot, which offers a sampling of what the restaurant has to offer - six types of penis, and four of testicle, boiled in chicken stock by the waitress, Liu Yunyang, 22... both came sliced lengthwise, and looked like bacon, the horse was light and fatty, while the donkey had a firm colour and taste. The testicles were slightly crumbly, and tasted better with lashings of the sesame, soy and chilli dips thoughtfully provided.

This is a really interesting article so you may wish to read the entire thing ... :wink:


Melissa Goodman aka "Gifted Gourmet"

Share this post


Link to post
Share on other sites

Fish skin? Japanese fry up salmon skin.

Pig blood and chicken blood! There is blood pie and blood sausage from England and Germany. Vietnamese also make blood soup like the Chinese.

Share this post


Link to post
Share on other sites

And then there is the sadistic food -- Monkey's Brain and Goose Feet.

I've had Bamboo Rat. Tasted like chicken.

Is it the French who eat unborn lamb?

DOCKHL -- About the sea cucumber in Haiti ------ LOLOLOL!

Share this post


Link to post
Share on other sites
Pig blood and chicken blood! There is blood pie and blood sausage from England and Germany. Vietnamese also make blood soup like the Chinese.

In the Norwegian immigrant community I grew up in, one version of the traditional potato dumplings (blood klub) was made with meat from pig trotters and pigs blood.

I keep trying to think of some politic way to put this; but, I think in any culture a little closer to the bone than modern America, out of necessity, you will find less squeamishness about what animals or parts of animals food comes from.

Certainly, in America, you don't have to look too hard to find recipes for squirrel, rabbit, possum, raccoon, deer, etcetera.


---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Share this post


Link to post
Share on other sites
How about pig's ears?  I don't know of any culture that eats them.  In the U.S., they're sold as dog chow.

I love them, by the way.

Traditional "Soul Food," the cuisine of the African American slaves, would use the castoff pieces like pig ears, trotters, and tripe.

As do the Greeks and the French.

I do see a lot of pigs ears and other less popular parts in shops that have a large African American clientel.


I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites

I once read a piece by a caucaso-American who had moved to Shanghai and was warned by friends to pack all the Cheerios and "American" foodstuffs he could carry. She, of course, laughed them off, "I was adventurous, open-minded, versatile, fearless." Apparently it was the deep-fried scoprpion that pushed her over the edge, but that was far from the only challenge. (unfortunately, you have to pay for the article so I can't link to it.)


I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites

what about chicken feet or duck feet? i'm so used to them as dim sum foods, but i can't think of any other culture that uses them.

Share this post


Link to post
Share on other sites
what about chicken feet or duck feet? i'm so used to them as dim sum foods, but i can't think of any other culture that uses them.

You can buy chicken feet in the Latino markets in my neighborhood, but I don't know how their being prepared (I suse them for stocks). And I seem to recall Bleudauvergne making and photographing a French versionfor eGullet.


I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites
what about chicken feet or duck feet? i'm so used to them as dim sum foods, but i can't think of any other culture that uses them.

My maternal grandmother (German-Austrian-Jewish) used to cook chicken feet. She didn't use duck feet, but then, she had no access to them.


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

Share this post


Link to post
Share on other sites

I think that anywhere where the way you eat a chicken is to pick up one of the chickens in your yard and have it slaughtered (or slaughter it yourself), you will eat the feet. Why throw away any edible part of a creature you owned? It's valuable stuff. Needless to say, when I was living in rural Malaysia (among Malays, not Chinese Malaysians), I had plenty of chances to eat chicken feet in soups, etc. Ditto in regard to the brains, et al. Many, many places serve brains; in fact, the last place I had a dish of them was in Hungary. I think eje basically nailed it in his post upthread.


Michael aka "Pan

 

Share this post


Link to post
Share on other sites

How about things that the Chinese DON'T eat? While living in China, some Chinese friends of our family really wanted to give pizza a whirl - this was before the days of Pizza Hut and the like infiltrating the Chinese market. Guess what? It turns out that cheese is (or was) completely repulsive to the Chinese palate. We were told that it tasted like, and I quote, "rotten water buffalo milk." Luckily, my mother had a cheeseless pizza waiting in the wings, as it was anticipated this would be a problem.

As for the food in China being "weird," after about two months I was completely used to jellyfish (I love the texture!), duck tongues, tripe, all sorts of things I would never have considered previously. However, I never quite got past the fried scorpions, which I luckily only encountered once.


-Sounds awfully rich!

-It is! That's why I serve it with ice cream to cut the sweetness!

Share this post


Link to post
Share on other sites
How about things that the Chinese DON'T eat?

The first thing that I thought of were raw vegetables. Traditionally, Chinese don't appear to have been real big on salads.

Share this post


Link to post
Share on other sites
How about things that the Chinese DON'T eat?

The first thing that I thought of were raw vegetables. Traditionally, Chinese don't appear to have been real big on salads.

I agree with sheetz on that one. Raw vegetables have a major "yuk" factor for traditional Chinese. I was quite bewildered when I first came across Chinese Chicken salad. :wacko:

Share this post


Link to post
Share on other sites
How about things that the Chinese DON'T eat? [...]

It turns out that cheese is (or was) completely repulsive to the Chinese palate. We were told that it tasted like, and I quote, "rotten water buffalo milk."

I can eat Foo Yu, Nam Yu all day long. But when it comes to Blue Cheese, I go :wacko::laugh::laugh:

It's a matter of what one is used to I guess.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

The aversion for raw veggies comes from the tradition of using rich "nightsoil" for fertilizer.

I am one of those Chinese that will eat cheese and love it. Camembert, Danish Blue, Stilton, Limburger, the "richer" and stronger the better. The taste of a good Brie in the mouth at the same time with a sweet grape or a piece of honeydew melon is one of life's greatest sensual experiences.

A favourite lunch of mine is a heel of crusty bread, a hunk of Feta cheese, a bowl of Kalamata olives, a couple of scallions and a small bowl of good EVOO to dip the bread in. God those Greeks knew what they were doing :wub: .

Share this post


Link to post
Share on other sites
A favourite lunch of mine is a heel of crusty bread, a hunk of Feta cheese, a bowl of Kalamata olives, a couple of scallions and a small bowl of good EVOO to dip the bread in. God those Greeks knew what they were doing :wub: .

Warning! Warning! Off topic! :laugh::laugh:

Use sesame oil instead, then you are saved. :raz:


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

Hmm.... Does anybody else eat peanut root?

Well, I call it peanut root. In Cantonese it's "fa sang gan." It's a peanut plant, with the nuts halfway ready to being harvested.

It's supposed to help one grow taller if you start taking it at the start of puberty.

Just boil it in chicken stock.


May

Totally More-ish: The New and Improved Foodblog

Share this post


Link to post
Share on other sites

It's supposed to help one grow taller if you start taking it at the start of puberty.

Sonofagun, so that's what my problem stems from lack of root, of the peanut kind.

Share this post


Link to post
Share on other sites

I saw pigs' uteruses (uteri?) earlier this week at one of the Asian markets, sorted by size. I assumed these would be stuffed--anyone have an idea?

And the herbalist had a number of dried animal bits...seahorses and scorpions among the various teas.


"She would of been a good woman," The Misfit said, "if it had been somebody there to shoot her every minute of her life."

--Flannery O'Connor, "A Good Man is Hard to Find"

Share this post


Link to post
Share on other sites
The aversion for raw veggies comes from the tradition of using rich "nightsoil" for fertilizer.

Xiao Ben -- I am not going to ask what 'rich' means in 'nightsoil ---- but I wonder if there will be a change in salad acceptance as China uses more and more chemical farming. It probably wouldn't affect traditional behavior, tho.

About cheeses - In one of the footnotes in a Chinese food culture cookbook, it mentions that "---- The Mongols could not persuade us to eat cheese, and the Europeans do not have a greater chance of doing so."

It also speaks of smelly cheese , which is regarded by some as "a putrified mucous discharge of an animal's guts."

Wellllllll -- what is the title of this thread? Hmmmmmmm------

Share this post


Link to post
Share on other sites
I saw pigs' uteruses (uteri?) earlier this week at one of the Asian markets, sorted by size. I assumed these would be stuffed--anyone have an idea?

They are not usually stuffed, but "loo'ed". If you look into the window of a Chinese BBQ place and see all the roasted meats hanging there, invariably, the will be an orangy coloured skein or two of what looks like intestines. Most time these are the uteri or oviducts of the pig, not intestines . Delicious. :raz:

Share this post


Link to post
Share on other sites

I don't know too many people who eat fish eyes.

I'm sure somewhere out there that there are non-Chinese who consider them a delicacy. I've never met any though.

For the record, I love them. :wink:

Share this post


Link to post
Share on other sites
And Chinese people these days generally like cheese.

May I inquire how this statement is derived? I would like to know what one can base on to characterize Chinese these days generally like cheese. No doubt that some do, but I don't think it's the majority.

From my perspective, there are 1.3 billion people in China (per US CIA website). Most of the population live in rural areas and may not have heard of the western cheese, let alone have tasted it.

If this observation is based on Chinese living oversea or those living in more modern cities such as Shanghai (9 million, <1%), Beijing (10 million, again <1%) and Hong Kong (7 million, <1%), still it is a small percentage even if every resident in Shanghai and Beijing and Hong Kong likes Cheese (which I doubt).


Edited by hzrt8w (log)

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.  So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat. And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also, the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu. Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
       
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By liuzhou
      I know a few people here know her already, but for those that don't, she is simply the best creator of Chinese food and rural life videos. It's not what you will find in your local Bamboo Hut! It's what Chinese people eat!
       
      Here is her latest, posted today. This is what all my neighbours are doing right now in preparation for Spring Festival (Chinese New Year to the Lantern Festival 15 days later), although few are doing it as elegantly as she does!
       
       
      Everything she posts is worth watching if you have any interest in food.
       
    • By liuzhou
      Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.
       

       
      This is the recipe I usually use.
       
       窝窝头
       
      350 grams all-purpose/plain flour
      150 grams black soya bean flour
      3 grams instant yeast
      260 grams  milk
       
      Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
      wrap and leave in a warm place until double in size.
       
      Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
       
      Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
       
      Steam covered for 30-35 minutes.
       
      Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
       
      They freeze well.
       
      Recipe adapted from 念念不忘的面食  by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
    • By liuzhou
      This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic but the answer got longer than I anticipated and was getting away from the originally intended topic about one specific meal. So here were are..
       
      I'd say there are four components to tea drinking in China.

      a) When you arrive at a restaurant, you are often given a pot of tea which people will sip while contemplating the menu and waiting for other  guests to arrive. Dining out is very much a group activity, in the main. When everyone is there and the food dishes start to arrive the tea is nearly always forgotten about. The tea served like this will often be a fairly cheap, common brand - usually green.
       
      You also may be given a cup of tea in a shop if your purchase is a complicated one. I recently bought a new lap top and the shop assistant handed me tea to sip as she took down the details of my requirements. Also, I recently had my eyes re-tested in order to get new spectacles. Again, a cup of tea was provided. Visit someone in an office or have a formal meeting and tea or water will be provided.
       
      b) You see people walking about with large flasks (not necessarily vacuum flasks) of tea which they sip during the day to rehydrate themselves. Taxi drivers, bus drivers, shop keepers etc all have their tea flask.  Of course, the tea goes cold. I have a vacuum flask, but seldom use it - not a big tea fan. There are shops just dedicated to selling the drinks flasks.
       
      c) There has been a recent fashion for milk tea and bubble tea here, two trends imported from Hong Kong and Taiwan respectively. It is sold from kiosks and mainly attracts younger customers. McDonald's and KFC both do milk and bubble teas.
       

      Bubble and Milk Tea Stall
       

      And Another
       

      And another - there are hundreds of them around!
       

      McDonald's Ice Cream and Drinks Kiosk.


      McDonald's Milk Tea Ad
       
      d) There are very formal tea tastings and tea ceremonies, similar in many ways to western wine tastings. These usually take place in tea houses where you can sample teas and purchase the tea for home use. These places can be expensive and some rare teas attract staggering prices. The places doing this pride themselves on preparing the tea perfectly and have their special rituals. I've been a few times, usually with friends, but it's not really my thing. Below is one of the oldest serious tea houses in the city. As you can see, they don't go out of their way to attract custom. Their name implies they are an educational service as much as anything else. Very expensive!
       

      Tea House

      Supermarkets and corner shops carry very little tea. This is the entire tea shelving in my local supermarket. Mostly locally grown green tea.
       

       

      Local Guangxi Tea
       
      The most expensive in the supermarket was this Pu-er Tea (普洱茶 pǔ ěr chá) from Yunnan province. It works out at ¥0.32per gram as opposed to ¥0.08 for the local stuff. However, in the tea houses, prices can go much, much higher!
       

       
       
    • By liuzhou
      Today, I was honoured to be invited to lunch in a relatively nearby Miao village, where they were celebrating their good harvest.
       
      Before we could eat we were entertained by the some of the villagers.


      These women sang to us.


      Some men played their traditional Lusheng instruments.
       

      Then they had a tug-of war between the men and the women. The women won (but there were twice as many women as men!)

      Most people just hung around looking good in their best leisure wear.


       

       

       

       

       

       
      Finally, we were seated at a table, but before we could eat, we had to toast each other.


      These were some of my table companions. Old friends.
       
       

      Each table was furnished with two dips. On the left chilli, coriander/cilantro, Chinese chives in soy and sesame oil. On the right, duck's blood with chilli. 


      Kou Rou - Roasted, then steamed pork belly and taro.
       

      Chicken
       

      If not this chap I had met earlier, then one of his relations.
       

      Chicken and duck giblets stir-fried with vegetables.
       

      Duck - Note beak on left so you are sure what you are eating.
       

      Deep fried carp
       

      Steamed Shrimp
       

      Water Spinach
       

      People watching people eating!
       

      Neighbouring Table
       

      All very amusing
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...