What could be surprising about Chinese food, you ask? Isn’t it all chop suey and sweet and sour chicken, spring rolls and sweet corn soup, chili chicken and gobi Manchurian? On my first visit to China a few years ago I was surprised at how wrong this is. Noodle soups were only a quick stop for lunch. After working my way through many pleasant surprises, I settled on stir fried veggies with slices of meat, lots of different kinds of veggies on the side, and a bowl of steamed rice as a default comfortable dinner.
For dinner with non-Chinese friends on my last visit to Wuhan, I walked into a nice large restaurant full of people. Negotiating a menu is no longer impossible, now that everyone is equipped with apps that look through the camera or translate speech instantly. It may still be hard to understand what the translation means (an example is in the photo above). One of the dishes we ordered was billed as a fish soup, and the lady who was taking our orders added that it had eggs. A little confusing, we thought, but let out order stand. The result was a complete, but pleasant surprise. It looked like a custard (featured photo) but tasted of fish soup. It came studded with mussels. It was one of most delightfully different things I’ve come across for half a year.
I forgot to take note of what it is called. Can an old China hand help me out with guesses about what its name might be? (Thanks to a fellow blogger, I now have an answer. It is called 蒸蛋羹, Zhēng dàngēng, ie, steamed egg tart, or 蒸水蛋, zhēng shuǐ dàn, ie, steamed water egg).