An official banquet

An official banquet in China is quite an experience. There is the round table with its Lazy Susan which is slowly loaded with more food than you think you can eat. The featured photo shows a small selection of a banquet. There is the amazing sweet and sour Mandarin fish; amazing for its knife work, the way the fish seems to grow quills as it is cooked. The duck-shaped dish above it contains slices of Peking duck, served with chapatis (yes, that is a more appropriate translation than pancake) and plum sauce. You can also see a wonderful mushroom called black fungus and an interesting dish of pork lung in chili sauce.

Niece Mbili looked at the photo of the menu (above) and asked “Which ones did you order?” She was blown off her feet when I explained that you don’t choose. Everything on the menu eventually arrives at the table, the dinner continues for several hours, and a lot of baijiu drunk during the dinner. I rather like the sweet pumpkin stuffing that you get in China.

Food and drink in Anhui

Anhui province is more famous for its Yellow Mountain than for its food. But even unknown food can be quite interesting. The most interesting thing I ate in Anhui was a fried stinky tofu. Ever since I met Menschterkaas in my formative years, I don’t pass up a chance to have a new stinky cheese. Anhui’s stinky fried tofu is something special. Its furry appearance, the wonderful mouthful of aroma it releases on first bite, and its creamy texture make for a delightful snack. Unfortunately I was so involved in this plate of mixed grilled and fried hairy tofu that I completely forgot to take photos. I will have to refer you to another source for images.

This was the first time I let go of the life raft of sausages and bread, and sank into a sea of Chinese breakfast. On my first day I loaded my plate with a mixture of Chinese vegetables and more familiar sausages and eggs. The mushrooms, beans, and cabbage were so tasty that I struck out into the deep waters of yam, runner beans and noodle soups. Yoghurt came out of a machine, runny enough to be drunk out of a bowl. Melons, watermelon, oranges and pineapple were breakfast staples, wonderfully juicy and sweet.

Working lunches in China tend to be large, and I had to learn to control my tendency to eat everything that I see, so that I could be in tune with The Family’s needs for dinner. We found a lot of variety. Mandarin fish is an Anhui specialty, and I found it excellent. I like the presentation of fish in China. A braised fish is opened out on to a plate to make it easy to pick at it with chopsticks. The Family had brought a fork and a spoon in her checked baggage, but forgot to ever slip them into her handbag. Instead she resorted to manipulating a soup spoon in one hand and using a chopstick as a knife in the other. I chickened out of this bold experiment and practiced the traditional Chinese eating style.

Eating Chinese food in the rest of the world does not prepare you for the variety and amount of vegetables eaten in China with every meal. If we ever ordered a couple of proteins and rice for a meal, the waitress would always remind us to choose vegetables. Ever since we consciously decided to increase the amount of fiber in our daily food, The Family and I have begun to take special notice of the vegetables we eat. China was an eye-opener. Perhaps it was because we were new to it, but we liked the variety of vegetables available at every restaurant. I don’t know whether the plate you see in the photo above is a regional specialty, but it does give you an idea of how vegetables are usually prepared.

Chicken can be surprising when it is served. It is common to serve the whole animal; I’d noticed this earlier with fish, duck, and pigeon. Our order of chicken came with the full chicken deconstructed on the plate: the crackly skin served on the side of the plate with the meat in the center, and most surprisingly, the head standing upright.

Although China is not famous for its desserts, we found that a wide variety of imports have become regular parts of menus. We really liked the caramel custard which you see in the featured photo. It was served on a bed of frozen milk. That’s a combination I’ve never seen before, but one which I would like to try out again. The key seems to be freezing it very fast before it crystallizes. Did that need liquid nitrogen, or was a blast chiller good enough?

“Ancient well palace drink” is a specialty of Anhui province. Apparently brewed from sorghum using the famously sweet water of an ancient well, the drink was sent as a tribute to the last Han emperor Xian. Since this history is from the 2nd century CE, the well must have long gone dry, and the recipe must have been modified in the intervening two millennia. A bottle opened in the middle of a dinner can often result in an extended evening. I tried a fifteen year old version, but found that I liked the smoothness of the twenty six year old much better. The difference in price is not inconsiderable, but it is well worth the investment.