Category Archives: Chinese Food

Two Lanzhou Potato Dishes

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Lanzhou beef noodle restaurants are an extremely cheap and easy type of Chinese food. Like malatang and malaxiangguo restuarants, they are also extremely common and easy to find all over Changzhou. While the mala places are very convenient for those who do not know Chinese, Lanzhou noodle shops quite often have Chinese-only menus without pictures. Learning to eat at these shops is also a lesson in Chinese. I that regard, I recently learned of two potato related dishes on their menu board, and a new category of Chinese food.

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This is 土豆烧牛肉盖浇面 Tǔdòu shāo niúròu gài jiāo mian. It cost 15 RMB.

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This is 土豆丝牛肉盖浇饭 Tǔdòu sī niúròu gài jiāo fàn. It cost 13 RMB. Both are a type of 盖浇 gài jiāo. This is a simple type of food where cooked food is served on top of rice — as opposed to being given a separate bowl. Noodles can be substituted for rice. Both of the beef and potato dishes are not that spicy, either. This particular Lanzhou shop is on Hehai Road in Xinbei.

Chinese Fast Food: Rou Jia Mo 肉夹馍

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Rou Jia Mo 肉夹馍 is perhaps one of the cheapest and most delicious types of Chinese street food. The most common English name is “Chinese hamburger.” Basically, its just meat between two pieces of bread. The most traditional of these involve stewed pork that his been finely chopped and stuffed into a small type of Chinese flat bread. Currently, there are many different varieties, but the sandwich originated in Xian. The history of the flatbread and stewing of pork involved suggest that this Xian snack actually out dates all other sandwiches in the world.

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Many of my Chinese friends become shocked when I often joke that it’s the most “American” thing in Chinese cuisine. Sandwiches are a huge part of American food, especially in places like Philadelphia, New Jersey, and New York City. Even more, in the southern part of the USA, a “pulled pork” sandwich is a common thing sold along roads. The process is different, and the difference being “pulled pork” is slowly roasted and the meat fibers are tugged apart and separated either by hand or with knives. No matter whether you are in China or the USA, you are still eating shreds of pork between two pieces of bread. By the way, the best pulled pork sandwich in Changzhou is actually at Daniel’s Irish Pub in Xinbei.

Pulled pork picture courtesy of Wikimedia Commons. This is NOT DANIEL’S pulled pork sandwich in Xinbei.

 

As for rou jia mo, it’s a very common thing in Changzhou if you know how to look for it. Part of it is just being able to spot 肉夹馍 on kiosk signs. As fast food when in a rush, it is far much cheaper than getting a sandwich at McDonalds, KFC, or Burger King.

Mala Tang vs. Mala Xiang Guo

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“See, this is mala tang.” I pointed to the characters. At the time, my friend and I were hungry and we were on the third floor of the shopping center next to the clock tower where Nandajie intersects with Yanling Road in downtown Changzhou. We both were hungry, and we thought we were about to enter an pick-your-own-ingredients spicy soup shop. We went in, and it wasn’t that. We got bowls where our vegetables had been fried.

As it turns out, my mistake is a common one for Chinese language newbies. 麻辣烫 are the characters for málà tàng. 麻辣香锅 are the characters for málà xiāng guō. 麻辣 málà means “hot and numbing.” 烫 tàng is soup. 香锅 xiāng guō is “fragrant pot,” I think. As for the cuisine, they are very similar. You pick your ingredients, and you hand them to the cashier. They weigh your selections, charge you a price, and then they hand it to a cook. It’s the cooking process that is different.

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So, enough about the Chinese language, right? Was the food any good? I sort of liked it, but my friend didn’t and started picking out bits of red pepper, hunks of garlic, and other spices. She even wondered if the frying base liquid had meat broth in it. My friend also had an excellent point about the restaurant itself. Some of the spoons were not clean. As for the staff, they were using the same tongs for meat and vegetables. If you a are a vegetarian, this is a huge concern. The staff were also in the habit of setting the dirty bottoms of steel bowls on top of the ingredients. One staff member didn’t exactly have a good attention to cleanliness. For example, when a quail’s egg was accidentally dropped, she would either throw it into your bowl or back into the ingredient’s bowl. Those dropped bits of food hardly ever went into the trash. Since it was my first time with this type of Chinese food, I found myself intrigued, but I wouldn’t try it at that third floor eatery at Nandajie again. Actually, I would want to find a higher quality establishment, first.

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Chinese Dishes at Willow Street

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“I like this place,” a Chinese friend said, “because the food is good, and it’s relatively cheap.”

She was speaking of Willow Street 样柳巷,· a Chinese restaurant not far from downtown’s Injoy shopping mall and the BRT station that serves it. She had taken me out to belatedly celebrate my birthday once I had returned to from USA. Since she knew I was genuinely curious about trying new foods, she also chose Willow Street because the it serves food local to southern Jiangsu province. As a result, the dishes turned out to be not that spicy. Also, if an expat wants to eat here, they should either be able to read Chinese or take a Chinese friend with them. The menu is all text and no pictures.

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One dish, my friend said, was native to Changzhou. This consisted of thin strips of tofu in a slightly thick clear broth. Bread-like dumplings filled the soup out, but a lot of the contrasting flavor came from strips of congealed duck blood. As I have also liked to point out, blood in Chinese cuisine often has the consistency of tofu, but with a stronger flavor. Duck blood tends to be strongest, most metallic tasting of all of them. However, it was not over powering in this soup. As I said, it provided contrast. That said, for a tofu soup, it certainly makes it not very vegetarian friendly.

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“I don’t know how to translate this other than chicken on a pole,” my friend said.

And when it was served, it was exactly that. Chicken on a stainless steel pole. Perhaps the oddest thing about this was how it was served. Once cooked, the wait staff brought it to our table to look at. I wondered how we were supposed to eat it, because it was literally a small chicken — with head and neck intact — impaled on metal pole. A bowel of smoking dried ice in water was there purely for dramatic effect. Before I asked how we were supposed to eat it, it was taken away and the chicken was chopped up. The head and neck were absent once this was actually served. Despite how weird it looked, the chicken itself was well cooked, juicy, and quite delicious. I reminded me of roast or rotisserie chicken I have eaten in back in America.

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We were also served a pork dish. It seemed rather simple. The exterior was slightly charred for a crispy texture, and the meat itself reminded me a little of pork belly. Stripes of meat and fat came with each thick slice. However, it lacked the saltiness that sometimes come with pork belly. So, that made me think it just looked like that cut without it actually being this. The coolest thing, however, was the presentation here. The meat sizzled on a tin foil cooking surface. The flame itself, however, was inside of white stone container with black Chinese calligraphy.

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Two of the other dishes consisted of a very simply pumpkin dish. Sometimes, pumpkin is a lot like sweet potato. You don’t have to do much to it make it yummy. It’s just delicious in its most simple form.

The other dish used cassava, which is interesting since that is a plant that grows more in tropical and sub-tropical climates. The last I had ever heard of cassava used as food was when I lived in Bermuda a very long time ago. At Willow Street, cassava flour had been used to make gelatinous cubes that had been served with ground pork. Actually, this reminded me a lot of mapo doufu —  just substitute cassava cubes for tofu.

On the whole, Willow street struck me as a very good Chinese restaurant where good flavor and taste didn’t come with a high price tag. It was a great place to spend some time with a dear Chinese friend.

HaiDiLao as a Vegetarian Option

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Being a vegetarian or a vegan in China poses unique challenges. For all you know, a delicious broadbean or bok choy dish could have been simmered in pork broth. Once a person with particular dietary needs settles into a city like Changzhou, the hunt for potentially friendly eateries begins. There is one place, however, that can be a consistent convenience.

HiDiLao 海底捞 has a name that is kind of misleading. It makes it sound like a seafood hotpot. While you can order fish, it also just resembles a normal hotpot with ingredients like sliced mutton and beef. The last time I went there, the seafood options also seemed a little less prominent than my first visit. For example, there were no scallops available. Still, they offered the standard fish balls, as well as crab sticks and white-fleshed fish chunks. Like all other hot pots, there are also plenty of vegetables available.

However, there is another thing to consider. A diner can select what broth they can use. This has not been the case with every hot pot I have eaten at. The other great thing is that a patron can easily select non spicy soups. At my last visit, a friend and I had two options. One was a light water, ginger, and rice soup. The other was made from tomato. So, this is unlike the risk of ordering veggies and then seeing them served in meat juice.

The other thing to consider is the convenience. HaiDiLao is a chain, and there are locations all over Changzhou and even in other cities. In many aspects, it’s a friendly resturant when you are in a city you may not know all that well.

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Hong Kong Roasted Goose

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Living in Changzhou and trying to eat locally means you will eventually try things you wouldn’t back home. For me, duck and goose were marvelous revelations. I simply never had them before moving to China, and once I tried both with Chinese friends, it was love at first bite. So, when a good friend recommended a tiny roast goose restaurant, I desperately wanted to try it. And trust me, this friend really, really knows food. He’s a professional.

Weeks went by without me trying out the place, however. Apparently, the place is so good, it always is packed during Saturday lunch. I decided to take a different approach: wait till Monday morning and go right after the doors open. That plan worked.

So, was the meal as good as my friend promised? Yes. For 38 RMB, I was served goose, rice, and side dishes of vegetables. Half of a hard boiled goose egg also come on the plate, but I didn’t care for it all that much. Think of a chicken egg, but bigger and with a strong “game” flavor.  The star of the dish, of course, was the goose itself. Both the texture and flavor are similar to beef. However, badly prepared goose can be extremely greasy. This wasn’t. It was both juicy and tender. This is a Hong Kong specialty, and the manager explained to me that his cook comes from there. It’s really important. For example, try eating Italian food when the kitchen staff were not trained by an Italian or an Italian American. My only complaint, however, was I found myself wishing the portion size was a bit bigger.

The place is also convenient. The menu has pictures. It’s close to the Injoy Shopping center downtown. Cross the street and go to Youdian Road 邮电路. This is the street where all the phone markets are. Basically, you take your first right until you see the place pictured below.

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Fast Chinese Food: Xiao Chi Barbeque

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Skewers!

As noted elsewhere, eating out in China and Changzhou can be challenge your Chinese skills are limited. As also noted earlier, there is the dilemma of being faced with a non-picture menu and trying to intelligently order without resorting to grunting and randomly pointing. One “no menu” option would be 麻辣烫 mala tang — a hot and numbing soup. You just throw ingredients into a bowl and it’s turned into soup. Another option in xiao chi barbecue / 小吃BBQ.

The concept is a lot like mala tang. You walk in and grab a tray. From there, you go to a fridge and select what you want grilled for you. All of it is on skewers — whole fish, vegetables, vegetables wrapped in bacon, and much more. Then, you pay and hand your tray to the cook. Five to ten minutes later, your meal is brought to you. No waiters or waitresses or ordering at all!

While this sounds great, both me and a number of friends have had food poisoning issues with some of these places. There are a few things to be careful off. Unless you say otherwise, the grill cook will dump a lot of hot spices on your food. This will not only make it hard to eat, but it may lead to dedicated toilet time later if you have a weak stomach. Also, look at how clean the grill is before you enter one of these places. If it looks like it has never been scrubbed, skip it — dedicated toilet time will soon follow, trust me. I’ve been there.

The other warning is this: be very careful ordering meat. Many of these places do serve dog meat. Many times, a lot of the different meat options are not labelled (even in Chinese), and you have to trust your eyesight. It’s not just dog you have to worry about. Chinese people eat a variety of other things like donkey, snake, and just about everything uncommon to Western diets. One rule should be iron clad in China: if you do not know what it is, don’t eat it. Period.

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Refrigerated raw fish, meat, and vegetables.

Lamian Stretched Noodles

IMG_20160217_122347Navigating Chinese food can be difficult at first. There is the whole “picture menu” versus “no picture menu” issue to deal with. But as one learns to read Chinese, things eventually become easier. For instance, mala tang involves no menu at all. There are other food options to consider if you are new to a city.

Lanzhou 兰州 noodle shops are pretty much universal in China and in Changzhou. It’s a form of quick food that is easy to find, partly because it’s very popular with Chinese people. It’s also a type of Halal eating, or what some people call “Chinese Muslim Food.” Simply, Chinese dishes that follows Islamic culinary law. The chief thing, of course, is the religious ban against pork as “unclean.” Lanzhou cuisine also prominently features beef or mutton.

Of the many menu options, Lamian 拉面 is the easiest to find. The noodles involved have been rigorously pulled and stretched. If you see a chef twirling and twirling dough, he or she is likely making this style of noodle. The dish itself is fairly simple: noodles, meat, and broth. It can be a little spicy, but it also depends on the establishment and the cook. Some are spicier than others.

There are two ways to adventure into these noodle shops. First, you can ask a Chinese friend to take you or recommend a place. If you are by yourself, glance into the restaurant and take a head count. If it’s busy, the food is likely well prepared and probably wont give you food poisoning. If the joint seems perpetually empty, then skip it by all means.

Nanjing Duck Blood and Vermicelli Soup

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Before moving to China, I spent a lot of time rationally thinking about where to look for a job. Eventually, I settled on Nanjing.  While my recruiter contacted potential colleges and universities, I decided to do a little research on the culture of the city. And that’s when I discovered duck blood soup 鸭血粉丝汤.

At the time, it sounded absolutely revolting, even though most websites were calling it a delicacy and were heaping emotive adjectives on weird ingredients — “Sumptuous duck intestines,” for example. To the average American, the ingredients really do sound disgusting. The vermicelli noodles are made from from sweet potato flour. There is a form of fried tofu in here to. That’s well and fine, but lets get to the fun parts!

I guess starting with the blood should suffice. Blood in general is a standard part of Chinese cuisine. In my time in the middle kingdom, I’ve eaten duck, pig, sheep, and goose blood. Typically, it’s shaped  into cubes and it looks like a brown form of tofu, and it tastes that way too, albeit a bit coppery and metallic. Blood pretty much tastes the same — just some, like duck, have stronger flavors that others, like pig. So, the blood is not the stock that makes up the broth at all; it’s a solid.

As for the other ingredients, there is no rest for the squeamish. This soup literally has most of a duck’s organs floating in it. That includes livers, lungs, intestines, gizzards, and more. There may be some variations, but rest assured that there will always be organ meat in this soup. And before somebody screams Barbaric! Keep this in mind: many Americans in the south enjoy eating chicken gizzards and hearts.  Liver and onions is a pretty standard dish. Pork rinds are deep fried pig skin, and so on and so forth.

I once told my father I would never eat something this repulsive.  The funny thing is this: the list of foods I said I would never eat in China keeps getting shorter and shorter.  I have a rule: never insult Chinese hospitality. If I am having dinner with a Chinese friend, and they are paying the bill, I will at least try what they order. After all, dishes are communal when dining out.  And that’s how a mischievous friend tricked me into trying this.

We were at some food street near Cultural Square 文化宫 in downtown Changzhou. He set the bowl down and simply said, “Try this. If you like it, then I will tell you what it is.” I already knew what it was, just by seeing the brown slabs floating in it. So, I gave it a try. Once I could see beyond my own cultural and culinary prejudices, I realized something. It wasn’t that bad at all.

Accidental Duck Guts

IMG_20151116_122948Chinese people once laughed at me when I was eating. I was dining by myself at the time, and tears flowed over my reddened cheeks. Sweat beaded across my brow, and the corners of my mouth curled into a severe frown. From time to time, I had to put my chopsticks down, grab a tissue, and blow my running nose, hard. So, what had happened? Why was I weeping? Was I an emotional wreck? Had a beautiful woman just spurned me? Did somebody kidnap my cat and send me a ransom note?

Um, no. I had made a huge menu mistake with Chinese food. While dining at the Jiangnan People’s Commune 江南人民公社 across the street from the Changzhou College of Information Technology, I ordered what I thought was sauteed string beans. They looked that way on the picture menu. Dear god, they weren’t. They were stir-fried green peppers with lots garlic. Eating this dish brought me physical pain. So, why did I insist on trying to finish it?

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The Mao Zedong themed Jiangnan People’s Commune across from CCIT.

Stubborn, hard-headed pride. I ordered, it was served, and I was going to eat it. I wasn’t going to be that type of foreigner  that would squeal in terror and flee at the sight of culturally challenging dish. So, I sat there and ate half of it. Then, I pretended to be full, and I politely asked for a to-go bag. Once safely out sight of restaurant, I tossed that doggy bag into the garbage.  Why was being so polite? I ate at that eatery quite often, and I didn’t want to insult them. I didn’t want to be an ugly American. Yeah, it was totally a face-saving issue. Especially, if I was going to be going back in the following week for tried-and-true lunch options. One rule of life is this: don’t piss off the people who usually feed you.

Ever since this incident, I have had some delicious lunches and dinners at this particular place. But, I had one other epic ordering blunder. Again, it involved thinking “string beans” and being served something completely else.

In this case, the alleged “string beans” ended up being duck intestines — complemented by tongues and other innards. The name was 干锅鸭四宝, or “Dry Pot Duck Si Bao.” You see, I thought I was ordering something duck meat, because I saw the character 鸭. A Chinese friend later told me that 四宝 (four jewels) means a dish will have four types of organ meat.

I didn’t blanch in horror once I was served this. I have eaten weirder things in the name of respecting Chinese hospitality. Once, I had the rather Satanic sounding “lamb’s blood” in hotpot. I ate about half and found the duck tongues to be very chewy. Then, I left. I had long since stopped the fake “to go” shtick. I had eaten this place enough to know they really didn’t care, so long as I paid my bill.IMG_20151116_125505