Northeastern Chinese Cuisine
About Northeastern Chinese Cuisine
If you've manage to score yourself a local guide, exploring the best of Huizhou might not be as intimidating as otherwise. Perhaps it's the fact that staring at your shockingly white face has been temporary replaced by staring at your shockingly brave guide (in amusement? in anger? who will ever know).
My own local guide in the relatively unheard of city of Huizhou (pop. 3 mil), took me for an authentic taste of Northeastern China at the creatively named Northeastern Chinese Cuisine.
Unwrapping my vaccuum-sealed set of cutlery and crockery I relented all ordering duties while drinking my miniature glass of Tsing Tao as slowly as my buried lady-like manners would allow me. As they are very well buried, I drank the beer much too fast.
As a cuisine from the coldest part of China the food is defined by the climate resulting in hearty meals relying heavily on preserved foods. Northeastern Chinese folk also make their own version of the Korean kimchi with fermented cabbage in large clay vats.
My own meal consisted of a few things: bits of mutton cooked on toothpicks, dumplings, greens, a plate of meat & potatoes (European looking but distinctly Chinese-tasting) and a pile of gently deep fried fish piled between its own head and tail - tasty!
This kind of stuff you can get only in Asia - or in the sketchy parts of a decent Chinatown if you're lucky. If you get a chance either way - grab a local and gobble up!
Rating:
My own local guide in the relatively unheard of city of Huizhou (pop. 3 mil), took me for an authentic taste of Northeastern China at the creatively named Northeastern Chinese Cuisine.
Unwrapping my vaccuum-sealed set of cutlery and crockery I relented all ordering duties while drinking my miniature glass of Tsing Tao as slowly as my buried lady-like manners would allow me. As they are very well buried, I drank the beer much too fast.
As a cuisine from the coldest part of China the food is defined by the climate resulting in hearty meals relying heavily on preserved foods. Northeastern Chinese folk also make their own version of the Korean kimchi with fermented cabbage in large clay vats.
My own meal consisted of a few things: bits of mutton cooked on toothpicks, dumplings, greens, a plate of meat & potatoes (European looking but distinctly Chinese-tasting) and a pile of gently deep fried fish piled between its own head and tail - tasty!
This kind of stuff you can get only in Asia - or in the sketchy parts of a decent Chinatown if you're lucky. If you get a chance either way - grab a local and gobble up!
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