Yangshuo: Breaking News: DMP is Not Sick of Chinese Food

Food in China is really good. I have been in Asia for more than 3 weeks, and out of all my meals (approximately 65-80 depending on how you define "meal") only about 5 have been non-Chinese food. And almost everything I've eaten here has been quite good.

 

While I have eaten a lot of local food, I have also eaten plenty of foods from different Chinese regions - Hunan food in Guangzhou, Cantonese and Shanghainese food in Yangshuo, etc. But even in a smaller town like Yangshuo, there is a huge variety of dishes that can be found, and even more that can be prepared using ingredients from the market.

 

So in case anyone was worried that I was getting sick of the food in China, worry no longer. "Chinese Food" is such a broad category that I think it would be impossible for me to get sick of it.

 

Yangshuo: Chelsee's Pictures Part II

Here are some more pictures from Chelsee.

1) Sally steaming the chicken dish at the cooking school.

2) Choosing BBQ meats at the night market in Yangshuo.

3) Me buying mushrooms and pumpkin flowers from the stand in the market. I always buy mushrooms, black fungus and pumpkin flowers from this woman.

4) The woman at the market weighing the black fungus. We use this in the Yangshuo style sweet and sour pork recipe!

Yangshuo: Chelsee's Pictures Part I

Leo and I copied some of Chelsee's pictures onto my computer yesterday before they left.

Here are a few - again, I'm not sure which order they will load in.

1) Chelsea and Richard toasting cashews at the cooking school.

2) Right after my bike broke. Richard is the one on the bicycle in the photo, and I am in front of him on the back of a motorbike, with my bicycle also on the motorbike. We are going through a big intersection which is the only traffic light in Yangshuo.

3) Kelly, Leo, Me and Richard at a chicken restaurant on the outskirts of town. They only make two dishes: chicken stir fry and chicken soup. We only had the stir fry, which is an entire chicken cut up and fried with a blend of spices and other ingredients (tasted ginseng, chinese dates, ginger, star anise, garlic). We had planned to get the soup too, but then Kelly suggested we go to a different restaurant for fish instead.

4) Kelly, David and Leo eating at the fish restaurant. Here we chose a live fish (carp) from the tank - then they wonked it on the head, sliced it up, fried it in pieces and served it in a big wok on a hotplate on the table. The fish was in a broth, along with lots of pickled vegetables, tofu balls, fresh tofu, green onions, tomato, and ginger....so it simmered a bit more on the table as we ate. The entire wok-ful of fish, plus unlimited rice, cost a total of 64 yuan, which is about 10 dollars. It was a ton of food for the 5 of us.

In a previous post I spelled Chelsee's name incorrectly. I can't fix it until I'm back in the US though....so Chelsee, I apologize!

Yangshuo: A Bad Day for Biking

After Pam left on Monday, I started using her bike to go around town - and yesterday, like usual, I took it to the market in the morning. Yesterday was a nice day finally, after about 4 days of rain. I did the shopping, sent the food back on a motorbike, then got some breakfast of noodle soup, then went to use the internet for a little bit before meeting up with the cooking school class. After going through the market with the cooking class again, I came back to where I parked the bike it was gone! (the back wheel was locked to the frame, but not to any solid object - but this is the same way Pam and I lock our bikes every day). I called Leo to come down and ask the people who were selling things nearby if they had seen anything, but everyone said they hadn't. I was pretty bummed out that the bike got stolen.

 

I got a ride back to the school in a van with the class - I participated yesterday so I could try out the duck dish which is the one dish I hadn't cooked yet. Then after class, I went over to the hostel nearby the school to rent a bike. I got a mountain bike, similar to the one I had during my first few days here. But when I headed into town later in the day, I noticed the back gears kept slipping - something seemed weird with the contraption that moves the chain between the gears.

 

I went to the market again with the afternoon class (I've now started leading tours of the market when there are big groups - this is a bit weird, because I feel like people who pay for a cooking class in China don't want an white American guy leading their tours of the market - but at the same time, going in a group of 8 is not as good as going in two groups of 4.....and I know what everything is at this point, so I think I do a pretty good job at explaining things and showing everyone around - plus my English is excellent :). But it's an interesting dilemma - back to the authenticity question here too: is it an authentic tour of the market if it's led by me?)

 

After the market, I hung out in town for a bit before meeting up w/ Richard and Chelsea, and American couple I met at the cooking school. Our plan was to bikeride back to Chaolong (where i live) to eat at the restaurant next to my house. The cook there is named Xiao Feng and she makes excellent homestyle food - when Pam and I ate there, we told her to just make whatever she wanted, and we did the same last night, with a special request for ma-po tofu (the best version I've ever had).

 

But anyway, on the way out of town, my chain was slipping down the gears again, and then I downshifted on the gearshift and suddently the whole gear changer on the back wheel flipped up and got caught in the wheel, causing the bike to suddently stop. It was very broken. Luckily I was right in town, and the guy who is one of my normal motortaxi drivers was right there......so Chelsea and Richard continued on their bikes, and meanwhile we tied my very broken bike onto the back of the motorbike, and I hopped on too, and I got a ride back to Chaolong.

 

Last night after dinner I rented yet another bike from the hostel, this time just a simple 1 gear bike - it's not very good, but it does the trick of getting to the market and back, so it will do. And hopefully no one will want to steal it!

 

Today it's raining again - but it looks like it *might* be clearing up. We'll see. More soon.

 

Yangshuo: One Week In

Here are a few more photos. I'm not sure which order they will load in.

Two pictures are of the Li River - both taken last week when I went on a bikeride to a village about 12 km away called Fu Li. There was a big market there the day we went - we had to take a ferry with the bikes to cross the river, so I took some shots of the scenery.

The other two pictures are at the cooking school - bowls of pork prepared for two different recipes: one involves chopped mint and another chopped spring onion. The other is a plate of veggies ready to be cooked, along w/ soy sauce, oil and water. In the background you can see the bike that I am using, parked next to two motorbikes owned by the women who work in the kitchen.

Yangshuo: BBQ in the Night Market

At night, the market becomes an eating area with several BBQ stands. I went last week with Kelly and Leo, and we ordered way too much stuff - they have a display and you choose what you want to BBQ - a lot of it is actually then deep fried first, then BBQd, so it's a bit greasy but some was pretty good. There was some fried pumpkin, and some good spicy chicken.

One picture here shows Kelly and Leo eating oysters, which were barbecued with lots of garlic in a tomatoey sauce. These were really good, and tasted almost like Italian food.

Another picture shows the display with various items - some more appealing than others.

The last picture is of me trying pig's penis. It didn't taste good at all - it actually just tasted like rubber. Kelly and Leo made me take this picture - they didn't eat any because they don't like it. We mostly got it for the novelty. I won't be having it again. In front of me though was a huge platter of BBQ fish - this was really good, the sauce was spicy and had cumin and lots of mint in it - this style is from the Southern part of Guanxi province, so there were definite Vietnamese influences here. Apparently there's another place in town that makes this type of BBQ fish even better, so I'll definitely try it at some point.

Yangshuo: Where I Live

Here are two pictures. One if of the house I am living in right now. The cooking school is in the front, then there's a courtyard, then the main part of the house which is in the picture.

The other picture is the swimming hole in the river which is close to the house. Sometimes there are rafts with Chinese tourists floating by, and they take pictures of me swimming - although I haven't been swimming for a few days since it's been raining.

Yangshuo: A Tour of the Market

Most of the people who take a class of the cooking school go on a tour of the main market before class, so they can see the different types of local produce, meats, and other items available. This is also where I help do the shopping for the school every morning - though I usually do this very early. I bike into town with a big basket, then do the shopping for the school, then send the basket back on a motorcycle taxi to the school so the women who work in the kitchen can wash and prepare everything before the students arrive.

 

So when the students are in the market, they are mostly just looking and everything has been bought already.

 

We enter the market on the far side, immediately passing people with water-filled trays of live frogs, eels and snails. There are lots of shapes of eels - some are as small as salamanders, while others are longer than my arm (and about the same thickness).

 

Next we enter the produce area, where we see all the different types of vegetables available. Pretty much everything in the market is grown locally. There are lots of different greens: chinese broccoli, water spinach, bok choi, pumpkin stems, etc. etc. There are also plenty of chilies in varying degrees of heat level, though nothing TOO spicy (no habanero here). Bell peppers are also common, as well as all sorts of leeks/chives/green onions. Then there are things like carrots, tomatoes, turnips, bamboo shoots, potatoes, celery, chinese lettuce (woseng), and other stalky type vegetables.

 

Right now pumpkin flowers are in season, and they are quite cheap here compared to in the US! I bought about 50 beautiful orange pumpkin flowers for about $1 today - we stuff them with a pork mixture and steam them.

 

Mushrooms are also common, both dried and fresh. Right now there is fresh black fungus, and also shiitake-like mushrooms.

 

There are approximately 50 stands in the market selling combinations of these things - also garlic, ginger, young ginger....and probably lots of other things I'm forgetting.

 

Next we pass by several stands selling pickled items which are usually slightly spicy - these are really popular here, and people put them in everything, from noodle soups to meat dishes. Most common are green beans, red chilies, and bamboo shoots, but there are others too, and in various flavors.

 

There are also lots of stands selling dried items. We buy dried ginseng, chinese dates and wolfberries for the school, but there are all the other Chinese dried foods, though mostly produce (and not seafood).

 

Next we pass by the BBQ stands where there are roasted geese and pieces of sweet roast pork, as well as things like pig tongue.

 

There are several stands selling tofu - fresh tofu, fried tofu, little tofu balls, and tofu like things made w/ rice and other non-soybean materials. I am not sure what everything is, but tofu prices are quite low compared to the US.

 

In the middle of the market there are stands selling live animals - chickens, black chickens, rabbits, geese. You can buy these live and carry them out with you. Or you can bring them to the back of the market where animals are slaughtered and sold. You can bypass the live section too and just go to the back of the market to buy a whole duck, rabbit, goose, chicken......or dog. I still haven't gone up close to see the dogs, but you can see some whole roasted dogs hanging in the back of the market. Apparently if you do go to those stands, you can see the live dogs in cages, and watch the whole process....I'm not sure if I'll be doing this.

 

Around the village there are lots of dogs, most of which will probably be eaten at New Years if not before - in Ecuador, all the dogs in the villages are very fierce and protective of their properties, but here most are afraid of humans or are very cute and nice. They definitely aren't the family pet. An exception is Pippy, Leo and Kelly's dog, who is a sweet (and slightly spoiled) poodle.

 

Back to the market: We walk through the butchering section, where there is pork of all sorts, and lots of people hacking away at bones and big cuts of meat with big knives, splashing bits of fat and blood all over the place. There is also some beef, and maybe lamb too...we buy pork for sliced pork dishes, and also another cut for minced pork. You can have the meat minced for a small fee right at the market, which is good for when we have a large group at the cooking school.

 

Finally we pass through the fish section, where there are a few types of live fish jumping around in small aquariums - sometimes they manage to jump out onto the pavement, and someone will scoop them back up and throw them back in the tank. There are also things like river crayfish, but not too much other seafood - a big difference from Guangzhou and Hong Kong where there was a lot.

 

There is very little fruit in the market itself - but there are lots of fruit vendors just outside the market, selling both local and tropical fruit (chinese bayberries, lychee, apples, peaches, plums, bananas, mangosteen, pineapple, etc). Mangosteen, though rather expensive in the opinion of most of my Chinese friends, are really delicious so I have been eating them a lot. In the US I don't think we can get them at all, so it's exciting to get to try them here. And they are certainly less expensive here than they would be in the US or UK - but not as cheap as they would be in more tropical areas like Malaysia, Thailand or Vietnam.

 

So that is the market! After the tour, the students get on the minibus and head to the school to cook many of the things they have seen!

 

I will hopefully be able to post some more pictures soon. Pam left yesterday, so I am in the house by myself now - so far so good. It has been raining a lot, but it's also cooled down a lot which is nice - I actually had to use a blanket in the night, which was unthinkable last week.

 

I can't see people's comments on my blog (since I can't view my blog anymore), so if you have anything to say, send me an email to let me know!

 

More soon I hope!

Yangshuo: Blog Problems

My blog doesn't seem to be loading anywhere in China now. So updates might not happen much more until I can figure out what the problem is. I can still email blog entries to the blog like this, but it will be harder to post pictures and stuff. But I'll look into the problem and hopefully figure something out soon. Things here are going great though - I love it here.

 

Can someone email me to let me now whether this post went to the blog or not?

 

Thanks！

Yangshuo: Living at a Cooking School

I've now been in Yangshuo for 48 hours. So far, things are pretty awesome.

I apparently have a talent for arranging internships for myself in the most beautiful and scenic locations in the WORLD - the village of Chaolong (which is about 6 km outside of Yangshuo), where I am staying, might be the best yet.

On Tuesday morning I left Guangzhou for the airport, after a breakfast of some mushroom dumplings (I didn't really understand how it worked, and I accidentally bought about 25 of them for about $1) The taxi to the airport was only ￥120, much less than i had expected, so that was nice - flight was right on time, and was quite quick (about 45 minutes in the air) and soon I was landing in Guilin! The pointed hills looked really cool from the airplane.

I was picked up by a female taxi driver who had a sign with my name. She spoke almost no English, so the hour long car ride was quite quiet, but nice. The highway between Guilin and Yangshuo is in very good condition - at parts it looked no different than the Merritt Parkway, except in gaps between the trees and hills there were rice paddies!

I met Pam when I arrived - I am staying at her house, which is attached to the original cooking school location in the village of Chaolong. She will only be here until Monday, when she leaves for Australia, so I will be taking over her tasks here once she is gone. This mainly includes doing the shopping for the school every morning at the market in town, but also includes helping book customers, organizing/coordinating and then just helping out in general. I am here to learn about Chinese food and also to learn the language, so my plan is to hang out at the school as much as possible to observe and learn as much as I can.

After settling in, Pam and I went to a nearby hostel where we rented a bicycle for me - for the next month it appears that I will mostly be traveling around by bicycle or on the back of someone's motorbike - either a friend's or a motor-taxi, which are quite common and cheap.

The Yangshuo Cooking School has been in Chaolong for over 5 years, but last year Pam and Kelly, one of the teachers, opened up a new branch of the school by the Li River in the main town. This location is quite nice too, and is convenient. Kelly is the primary teacher here, while Leo (her boyfriend) is one of the main teachers in Chaolong. Right now I am in Kelly and Leo's house using their computer, since Leo has a card reader. Both of them are about my age, are super nice, and speak great English.

The four of us had dinner on Tuesday, then went out to a local bar, then to a 6-year anniversary party of a friend's massage parlor. So there was lots of food.

I can't even remember everything I've eaten here so far, but some highlights have been an AMAZING mushroom soup, cold salad of local ferns (similar to fiddleheads!), crispy pork (much like chicharron), pumpkin stems w/ garlic, and a pig's stomach soup (sounds not-so-great, but was in fact delicious). This doesn't include the things we have cooked at the school, which I will get to later hopefully.

On Wednesday I got thrown right into helping at the school, since there was a very large group of 8th graders in town from the International School in Hong Kong. I stayed in Chaolong and helped out as both Leo and Sally (another teacher) taught in the two classrooms, about 17 people in each one - in both morning, and then again in the afternoon.

The kids did a pretty good job, but it was a bit stressful at times since the kids often forgot the directions - but I definitely felt useful, as there was a lot to help out with.

This morning was much calmer - I went to Kelly's class and got to cook along with four others - this time adults - we tried out a new menu which included steamed dumplings, sweet and sour pork, tofu w/ mixed vegetables, greens with garlic and spicy chicken w/ star anise.

Hopefully I am going to be good at cooking some Chinese dishes by the time I'm back in the US!
I've learned a lot already, so that's good.

There are swimming holes in the river about a 5 minute bike ride from where I'm staying - it's really hot here, so I went for a swim with Pam yesterday and it was really great - and in just about the most scenic location possible, next to rice paddies and with views of the pointed hills jutting out of the valley.

Oh, and I have gone to the market in the morning twice now with Pam, and I am attempting to learn which stalls she goes to, how much things cost, how much of what to get, and how to say things in Chinese. The language part might be tricky, but hopefully I'll be okay.

The local market is great - small enough to be manageable, but big enough to have a good variety, mostly local ingredients. I'll eventually be able to take some pictures.

After the market, we go to a small stall next door for breakfast of rice noodle soup w/ a delicious pork broth - you get to choose which pickled condiments you want to add to your soup, and you can also choose a meat. They also throw in some crunchy soybeans. Very good and tasty breakfast for about $0.40

That's all I have time for now....I've included some pictures.

If anyone has questions, post them in the "Comments" section and then I can answer them. Also, leave a comment if you read this. Aside from my parents, I dunno if anyone is even reading this, so it would be nice to know my audience so I can try to customize the posts to fit your interests :)



View of the garden from the entrance of the cooking school.


Pam's house, which is where I'm staying. The cooking school is actually part of the house too.


A small road between the house/school and the swimming hole.



Countryside near Chaolong.


View of the valley from nearby the swimming hole (about 5 minute walk from where I am living)


View of the Li River from the cooking school in town. This is the river that many boats sail down from Guilin. The swimming hole is on a smaller river.


A meal that was cooked by one of the 8th grade teachers. The table is in front of the garden.


A better look at the meal from the cooking school. Counter clockwise: rice, steamed chicken w/ ginseng and chinese dates, eggplant Yangshuo style, pork w/ mixed vegetable, green veggie w/ garlic, and then something else (I don't know who made that or what it is - it might have been made for the staff)


8th graders cooking!


More 8th graders cooking!



Leo and Pippy (his and Kelly's dog) on his motorbike. This was just before I hopped on to come over here to write the blog entry!