Chinese Cuisine

We’ve eaten very well in China; in Shanghai we had great dim sum, including these dumplings that are filled with broth so explode in your mouth. Apparently aficionados puncture them with a chopstick, then sip the broth, then eat the dumpling. Easier said than done, so I stuck with the shove-it-all-in technique.

In Beijing, we had traditional duck pancakes and barbecued meat on a stick (including, at Dayo’s recommendation, chicken cartilage on a stick. The best thing I can say about it is that it is actually edible if you persevere).

Meat on a stick

Also in Beijing, we went to a ridiculously lavish Sunday brunch. We’d seen lots of exhibitions about the dowager Empress Cixi, who would order 108 dishes to be prepared for every meal. This is the modern version. The boys quaffed champagne and I even tried caviar.  Well  you kind of have to if it’s there, don’t you? I didn’t really like it.

It was  the mid-autumn festival while we were in China, and so we tried the traditional moon cakes.


In Guilin we ordered something described as beef with peppers.  There was some beef in it, but as you can see, it was 90 per cent peas.  I think the mischievous chef just wanted to put our chopstick skills to the test.


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