I love food. I’m good at food. I love to read recipes, plan menus, shop for fresh produce, cook, and eat. Especially, I love to eat. So this trip has been a dream come true. We have eaten familiar foods, like chicken, pork, and beef, and carrots, broccoli, and celery, cooked in some familiar and some new ways. We have eaten foods I’ve never eaten before, including pig’s ear (yes, that’s right, the ear of a pig), jelly fish, seaweed, and gui, a river fish. We’ve eaten very mild foods, and we’ve eaten foods that make your face red and your eyes tear. Like the lovely looking white radishes last night, with just a hint of hot sauce drizzled over them. Well, that hint of hot sauce set my mouth on fire. Still, I liked it. I’ve liked everything we’ve been served. And I’ve eaten it all.
Walnut Dumplings
There are regional differences in food in China, just as there are in any large, diverse country. In Beijing we had rice with every meal. In Xi’an, which is located in an agricultural setting that looks kind of like Nebraska, we’ve had noodles and dumplings, using the wheat that’s grown locally. And speaking of dumplings, what a treat! We had dumplings for a late lunch on Sunday, after visiting the terra cotta warriors. We were served 18 kinds of dumplings, we were warned not to eat too many at first and not have room for those at the end, but I ate one of each, and two of several. My favorites were those with these fillings: pumpkin; spicy chicken, pork with green onion, walnut, and duck. There was also a spicy beef one that had the impact described above. They were small dumplings, just two to three bites each, and they were magnificent. Enough so that we agreed as a group that we did not need/want dinner that night–the only meal we’ve missed in ten days!
The Chinese practice of serving dishes on a turntable in the center of the table, sharing food with all at the table, is a wonderful social grace. It sparks conversation, as people compare notes on what they’re eating, and as we work out the system to turn the table at the right pace to not miss anyone. And, we’re all getting good at using chopsticks, not only to eat, but to serve. I watched in amazement last night as I reached for a peanut in a serving bowl with my chopsticks and brought it safely to my plate. A single peanut–could never have done that two weeks ago! (The peanuts were marinated in a vinegar dressing, and they were an appetizer. Delicious!)
As for photos, I’m not good at them at all. I’ve taken more than 300 photos so far, and I’ll be pleased if even 10 of them are good. It’s not the camera; I have a perfectly fine camera. Lots of people on this trip have a similar camera, and they’re taking great pictures. It’s the eye, and I don’t have a good one. I don’t see the frame, I don’t see depth, I don’t know how to capture the “spirit” of the event, celebration, ritual, or activity. I’m sure I could learn better technique, but even with that, there’s still an eye, and I don’t think I have it. I’m grateful that Bess is here, taking great photos. Those pictures you see on the blog, they’re hers. And they tell the story in a way that I never could. Lesson learned: find a partner in your work whose skills fill in the gaps in your own. The work is better.
I like your lesson learned that you posted. There is so much truth to working with a partner to making your work better. Take advantage of others talents so you may accomplish more, and they may bring out the best in you. It’s like the saying, “It takes a village…”
I am so glad you had walnut dumplings..a taste delight I fear I will never have again.