After a short side trip to China off the mainland, it was finally time to go to Jiangmen, a city about an hour away from Guangzhou. Today, Jiangmen isn't really a destination for tourists. Next year, it may be. Jiangmen exemplifies what the "new" China looks like: wide streets that never sleep, tall condos with impressive modern details, malls that stay open until midnight on weekdays, with local businesses sitting in every crevice that has room for them.
I didn't take the photo, but I did get to ride through this intersection many times! Photo credit: Panoramio.com |
Almost every building in this picture is a condo. |
From left to right: Top - Tofu stirfried in chili oil, stirfried beef with bamboo strips, tudou si Bottom - Stirfried beef in chili oil, dong po rou (braised pork), spinach stirfry |
Theme of the restaurant? Classrooms in communist China. |
The concrete, bricks, and open ceiling thing is popular in casual restaurants in China too. |
One of my favorite parts of the meal in particular was the tofu. In America, tofu to me is nothing special, just something to order to balance out the amount of meat dishes. In China, I could eat this stuff all day. The preparations are just so much more flavorful and the tofu itself is so smooth and tasty.
I think -- and hope -- the spill on the bottom left is a drop from the plate next to it. |
Finally we have this: Tudou Si, which I believe is actually more commonly associated with Beijing cuisine than Hunan. It can be found in some northern Chinese restaurants in America though often terribly translated as "potato salad." It's about as opposite from western potato salad as you can get: slightly spicy, sour, and oily. What interests me about this dish, aside from how delicious it is, is that people very rarely associate Chinese cuisine potatoes. It's a dish that could easily be made appealing to westerners and yet so few even know about it.
Anyway, my next post will cover a regional cuisine within another region... Hakka food! See you later.