I really mean this: I am not the girl who cries wolf.
I'm starting over this time. For real.
This is the beginning.
Don't even read anything posted before this post (well, read if you'd like to... some of it is worthwhile).
Guangzhou
Being obsessed with food and eating, a trip to the Far East seemed sure to prove gastronomically euphoric. We visited Hong Kong, Guangzhou in the Guangdong province of China, and Bangkok. We had a great time and ate some delicious food, but I have to admit, at times I became so engrossed in what I was consuming I forgot to snap photos. I'd get caught up in a blind binge rage and couldn't stop myself long enough to photograph the goods. For any dish there isn't a photo, I do have a great description... hope that's acceptable.
The first best things we ate were dumplings in Guangzhou. Perfectly chewy without being doughy and filled with the tastiest mix of minced pork and green onions. These things are outrageously addictive. You can enjoy them steamed or fried at 3RMB for 10. That's about $0.50. You can become very pleasantly full for $1.50.
These dumplings, served at a little hole in the wall around the corner from our friends, Graham and Jane (whom we were staying with while in Guangzhou), are prepped in the street. Huge handfuls of green onions are diced curb side with a giant cleaver on a make-shift butcher-style block. At a table inside the little restaurant the pork & onion mixture is carefully rolled by hand into each perfect bundle. Outside the dumplings are steaming, waiting to be enjoyed. They are taken to the back to be deep friend into crisp, golden bites. They are served with smooth & runny peanut sauce to which you can add some zingy chili.We also enjoyed a plate of Hunan style "fries" (I'll call them, because I don't know their official name). Julienne potato blanched and flash fried with chili, rice wine vinegar, green onion and carrot. It's spicy and sour and I need to learn how to make it at home.
Would you like to hear about the most delicious Tum Yum soup I've ever had or our seven-course fresh seafood lunch next?
