Toffee coated sweet potatoes have been a favorite “sweet treat” of mine since we came to south China :-) I’ve also had bananas and apples. This picture shows a plateful of toffee coated sweet potato, taro, Chinese yam and red dates that Jim and I shared after dinner tonight. When served, the sweet caramelized syrup is very stringy, so you dip a piece in cold water to break the strings and cool it slightly. I learned the hard way a long time ago that you MUST cool it or you WILL burn your mouth :-/ Once it all cools, if you haven’t eaten quickly, you have a mound all stuck together! Then separating it with chopsticks is nearly impossible! I was surprised that the waiter tonight brought us a fork and knife when he saw us struggling.
Snack Food
Snacks in China can be quite different, some I wouldn’t touch, but some sound OK, just different. Purple sweet potatoes are big here, as well as peanuts, so how about some purple sweet potato coated peanuts? I even found a recipe on a Chinese cooking site to make your own. Basically mashed sweet potatoes, flour, sugar, oil …..wrap a bit of dough around your peanut (without the skin) and then fry. I can’t eat peanuts, or I would have tried these :-) I wonder if they would work with regular sweet potatoes and pecans …that sounds yummy!
Pineapple on a Stick
Now that our weather has turned warm, most of the street vendors have changed their food offerings. It’s not so easy to find sweet potatoes and roasted chestnuts now, but pineapple on a stick is very popular. The vendors usually have some cut and sitting in some salt water, ready for purchase. You can also find carts selling whole ones as well, which they will cut for you if you want. Today was a rainy day, and although we did see some sweet potatoes, we opted for the pineapple – sweet and delicious! These pictures are actually from a couple weeks ago, as I said today was rainy, and with an umbrella in one hand and pineapple in the other, I didn’t take a picture! The day we took these pictures, we bought half a pineapple for 3rmb or about 50 cents usd, but today, we only got a quarter for the same price! I could’ve bargained, but decided since it was a slow day, the vendor probably could use the extra earnings. :-) Do you like the fancy look of the pineapple? Here’s a video showing how they cut them: https://www.bing.com/videos/search?q=pineapple+on+a+stick+street+vendor+china&&view=detail&mid=D2D5594260BAADEAB7C2D2D5594260BAADEAB7C2&rvsmid=D2D5594260BAADEAB7C2D2D5594260BAADEAB7C2&fsscr=0&FORM=VDMCNL
Konjac Jelly Snacks
It’s surprising at times how one thing leads to another! The other day, a friend shared a picture of her plant, called a Voodoo Lily. I had never heard of it, so looked it up online, only to discover that the tuber, or corm, of the plant is what they make konjac or konnyaku from. I’ve been thinking of writing about this, so here it is! This has been an important food in Japan for over 100 years! Konnyaku noodles are being sold in the USA as “Miracle Noodles” because they are supposed to help with weight loss. We have purchased these here in the Japanese brand supermarket, Aeon. It is also used as a vegan gelatin substitute. In China, you mainly see this food as little snack cups that, to a western person, look like gelatin cups. However, konjac is very different, because it doesn’t “melt” like gelatin when eaten, it MUST be chewed. The packages have warnings that when these snacks are eaten by young children or the elderly, they should be watched closely: They are often sold in bite size plastic cups, so they can cause a choking hazard. This doesn’t seem to be much of a problem to children who aren’t familiar with western style gelatin cups, but, for children who are used to the Western style ones, and then eat these, expecting them to melt in their mouths, they can be dangerous. I think these are sold in the USA as well as China. So, todays post contains a warning to help spread the word that people need to be sure their children know to chew these Asian fruit jelly cups well!
Jackfruit
This is jackfruit, which is a really large, heavy fruit… in fact, I read that it is the largest tree fruit in the world, and one fruit can grow up to 100 pounds! Most aren’t usually that big! But, the size makes it a little more difficult to buy because unless you’re throwing a huge party you’ll need to find a place that has one opened and just buy some of the “bulbs” taken out of the main fruit. It’s one of my favorite fruits here, so I buy it when I can. We usually buy 6-8 bulbs prepackaged. It has a very sweet “mixed fruit” taste – bananas, apples, peaches, mangoes … it’s kind of hard to describe! You can see on the crosscut fruit picture how the “bulbs” are positioned inside the fruit, there were probably 12-15 pieces around the main center “seed”? Then you also see in the other picture that each small segment has a hard seed in the center (which I read can also be cooked and eaten but I haven’t tried it!). I’ve had fresh and dried and you are supposed to be able to cook with it also. The tree pictured is from mid-May last year, in Shenzhen (OCT Loft area). I certainly wouldn’t want to be underneath one of these when it falls! And this tree was just along a city street! You are supposed to harvest them before they fall; by the time they drop, they are overripe.
Walmart
Today, we went to Walmart: Visiting Walmart in China is somewhat different than in the USA. At first glance, walking into “Wa Er Ma” 沃尔玛 (pronounced waw - rhyming with raw- are ma -like your mom), which is the Chinese name, I can pretend I’m in the USA - if I don’t look at the fact that all the people around me are Chinese! But, as soon as I start shopping, that vision is usually shattered! There are a few more familiar items than in Chinese brand supermarkets, but, we are in China, and Walmart must sell what the Chinese people will buy! There are “Great Value” items, but, I don’t think you’ll find these same items in your local American Walmart: marinated duck gizzard, a huge bag of rice, watermelon seeds, chrysanthemum tea, plus a lot more! And that isn’t even taking into account everything else they sell! Like most supermarkets here, they are basically inside of shopping malls, and typically 2 floors. The towns on either side of us each have fairly new Walmart stores, but for us to get to them means 2 or 3 buses, and 45 minutes to an hour transport time. So, we usually go to closer stores.
Buying Chicken
Life in China: A Picture A Day, April 7, 2016 - I apologize to my vegetarian friends who may not like this picture, but, it is part of life in China! This is how I buy chicken at my supermarket. There are usually a few pre-packaged pieces, but nowhere near the variety of if you just buy it unpackaged. For whole chickens, they always come with the head and feet (unless you are in an area with a supermarket that caters to expats :-)) For a city raised girl, I’ve come a long way! When we first moved to China, I wouldn’t buy a chicken unless the head and feet got cut off, now I just throw the whole chicken in the pot! (But I still don’t eat the feet!) I’ll see how people handle this picture and then I’ll decide whether to post buying meat at the wet market, or others pictures I’ve hesitated posting!
Kudzu
Life in China: A Picture A Day, April 5, 2016 - I have good news for all my friends in the southern USA…if there is a famine, you won’t starve! You know all that Kudzu that is everywhere you go? It is not only edible, but good for you! Every part of the plant, except the woody vine, is edible, although in Asia the root, called “gé gēn,” is the most popular. We have never seen it in the supermarkets, but the wet markets have it. We decided to give it a try, made some soup with it, and although I wouldn’t say it’s my favorite, it wasn’t bad! It reminded me of jicama, very hard when fresh, somewhat difficult to peel and chop, and not a lot of it’s own flavor. We also purchased some “ge fen,” or kudzu root powder, for a drink. I decided to try it plain, again not my favorite, but, it suggested adding a little sweetener, and I can see that would make it very palatable. It seems there are plenty of US websites that suggest using the leaves for salad. And… the root and flowers are used in TCM, have been for 2000 years! You’re probably thinking everything is used in TCM! Not really, but I write about the interesting things :-) The main use over time has been for alcoholism, supposedly it helps with hangovers! Who wants some now??? And a lot more…look up either kudzu or pueraria if you are interested in the medicinal uses.
Ginger Tea
I have a whole assortment of “tea” that I enjoy in China! “Old” ginger tea is considered not just a drink, but a Traditional Chinese Medicine Remedy. “Old,” or mature, ginger, with the light brown skin, is the type you probably see most often in stores. Young ginger is much lighter colored on the outside and doesn’t need peeled. Ginger is recommended for nourishing the blood, improving circulation, improving digestion, reducing nausea (including motion sickness), reducing inflammation, and as a pain reliever.
You can make your own tea at home or, in China (and probably Asian stores elsewhere), buy packets ready mixed with other beneficial ingredients. In the packets, it is generally mixed with black tea and dark brown sugar. The box on the bottom of the picture also has Luohanguo (see Jan 9 pic of day).
Ginger, red dates and brown sugar tea is sold especially for women to drink during their monthly cycle and post partum. The ginger helps with cramping, and the ginger and red dates are both good for blood circulation, and red dates are high in calcium and iron. Goji berries are also often mixed in.
Old ginger increases body temperature, so is especially good if you are cold (winter, poor circulation, etc). Young ginger decreases body temperature, so is good when you are hot (summer, fevers, etc).
Those with high blood pressure, hyperthyroidism, or in menopause, are advised to reduce or avoid use of ginger. It is a blood thinner so doesn’t mix with certain medications. It’s probably best to read up on precautions before using more than a few slices a day!
Collecting Snails
Life in China: A Picture A Day, April 2, 2016 -Today, Leah and I had lunch with a friend then took the bus to check out a DIY market near our library. We did find it, there were about 10 vendors, plus kids were painting masks and adults were doing some silk screening. There were numerous shipping containers converted into shops and restaurants, but best of all … there is a park that we didn’t know about, called Creative Park, with 3 small lakes. These people along the lake were all collecting snails to eat! There were LOTS of snails and people were just filling their bags or buckets. The one I’m holding was one of the biggest, people were collecting all sizes. We then figured out that there is a path that leads to an adjacent park, which made it easy for us to walk home :-)
Bottle Gourd
Life in China: A Picture A Day, April 1, 2016 -This squash never really looked much different from the regular zucchini squash I buy so I’ve tended to just ignore it. Leah finally decided we should try it. As with so many other vegetables, it has many names! In English, it can be called calabash gourd (with a rounded bottom) or bottle gourd (long and slender like the picture), in Chinese it is pu guo 蒲瓜 (pronounced poo gwa), and in other Asian countries it can be lauki, doodhi, or opo squash. They are all the same other than shape; It has smooth light green skin and white spongy flesh with seeds. I read both to take the seeds out or to leave them, so we left them in and they weren’t even noticeable. It has a very mild taste, but is supposedly packed with health benefits; It has a very high water content and is good for digestion, urinary health (acts as a diuretic), eases constipation, weight loss (especially when juiced), high blood pressure and heart health! Taste a small piece before using and if it is bitter you shouldn’t eat it. We peeled and cubed ours, then tried it two different ways. We made a soup with the bottle gourd, carrot, onion and sweet potato, boiled them in water, then pureed the mixture and added coconut milk and seasoning (It looked like pumpkin soup!)…. turned out delicious! The other half we just stir fried with some beef strips, garlic and onion. I liked it in the soup best, but the stir-fry was also good. They are harvested young for eating, if left to mature, then they are dried and the shell hardens making them just right for bottles and musical instruments. I’m curious if those of you outside of Asia can buy these?
Life in China：A Picture A Day，March 25, 2016
Today we had a couple of friends from Shenzhen come to visit us :-) We tried a Chinese northern cuisine restaurant here in Songshan Lake that we hadn’t been to yet. This restaurant has only Chinese on the menu and it is SOOO much easier going for the first time with Chinese friends! The main dish we had was called Sōngshǔ yú 松鼠鱼 or Squirrel Fish. It has nothing to do with an actual squirrel though! And it isn’t the fish actually named “squirrel fish” either! It can be a number of different kinds of fish. There is a story that goes along with the name: In the 1700’s, there was a law against eating carp, but, an emperor wanted some and told his cook to prepare it or he would die! So, supposedly the creative chef made “squirrel fish.” It is supposed to look like a flying squirrel, or literally a “pine rat.” It is also called “sweet and sour Mandarin fish.” The bones are removed (for the most part) and the fish is cut in a cross-hatched pattern, coated with cornstarch, fried, then a very “ketchuppy” sweet and sour sauce is added. I’m curious…has anyone seen this dish in a Chinese restaurant outside of China?
Life in China: A Picture A Day, March 21, 2016
Life in China 2016: A Picture A Day, March 21 – I saw this product in our local supermarket a couple of weeks ago and it caught my eye. Our store doesn’t sell many imported or western items, so it was unusual. I guess the American flag was probably what caught my eye…with little sausages instead of stars on the flag! And the fact that it was made by a Chinese company. Well, I just finally got around to looking it up and it turns out that Shuanghui, the largest meat producer in China, purchased Smithfield Foods of Virginia in Sept 2013. Supposedly, they import US pork into China, not China to US. And it was thought-provoking that with all the concern about food safety in China, Smithfield had to stop using the controversial additive Ractopamine (banned in 160 countries, but NOT the USA), in order to be able to ship meat to China! Guess food safety concerns go both ways! So, this past week, although I haven’t seen this Shuanghui Virginia style sausage at the store again, I did see numerous Smithfield products for sale. All very interesting…at least to me! My facts here are from various online sources which I consider credible.
Life in China: A Picture A Day, March 17, 2016
These are Chinese yams, Huai Shan 鲜淮山or Shan Yao 山药, used fresh they are good in stir-fries, soup, and a popular Chinese dessert with blueberry sauce. They are especially good for the digestive system. I don’t use these much, unless I can buy them peeled, sliced and packaged ready to use. They are about 2-3 ft long when you buy them fresh, so right from the start, they are awkward to carry home. Then, you are supposed to wear gloves to peel them because they are very “slimy” once peeled and cause itchiness for many people. They also discolor quickly, so you need to put them in some water with a little vinegar. If you have gotten this far, you are ready to cook them and enjoy! They have a slightly sweet taste and a nice crunchy texture. They are best known as a dried herb rather than fresh, especially for use in tonic soups for Traditional Chinese Medicine. There is another similar looking root, called burdock, which has a visible ring when cross cut.
Life in China: A Picture A Day, March 12, 2016
I think the most exotic looking fruit we have here is the dragon fruit, also known as pitaya. It can have either white or bright pink flesh. The white is most common here but sometimes we can get the pink, which I like better. My opinion is that the taste is kind of a disappointment according to what you expect by its looks! Not that its bad, just very mild. I don’t like to eat it plain but mix it with other fruit. The seeds give it a nice little crunchy texture. The Chinese name is “huǒ lóng guǒ”, which actually translates to fire dragon fruit. These are originally from Central America but obviously grow well here with as common as they are. This one cost about 85 cents USD. They grow on cactuses! The picture of it growing is actually from a couple years ago at a farm in Shenzhen. The flowers supposedly bloom only one day, from evening to midnight, during which time they are pollinated by bats or moths, then die! It is often considered a “superfruit” for its many health benefits.
Life in China: A Picture A Day, March 7, 2016
Gong Cha is my favorite tea shop for a drink while we’re out. The company is originally from Taiwan, first started in 2006, but now has over 1000 stores in about a dozen countries, including CA and NY in the USA J We’ve had it in many parts of China, Hong Kong, and Singapore. When we lived in Shenzhen, it could be found in just about every shopping mall. They are known for Taiwan Style Bubble Tea. Teas with different kinds of fruit are plentiful, and you can add in extras to any drink: things like pearls, red beans (adzuki), milk caps, various jellies (herbal, coconut, aloe, fig, etc). You also choose your level of sugar and ice. We have found that different locations have different options though, and depending on the location, they may or may not have an English menu. This picture is from our neighboring town of Dalingshan. Photo credit goes to my husband Jim.
Life in China: A Picture A Day, March 3, 2016
In China, many hot beverages are called “tea” although they are not true teas or what Westerners think of as herbal teas. This morning, I had a bit of a sore throat and got out the Korean Honey Citron Tea. This is basically candied fruit, like marmalade or jam, that you add to hot water! In Korea, there is a fruit called the citron that it is made from, but it seems that the ones made in China are made from pomelos. It is supposed to be good for colds, coughs and sore throat, kind of like we’d use honey and lemon in the USA. I’ve tried a lot of different brands, some are much sweeter than others. Start with a couple of spoonfuls, add water, (hot, warm or cold) and if you need more you can add it in. I think next time I’m stateside, I’ll try it with some marmalade! Red date, ginger and other citrus fruits are also available.
Life in China: A Picture A Day, March, 2016
My daughter and I had dinner with some friends tonight. They took us to a restaurant with Jiangxi cuisine. We had a good, normal dinner; pumpkin and mushroom soup, beef with green onion and celery, mixed cured pork, and cauliflower. But…the table next to us had the dancing chicken! Basically a roasted chicken, but stuck up on a pole! It looked like the head was still on (as is normal in China), but at least no feet!
Life in China: A Picture A Day, February 28, 2016
This is a dessert called tangyuan. It is traditionally eaten for the Lantern Festival because the balls are thought to look like the full moon. I am late sharing this since the Lantern Festival was almost a week ago, but, since we were away, we are just finally eating the ones we bought. “Tangyuan” literally translates as “round balls in soup” and they are often served in a sweet soup, but can also be steamed or fried. Ours were frozen and we just had to put them in boiling water for a few minutes (until they floated). The outside is made of glutinous rice flour, and the sweet fillings are traditionally made from sesame, peanut and red bean. Today, there are also new kinds: we bought pink colored ones with purple sweet potato filling, and they were delicious! Also pictured are the traditional white ones with black sesame filling, which we had last weekend at the Lantern Festival party where we live. In Chinese, “tangyuan” is pronounced much like “tuanyuan” which means “reunion,” so the tangyuan symbolize happy family reunions.
Life in China: A Picture A Day, February 22, 2016
Today my daughter and I flew to Singapore. I thought a Chinese airline meal may be interesting to see for those who have never had one! We flew Air China, economy class. We had a choice between fish or chicken and chose the chicken, vegetables and rice. It also came with pickled kohlrabi, a salad (lettuce, tomato, and I think some kind of processed meat?), fruit (watermelon, cantaloupe type melon they call hami melon, and dragon fruit) and dried date slices. Overall, I think it beat the United meals I’ve gotten my past couple trips back to the USA!
