Dishes Enjoyment - A Remarkable Journey With Chinese Cuisine

Dishes Enjoyment - A Remarkable Journey With Chinese Cuisine
By Fiona Keneth

Shopping, travelling, eating are always the top three on the lists of most women's interests. I am one of those too. Here what I want to share with you is the experience of tasting Yangzhou, an east city of China.

My first step onto china is an east city of Jiangsu province, named Yangzhou City. We started our date with Chinese food with a locally famous restaurant visible from the street only with a banner of golden letters on a field of red. Cafeteria-like eatery.

My first taste is the old, traditional Yangzhou fired rice. This particular dish comes with tender ham, eggs, mushrooms, shrimp, green beans and carrots. It is quite not the same with American food, but it taste really good. We were told that, except this traditional fried rice of Yangzhou, many other popular varieties of fried rice are served here, each one with its own specific list of ingredients. Then came other snake, fried dumpling-style morsels called guotie. Though slightly greasier, there beef treats ere wrapped in a dumpling and also delicious.

We next tried a helping of xiehuang tangbao, a cluster of crab roe soup dumplings, a sweet, almost dessert-like panache that added to the afternoon's proceedings.

Some say that the U.S. east coast state of Maryland boasts the best crabs anywhere in North America. Nonetheless, the crab powder roe that perfects these helpings of noodles, dumplings and steams buns in Yangzhou's cuisine simply cannot be ignored by anyone.

After those, we enjoyed some other dishes which were full of suspect. For example, when one of those dish put on the table, I thought it was a plat of string beans at first blush, with closer look I thought they were some kind of fish.
The real answer, however, surprised me- not just because the slivers of dark, nondescript and wet meat turned out to be the best dish on the table: they were finless eels. They have a consistency combining fish and liver and were infused with a sweet, mild taste...

All of these increased the surprise in my journey in china. Before I left, I did not forget to ask about the delicious cuisine: what's the secret?

The answer I got without a pause was that: "we just use simple materials to make good food."

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