Shenzhen revisited

More food photos from the family archive. The first two photos were actually in Dongguan.










There is something comforting about a bowl of well-cooked rice.

Shanghai

This was a Tibetian styled restaurant in Shanghai. Let the photos speak for themselves. That, and these photos were from at least four years ago.


Horse meat? One of these dishes was horse meat...




















Kawaii desu?
With the exception of the gizzard soup, everything was delicious. The Tibetan flavors reminded me of those BBQ lamb skewers that we always get in Beijing. It's really too bad I can't find the name or location of this place again.

Shenzhen

I am at the end of my posting spree of old travel photos, for now. There are still older archives with potential shockers that I've yet to access. Until then... I bid thee adieu.


This is what the company executives have for lunch at one of the factories we visited.


The food tasted better than it looked.


Not sure if these are edible, we just thought they looked adorable.


Breakfast, these hé fěn were made-on-the-spot goodness that came in a variety of flavors.


Congee


Yep, very spicy


These salty fried shrimps were amazing. They tasted like a cross between lobster and shrimp.


Peking duck


Yum


Clam meat and rice vermicelli


Crab soup


This was from Fatman (or Fattie) Chang's Noodle Shop. Although the place looks a tad shady, they do serve the best hand-made noodles ever.


There isn't too many choices on the menu, but not once has this place disappointed us.


This noodle shop is the primary reason that we always stop by Shenzhen.

Guilin

Besides the first photo show below, this was from an unnamed (since I can't remember where it was or what it was called) restaurant in Guilin, China.


In our quest to discover local cuisine, we were not afraid to step into restaurants that were a little bit on the shady side. This was a little breakfast stand that our taxi drivers recommended. Each bowl of plain noodle costs $0.25 US and you can add your own choice of ingredients. There is also a soup base that you can choose that's not shown in the photo above. I went for the pickled radishes, pickled beans, green onion and, of course, hot peppers.


These shrimps were tiny. When eating shrimps this tiny, I often weigh the efforts spent peeling against how much meat is obtained and the tastiness of the meat. In this case, too much effort for too little return.


Pickled veggies and intestines


Mushrooms, bak choy and eggplant?


Eggplant or fish? It was 3 years ago... my memory has failed me.


Fatty pork




Catfish, does it look like a pain in the ass to eat? Because it is a pain in the ass to eat.

Guangzhou

I don't remember what the restaurant was called or where it was... shame on me. The food looked better than it tasted, except for the yellow bread thingie.


The bread was a little thinner than the Chinese breakfast style onion pancakes and almost resembles Indian bread.




Turtle stew, if you look closely, you may find a feet.


Eel stew


Fatty pork

Lijiang

A few photos of the food we found in Lijiang, China.


Across the bridge rice noodles in its ready for consumption state.


Local banquet and a must-try according to the tour books. The meal is about $3 US per person and comes with everything you see here. Personally, I had more fun poking and studying the banquet than eating.


The spicy black cake of jello-consistency inspired indigestion. And yes, that is fried dragonflies on the top right corner.


Another view of the local banquet


Steam pot chicken (Qiguoji)

According to a tour website:
"Steam Pot Chicken (Qiguoji)
Yunnanese is the ceramic steam pot, a squat, round, lidded vessel with an internal spout, or chimmney, that allows steam to enter and circulate but not escape. Chicken cooked by this technique produces a superior soup entirely from steam and natural juices. This dish, called steam Pot Chicken ( qiguoji) comes first on the list of Yunnan's specialities. A remarkable feature, which should not put anybody off, is the inclusion of natural medicinal ingredients used by the Chinese both to enhance flavour and to promote health. These might include ginseng, herbs or dried Himalayan caterpillars. "

Hmmm...