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The thrill of a Guangdong farmer’s market!

March 9, 2010 in Culture, Food, On the Road, WildChina Experts by Alex G

This is the first post by guest blogger Shanti Christensen.

Fóshān (佛山), CHINA — Every great meal begins with the fun adventure of grocery shopping. This may be tedious for some, but for me it’s another chance to connect with the locals and get seduced into buying other things not on the evening’s menu. Flash me a smile, call me péngyǒu (friend), and tell me “Hao jiu bu jian!” (Long time no see!); I’ll flirt back with the ladies and buy tomatoes I don’t need. “I should keep the house stocked with tomatoes anyway,” I justify to myself.

I arrive in Fóshān and wait at the subway stop for Qiūfán to meet me. She arrives driving a blue sporty hatchback. She apologizes for not having yet bought the ingredients for my cooking lesson and suggests I wait in the car while she pops into the local market.

Wait in the car and miss a market experience? Not me, I had to tag along! Who knows how many amazing things I missed out on when I was kid, waiting in the car while my parents shopped in an antique store? There was nothing I could break in this market, but there were things that broke me with awe.

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Interview with Shanti Christensen, of ShowShanti.com, on eating and cooking her way through China

March 9, 2010 in Culture, Food, On the Road, WildChina Experts by Alex G | No comments

Shanti Christensen, storyteller and food explorer, travels China meeting families who teach her their favorite home-style recipes. She writes and photographs for ShowShanti.com while collecting recipes for her future cookbook. Her Filipino mother and Danish-American father passed their wanderlust and passion for food through their own stories. Shanti and her husband are from San Francisco and have lived in Beijing since January 2007. Shanti enjoys making dinner for friends and family, bringing new flavors and tales to the table.

WildChina’s Alex Grieves recently sat down with Shanti to discuss food, travel, and how the two intersect in an interesting journey through culture, customs, unknown ingredients, and more.

Shanti Christensen combines a love of food, travel and blogging in her culinary adventures across China.

WildChina Travel: What inspired you to begin this project?
Shanti Christensen: I had already been in Beijing for two years, working previously as a hospitality coach for Chinese staff. When the economy soured, I reevaluated what I wanted to do with my life. I originally was going to get an MBA, but right before I had planned to leave Beijing I slipped off my bike and broke my arm – thus, traveling was out of the cards. I thought about my interests, and knew that I loved to travel, design, eat, cook, blog and tell stories. Then I had the idea: I love to cook but don’t really know how, so why not travel China and learn from local Chinese families? I want to teach my children to cook in the future, so this opens many opportunities.

WCT: Why China, and why Chinese food and culture?
SC: I really wanted to be part of this growing culture. I arrived here with my husband before the Olympics, which was an incredibly exciting time to be here. I loved being a part of that. Furthermore, I have always loved food – my own heritage [Filipino American] is all about eating, and my mother wanted her children to try everything. I believe that food is something that defines a culture and defines my trips, so I gravitate towards it, and I really enjoy hosting and story telling with recipes and meals.

WCT: When, and where, did your project start?
SC: This project came to me in late March, 2009, and I began traveling in April, 2009. I first visited three families in Shandong province, in Zhanqiu (an area known for its hot springs), a countryside village, and Qingdao. To date, I have visited families in Beijing, Guangdong, Shandong, Sichuan, and Yunnan provinces.
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Mei Zhang’s Holiday Dumpling-Making Party

January 6, 2010 in Culture, Food, WildChina Experts by Alex G | No comments

When you are the founder of a China-based adventure travel company, the weather is cold and you want to entertain, what do you do? Host a holiday dumpling making party, of course!

Guests eagerly prepare their dumpling dinner at Mei Zhang's home

On December 4, 2009, WildChina founder Mei Zhang hosted a number of former WildChina clients, Washington DC-based travel agents and tour operators, university professors, friends and neighbors at her home for an evening of dumpling creation, photo and story sharing, and merriment.

Guests observe a demonstration by Mei

After Mei showed her 30 guests – including those from Portfolio Travel, Cruise Vacation International, and Georgetown University – how to craft didao (authentic) dumplings, everyone sat down to enjoy their creations. Afterwards, guests watched a photo presentation by Mr. and Mrs. Tischler, who went on the Chinese Treasures journey this past fall. Their pictures and stories were enjoyed by all.

Of course, guests didn’t leave without a surprise. Everyone received a dumpling recipe and a bottle of Chinese vinegar as party favors.

Happy holidays from WildChina!

From Seed to the Table

October 30, 2009 in Food, On the Road, WildChina Experts by Heather.Graham | 3 comments

Upon reflection, as a ‘city girl’, I guess I never thought much about where my food came from. I mean, don’t get me wrong, I knew apples grew on trees, and a pumpkin had to be way too heavy for that, so most likely grew on a vine … and I even had a mini (albeit fairly unsuccessful) veggie patch in my inner-city Melbourne share house. In fact, to be completely honest, friends of mine back home would probably testify that I investigate the origin of my food more than most, having chosen long ago the life of a ‘pescetarian’ (seafood eating vegetarian) for ethical reasons. However, my knowledge, until now, has been intellectual rather than experience based.

Autumn in Huayang, Shaanxi

Autumn in Huayang, Shaanxi

Living, working and exercising in the town of Huayang has allowed me to watch my dinner grow before my very eyes. I have seen the full process, from seed to harvest of some of my favourite vegetables and grains – including eggplants, corn, pumpkin, beans, carrots, rice and wheat to name just a few. It has had a profound affect upon me, and while saying it is a spiritual experience may be taking it too far, at times it has certainly felt like it.  In the cities of the ‘wealthy west’ so often we fill our days and lives with the pursuit of meaningless things … and to watch farmers at work and vegetables slowly growing through the seasons is a nice reminder of our life sustaining needs and the hard work and reliance upon the elements that is required to obtain these necessities.

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Four (Delicious) Ways to Beat the Cold in Shanxi Province

October 19, 2009 in Food, Travel Tips by Alex G | No comments

When traveling to Shanxi Province (not to be confused with its neighbor, Shaanxi Province) this autumn and winter, the words “wool,” “fleece,” and “long underwear” quickly come to mind. Though Shanxi is located southwest of Beijing, Shanxi is in fact already much colder at this time of year than the Northern Capital. How, then, do visitors enjoy a trip to this province during the colder months?

Not to be deterred by weather, WildChina’s Alex G. set out to find ways to enjoy this compellingly historical province even in down-jacket-season. The secret? Shanxi’s fantastic local selection of specialty noodles. As wheat is one of Shanxi’s main crops, a wide range of noodle dishes are enjoyed here. Thick or thin, round or flat, pulled or sliced, these noodles can please, and warm, any visitor in this ancient cultural hub. The following dishes are some of the author’s favorites, which travelers can find in local restaurants or neighborhood street corners:

1.  Kao Lao Lao: Kao Lao Lao refers to short and hollow cylindrical noodles that are crafted from buckwheat. Known for its unique, honeycomb-like shape – the noodles are all connected – Kao Lao Lao is first steamed and is then stir-fried with a variety of sauces.

A traditional Shanxi buckwheat noodle dish, served with meat and spices

A traditional Shanxi buckwheat noodle dish, served with meat and spices

 

2.  Dao Xiao Mian: These “shaved noodles,” sliced from a ball of dough and then immediately boiled, are chewy, hearty, and taste great in any soup or sauce.

3. Mao Er Duo: As one might imagine, “cat’s ears” are small, curled, and resemble their Italian cousin orrechiete. They are often served with meat and vegetables.

4. Jiu Pian Er: To prepare this noodle dish, one simply pulls off small bits of dough from a large coil of dough and tosses them into boiling water. The result? Bite-sized morsels of wheat-y goodness.

Shanxi’s many types of noodles are traditionally served with a tomato and egg or spicy meat sauce (which vaguely resembles what might be the Chinese version of Bolognese). However, there are many more combinations of vegetables, meat and tofu that the province’s noodle chefs pair with their delectable wheat creations. No matter what type of noodle dish you choose, be sure to add a little extra flavor with another prevalent local specialty: Shanxi vinegar!

Finding a Good Restaurant in China

June 4, 2009 in Food, Travel Tips, WildChina Travel Guide by Emma | No comments

Out of all the questions I’m asked about living in China, the most common is definitely “So, how’s the food?”

In a word, delicious. From dumplings and noodles to spicy Sichuan and Hunan fare, there’s no shortage of tastes and flavors in China. Yet the language barrier and not knowing what to order can make visiting a local restaurant stressful for some. Here’s a handy guide to finding a restaurant in China.

English-language sites:

  • CityWeekend has sites with great listings for Beijing, Shanghai and Guangzhou
  • Chowhound China is a foodies dream site, with a robust group of active contributors

Dianping.com is another excellent food site, however it’s currently only in Chinese. Non-Mandarin speakers can still use it, however, with the help of Google Translate.

Just open Google Translate, enter the link in to the translate box, and select Chinese – English (or whatever  language you prefer). Hit translate, and search away! The translations aren’t perfect, but you’ll get an idea of  spots to try.

If you’d prefer not to plan your meals but rather discover places on your own, some common sense will go a long way. Look for busy places (a great sign they’re delicious), point to dishes on neighbors’ tables that look tasty, and don’t be afraid to experiment!

Here’s a list of commonly served Chinese food dishes with their English translations. It might not be a bad idea to print it out and bring it with you to your corner Chinese restaurant. Friendly waitresses will happily point out which ones the have on offer.

I’ll put up another post soon with links to great sites for Chinese food recipes. Even if you’re not in China, you can easily make Chinese food at home that’s much more authentic than your local Panda Express.

Tasting Tea

March 23, 2009 in Food, Travel Tips by admin | 2 comments

Relax. Detox. Heal. Awaken.

The variety of Chinese teas are in the dozens and their uses are many.

Green Tea (most popular in China!)

Details:

Has the most medical value and is low in caffeine

Dried with heat and undergoes no fermentation process

Promotes fat oxidation in humans at rest and to prevent obesity and improve insulin sensitivity in mice

Green tea has been used as traditional medicine in areas such as China, Japan, India and Thailand to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion.

Chinese Tea – Green
Tea Name in Chinese Mandarin Pronunciation
Place of Origin – Tea Name		 Meaning in English
(for Tea Name only)
Tai Ping – Hou Kui Monkey King
Xi Hu – Long Jing Dragon Well
Dong Tin – Bi Luo Chun Green Spring Snail
Lu Shan – Yun Wu Cloud & Fog
Huang Shan – Mao Feng Fur Peak
E Mei – Zhu Ye Qing Green Bamboo Leaf
Xian Ren Zhang Cha Cactus Tea
An Hua – Song Zhen Pine Needle
Liu An – Gua Pian Melon Slice
Jing Ting – Lue Xue Green Snow
Nan Jing – Yu Hua Rain Flower
Liu An – Gua Pian Melon Slice
Xin Yang – Mao Jian Fur Tip
Tian Shan – Lu Ya Green Sprout

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What We’re Reading: NYTimes on Travel in China

March 20, 2009 in Culture, Food, In the News, Travel Tips by Emma | 2 comments

The New York Times has some really interesting pieces on travel in China right now, including:

I thought this piece was really interesting, and love the candor of the jade seller (Come on, this is a $2 cellphone charm, of course it’s not great jade!). There are great deals on all kinds of souvenirs in China, but with everything, caveat emptor.

This reminds me of a similar trend that’s happening with snowboarding and skiing developing in China. I haven’t personally been to Hainan, but would definitely be interested in some face time (and, no doubt, falling time!) with a beach and a surfboard. Anyone care to join?

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Did you know there are 8 forms of Chinese cuisine?

February 12, 2009 in Food, Travel Tips by admin | 2 comments

You might think its all noodles and rice, but China’s cuisine is compromised of hundreds of different ingredients and spices, proving to be one of the most complex and delicious forms of cooking!

1. Anhui Cuisine involves elaborate choices of cooking materials and the strict control of cooking processes. It includes ingredients such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, and games that are from mountainous areas. The food is also slightly spicy and salty. Some of these tasty dishes are stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, and more!

Li Hongzhang Hotchpotch

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Keeping Kosher while Traveling in China

February 11, 2009 in Food, Travel Tips, WildChina Travel Guide by admin | 1 comment

Keeping kosher can always be a bit tricky, especially while traveling. But like in every developing country, awareness towards other religions and cultures is increasing (slowly, but surely). We hope you find these Kosher tid-bits useful during your Chinese travels.

1. Kosher products are available at small western stores throughout Beijing, such as Jenny Lou’s.

2. Kosher chickens can be bought at the German Butchery. (8610) 6591 9370 First Floor, Binduyuan Building No 15 Zaoying Beili Maizidian, Chao Yang District, Beijing.

3. Chicken, beef, and lamb can be bought at Chabad Hashgacha. Catering and delivery of kosher meals can be arranged through Chabad for individuals (24 hours notice is required) or tour groups (two weeks notice is required. http://www.chabadbeijing.com

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