Nocturnal conversations

Soupy, and everything Fujianese

Soupy and everything Fujianese.jpgFrequent travelling means that I get to sample some of the more regional foods. Hunan food is typically spicy though in small amounts, it’s quite more-ish. Even then, it still amounts in a ‘mass exodus’ and interrupted sleep.

Not Sedrin but, it's well-known cousin. It was well received.jpg

Not Sedrin but, it’s well-known cousin. It was well received


But, it’s not Hunan spicy food I’m writing about but the dish is from Fuzhou, Fujian province. Made up of roasted pork, not barbecued but more of a spice closer to cinnamon or even all-spice. Mixed in with Julienne’s of potato, rice and a soup. This was the perfect meal for me and my colleagues who had travelled in from Guangzhou a dozen hours before. The soup, a close relative to Fuzhou’s famous li-zhi pork dish as it had the same flavours, all in some sort of meat based broth. Lovely stuff, in my opinion, it was the star of the show.


A Ginga and, fizzy

Ginga and fizzy.jpgA new (and admittedly sweet) discovery was Watson’s Ginger beer. I’d found it at the local Aeon supermarket. The Ginger beer was no Bundaberg beer, but still tasted of Ginger. Perhaps formulated to Asian tastes? Not as syrupy, but still tasting of Ginger. Ice cold it makes a nice change from the normal fizzy drinks around. And unique, since it was the only Ginger beer available.

On a cultural side note. The term Ginga is the less than complimentary name for someone endowed with a Ginger genetic disposition. (Red hair and freckles). It’s caused by a recessive gene that equals to about 1-2% of the population.

Deep in conference

Deep in conference.jpg

Beer? The answer is always more beer

When I happened upon this fantastic mound of beer bottles I was quite surprised. On examination they were all empities, and stacked at least 3 meters tall and about 5 or 6 meters long. Though in Chinese new year they tend to let off a lot of fireworks. So much so, that in recent years there have been restrictions due to the amount of smog the gunpowder produces. However, the other side of CNY is socialization and get-togethers. This results in the consumption of beer. The end result is what you see here.

Rib-eyed and full stomached, for shame!

Pork rib.jpgFor me, there’s nothing more seductive than a good steak. This one was a rib-eye and it came with bone attached. Served on a board, it was caramelised nicely with grill marks on it. The place where we ate was a pub-brewery. I also tried one of their beers, ‘Empire ale.’ According to the waiter, he described it as being like Tui ale except it had less ‘bite’ to it. True to his word, a nice smelling beer was served, and sipped. The steak was everything it was supposed to be, juicy succulent it had patches of fat all through it. I know that it contributes to the flavour and tenderness of the cut, but I cut what fatty bits I couldĀ all the same. Strangely enough it came with a serving of macaroni cheese. Nice enough, but I would have preferred a mound of mashed potatoes. Onion rings, and spaghettified beetrot, it all went down well. The only caveat of the meal? I couldn’t finish it. For shame.

A barbie but, no Ken

One of the great traditions that holds true in New Zealand (and probably the rest of the world) is the outdoor barbecue. Formerly done over coals or wood, now-days it’s done with a gas burner. 100% reliable since having a fire at which you can regulate the heat of, virtually takes the guess work out of the cooking. In less technological days, barbecue plates were wood-fired. If there was no oil, a suitable lubricant for the hotplate was beer. It stopped the meat burning until the fat started melting.