Last Saturday, July 25, I was invited by my friend, Jeanette, to go to dinner with her, her husband, and her daughter, Nicole (my student and young friend). They wanted to try out a new seafood restaurant near our apartments that has been open for about a year. Off we went. What a fancy place it was. They requested a private room and what a room it was! We were shown to a very large room as they said they had nothing smaller. The table in this room was designed to seat 12 folks and there were 4 of us! There was a big flat screen TV hanging near the dining table and the room was "beautifullly appointed." The waitstaff seemed very excited to be serving us. I later found out that they had told my friends that I was the first foreigner to eat at their restaurant. Oh, the incredible service! So perhaps I should explain a bit about Chinese restaurants. Finer restaurants are always multi-storied. The first floor is where most folks eat. But if you desire, you can eat on an upper floor where it's a bit more expensive and then beyond that you can request a private room. Whether on the first floor or upper, great service is always exhibited. But just know that the service in a private room is very hands on and special. I will certain miss Chinese dining experiences when I return to the States.
These girls were so excited to have me take their photo! So cute.
Jeanette and her husband are engaged in the serious process of ordering the dishes. This took no less than 20 minutes. It's a very serious task. :) Jeanette's husband looked through the large menu book (which always includes photos in a finer restaurant) with Jeanette advising him. The waitstaff member recorded all the dishes on her little digital thingy (sorry, don't know what you call that). Nicole and I sat comfortably and chatted during the ordering process.
Huge room!
Our incredible dining experience began with this dish! The small brown squiggly things you see is jellyfish! I've become accustomed to trying ANYTHING at least once here in China, but, in this case, it was truly only once. :) Sorry, but I now know that I'm not a fan of cooked jellyfish. However, the steamed broccoli was delicious and I ate lots of it. Next (no photo) was a wonderful shrimp dish accompanied by cooked cucumber (I will miss cooked cucumber when I return and intend to make it a part of my diet in the States). I should add, at this point, that my plate was removed and replaced by a fresh plate no less than 6 times. And if my chopstick slipped and hit the table then I was quickly provided a fresh pair of chopsticks. I was also given (since I'm a fork-usin' foreigner) a fork and knife and those were also frequently replaced with fresh utensils. And don't even ask about the wonderful hot rolled-up towels that were provided frequently on small plates next to our plates. It reminded me of the days when I worked for American Airlines and for a brief time was able to experience flying first class where hot towels were provided. :) So I had no idea what dishes we would be experiencing until they were presented. Here's the next:
Care to guess what this is? It's abalone! Yep. Sea snails! Oh my! You know...it's definitely a delicacy and if you do any research on it then you know that in the States...it's harvested by divers in California and they can only procure 3 abalone per day and only 24 per years. Most of the worlds' abalone comes from Australia. I followed the lead of my dining partners as to how to properly eat this delicacy (which, I should say, was very delicious).
Here, you can see that I've cut it up with my fork and knife. What a delicious sauce it was encased in. Then, bowls of steamed rice were provided. Jeanette said I should dump the rice onto the plate to be sure and enjoy the wonderful sauce, along with the abalone.
So I did as I was told! :) Here's more info on abalone, which is also commercially produced here in China:
Abalone has long been a valuable food source for humans in every area of the world where a species is, or used to be, abundant. The various larger species of abalones have been exploited commercially for food to the extent that many populations are now severely threatened.
The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, South East Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or birds nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.
So you can imagine how delighted I was to be experiencing such a special dish. But the dishes definitely did not end with jellyfish, shrimp and abalone. We also had spicy duck (bone and all) and fish heads and an unusual "Chinese" beef steak (which was only ordered for me and Nicole).
The fish was delicious! And when I had a little trouble obtaining the fish for transfer to my plate, a waitstaff magically appeared to do it for me. :) They also provided a small plate to lay the fish bones on. That's right.....no boneless fish here in China. Fish are served whole here, bones and head and all. I love Chinese-prepared fish! You merely pulled the bones out of your mouth and lay them aside.
This is the Chinese beef steak that was ordered just for me and Nicole. Very good but certainly not like American steak. If you see this pic posted twice then know that I had this entry all prepared to post last night but my internet suddenly cut off (when things like this happen we here in China just laugh and say,"Welcome to China") and I was powerless to do anything about it. Luckily, typepad automatically saves entries that you have not yet saved. So....continuing on....it was a GREAT evening with great food and we even had durian (the smelly fruit) prepared in such a way that it was a delicious dessert....which was folllowed by a delicious plate of fruit (which is very common as an ending meal dish here in China). Durian is most definitely a smelly fruit. When it's in season you can smell it all over the supermarket! ha But it tastes FAR better than it smells! :)
When we left our private room, I was greeted by the chef who had prepared our food who merely stood straight and nodded his head at me. I nodded back and smiled and said "thank you" in Chinese and then had Jeanette tell one of the managers who was escorting us downstairs and out of the restaurant that I had really enjoyed the meal and that the food was delicious. She seemed very happy to hear this. We were escorted to Jeanette's husband's car and they even protected my head as I entered the back seat of the car (which reminded me of cop shows and how they always put their hands on top of criminals' heads as they are shoved into the police car! ha). Amusing. I feel very fortunate to be friends with Jeanette, her daughter and family! She has taken me to some fabulous restaurants here as you've seen on this blog. Restaurants that I would never have known about otherwise. I'm a lucky woman and I can now add jellyfish and abalone to my list of never-before eaten foods which include donkey and horse. Yep....don't cringe....but I tried a bite of horse that a co-worker offered me (which I believe I blogged about many moons ago). Still haven't eaten dog (at least not that I know of) but it is definitely eaten in China however mainly far more northern than Beijing and closer to Korea, where it's eaten even more commonly. I could go into a little spill about eating dog and how it seems repulsive to Americans but how in other countries, it's a common animal to eat just as we eat cows and pigs....but hey, you probably don't want to read about that. :) But consider India. They do not eat cow and probably think we're crazy for eating such an animal. Different strokes for different folks, people. It's all about the world you live in and sometimes are own little worlds are very small. We know what we know and we like what we like. Branch out, however, and you will discover many amazing customs and practices. Your "comfort zone" will be challenged....and for me, it's been a good thing; a VERY good thing! :) LL in C, T.