Having grown up in
Southern California, I was raised on the notion that Chinese food meant everything
on Panda Express’ menu: Orange Chicken, Broccoli Beef, and Kung Pao Chicken. While
these sugar-drenched and soy sauce soaked dishes perfectly suited my stringent
eating habits, I was light-years away from eating true Chinese cuisine such as cong
you bing, Peking duck, and xiao long bao. This
is the Chinese food history and tradition birthed. This is true Chinese cuisine.
I was introduced to
this authentic side of Chinese food 4 years ago when I moved to Hong Kong.
What’s truly disheartening, though, is that most people never get the chance to
visit China. This exquisite style of cooking and these traditional recipes therefore
go untapped and die in their minds under the façade as being Orange Chicken and
Broccoli Beef. However, hope is far from lost. There are some people who have
yearned to obtain a deeper understanding beyond what textbooks and websites can
provide and have moved their lives overseas to experience this fruitful culture
and indulge in this cuisine for themselves.
Gweilos (guh-why-lows): Hong Kong slang
for foreigners
While this term has
been slashed with racial deprecatory, it has healed slowly over time – now to
the point of being playful jargon. I view being a gweilo as an honor in
disguise. It allows me to help pioneer a way for fearful foreigners to take
charge of their curiosity and travel abroad to understand misunderstood
cultures. By traveling and experiencing these cultures myself, I am able to
indulge in history, tradition, and cuisine. I encourage them to slurp up the
broth of xiao long bao alongside new Chinese friends, to joyously press their
fingers into a soft cha siu bao, and experience the unique texture of Phoenix
Claws for the first time. Eating these beloved dishes will give them a glimpse into
how China ticks.
For the adventurous
and the modest, these are some great starter dishes to help you set foot on
your culinary odyssey.
Xiao Long Bao (see-ow-long-bow)
Also known as
Shanghai steamed soup dumplings, these little satchels of broth and pork
filling warm you from the mouth down to the stomach. Their delicately thin
dumpling exterior encompasses a warm stock and floats a morsel of pork and
vegetable filling.
Cha Siu Bao (cha-shoe-bow)
Resembling a generous
dollop of whipped cream, these steamed barbeque pork buns are lighter than air
but as filling as pound cake. Their sweet interior is coaxed perfectly by the
fluffy white bun it is nestled in. Filling, but not overwhelmingly so, these are
a perfect way to balance out other oily dishes commonly found in Chinese
cuisine.
Siu Mai (see-you-my)
These dumplings are
filled with either pork or seafood and vegetables are wrapped in a distinct,
thin yellow noodle and garnished with crab roe, or sometimes even a diced
carrot. Dabbed in soy sauce, these dumplings bring a salty and acidic taste to
your palette. With no overwhelming seafood taste, they are a great way to wean
onto other seafood dishes you will find in China.
Steamed Shrimp Rice Noodles
Steamed and folded
into rectangular packets, shrimp and chopped herbs are presented to you wrapped
in moist noodles laid one on top of another. These dense and somewhat slippery
noodles make them difficult to work with for first-time chopstick users, but
the reward is worth the battle. They are mild on flavor but full of
satisfaction.
Here is when having
an open mind and adventurous spirit come into play. Phoenix Claws, also known
as Chicken Feet, are a customary delicacy. They are slimy in nature and you
must spit out the bones when consuming. Apart from its texture, the dish
possesses robust undertones of aniseed and fennel to give it an unmatched
unique taste. Their texture is widely loved by the Chinese whom value texture
over taste. Consider this a 4 out of 5 ranking on the scale of adventurous
eating.
For the diner with a
sugar inclination, these street-side treats are worth finishing off a
delectable dim sum meal with.
Egg Puff Waffles
Like a regular
Belgium waffle, but with round bulges instead of square coves. Served by its self
or drenched in condensed milk, peanut butter or chocolate, there is something
to love for everyone with a mild to severe sweet tooth.
This famous dessert is
known for its flakey pastry shell and sweet egg custard filling. Baked in the
oven, these gems come out of the oven with a heat scorched top and a thick
custard middle. After taking a bite of both shell and filling, an explosion of moderate
sweetness from the egg custard and buttery slivers from the shell melt together
and coax your mouth into a silky delight.
Bubble Tea
Originating in Taiwan
but loved throughout Asia, bubble tea helps wash down even the densest of
foods. Its light tea base is originally mixed with milk and poured over ice and
tapioca balls. It is a fun way to indulge on the hottest of summer days and
keep it nostalgic on the coldest of winter nights.
Chomp through these dishes & you will be well on your way to understanding Chinese cuisine!
