Well rested now

Ok, so, I was tired and irritable in my last post, so it may not be a fully accurate reaction of how I feel.

It occurs to me that I should be recording my eats so that I may relive it when I'm far from it.

Lets see in the past few days, thing that jump into my memory:

Zhang Jia Gang:

1. Fresh rice: freshly harvested. Glowing, soft sheen, with a sweet, clear fragrance. No need for any accompaniment.

2. Wild 黄鳝 （Monopterus albus according to Baidu）. I think it's quickly fried in a pan with all the oil, vegetables, soy sauce all mixed, then left to simmer at low heat for a little while. The wild variety has more texture to it and more taste. There is an almost muddy taste to the little things.

Small town close to Zhang Jia Gang where I went horse-riding. This was in a government building by the way.

1. Goose liver: Amazing. I've never tried foie gras, but i imagine it is something similar. The poor birds were raised especially for the purpose of liver consumption. So their livers were pure creamy fatness, no birdie taste that you would usually get, and no stringy bits.

2. Crabs: pretty small, a lot of eggs still in existence. In their peak years no doubt.

3. Abalone: On little shells and then steamed.

4. 雪菜: Sweet tasting.

Hm....is it any wonder I have weight problems?

More highlights:

• Soft-shelled turtle: (don't worry, they're not endangered) on rice. Rice tasted gooooddd
• Some fish with the shell still on. Supposed to be like that.
• Suzhou's tiny won tons, with a lot of vegies and not a lot of meat.
• What else?
• Pidgeons: roasted in special, secret sauce. In Nanjing. Was named one of NJ's top 10 things to eat. Or so we were told.

Man. All this fat is worth quite a lot isn't it?

Oh yes:

奥运加油，中国加油！

(Go go Olympics, Go go China)