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Culture of eating well has blossomed in China
(Agencies)
Updated: 2008-07-16 13:41 BEIJING - My last houseguest had 13 restaurants on his to-try list, including three renowned for succulent versions of crisp-skinned Peking duck, one popular for its tongue-tingling Sichuan cuisine and a Uighur joint, known as much for the ethnic minority's cumin-spiced lamb skewers as its exuberant floor show.
"I never thought Beijing would have so many things!" he said hungrily after hours of online research. Gone are the days when the traditional Chinese greeting "Have you eaten yet?" seemed like a bad joke in the capital where, as recently as the 1980s, staples were rationed, state-run canteens dished out the slop of the day in chipped enamel bowls and restaurants were few and far between. Today's Beijing is packed with eateries at every corner, open at all hours and offering regional cuisines of all kinds -- a reflection of China's stunning economic success after almost three decades of growth. And the run-up to the August 8 Beijing Olympics has underscored the quantum leap in the quality and variety of fare on offer, with menus and manners being polished in anticipation of the crowd of 500,000 visitors during the games. From al dente hand-pulled noodles splashed with bracing black vinegar from Shanxi province in the north, to fingernail-sized chicken pieces buried in a mountain of dried chilies from Sichuan in the southwest, to the rich, sweet braises of the east, there is something to pique every palate. Don't forget the street food -- handmade pork buns, candied fruit and egg, lettuce and crisp fried dough rolled in a freshly made flour crepe, a Chinese burrito of sorts. And that's just from within the country. Ocean fresh. Persian grilled meats and stews? In the heart of the city. Fish and chips? Beer-batter or breadcrumbs, take your pick. Greek, Vietnamese, Italian, German, French, Ethiopian, Spanish, Singaporean, even kosher ... the list goes on.
"Simply put, we've gone from eating just to fill our stomachs to the stage where we are open to the complete pleasures of the dining experience," says Chitty Chung, editor-in-chief of Beijing's Food & Wine magazine. That includes not only an awareness of a restaurant's environment, the chef's concepts, quality of service, the pairing of food and wine, and nutritional balance, but also a willingness try new things, says Chung, who recommends Dadong Roast Duck Restaurant not only for the namesake fowl, but also for its light modern twist on traditionally heavy Shandong fare. "People's eyes are opening up and they are becoming more international. They are ready to accept and taste food from other parts of the world," she says. "The choices are far beyond your imagination." |
