Another Chinese banquet

Some more photos of Chinese banquet food. I didn’t photograph the whole thing this time. The food I’ll be posting here is more typical than the food in my last post on Chinese banquets, because I wasn’t doing the ordering.

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The fancier restaurants will have more involved place settings. Here we have two plates. You are not supposed to eat off the bottom plate – when your top plate gets dirty, a server will bring you a new one.

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The first course of cold dishes included vegetables and braised gluten.

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Minced greens with pressed tofu (the white bits) is a very common dish at Chinese multi-course meals. I was mainly interested in the bunny tomato 🙂

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More greens, this time wrapped in chewy sheets of bean curd.

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Gluten braised in soy sauce and sugar with peanuts, shiitake mushrooms, edible flowers, and bamboo shoot.

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Moving to the hot dishes. The three dishes in the picture above (shrimp, some sort of meat, kung pao chicken) are all prepared in a syrupy sauce. This is characteristic of Shanghai cuisine, which is known for being sweet.

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More Chinese food. I didn’t try all of it.

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We ended with a bowl of tangyuan/yuanxiao, sweet, chewy rice balls. These were filled with sweet black sesame paste. (Other common tangyuan/yuanxiao fillings include red bean, sweet peanut paste, taro, and lotus seed paste.) The soup is sweet and has fermented rice, egg whites, and osmanthus blossoms mixed in.

Eating tangyuan/yuanxiao represents family in Chinese culture so it was fitting that I was eating these with family.

Read my first post on Chinese banquets for information on etiquette, service, and why rice comes last.

 

 

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