From Peking Duck to Yang Rou Pao Mo

This story was posted under the categories: Big Asia Trip, China, Food & Drinks

 Aha, the sweet culinary delights of Northern China. While the Southern cuisine is well-known in Europe (it’s what we order at the take-away Chinese), the Northern style is a whole new world to discover.

There are of course the classics such as Peking Duck: lacked duck packed in small pancakes and fermented soy bean sauce. It can easily fill a table  

The omnipresent Dumplings: chicken, beef, vegetables or fish is fit into a dough, which is then steamed and dipped in vinegar or soy sauce.

And noodles (as soup or fried) are also very popular. In the upper part of China, they actually prefer noodles to rice. 

On a more exotic note, we stepped into a little shabby restaurant where people were eating out of a pot on the table. We had to point to other tables to show what we wanted and it turned out to be a stew, not unlike our own belgian “Stoofvlees”, but without the french fries . Unfortunately, we don’t have any pictures, we were already a little embarassed as they clearly weren’t used seeing Europeans in this restaurant.

In the Muslim quarter of Xi’an, we discover yet another different offering. One of the signature dishes is Yang Rou Pao Mo. It consists of a piece of pitta bread shredded in pieces into a bowl of lamb soup. Yummy!

PS. technically this wasn’t in China, but still i wanted to tell how pleased i was with the inflight meal of Austrian airlines. It’s good to see that some companies are still investing in decent food for their customers.