Feeling the heat and dancing with noodles at Haidilao hotpot

The world has fallen in love with Szechuan cuisine. At least on the London, New York and KL circuit (which is some distance) everyone's going on about the yin-yang hotpot (or steamboat as us Malaysians call it). We seem addicted to the fiery, peppery, numbing concoction which is achieved by mixing exorbitant amounts of Szechuan peppercorns (or prickly ash, according to mainland Chinese) to give us ma (numbing, tingly); and dried chillies for la (heat). Other key ingredients are fermented chilli bean paste, black beans, ginger and garlic to add different layers of spice and heat.

Qin Tang Fu: Introducing the Shaanxi Province

So here I am in Beijing. Even just after 3 weeks, it’s been one helluva ride. This city is a whirlwind of excitement and activity and I’m lured in by everything I can see. And of course, eat.

I always knew that mainland Chinese food would blow me away, though of course I was never to know the extent. Being Malaysian Chinese, I think of Chinese food staples as rice and noodles. Here in North China, they are very much a noodle and bread bunch. In literally all shapes and sizes.

Shaanxi province, west of Beijing is China’s noodle specialist. Cast away any preconceptions that noodles are long, thin strips – in Shaanxi they can be wide, flat and short, rough blobs that look like play dough or tiny cubes. And made from all types of wheat/flour/bean/legume!

I Am Hungry

As of next week I'll be starting an exciting new chapter in my life: I'll be starting an immersion course to learn Mandarin at the Beijing Language Cultural University. It's something I've wanted to do for a while and have waited to do, and now that it's come round I feel a mixture of excitement and anxiety.

Why Mandarin and China? Well, it's really about time I learnt the language of my heritage and let's face it, the language of the future (and arguably even the present). Albeit issues around human rights, their aggressive position in the world economy and what it holds for the rest of the world, it's an interesting time to be in China and in Asia. I've got so much to get my head around.

Of course what I'm very much looking forward to is all the UH-MAZING food. I sincerely hope you follow me in my journey to sample the culinary treasures of the Middle Kingdom, I don't think this is going to be a boring ride! I expect to make lots of mistakes whilst grappling with the language and tackling the almighty all-Chinese menu so wish me luck!

A special note to my Malaysian friends, readers and fellow bloggers: I've had the most wonderful time hearing from you, meeting some of you and sharing in our common passion. I'll miss my comfort foods and expect to live through you during my time in China!


*Additional Note posted 1.9.2011* I understand that blogspot may be blocked in China - till I get this sorted out please don't stop following me! I'll find a way to communicate!


Image from orbitchinese.com

Rediscovering Penang Part 3: Cheong Fat Tze, Little India & Kopi Peng

As intense as the cerulean sky behind it the Cheong Fatt Tze Mansion left such an impression on me from the moment I saw it. It was the house and office of a man pivotal to Penang's position as an Asian trading hub in the turn of the 19th century. Exquisitely restored, Le Maison Bleu was my favourite spot on this trip to Georgetown.