Thursday, July 22, 2010
Tuesday, July 6, 2010
While I still can't claim to have experienced "real" Chinese food, I can say that I'm closer to the palate than I was before. These are from a dumpling dinner in Xi'an. 18 different kinds of dumplings, we counted, and each in the shape of what they contained. This one, as the whimsical form suggests, was duck. Whether helpful or close to disturbing at times, this style of labeling the different courses certainly kept things lively. Below is a bottle of "vinegal" or vinegar...which really turned out to be soy sauce.