More updates from China
We went for Peking Roast Duck yesterday, at an eatery reputed to be one of the more traditional ones. It's interior seemed new and well lit though, with large glass viewing room placed prominently near the entrance. In that room, chefs were slicing up roast ducks with nimble strokes, carving the meat and crisp red-gold skin (not to mention the adhering fat) into thin slivers, which were then arrayed on a plate. The duck had been roasted in such a manner sch that its skin was stiff and stood away from the flesh like a casing of armour. The flashing knives were sharp and the chefs' hands were deft, such that a whole duck was stripped of its meat within five minutes, and the bony carcass discarded in favour of new one.
Next the plates of duck were served up, complete with sweet sauce and dough skins. We were supposed to place the duck slivers and some leek slivers onto the skins, top with some sweet sauce, and make a tidy little roll before eating it. I bit into one of the slivers of crisp duck skin, and was surprised -- at its lack of taste and extraordinary oiliness. The roasting proces had crisped the skin, but unfortunately left the subcutaneous fat more or less intact, the better to ease the passage of the meat down your gullet I suppose. They forgot to add the salt too, although it could also have been left out on purpose, I don't know. The sweet sauce did improve the overall taste of the duck considerably when added to the roll, though. It was a novelty, and now I can say that I have eaten the most traditional of traditional Peking Ducks, but really, it's not so great as to merit being brought back as a souvenir.
Carrefour in China
Carrefour stores in Malaysia and Singapore have always been those brilliant, airy places, with sparkling floors that one could almost eat off, cheap, cheap goods and an array of shiny checkout counters complete with a battalion of cashiers. Now the one in China was somewhat less impressive. It was brilliant, it was airy and had its battalion of cashiers, but the queues were so long as to smack of inefficient checkout systems. The floor was cheap tile, broken in some places, and the toilets(!) -- were as those common China toilets, seemingly built as an afterthought and negligently maintained. Nevertheless, it was still interesting to see the goods that were offered there. I was particularly fascinated by the smelly assortment of cooked animal parts at the meat counters. To be sure, this was not a sight to be found in a Carrefour anywhere else in the world: mounds of pig heads cooked in soy sauce or wrapped in some black substance, beef tendons cut and uncut, sausages long and short, some thin as licorice sticks some as plump as bananas, all manner of muscle meat and offal from chicken, pig or cow, cooked in a variety of sauces and cut to different sizes. The assortment of live fish was equally impressive, complete with creatures I didn't even know were edible, creatures that crawled, swam or wriggled. Truly the Chinese are a people that eat most parts of most things that move, and a few more that don't. (In case some of you might be interested to know, pig scalp was served for lunch today, finely sliced and drizzled with chili oil. It was delicately crisp and cartilagenous. I am simply embracing the practices of the Chinese culture, after all. No, I haven't tried dog. Yet.)
Beautiful Tiananmen
After dinner we went for a stroll in the area around Tiananmen. It was an area where important political monuments were situated, including Mao's memorial and the Beijing Olympics Committee, situated around a large rectangular area paved from end to end with a dark stone. People were strolling in groups and vendors were trying to sell kites to them. In the falling dusk, lights were turned on all along the outlines of the building, so that when the building itself was no longer visible in the dark, a glowing outline remained. We all busied ourselves with shooting photographs.
