Today, the Daily Telegraph published menus of the lunch and dinner served to the British Prime Minister David Cameron yesterday in Beijing. Lunch, apparently, was ‘hors d’oeuvres’, creamy mushroom soup, beef steak Chinese style, bamboo fungus with green vegetables and boiled sea bass, followed by pumpkin cream with sago, ‘pastries’ and fruit. Dinner was another ‘hors d’oeuvres’, sturgeon’s marrow and bamboo fungus soup, boiled lobster claw with peach gum and saffron, codfish roll with bacon, sauteed shredded pork in chilli and garlic sauce, steamed duck and taro paste with rice wine, assorted vegetables in casserole and rice congee with gingko, followed by more ‘pastries’ and fruit. Continue reading…
Banquets, Chengdu, Chinese food culture, Development, Environment / 6 Comments
Scientists are again urging people in the developed world to eat less meat for environmental reasons. Here’s a quote from a piece on the Guardian website today, which outlined some of the environmental consequences of our addiction to cheap meat:
The answer, [Prof Mark Sutton, lead author of a UN Environment Programme (Unep) study published on Monday] said, was more vegetables on the plate, and less animal protein. “Eat meat, but less often – make it special,” he urged. “Portion size is key. Many portions are too big, more than you want to eat. Think about a change of culture that says, ‘I like the taste, but I don’t need so much of it.’” Continue reading…
Anissa Helou beat me to it with her blog post about today’s culinary collaboration! Anyway, here’s mine. Anissa (a brilliant cook and food writer specialising in Middle Eastern culinary cultures) and I had been planning a joint Sino-Lebanese lunch for months, and we finally did it, sort of, because in the end it turned out to be Sino-Moroccan. I was in charge of the first course, Anissa of the main course and dessert. As I was cooking at home and planning a ‘Chinese takeaway’ delivery to Anissa’s place, it seemed like a good opportunity to use one of my Sichuanese cuan he ( 攒盒), the gorgeous lacquered boxes that are sometimes used for banquet appetisers. Each box comes with an ornamented lid – in this case a dragon and phoenix (see below), and a neat jigsaw of detachable compartments for the food. The smallest boxes have one central compartment with four others around: this is known as a ‘five-colour’ box. The one I used today is a ‘nine-colour’ box, although I cheated slightly because I only made eight dishes (as you can see, one is duplicated in two compartments). Continue reading…
Clue: I was given it at the end of a grand banquet in Chengdu a few weeks ago, and I was the only guest at the table to receive one.
P.S. Apologies for my long absence from this blog. I’ve been busy in China… I’ll try to catch up now!
Chinese President Hu Jintao was honoured with a state banquet at the White House last night. Apparently he and his entourage had requested a ‘quintessentially American’ menu, and this is what they were given:
D’Anjou pear salad with farmstead goat cheese, fennel, black walnuts and white balsamic
Poached Maine lobster with orange-glazed carrots and black trumpet mushrooms
Dry-aged rib eye with buttermilk crisp onions, double stuffed potatoes and creamed spinach
Old-fashioned apple pie with vanilla ice cream. Continue reading…
Chinese merchants and investors are planning to snap up much of the acclaimed 2009 vintage of Bordeaux wines, according to this piece in the Guardian. The article says Chateau Mouton Rothschild and Lafite-Rothschild have been called “tipple of choice for your thrusting Chinese industrialist”:
Top wines have become a prestigious gift among business people in China; a bottle of famous claret is now an essential part of entertaining government officials, Chinese merchants said. Among the middle classes, Bordeaux is also seen as a sophisticated and healthy alternative to Chinese wines, which can contain up to 40% alcohol.
The piece quotes a Hong Kong investor, Sam Yip, as saying ”Everyone in China is thinking Lafite,” he said. “It is seen in the same light as Louis Vuitton, Prada and Gucci.” I can’t say I’ve ever been offered a glass of Lafite at a Chinese banquet, but I can see that it would sit rather nicely on the kind of table described to me by one Chinese chef, at a feast an entrepreneur threw for local government officials (read into that exactly what you will), alongside the abalone, shark’s fin, bird’s nest and humphead wrasse. That particular banquet, as described to me, cost the equivalent of about £8000 for one round table – so I’m sure a few grand on a bottle of wine would have been acceptable. Perhaps they were drinking Lafite anyway – the chef I spoke to only knew about the menu and the cost of the food.
Any of you got any tales of the bling factor at Chinese banquets? Or of expensive Bordeaux wines in China?
Banquets, Chinese food culture, Environment, Hong Kong, Shark's Fin, Unusual delicacies / 8 Comments
While I was writing it, I came across a page I tore out of the South China Morning Post in October last year. It includes a letter from Dr Choo-hoo Giam, a member of the animals committee of CITES, the Convention on International Trade in Endangered Species. What is particularly interesting about the letter is that Dr Giam points out the extent to which it is not only the Chinese and their notorious shark’s fin soup that are to blame for the devastation of worldwide shark stocks. The main points Dr Giam makes are as follows: Continue reading…
According to an academic quoted in the official Chinese English-language newspaper, The China Daily, Chinese officials spend an annual average of about five hundred BILLION yuan (or 73 billion US dollars) of public funds on banquets. ‘Officials are used to sealing deals and making decisions at dinner tables,’ said Professor Li Chengyan of Beijing University. (He was commenting on the news that an official in Hubei Province recently died of a heart attack after drinking excessively at an official dinner, and that another official, in Guangdong, fell into a coma after a separate alcoholic binge.)