You may have noticed a considerable shift in cultural emphasis from museums and concerts in Europe to other topics in Asia. These are developing and of growing interest here, as exemplified by Zaha Hadid’s Guangzhou Opera House and the vacuous Guangzhou Modern Art Museum. I didn’t go there this time, but if you are interested you can see them in the September 2014 archives from my very first world trip.
We did find one exception this week, however. A spontaneous decision to visit the Overseas Chinese Museum proved to be an interesting discovery of Sun Yet Sen and the Uprising around 1910:
The museum contained many historical relics of first overseas Chinese emigrants. They are still considered Chinese compatriots and their contributions are honored here. Bruce Lee was among the notables. Unfortunately, the exhibits are not translated into English, so you need to bring a Chinese friend who speaks English with you to make it worthwhile.
It would be unconscionable to visit Guangdong and not highlight the food. Famous throughout the world, Cantonese food can never be ignored for its freshness, simplicity and sheer elegance. While these are the trademarks of excellent Cantonese cooking, many foreigners and even Chinese Americans miss one of the key factors.
When I think about traditional Chinese cooking, I think of the glommy sauce added to the quick stir-fry dishes. A tablespoon of corn start in a cup of water, some soy sauce splashed on top, and you have the finishing touch for any dish. We seldom used this method and opted out for watery vegetables and meat instead.
However, what the sauce does do for me, is to provide the “slime factor” or glutinous means used to make eating food more pleasurable. The food is intentionally slippery, so it slides down and lubricates your throat.
The word “wat” in Cantonese describes smoothness in a dish. This characteristic is often a criteria for the quality of the dish. I have seldom heard this description in Western cooking as anything perceptible, desirable or necessary. It is a sensual experience for Chinese. That’s my two cents worth about Chinese cuisine and my “China’s Test Kitchen” analysis.
We were invited to the 80th birthday of the wife of my mother’s first cousin in Zhongshan, China. The festive dishes demonstrate what I attempted to describe about Chinese food above. The dishes were straightforward, with minimal additive flavorings or spices, but promote the freshness of ingredients and the natural sweetness of meat, fish, seafood, eel (not shown), fruit and vegetables. By the way, no rice at banquets, but long life noodles at the end for major birthdays like this celebration.
The traditional dessert of steamed bread stuffed with melon paste and a salted egg is just the opposite of Western desserts: sugar is used as little as possible. The Western-style cake can blow it all, but it too, had only a modest amount of sugar in it. A dab of red wine at each place was used for toasting only. In addition to tea, plenty of fruit juices including coconut milk was served.
A more typical meal on the street consisted of meat and veggies over rice. These fast food joints are everywhere, unfranchised, and gives any Chinese a person to be his own boss. Not bad, considering you can make or break your own fate, your way.
This is close to the end of my fourth world travels with myself and others! It has been a fascinating experience for me, and I hope it has been for you as well!! Thanks to all of you who have traveled aling and sent comments. They were particularly appreciated during my month in Germany.
Of course the highlight was going to Morocco. I experienced Islamic culture, met a great group of people, made some new friends, and overcame my fear of drawing!! It was a life-changing event!
Please write and let me know which parts you found the most interesting. I’ll be sending a teeny weeny survey to get your feedback, so please reply!!
中 国 的 朋友们， 谢谢 你们的 客气，我们 很 高兴 有机会 看到 你们！快 来 美国 见 我们！