Out to lunch with the team

Every Friday, our team of foreign teachers heads out to lunch together.  Sometimes we splurge on one of the few “Western” restaurants in town, but more frequently we head to some of our favorite local restaurants.  We tend to order the same dishes over and over again, largely because of our inability to read the menu.  We’re a tad wary of the random point and order method, for such strategies could easily result in a plate of pig’s blood or chicken necks.  We play it safe and stick with what we know.  Here are a few of our favorites, most of which are specialities of the northeast region.

Cong bao rou: Pork, carrots, and green onion.

Zi ran rou pian: This spicy combination of pork, carrots, onion and cumin is normally served with a boatload of cilantro mixed in.  Cilantro is a major contention among the team.  I never had a strong aversion to cilantro before moving to China; however, it tends to overpower the flavor in a lot of dishes.  I have grown a rather fierce dislike of it, as have a lot of the team.  Right now, those of us who think cilantro tastes like dirty dish water outnumber those who delight in the taste.  Consequently, we win in the argument of whether to order this dish with or without the cilantro.  Nevertheless, we tend to argue about cilantro every time we go out to eat.

Di san xian: The three treasures…potato, eggplant, and green pepper.  If you’ve never found an appreciation for eggplant, this dish will convert you.  Only found in the northeast, this dish is reason enough to move to the region.  Really, it’s that good.  I tried to have a student teach me how to make it, and I quickly decided it’s way too much work.  Good thing I can order it in a restaurant whenever I want it.

Gan bian mo gu: battered fried mushrooms with red peppers.  A tad bit spicy, but quite delicious.  This dish helped me get over my dislike of fungus.  We also order green beans prepared in the same fashion.  I was too busy eating those to get a picture…that is my other favorite dish.  I eat those beans like they were candy.

At this meal, we actually did try a new dish.  The Wu’s had tried it while out to dinner with students.  This battered and fried corn had a slightly sweet flavor with a light crunch on the outside.  It will surely be added to the frequently ordered items at team meals.

Almost as predictable as the dishes we order is the conversations we have over lunch.  While ordering, we fight about cilantro.  While eating, we talk about food in America we can’t get.  We talk about restaurant chains and how they go by different names in different regions of the country.  Mark recalls memories of those chains opening up for the first time.  We argue over the best fast food restaurants.  We talk about the grocery stores in our respective area of the country.  Wu expresses his desire to have a Piggly Wiggly t-shirt.  Every week. What can I say?  We’re creatures of habit.