|deep-fried carbohydrate wrapped in steamed carbohydrate|
Everything we ate on the tour was delicious. My favorite was a crusty wand-shaped cruller wrapped in cold, slippery rice noodles and cut into bite sized pieces. See above. You squirt hoisin sauce on top, sprinkle with sesame seeds and, if you wish, dunk this sweet-savory-cool-bready-fried tidbit into a bowl of warm congee. Isabel unpeeled the noodles and ate just the cruller on its own; she said that thus doctored, it was her favorite dish of the day as well.
|good enough for Chiang Kai-shek|
According to Daisann, people in Hong Kong mostly don't cook -- they go out for all their meals because restaurant food is fast, abundant, delicious and cheap and kitchens are minuscule and ovens almost nonexistent. If I could walk out my front door and find any of the dishes we ate yesterday, I wouldn't cook either.
Isabel said to me later, "I don't like Chinese food, but even I feel it's stupid not to eat Chinese food here. I blame you for that."
I have not labored in vain.