Since coming back to Oxford, I have been trying harder to get in the kitchen and make a lot of food. Although I love eating Chinese and Korean food when I'm in Asia, I miss American-style cooking and the dishes that I grew up eating. In China, I do without the ovens, the pots, the spices, and many of the packaged foods that we use for European and American cooking. So while I'm here, I'd better take advantage of what I've got. Since this is the first semester that I have lived off campus, it's also the first semester that I have access to a real kitchen. I'm enjoying it! Though I still enjoy spending hours in the kitchen on weekends, I've recently been trying to cook faster, lighter food--I'm putting less emphasis on the complicated things that I like to practice when I'm at home.
Food is such an important part of my life. Literally, it fuels my body. Yet more so than that, I associate specific foods with the places and the people that I interact with. Many of my memories of travel and friends are related to food. Sometimes I can't remember a name or a detail from traveling, but I always remember a flavor! Looking back over my pictures from Korea, I'm embarrassed to say that I may have taken more pictures of the food than of Seoul...and when I had the chance to take an extra-curricular class in China, I jumped at the chance to take a cooking class with Chen Lei Lei Laoshi.
Learning how to cook with Chinese ingredients and techniques has been a major part of my assimilation process. The first time I went to China, I enjoyed eating lots of Chinese foods. Yet I often ate at Western-style restaurants or looked for familiar snacks to store away in my room. I have gradually shifted from constantly craving "Western" food, to enjoying the variety of foods available in China, to cooking my own versions of the Chinese foods around me. Reaching higher levels of Chinese language proficiency has helped me better understand ingredients, recipes, and directions. That's one reason I feel more content living in China than I used to. In a way, the acceptance of Chinese food and cooking culture represents my path towards acceptance of the drastic changes in lifestyle that I have to make when I live in China.
Chinese food is very different from American food (and no, your local China Royal doesn't count as Chinese). Almost all of it is stir-fried or steamed. Much of it, unfortunately, is pretty oily. Chinese cooking developed when most Chinese people lacked the resources to cook with lots of fuel. Therefore, the heating/cooking over flame steps are usually very short. The prep work is extensive (everything must be chopped, diced, and marinated, ready to stir-fry in a wok). There is no one "Chinese cuisine". There are eight major regional cuisines. Some are spicy, some are very mild and light...some emphasize seafoods, others emphasize meat. Variety is key for Chinese food. On average, there are more varieties of fresh foods available in Chinese markets than American markets. Winter melons, daikon radish, bok choy, bamboo shoots, persimmons, ducks, Asian pears, tons of mushrooms, lychees, and pickled vegetables are some of the ingredients you're likely to see in a neighborhood market. There's dozens of types of tofu in one place. You're also more likely to see live ingredients, including live sea creatures and live poultry. The good thing is, they'll take care of the dirty business of killing, cleaning and gutting if you can remember to ask...
Live seafood stalls: not coming soon to the neighborhood Kroger
I'm an adventurous eater. I've never been picky. Yet eating Chinese food requires major adjustments for Americans. Most meats aren't de-boned, including bony fishes. Filets and cutlets are non-existent--whole birds and bone-in cuts are the norm. Most foods are not organic, but they aren't the giant-sized, beautifully colored, genetically altered foods often found in US supermarkets. Chickens aren't really plump. Vegetables are smaller and thinner. You're also more likely to run into foods that you wouldn't eat in the US, including animal organs and insects. Some of these things used to bother me when I first traveled to China. "I don't want to pick these tiny bones out of the fish!" "Tofu AGAIN?" "I thought only pandas ate bamboo..." "that looks scary..." I can remember thinking all these things. Ever since I started traveling, I have adhered to the "At Least One Time" rule: if offered, I must eat something at least once and give it a fair shot. After that, I can turn it down. Even though the spirit of the rule was openness to new things, there still used to be a lot of things I only ate once.
But this past time, for whatever reason, I felt much more comfortable with Chinese food. I like more types of tofu now. I've eaten lots of animal parts and picked out my own fish from tanks. I was more eager to explore new dishes and cuisines. Instead of fighting against the differences, cursing the lack of hummus and Tex-Mex and Italian pasta, I accepted them. I ate a lot better than I used to, and I enjoyed exploring new things. When I went out with my Chinese friends, they also didn't worry about "would she eat that?" They knew I would eat almost everything they wanted to eat. A major source of culture shock for me seemed to disappear over the course of the fall.
Now I even find myself wistful, wishing that I could pick out a fresh fish...hoping that Kroger will stock winter bamboo shoots...looking for my favorite type of tofu...but I'll have plenty of time to look for those things the next time I go to China. For now, I think I'll stick to enjoying the things I can't get in China: my favorite homestyle foods, Mississippi catfish, treats from Bottletree bakery, and mmmm, donuts.