Authentic Chinese University Foreign-Devils Menu-to-Die-From (1985)
In the mid-80s, when we lived and taught in China, our Foreign Experts’ Guest House sported a unique menu. The fare changed, though not a lot, week-to-week. Here’s a menu I found while rummaging through old papers. It’s appropriate, I think, because my strong sense is that our chef, who really did hate all wei-gwei (foreign devils), almost certainly found the bases for many of his dishes by rummaging (but not through old papers).
*
FOREIGN EXPERTS’ GUEST HOUSE MENU
wooden kwai-dze/chopsticks
(Note: all spellings are as shown on menu.)
BREAKFASTS ITEM
OMOLETTES WITH SAUCE OF CHOOSINGS– hot or no heat or very hot heat [peppery fried eggs floating in 1/4 inch of formerly hard lard]
EGGS HAD TWO FOUR BOILS [two hard boiled four-minute eggs]
BUTTER OR OIL TOASTING [Wonder-like white bread from the oven with oil…or…oil]
BREAKFASTS EGGS WITH MEATS OF SOME KIND [pork chunks in oil with scrambled eggs]
FRUITS VARIATIONS [every ‘variety’ of bruised banana known to North China]
LUNCHES ITEM
BEAN CRUD IN SAUCES [maybe a typo]
MANTOU [large, semi-sticky, round balls of barely-baked blindingly white dough, like eating the Pillsbury Boy’s tummy]
BOILINGS JIAO-DZE [the most popular item among foreign-devils, very much like the pork-filled dumplings you get at Chinese places here–each order was slightly under a jin, about one pound–it was a good idea to stock up, order a jin or two extra and bring to the dorm room]
FRYINGS JIAO-DZE [stick with the boiled dumplings, avoiding the melted Crisco.]
PORK OF SOME KIND [Day-to-day, anyone’s guess]
–Note: Decency requires that I not search for an appropriate photo.–
BEEF OF SOME KIND [usually chopped and sauteed tripe over rice]
–See note, above.–
HASH CHICKENS FLAKINGS [no: not poultry-marijuana, rather scrambled eggs in oil with dark meat.]
DINNER TIMES ITEM
SUAN LA TANG [Hot & Sour Soup–in Chinese, the “sour” comes first–there was a reason]
CHICKEN CUTS WITH HOT OR NOT HOTTEST SAUCES [dark meat ‘cutlets’ in soy sauce and hot oil; the choice was illusory]
DUCK IN AROMAS [not Italian cuisine; half a chicken that, if placed on a scale, bone would far out-weigh flesh–aroma provided by soy sauce and about a jin of pepper and salt]
EARS OF PORK IN SAUCES VARIATIONS [just not fun]
BEEF OF SOME KIND [the gristle-lover’s cartilaginous delight]
BEAN CRUD SALADS [dry; with peppers on the side and, at times, with lettuce-of-some-kind]
BOILINGS JIAO-DZE [as above, your safest bet by far]
DESSERTS–BEAN CRUD and RICE PUDDINGS [enough said]
Would We Teach in China Again?
You Bet!
Ching Man Yong/Bon Appetit!
Jonathan Wolfman
09/28/2019 @ 10:23 am
Jiao-dze really are good and, of course, you can have them at most US supermarkets now.
Jonna Connelly
09/28/2019 @ 5:42 pm
ew. You’re brave.
Jonathan Wolfman
09/28/2019 @ 5:45 pm
You can get jiao-dze (steamed dumplings w beef or pork or chicken) in most supermarkets. They are terrific.
04/14/2020 @ 1:48 am
windows vista professional 32 bit iso download
nero burner latest version
ms office home
nod32 скачать бесплатно
easy worship software for mac
google sketchup license
power iso crack version free download
Applications does not start from a mapped drive