As I wrote in the previous blog post, I haven’t been extremely busy the past few days, but I have had a few TV shows.
I did my first culinary show, not a cooking show, even better, one of those shows where the TV host is eating all-the-time and making people slobber on their TV couches. It was very very cool, although my agent said we could only do shows like that so often because TV directors are not fans of baby fat. So it was a once-in-a-fairytime very very cool. Me discovering a few of Beijing’s culinary hotspots.
Which includes a Chinese cake shop, but not just any Chinese cake shop, and not a bad Western-Chinese cake shop (I have to admit, most Chinese cake shops are really bad, they try to imitate French self-serve bakeries but their over-sweetened bread tends to be spongeously spongy, they also add a lot of weird ingredients like sweetened cheese and meaty sawdust, hhhhhhh), a Chinese Chinese cake shop: a Shoutao cake shop AKA a longlife peach cake shop.
You got it, all this cake shop sells is peaches made out of sweet bread. Because peaches in China represent longevity. So its a good present for your elders. And if you really really love your grandmother/grandfather etc… and you have lots of money to spend (like 200 USD and up), you can buy the creme de la creme of long life peaches: a HUGE bread peach with inside of it, 99 smaller peaches. Ignorant me, I thought the 100 peaches represented 100 years of longevity, in fact it represents the 100 children of the emperor who started the long life peach thing (he had lots of wives I guess).
Oooooo and then the exploration ended on something really neat, especially for a vegan like me: an Imperial meat restaurant. Oh man oh man, that day just about did away with any vegan pretentions I had. Meat is just too good, got to work on keeping the cute cows out of my mind.
So what’s so cool about this place. Well it’s not only meat, it’s healthy meat. No no it’s not organic meat, it’s medicinal meat, as in meat that’s cooked for 6 hours in a Chinese-medicinal-herb-soup whose recipe is 400 years old. Chinese medecine says that the meaty ingredients you eat go directly into your liver and some other place which I forgot, so why not have the Chinese medecinal herbs surf on the meat and go directly to the core of your body’s health and work some magic.
I have to admit, the theory is interesting, but not as much as how good this actually tastes. Man it is so tender inside, and after the cooking is done, they pour molten hot oil over the fat part of the meat to make it golden and crunchy. So when it comes on the table and into my mouth, it goes CRUNCH! and then SHLUUuuuuurmph. Mamma mia!