If you visit China and end up eating at an average or below average restaurant, pretend the kitchen doesn’t exist. Do not venture back there. However, I was really happy to see this during lunch today. The restaurant exposes the kitchen to the full view of their patrons. I was told this restaurant chain is so popular, it has eight locations in Guilin.
China has so much excess labor, and I really wish the tourism industry and the government would encourage restaurants to do the extra work to strive for a level of cleanness above and beyond the “norm.” That would improve national health. That would also remove obstacles to those on the border-line of wanting to visit but concerned with food safety.
One of the most famous indigenous food in Guilin is the “guilin mifen.” Like the Vietnamese pho noodle soup, there is a special broth base. Various condiments and spices are added to the noodle. Below was mine – weighed in at “san liang” or 0.15 kg. I had it for lunch three days in a row. In my opinion, this is the best noodle of all I have eaten in my life.
In every Chinese city, there is bound to be at least some number of night markets with street vendors offering all kinds of food. Too bad I had just had a large dinner, otherwise I’d be gnawing on this roasted chicken. The aroma of the charcoal and the spices on the chicken is amazing.
China will always be a food heaven for me. Below was our lunch with my wife’s relatives while in Guilin. Food production in China is still not so “industrialized.” By that I mean meat and vegetables are usually local.
The woman below is chopping up pepper with garlic (and probably some other ingredients).
[By the time this post goes live, I will be on my way to Beijing on a train. Stay tuned. I just wish there is more time to share everything I have captured with my camera.]