Beijing Series - Food

Food at Beijing - those that I have sampled - have been a let down. I was expecting an experience on a par with the food in Hong Kong, but nothing I've come across yet at the capital city was anywhere near the quality and excellence of those found in the thriving metroplis of Hong Kong.

The canteen food was particularly poor. Made in industrial quantities, it was produced for sustenance rather than enjoyment. Food was piled onto a plate and therefore lacking in presentation. Often the quality was sub standard: a fish dish had too many bones, a pork dish had too little meat and the meat had too much fat. The vegetarian dishes however, stood out: by far the star dish for me was the humble braised tofu, both tasty and nutritious. Even the cabbage was preferable to a fatty sliced pork dish. I had yet to try the noodles that were made on the spot, on account of the long queue.

A rib dish. It was a pile of meat, no more, no less.

The famous Peking dumplings at a restaurant.
It was difficult for me to tell the difference in the ingredients.

More of the famous Peking dumplings at the canteen,
with carrots and "wooden ears" as a side dish.
There was always a long queue and supply was not matched to demand.
Too much of one variety and not enough of another.

Certificates to prove the provenance of the ingredients used.
A sad case of food scandals in China.

My breakfast of congee, vegetables, marbled tea egg,
some peanuts and a sprinkle of pickled vegetables

A change in diet to Japanese food.
Tempura fish with egg custard and miso soup.

More Japanese food:
Udon noodles with seafood

At last, some Cantonese food!
One of the few dishes on the menu sized for the appetite of a woman.