Dinnertime in Langzhong

We were travelling by car around Sichuan province with some friends from Chengdu, China.  Shú song (树松), a dedicated foodie, and Tia, her anglicised name, found the best places to eat at dinnertime.

Ma Po Tofu, Cabbage and chilli, White lotus and Black fungas.
Ma Po Tofu, cabbage and chilli, white lotus and black fungus.

They both took a week off work to accompany us on the road trip of a lifetime, visiting the more remote regions of Sichuan, and travelling through wild and overgrown passes in Éméi shān (Mt Emei ). Towards the end of the journey we stayed in the ancient city of Langzhong, where we shared the most remarkable meals.

River fish hotpot, Sichian style
River fish hot-pot, Sichuan style ( hot)

Shú song would have private chats with the chef at our Tang Dynasty Hotel, or go hunting around the town in search of good river fish, and bring them back to the chef to cook.

More fish in Langzhuong
More fish in Langzhong

Dinner time was always a special occasion in Sichuan with these two friends. It was a little more difficult sourcing a wine to go with the meal. Beer and spirits are readily available throughout China. But things are slowly changing as the Chinese become more interested in wine production.

A quick lie down after dinner
A quick lie down after dinner

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Circles Of Sichuan

door circle-001Imagine the circular table at a Chinese banquet, with its central Lazy Susan slowly revolving your way, a huge steel wok, alive with the breath of fire, circular bamboo steaming baskets piled high, shielding delicate morsels from heat and the lusting eye, stone mortars, perfectly rounded through time, gaudy enamel ware prepping plates and deep blue porcelain bowls filled with pickled or salted delicacies, round fire pits and circular baskets of peaches, Tang dynasty wooden carvings and yin yang signs, brass metal plaques on doors and circular discs of tea. It is hard to think of Sichuan and Yunnan Province in China without thinking in circles and wishing to return.