Author Archives: JEFF LLIGUICHUZHCA

Pink Lemonade with herb

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Share a brief (one-paragraph) response to your podcast in the form of a blog post. Some things you might want to include: What was your podcast about? What was YOUR main takeaway from listening? Would you recommend this podcast to your classmates? (why or why not) What are some questions raised by the episode?

Fuchsia Dunlop, a well-known English-language author, has written extensively about Chinese cuisine, gaining knowledge from her years of immersion in many regions of China. Initially, Dunlop traveled to Chengdu to live abroad and eat excellent meals. Her most recent book, Invitation to a Banquet, goes into Chinese cuisine with delicacies such as sweet-and-sour pork balls and fire-exploded kidney blossoms, which she likes in Chengdu. When she talked about her mother and how she taught English to foreign students, they would come over and live with them in their homes and often cook food from their home countries. This was the main takeaway that got me thinking about all the different types of cuisine that were mentioned, and it caught my attention because, like her, I love to travel and discover all the different types and traditions of cuisine in different countries. I would suggest this podcast to my peers since it discusses Fuchsia Dunlop’s exploration of many customs and cultures, which was motivated by her mother. I would like to know if she picked up any new languages from the locations she went.

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I recommend having peanut butter noodles with flat meat soup. Peanut butter noodles made with fresh noodles, mixed with ground peanut sauce and soy sauce, topping it off with spring onions and flat meat made with scallions, and a small bite’s worth of pork filling inside a thin wonton or dumpling wrapper a type of cuisine that originated in Fujian, China. If you ever encounter this dish, make sure it is the same as the one mentioned here because in other restaurants there are different recipes for making it, and they may add other sauces or spices to elevate the flavor. The people who invented it are known, but where it was invented was in Shaxian, in the southeastern coastal province of Fujian. When I was 5 years old, my parents took me to China to see my grandparents. The currency in China was different than in New York, making things in China cheaper than in New York. Where I lived in China is a town part of China, Fújiàn zhǎnglè (福建长乐). There is a little store that serves peanut butter noodles with flat meat freshly made right on the spot, which me and my mom would always get, but if my mom is business, I would cry to my grandma about it. That’s why whenever I have this dish, it always takes me back to having that nostalgic feeling of how I loved it when I was a young boy. The presentation of the dish doesn’t give you that Wow or Wow feeling; it’s just a normal dish of peanut butter noodles with flat meat soup on the side, but when you dig in, that’s where people would say let the food do all the talking because the yummy peanut butter is smooth, having a little bit of sweetness and salt caused by the soy sauce plus a little crunchie feeling. If it’s too savory, you can fix it by having the flat meat soup, making it the best combo. This specific dish is a part of me because of where it is from since I am half Chinese and come from the same place where the dish is from. It is part of a relaxation and nostalgic feeling of my childhood in China, which I hold dear because during all this eating were the days that I saw my grandpa for the last time before he passed away. In a way, it is like a piece of memory of him.