Food in China Felix Wong

Loren Cordain would approve. Every day in China I was piling on as much meat and vegetables as I possibly could into a small bowl while totally ignoring white rice, the only grain placed on the lazy Susan at every meal. I am a believer in the Colorado State University professor’s no-grain, no-processed food regimen for general health reasons, and the Chinese made abiding by his The Paleo Diet book extremely easy.

The main challenge was to be able to scarf down enough food with chopsticks (utensils so inefficient that I have American friends who use them at all meals to eat less and lose weight) so that I would not lose a scary amount of weight and muscle mass—a problem that has afficted me during previous trips to Asia. To combat the latter, I augmented my Eat As Much As Possible in China regimen with doing 100 pushups a day.

Some other general observations about authentic Chinese cuisine:

  • Virtually all Chinese food is cooked. The only exceptions are fruit, which are customarily eaten for dessert.
  • The Chinese only eat white rice, not brown.
  • Chinese food is generally healthy, but beware of high sodium levels. Some dishes can have a lot of oil too, most likely some sort of vegetable oil less healthy than virgin olive oil.
  • Entrées (e.g., cooked vegetables) Americans would typically associate with lunch or dinner are also eaten for breakfast too, although hotels in China also were offering cereal- and pastry-based “continental” options. I totally ignored the latter.
  • Chinese seem to consume virtually no dairy. I suspect this is why people in China (and Asia) are so much shorter than Americans, including Chinese-Americans. For example, at 5’10” I am of average American height, but everywhere I went in China, I felt like a giant compared to everyone except a few foreign tourists.

When I arrived back in Colorado I weighed 3.4 pounds less than when I left, despite seemingly eating more food in China than my mom and dad had ever seen me eat. This leads me to think that those who are looking to lose weight may do very well on a Chinese food, paleo-like diet.

Local Delicacies

Shanghai – Xiaolongbao
Wuxi – Wuxi Pork ribs, Qianlong feast             
Nanjing – Huaiyang cuisine, boiled salted duck, crispy skin chicken
Suzhou – Sweet and Sour Perch in Squirrel Shape
Hangzhou – West Lake cuisine (Dongpo’s pork, Beggars Chicken)
Huangshan – Huizhou cuisine (?)

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The photos below were taken with a Canon Powershot ELPH 110 HS.


A simple dinner not long after arriving in Shanghai with my mom and my dad. (May 16, 2014)Fried foods sold at the Yuyuan Tourist Mart in Shanghai. (May 17, 2014)Lunch in Shanghai: fish, chicken and bell peppers, white rice, and Xiaolongbao dumplings. (May 17, 2014)Here was the "Best Restaurant" in Suzhou. However, it hadn't opened yet. (May 17, 2014)Suntory beer and 7up. (May 17, 2014)Beer, soup, spinach, egg, and cauliflower comprised a small part of my lunch. (May 19, 2014)This piece of "cake" was slightly sweet and appeared to be made of little rice noodles. (May 19, 2014)Prawns. (May 19, 2014)Fish. There were many small bones. (May 19, 2014)Duck's blood noodle soup is very popular around Nanjing. The tofu-looking item is actually congealed blood. The soup was actually delicious! (May 20, 2014)I had congee for breakfast (in addition to duck's blood noodle soup). (May 20, 2014)Jinling Beer. Beer in China was typically very low in alcohol (2.5%). (May 20, 2014)Vegetable stuffing to eat with steamed buns. (May 20, 2014)My breakfast another day. I really was good about piling on the vegetables. (May 20, 2014)Barbecued chicken. (May 21, 2014)More meat and vegetables. (May 21, 2014)I think this was daikon. (May 21, 2014)Prunes. (May 21, 2014)Not sure what this is. People were pronouncing it "tipa," I think in Mandarin. It's about the size of an apricot but has four seeds. Maybe it's a kumquat? (May 21, 2014)Coconut jelly. (May 22, 2014)Tofu and bell peppers. (May 22, 2014)Fish. (May 22, 2014)Lotus root sweetened with honey. (May 22, 2014)

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