To Guangzhou

My third time visiting China. I know the ropes. Since I had a very long string of small flights in the mainland. I decided to stopover in Chicago overnight, staying at the ultra-convenient on-sight Hilton.

Early the following morning, I was in the first class section, for hat is probably my first and last flight in first class. I had a bunch of points and I managed to get the first class flight to Shanghai for almost nothing. My return flight, on the other hand, would be coach.

Everyone knows airline food sucks. It is usually reheated mush meals and sterilized side dished designed to both appease all pallets and keep people from running to the restroom. The decreased cabin pressure affects our taste physiology. Less pressure means there is less osmotic force pushing ions through our taste buds. The result: things taste bland.

So food is typically pumped with excessive salt to compensate. Major airlines have hired skilled chefs to come up with ways of using natural flavorings in place of salts. They also design the first class meals so the in-flight staff can reheat and combine ingredients so the meals taste as good as they would on the ground.

Before takeoff, a mimosa.

 

Grilled Chicken-Caesar salad (not bad… chicken a bit spicy). Glass of a California Riesling.

Mango Mojo Pork Tenderloin, rice and asparagus (very good)

Fresh raspberry sundae (really good), and Icewine (way too sweet).

From Shanghai, I flew direct to Guangzhou for some business appointments. I met up with old friend Joni, who helped me get around.

Guangzhou from my hotel

It’s hot in Guangzhou. Hot, humid and everything is sticky… I could never live there.
I took the high-speed train to neighboring Shenzhen to meet with companies. The train experience was excellent. Fast, easy, smooth, quiet ride, comfortable, clean… inexpensive. The US needs to get a modern train system in place.

Shenzhen is even more hot and muggy. I didn’t get to see much of either city and I didn’t take many photos. I was working.
One clear observation was that these cities are very diverse, with many cultures and races here to live and work.

Cantonese Food

Joni takes me for some local cuisine. It’s mild, flavored with salt, soy, and sesame. In fact, it’s really what the majority of west Chinese food is based on.

 

Tapioca balls in coconut milk

Steamed pork ribs with black bean sauce (pretty salty and gelatinous)

 

Crispy fried pork spring rolls.

 

Glutenous rice wraps, filled with beef, smothered in salty soy sauce. (Chang Fen)

 

Some sweet and gelatinous balls of who-knows-what (I’m guessing rice). Suck them off the wrapper and be prepared to not be able to talk for a good couple of minutes as you try to swallow these sticky messes. There’s a cream filling inside. They taste great but are difficult to eat.