09 Nov. 2011: THE CHINESE BANQUET, FISH OR FOUL! # 1 of 2 today

It is an old tradition that honoured guests in China are treated to a lavish meal we would call a 2-hour "banquet". We have been banqueted 4 times in the first 13 days, including a pop-up banquet
the first day here! Pat is the VIP and I'm like the Prince Philip. I have smiled so much my face is breaking. You are taken to a private room in an expensive ornate restaurant. There is a round table for 9 (auspicious number) with 4 foot in diameter revolving platter in the middle. The dress is casual but the atmosphere is cautious, stiff, and full of rituals.

The hosts take over, ordering a dozen dishes. Although we are asked our favourite foods, it is futile to expect anything familiar.The drinks range from a warm liquified cream corn (see yellow in wine glass) to warm water to warm soy milk to warm (Australian!) wine. Cold drinks are never offered.

The dozen dishes are a mystery wrapped in an adventure. Sometimes the food looks familiar, as in breaded fish fillets or cold green beans. Usually though, the appearance, texture, and taste are a challenge. The main whole fish is aimed at VIP Pat, eyes bulging and spine like porcupine --- but it tastes mild and moist. The soup is boiled flour in a glutinous fluid. There is a white vegetable cut into spears that tempts because it is drizzled in blueberry sauce. Don't be fooled! The duck ceremony is standard to us by now --- dip some chunks in brown oil sauce, add sprigs of Chinese green, and wrap in rice pancake. Repeat. And remember, all this is eaten with chopsticks.

Many toasts are offered for continued exchanges, friendliness, and good fortune. Pat has become pretty good at returning the cliches and clinking all 9 glasses held high around the table. Our most recent host was Comrade Secretary of the local Communist cell. Very proud of his city, he surprised us with another 2 dishes at the end ---- what the poor Chinese made of flour and water in the old days. (I could relate to his accounts of how his parents went through great hardships.) The banquet ends abruptly when the main host stands up and everyone departs. Never a dessert for my sweet tooth!

Without honoured guests, working Chinese take only a half hour for lunch. So as well as genuine hospitality, we figure the banquet is a way to get out of the office and have a big meal on their expense account! Sound familiar??