Guangzhou, 広州

Last summer, I took a train, CRH (China Railway High-speed) "Hexie Hao 和谐号" from Shenzhen to Guangzhou.

 

High speed train from Shenzhen to Guangzhou takes only about an hour

 

 

It was easier than I thought. Just go straight to the ticket counter at the train station and tell them the destination and time of the train. It is easy to get a ticket because there are many trains between Shenzhen and Guangzhou.

It will be a different story, if you want to go further away... Buying a train ticket in China can be difficult. Ordinary Chinese people come to city, working away from home. Most of them can not afford airplane tickets to go home. So, think about the population of China, train systems are still not enough for their demand.  

 

 

China Hotel, A Marriott Hotel

 

 

I stayed in China Hotel, A Marriott Hotel. The hotel opened in 1984 (28years old!!), located only a mile away from Guangzhou railway station and a minute away from subway Yuexiu Park (越秀公园) station. It's an old hotel but good location. 

 

 

Guest room, big enough, clean not much of view though...

 

It is old fashioned but I found it quite cozy.

 

Little Chinese taste,

Tissue box and amenity box in a bathroom (left), Tea and coffee set (right)

 

 

Temple of the Six Banyan Tree ("六榕寺"Liu Rong Si) originally built in 537. The main structure of the temple "Flower Pagoda" is the oldest building in Guangzhou.

As a matter of fact, China is a country with an ancient civilization and it has many historical monuments all over the country. Though, I was very happy to see some historical side of China because I could hardly trace back any history in Shenzhen.

 

 

Flower Pagoda in "Temple of the Six Banyan Tree"

 

 

"Temple of the Six Banyan Tree"

 

 

In past decade, Guangzhou has been expanding itself, specially before and after the Asian Games in 2010. The city center has been spread out to Eastern Guangzhou, such as Hianhe and Pazhou.

Shangri-la Hotel Guangzhou opened in March, 2007, next to Guangzhou International Trade Center. And opposite from Shangri-La, The Westin Pazhou has opened it's door in Sep.2011, direct access to the Guangzhou International Convention & Exhibition Centre.  Both located in Pazhou. There are still nothing more than Trade Center but probably there are more to come within a few years... 

 

 

The Westin Pazhou in left (left), Shangri-La Hotel Guangzhou (right)

  

Lobby Lounge, Shangr-La Hotel Guangzhou

 

Lobby Entrance, Shangri-La Hotel Guangzhou

Puffed rice, 爆米香、ポン菓子

Puffed rice ("Pongashi ポン菓子" in Japanese) was a popular snack for kids back in Taisho-Mid.Showa period (between 1910's to 1960's) in Japan.

One afternoon, I happened to encounter with a puffed rice maker/seller on the street of Tianmu in Taipei. The master chef(?) and his assistant -probably his wife and son- drove a special car down to the street and started to make "Pongashi".
He scooped three cups of rice and pour them into a cannonlike puffed rice cooker. It automatically keeps rotating while the fire from the stove below heats it up.
After 10-15minutes or so, the sounds from an alarm clock had gone off, let us know the rice was ready. The master chef didn't waste his time. He prepared syrup for the puffed rice while waiting.

Black, shiny, cannonlike Puffed rice cooker spinning over the fire

 

 

The master prepares special syrup for puffed rice

 

 

After the "Explosion", he raked out all the puffed rice from the special box attached next to the cannon, then mixed them in a huge iron pot with the syrup he had made earlier.

After mixing them well, he pour them on a flat surface board on his special car, spread them evenly. Let it cool down for a little bit, cut it into blocks and pack them with different flavors.

 

 

Mixing puffed rice and special syrup in a pot

 

Spread it flat and cut it into blocks evenly

Packed puffed rice comes with over dozen of different flavors

Nowadays, it is hard to find this traditional Asian snack sold on the streets. In Japan, this can be seen only on special occasions, like summer festivals or food promotions. 
I didn't think the tradition was still alive and I was so happy to see it in Taiwan!

 

 

Okura opens in Taipei, オークラプレステージ台北

Okura, a hotel from Japan, came to Taipei! The hotel opened its door on Friday, Aug.3 2012

Appearance of The Okura Prestige Taipei

Okura hotels & resorts is one of the Big 3 hotel chain companies in Japan (other two are "Imperial hotel" and "Hotel New Otani"). It also owns the Hotel JAL City and Hotel Nikko chain since 2010.

http://www.okura.com/topics/taipei.html

(See the news on HOTELSMag.com →Hot Openings: Okura's latest opens Friday in Taiwan

 and the hotel's official web site→http://www.okurataipei.com.tw/en/for more information)

 

 

Sushi -寿司、鮨、鮓、すし-

"Sushi", needless to say, is one of the most popular and well known type of Japanese cuisine in the world!

 

ibuki's platinum nigiri platter with nine pieces and maki rolled sushi 

Tuna belly, cuttlefish, salmon belly, sword fish, scallop, tuna maki roll with spring onion

botan prawn, sea eel, salmon caviar, sea urchin and homemade sweet omelet

 

 

"Edo-mae" Nigiri sushi

-Marinated tuna, Kohada (dotted gizzard shad), Aoyagi clam, Poached prawn, Simmered sea eel-

 

It's often confused with "Sashimi", as I explained before when I wrote about "Sashimi"(See→2012, May 25 "Sashimi"). The ones come with rice are "Sushi". "Sashimi" is sliced raw seafood comes without rice.

Sushi also has many different types. Most popular one is called "Edo-mae" or "Nigiri" sushi.

A piece of sliced raw, marinated or cooked seafood (sometimes vegetables or meat) on top of cooked vinegared rice.

"Maki" rolled sushi is also a popular one, specially outside Japan.
California roll is one of the most well known maki roll all over the world, though it wasn't originally from Japan... It was created in California and spread to other cities in America, Canada, Europe and even came into Japan.
So, inspired by California roll, I have created "Taiwan" maki roll when I was working in Taiwan. Using local ingredient, "Karasumi" -salted mulet roe-, which is unique and represents Taiwan. Grated it into powder and sprinkled around the roll. And sliced it in pieces then placed them on top of each cut rolls. I am hoping it to become a popular and famous maki roll which represents Taiwan's sushi!!

Taiwan maki rolls

"Karasumi" salted mullet roe, steamed chicken breast meat, cucumber and mayonnaise

"Oshi" sushi with poached prawn (left), "Futomaki" rolls (middle), "Chakin" sushi (right) 

There are many other types of sushi other than "Nigiri" and "Maki". Those might be less popular outside of Japan.

"Oshi" -pressed- sushi is originally from Kansai region, a favorite and specialty of Osaka. The ingredients and sushi rice are pressed together in box shaped special tool and cut into pieces.

Most popular one is the one with marinated "Saba" -mackerel- called "Battera" or "Saba" sushi.

But, since Japanese cuisine always respect seasons and use seasonal ingredients, it can be with many other ingredients. Usually, "Saba" is better in Winter time (mackerel in winter has more fat). In Summer time, "Aji"-horse mackerel- or "Unagi" -fresh water eel- can be used, late Summer to Autumn time "Sanma" -pacific saury pike- can be used.

"Oshi" sushi with "Sanma" pacific saury pike

-thinly sliced konbu seaweed which is marinated in sweet vinegar, is placed on top-

"Oshi" sushi with grilled "Unagi" -fresh water eel- and "Sansho" -Japanese pricklyash-

(on the left top is "Uzaku" cut grilled eel and cucumber with savory sweet vinegar)

Chirashi sushi is simply a rice bowl but using sushi rice instead of regular steamed rice. Many different types of ingredients can be placed on top of sushi rice.

If I may explain more details, Chirashi also can be different interns of looks and preparations. In Tokyo or Kanto region, raw ingredients are commonly used, on the contrary, in Kyoto or Kansai region, cooked ingredients are used traditionally. Simple one can be just a sashimi on top of sushi rice, but the one I prefer is "Bara" Chirashi sushi (see the picture below).

When I make "Bara" Chirashi sushi, I mix sushi rice with other ingredients, like simmered and chopped "Kampyo" -dried gourd-, simmered and chopped Shitake mushrooms, chopped "Gari" sushi ginger and toasted white sesame. And on top of that, variety of dice cut sashimi marinated in soy sauce, dice cut Japanese omelet, cucumber, "Taku-an" -pickled daikon radish- to give different flavor and texture. At the end, put "Ikura" -marinated salmon roe- and "Uni" -fresh sea urchin- on top, and freshly grated wasabi and kumquat for ones who like tangier taste.

Bara Chirashi Sushi

-dice cut sashimi on sushi rice-

Sushi has been loved by people in many countries. Some say sushi is popular because it is not only delicious but also healthy (low fat, high mineral...etc). That is true but I think there's more to it.

Sushi is popular because it has many different varieties in tastes, looks and levels. 

Many varieties in levels means, there are high-end very expensive, fancy sushi restaurants and also the less expensive, reasonable priced ones, like conveyor belt sushi.

Sushi also can be enjoyed in bento box to go or by delivery, for a home party or picnic. Or, it even can be enjoyed through making it with friends and family at home.

So, that's why it became so popular not only in Japan but also in the world!!

Assorted sushi for 3-4 people

Assorted Sushi in Bento Box for a family and friend gathering

Assorted sushi in "Osechi" -New Year's food- bento box

Clear Water Bay (清水湾) & Po Toi O (布袋澳), Fishing village in Hong Kong

It was a nice beautiful day for a drive... A good friend of mine in Hong Kong took me for a drive to Clear Water Bay Peninsula in the afternoon.

The village probably hasn't been changed for a long time...

Clear Water Bay is located in Sai Kung District in the New Territories. About 10-15km East from Kowloon Bay. Po Toi O Fishing Village is a popular weekend drive destination for Hong Kong people, specially in the summer time. Towards the dinner time, more and more cars around the village and there wasn't enough parking space.

Dried seafood are sold at their shops for the tourists

From the village's entrance, follow a narrow path leads to the village for a minute, then you see a few shops on the both side of the alley. Selling fresh seaweed, dried fish and renting a boat for fishers.
Actually, I have seen the similar scene in Japan... it was also a small fishing village somewhere in Ito Peninsula. I think the way of the fishing villager's life is a common practice anywhere in the world. Their life style probably has been the same for hundreds of years and it shall stay the same for another hundreds of years...

Entrance to the village (top left), Over view of the Po Toi O village (top right)

Hung Shing Temple (bottom left) probably built in 1663, Seafood restaurant(bottom right) 

 Beautiful view of Clear Water Bay!!

Beautiful ocean view in the beautiful afternoon!! I must say, I was very lucky to be there on such a beautiful day and, thanks to my friend, I could enjoy the scenery from the Clearwater Bay Golf & Coutry Club -the club opened in 1982 and it has been one of the best club in the region ever since-.