I booked my cheap flights to Beijing from London via Bangkok with Air China and the expedition of my “taste bud adventures” began. The food in flight comprised of a small packet of nearly saltish jelly labeled “gwanteng”, a fresh salad with raw prawns (or barely steamed), fruits and vegetables, butter, bun and tea.

While in London I have had a few visits to the Chinese restaurants, ate noodles and fried rice, soups were not new to me either however, I got so accustomed to the flavors that it never occurred to me I was eating a different country’s food…until I traveled all the way to China for some business affairs. I was booked in the Capital Hotel of Beijing, a four star, splendid structure. The hotel lobby had a huge aquarium built-in the wall, opposite to it was the wooden carvings on the door of Veronica bar, two elevators lead to the first floor where there were the shops, a cigar house and a worship place. I caught a glimpse of the huge golden laughing Buddha inside the small temple; it looked very impressive however photography was not permitted. The most spectacular was the huge chandelier, composted of a million small bright glass pieces; it was enormous and gave the entire lobby its classy, titanic sort look. I cannot even imagine the lobby with that masterpiece.

I arrived early morning so the breakfast was still on, it was a buffet. Other than a dozen sorts of cakes, pastries, patties, cocktails, pomegranate, pineapple and orange juices, what caught my eyes were kiwi fruit and water melon chunks. I later discovered that unlike west, where we have fattening donuts, heavy puddings and apple pie as desserts, fruits are the traditional sweet dish after Chinese meals …healthy and smart!

A good friend of mine already informed me to take the black tea, tea bags with me for its hard to find them in China, green tea rules there. In soft drinks and mineral water, you will never get to see even a sig ice cube; drinks are served at their regular temperature and believe me the weather is not cold there in July, when I traveled. Initially I had a difficult time getting accustomed with normal temperature water, the first word I learned in Chinese was “pinkshoey” meaning cold water! For if you ask, they waiters may exchange looks in disbelief but eventually, they will serve you with cold water that medically is a hazard while eating hot food. But that’s the way we are …can’t give up on cold water. Also, don’t forget the thanking part “Sheeshaey”.  It is the secrets of hot water and green tea that you may not see a fatso or a pimpled skin in China.

The lunch table consisted of duck stew, I needed not to ask as the duck was sitting with its head on and eyes closed in middle of the pool of soup. The chicken roast served is cooked after its feathers are taken out carefully, cleaned form inside out and then steamed with its skin and head on. Rice dishes are rare, unlike in western Chinese restaurants, they rarely serve only a small bowl of rice. French fries are amazing, rolled in rice powder and god knows what….but they are yummiest. The other dried chicken dishes included soft bamboo, red chilies cut in squares, chicken and a delightful combination of sauces. The “hot pot” dish, is the most expensive yet most classy dish, comprising of a lamp burning under a small metal stand, a round pot containing vegetables boiling on a small flame, (the flame and stand is placed on the table usually beforehand), than you are served with thin, nearly see through slices of fine raw meat, to be dipped in the boiling vegetable soup, rolled in the peanut sauce and gobbled. Squirrel fish, prawns, shrimps and all sea food items are a must try. The fruits, as said already, play the role of sweet dish.

The stories you hear about frogs, snakes and scorpions on a cue are also right but they are only the part of street food and rarely seen getting served in a restaurant.

It takes a little while to develop a new taste, but never be afraid to try something new, for you will end up falling in love with Chinese food once again in your life.