Sunday, January 17, 2016

Day 10: Yuli breakfasts

The stellar folks at the guesthouse where we have been staying have produced some astounding breakfast spreads the last couple of mornings.  It doesn't get any better than this.  Everything fresh and at the peak of ripeness.  The nicest people anywhere.

Clockwise from bottom center: pork jerky, pears, sticky rice steamed in bamboo leaves, Chinese cabbage with orange sauce, cake, steamed buns, omelette with preserved cabbage, porkfloss for steamed buns.  Center: pungent and diminutive Chinese celery with tofu, salted egg and thousand year egg.

Clockwise from center right: pork jerky, stir fried ferns, tofu with tiny sardines in oyster sauce, marinated tofu and braised pork jowl, preserved ginger and plums, wood ear fungus with chile, garlic, ginger and cilantro, walnut fruit cake,  marinated tofu with chile and star anise pods, scallion omelette.  Center:  papaya, grapes and yellow tomatoes.  We ate everything with bowls of congee, soy milk and hot coffee.

I mean, these folks went over the top.

I now have a sense of my next pork jowl project.  Such meals give one a whole new perspective on the notion of entertaining guests.

No comments:

Post a Comment