Our Guide Donald had hoped to get us to see one more tourist site - Timber Lake. I think the lion dance sucked up that time. We drove there anyway and had lunch at this very posh restaurant on the second floor. Once again we had a private room. This time, even though there was a lazy Susan in the middle of the table, most of the food was served already plated and put on our individual chargers.
The appetizer
Then the specialty of the chef - the fish-head soup came out.
It was sealed closed!
What a ritual - With the chef in attendance, the three of us were to unseal the soup container. We are each holding a piece of the tape. On his mark we pulled the seal off in one shared movement.
The soup is revealed.
The chef serves us all soup before taking his leave. I have to admit the soup broth was very tasty.
We were served one of the most popular dishes in China called Mapo Tofu. It is diced Tofu in a sauce made with chili bean paste, Szechuan peppers that have been toasted and ground up along with garlic and minced meat usually pork.
One course was this steak with French fries. According to Lisa - the Chinese often mix up the types of foods in a formal meal.
A dumpling.
This was desert. A noodle soup with fried egg on top on the left and a kind of sweet bun on the right. Desert here doesn't always mean sweet.
And then of course we had a fruit course to finish off the meal. I can only eat a few bites of each dish - if I don't do that I will never finish the meal!
the meal looks amazing but I was indeed wondering how on earth do you manage to eat so much??? It is just a LOT of food
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