Chinese noodles

I started reading the novel The Last Chinese Chef by Nicole Mones three weeks ago. As usual, I read it slowly, savouring every scene, page, word. I have this habit if going deep into the setting, feeling the environment that the author describes.

These last few weeks, it was as if I was living in China. From Los Angeles I travelled with Maggie the protagonist to write a food article in China. Maggie's personal reason which was why she had made this trip to China, resoled as the story of food progressed. Rather than her personal story, it was the story of the Chinese cuisine that held centrestage, which was the main aim of the writer.

The foods that were described were so evocative, the preparation, the ingredients. This is the first time I had a close look at Chinese food, separate from what is available outside of China. It was a surprise to know that the Chinese noodles and soups that we find in countries like India and the US, is not the real Chinese food. The actual Chinese cuisine is far more refined, gourmet, deeper than the flash in the pan kind of Chinese food that we outsiders get to eat at Chinese restaurants.

It was a great experience reading this book, as it brought me insights into Chinese culture, food, the way food holds centrestage in their culture. Food in hina is never served individually, but to the group. Food holds its importance from sharing, not by itself.

I have always held Chinese culture fearfully until now. As if they were more militaristic and strict about everything. But they have a culture that is so different from that had been known after Tiannanmen Square and the government atrocities. The people's culture is far different from the picture that the government portrays.