Year Abroad: Matrimony and Meals

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夫妻店 ”
(fūqīdiàn)

Lunches and dinners here in Shanghai aren’t like anything I’ve had before, and that’s not just because they’re incredibly cheap at anything from 6-16RMB – 60p or £1.60 to us Brits.

DAYTIME

Although the university has supplied us with University E-Cards that allow us to load money and eat from the canteen just three minutes from our dorms or classrooms, the massive queues, lack of English and strangly institutional feel to the metal food trays prove more than little overwhelming, and most days at the start of term we exchange students opt for the street-food stalls that flock around Fudan’s East and North gates. But it’s not just any old type of stall that swoops in on a wooden cart, fully equipt with electric motor and gas cylinder, come eleven twenty sharp on weekdays: it’s 夫妻店 (fūqīdiàn). That’s to say, it’s the swift-cuisine operation that is the Husband Wife Stall. This is real matrimonial harmony. Watch and learn…

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For lunch, it’s quick queues by the blistering heat of the wok, and the blinding sun as we get our fast, flash-fried meals from a travelling stall run by husband and wife tag teams. They work together with intricate movements of plastic-bag tying, vegetable tossing, and terrifying trust as the searing wok passes over the wife’s hands – and it’s fascinating to watch. I have my favourite stalls now at lunch and dinner – ie. those who understand that the wimpy foreigner only wants: “一點ㄦ辣”- and my lunch time topping combinations range across 金针菇 (golden needle mushrooms), 花生 (peanut), 白菜 (cabbage),紅蘿蔔/胡萝卜 (carrot), 香腸 (chinese sausage), 雞/牛/豬 肉 (chicken, beef or pork), with a choice of noodles ranging from 米麵 (rice vermicelli), 河粉 (thick, flat rice noodles), 炒飯 (fried rice) to 麵 (wheat noodles).

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Fudan University Street Food: 夫妻店

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And here’s the result!

We sit under the shade of the entirely decorative front porch to Fudan University’s tall twin-towered Guanghua building, hiding from the blazing heat and making decorative sweat patches on the concrete, as we make a hasty consumption of lunch in our 1135-1235 lunch break. Believe me, by this stage in the day after an 8AM start (which, I’m sorry, but no-ones brain is ever ready for) there are characters bursting out my ears and my stomach’s ravenously hungry.

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NIGHTTIME

At night, the north gate to Fudan University Campus takes on a whole new persona as the stalls that rolled out in the afternoon from around 5PM-6PM return from their hiding place for the moonlight shift. It’s steaming pots, grilled skewers, and deep fried goodness that wafts across the street to the Fudan University International Dormitories and on the tipsy walk home from our local, Helens, and under glaring filaments we pick our poison from the stock on show. Thankfully, I had a rough stint of disagreement with my stomach in Egypt as a child, and since then have been resilient in the face of certain gastronomical disaster, but never say never…

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If the couples make a killing in small change by day, by night its a brother duo that sell Chinese Stewed Pork Pittas that are raking in the students with a delicious, slow-cooked meat sandwich which is assembled with the systematic tekkers of automated art. There’s skill to equal the nosiness of that cleaver, and personally, I think the bread brother is definitely underrated with his doughmanship. I’m not sure if it’s proper Chinese vocabulary, but these days with LOL in the Oxford English Dictionary, who’s to argue with me; it’s 兄弟店 (Xiōngdì diàn) FTW at dinner time. That’s a Brother’s Stall to you and me.

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It’s tough competition at nighttime for the couples, for sisters to friends, brothers to bored looking individuals. This community that springs with forty watt brightness out of the night is a tight group of congee-sellers, barbecuers and flash-friers that work steadily through the wee hours with as much heckling and cajoling as the 10PM Friday pub quiz. It’s a life of day-to-day physical labour of the kind that is seldom seen nowadays in the U.K., but boy, do these folk do it with a sense of aplomb.

That’s how I want my dinners.

Fudan University Street Food: 夫妻店 Shanghai China

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Charlotte xx

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‘Is that… Apple?’: The Chilli and Apple Con-Carne

This recipe comes from a mixture of  wild culinary upbringing, and a strong sense of student fugality ie. I bought a huge £1 bag of apples, and had to do something with them. Needless to say, the housemates were horrified.

I feel like cooking style like this should come with an explanation. Delia Smith, the fabulous lady she is, was a constant presence in my house growing up. She helped me learn to read (as I dictated her recipes to my Dad, and he quickly learned not to trust what I said), she was there with me as I wreaked havoc (serious the-oven-is-on-fire havoc) in the kitchen, and supplied me with staple culinary skills that keep me alive and sane at university. Delia’s emphasis on precision was tempered by my Dad’s sense of absolute wild abandon in the kitchen, the supermarket, in foraging; Delia’s Britishness, by my Mum’s exquisite and traditional Chinese style. On our cookery book shelf at home, well protected by the thick paper covering my Dad and I sello-taped on to prevent further damage, is a wedding present from my Grandparents to my parents in 1991: Delia’s Complete Cookery Course. I’m patiently waiting to passed on Delia’s Cookery Book, stains and all, when I get married.

Apple

Let me know if you have any interesting variations on the usual ol’ Chilli!

Ingredients:
2 value tins of plum tomatoes
1 value tin of kidney beans
1 small onion (finely chopped)
1 tbs tomato puree
a quick shake of dried chilli flakes
500g mince beef/stewing beef
3 small apples cored and cubed
splash of apple juice
1 tbs honey
100ml red wine (optional)

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1. Put everything but the beef into a large pot.

2. Fry the beef lightly (just seal the stewing beef) and add to pot.

3. Bring to boil, then simmer for approximately 2 hrs.

Yum.

“Cooking is rarely an automatic instinct, we have to learn as we go.”

-Delia Smith, Complete Illustrated Cookery Course (Classic Ed.). Introduction, p.7.

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Cheeky Chocolate + Banana Slice

Not exactly what Ms. Mary Berry would call an even bake, but lush all the same…

I learnt to bake with my Grandma in her kitchen. I’d help make mess; she’d let me lick the bowl. She’s started to forget her recipes, but I’m still using them. When I get home, I’ll teach the old recipe – “two, two, two and one”* – to her again, and no doubt, her work will still turn out to be better than mine.

Ingredients

500g plain chocolate
500g milk chocolate  – ½ chopped into small pieces
75g margarine
2 tablespoons olive oil
125g caster sugar
125g self-raising flour
2 eggs
1 tsp baking powder
1 tbsp coca (or hot chocolate) powder
2 medium bananas, peeled and mashed

Pre-heat oven to 180º

1. Melt plain chocolate and half the milk chocolate in a bain-marie.

2. Add margarine, olive oil, eggs and sugar to a bowl and mix.

3. Sift flour, baking powder, hot chocolate powder into a bowl.

4. Add banana, melted and chopped chocolate and mix thoroughly.

5. Put in a 10x25cm loaf tin* and into the oven for aprox. 1hr.

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*Remember to margarine the tin and greaseproof paper the bottom!

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* ratio of sugar, eggs, flour and butter

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