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Our First Trip out of Shanghai 我们首次走出上海
(2007-06-27 16:16:54)http://www.grandhotels.com.cn/eWebEditor_V280_Free_sp1/UploadFile/2007627131037242.jpgFirst Trip out of Shanghai 我们首次走出上海" TITLE="Our First Trip out of Shanghai 我们首次走出上海" />
Our First Trip out of
Shanghai
我们首次走出上海
Finally, after 5 years we got
the chance to take our show on the road. Admittedly, Suzhou is only
1 hours away from Shanghai, but the Crowne Plaza Suzhou felt like
it was worlds away.
As soon as I stepped foot on
the luxurious grounds of the hotel I felt all my worries melt away
and wondered how I would possibly be able to focus enough to do
some work. Unlike many of the modern hotels around China the Crowne
Plaza Suzhou has really managed to capture the traditional Chinese
style with its surrounding Suzhou inspired gardens and ponds, all
in 5 star style.
After a delicious lunch we got
down to some work. Due to the bad weather we weren’t able to film
the whole show outside so we decided on an internal location. Not
to worry thou, the inside of the building is just as beautiful as
the grounds that surround it. As you walk in the main entrance
there is an internal garden courtyard that proved to be the perfect
place for our shooting location.
I was so excited to get started
cooking because our chef of the day Chef Tony Feng was going to
teach me how to cook some very special Suzhou food.
The first dish we made was
local fish stew. I am a big fan of fish as it is a great source of
nutrition but also can be prepared in many different ways. For this
dish we used a local fish with local preserved vegetables. The
preserved vegetables were very salty so we didn’t need to add any
extra flavor except for that much loved ingredient, sugar. I learnt
that Suzhou people love sugar and put it into absolutely everything
they eat, “the more the merrier”. They also like to create dishes
that are based on seasonal foods, therefore you only have one to
two months when you can order them at a restaurant or prepare them
yourself at home. That means I’m going to have to wait a whole
year before I get the chance to eat this dish again.
The second dish we made was Pan
fried chicken with bell pepper and onion. What I liked most about
this dish was that it was so easy to cook and that the chicken
could easily be substituted for fish or pork to create other
dishes. The capsicum added a lot of color and really looked
fantastic when Chef Tony Feng finished plating it. I leant that
capsicum can come in many different colors: red, yellow, green and
even purple and orange.
All in all it was a great day.
The chef was a delight to work with and although he was a little
nervous at first he very quickly got into the swing of things.
Before long we had finished work and it was time to head back to
the bustling city of Shanghai. Due to the great organization of
both the hotel and Grand Hotel Magazine we were sent home with a
bag of goodies and some dinner to go. Yum Yum.
I hope we get the chance to go
traveling again soon so we can learn even more about the many
different cuisines of China.
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