Cantonese food

We went across the street to a Cantonese restaurant named something like "D. K. Company" today. I got to introduce Linda to Chrysanthemum tea, which she liked so much that she started interrogating me about other good flavors of Eastern tea (er, um, Oolong, and, er, um, Lapsang Souchong--that tastes like cigarettes. No really, it's good!). Linda selected the Golden Chrysanthemum tea, which came with continuous tea delivery service. Rather than just bringing us a pot of tea, the waitstaff kept a small "gravy boat" of tea on the table, vigilantly refilling our cups and the gravy boat. We never saw any chrysanthemum petals, so I have to believe that they kept a pot and a filter in some back room.

Here's a picture of our meal, which I voted best meal of the trip so far (Linda agreed on quality, but thought that Maeve's birthday party back in Nanning was better for the variety afforded by seven adults worth of food). On the left are the Cantonese boiled peanuts (including, I think, sugar, vinegar, and a clove). Front and center is the sliced spiced goose. Back center is the broccoli in garlic. On the right there's Macau style roast pig, with a plum dipping sauce and a crispy, fried-fat skin.


Most of the clientelle of the restaurant was Chinese, rather than adoptive families, despite its location across the street from the White Swan. I have to believe that the display of yummy live seafood at the entrance serves as a bok gwai deterrent. Here's a sample of my favorites.

"Young Fish" and "Silkworm":


"Pearl Oyster" and some sort of squid:


"Sandworm" and "Water Beetle":


A really big lobster (Joyce's hand is above the tank, about a foot above the lobster, and the camera is only three feet from the tank):


Turtles:


Eels:


Water snails:


Geoduck clams:


Some unknown thing (sea cucumber?) and sea urchin (uni):


Flounder:


and lastly, Conch shells:


Now we know where all the protein is--it's in storage tanks in restaurants!