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Back to Yak!

My first taste of a horny, long haired cow.

semi-overcast 26 °C

Mongolian delights

I expected my Mongolia diet to have dishes containing one of these

some of these
(Goats and Sheep)

and maybe one or t'other of these
(Mongolian Prezwalski Horse)

(Mongolian Pika)

But the only recipe I managed to write down from our three weeks camping in the wilderness is as follows:

Tsuiwan (pronounced towen)

Cooking oil
Red pepper
Green pepper
Dried dill
Diced smoked pork sausage
Shredded cabbage
Fresh pasta

Heat the oil in a saucepan and add the onion, carrot, peppers and swede and gentle cook until softened.
Add a pinch of salt, dill and sausage, add more salt and stir.
Cook for 4 minutes, then add a little water to cover the vegetables, then add the potatoes and cabbage,
do not stir, but leave to steam with a lid on for 10 minutes.
Once the potatoes have cooked, stir in the paprika and pasta chopped into small pieces and cook for for further 4-5 minutes.
Serve with bread.

It was filling and tasty, but every meal was a variant of this, you just substitute the pasta with white rice or buck wheat. The only time we didn't eat it was when I prepared a fresh tomato pasta sauce with boiled eggs & Mongolian tinned sausage
(it was supposed to be with tuna, but that was hard to find)

We did get to taste a nomad father's deer leg and potatoes late one night though...

It wasn't until I'd travelled through Mongolia, Beijing, Northern China to Shanghai, Hong Kong and
back into Central China that I found a restaurant in Jiuzhaigou (albeit Tibetan) that served me these

(Potato & Yak Cake)

(Yak Kebabs)

(Tibetan Bean & Yak Soup)

and more recently in Dali I had a Yak steak burger n fries
Yak is tender and juicy and I recommend it to all.

Chinese food

Well what can I say...I'm sure we've all eaten in a Chinese restaurant, ordered a Chinese take away or cooked some Chinese food at some point in our lives. Even if you think you haven't, did you know that...radishes and spring onions originated in China? and who doesn't like a nice cuppa tea...
While we're on that subject - I unintentionally brought tea to China!

I left London on 1st August with a few loose tea bags that I didn't want to throw away, I fully expected to have drank all of these as I travelled through Russian and Mongolia, expecting to taste the wonderful array of teas in China, but I still have some of the original tea bags with me in Vietnam - I can't go anywhere without a guarantee of tea!

So what did I eat? To begin with, I thought it will be all chicken feet and fish heads, and yes, there were those delights on the menu almost everywhere you went, but I don't think you want to see me eating this
(Xingping - live fish, snails, eels and bags of frogs) - (Hong Kong - cooked chicken and squid)

(Bus stop on the way to Jiuzhaigou - various meat drying in the sun)

(Beijing - things on sticks ready to cook)

(Tongli - bits of pigs)

(Hong Kong night market - fresh seafood)

I want to show you the things that I bet you've never seen on a Chinese menu...like...

(Pingyao - Moon Cakes)

(Jianshui - purple rice puddings)

(Hong Kong - Turtle Pudding - not made with real turtles)

(Hangzhou, Grandma's Kitchen - purple potato juice)

(Dazhai Village - Rice and peanuts cooked in bamboo)

(Dali - Grandma Potato)

(Dali - Local grilled cheese - tastes like a cross between halloumi and goats)

There are more photos on my blog page...http://stuartandneil.travellerspoint.com/author/609173/

I started this Adventure saying that I would try anything that the local people eat, but I've realised that I don't need to eat the food (especially if it doesn't look as though it will do you any good) to know what it tastes like. Thanks to Parmy who says that chicken feet are a bit nibbly and Stuart who says that yak milk curd tastes like very strong parmesan and fermented horses milk is bad yogurt.

We've just entered Vietnam, renowned for eating deep fried insects - I'm the sort of person who is bitten by every insect going, whether they have the organs to bite or not, so I'll relish in devouring some of those little critters...
photo evidence will be posted here in due course.

And finally...

I've been likened to many people in my life

Simon Pegg - London 2001+, almost everywhere following the series' of Spaced

Bruce Willis - Mongolia 2013 by our tour guide Zaya

But, honestly...
Wayne Rooney - Chinese lunch stop 2013, those coach drivers need to drink more water with it!

anyway, you decide
Yes, the beard is still with us, I think it's growing on Stuart...not literally!

Thank you for reading.


p.s. Well done to a Mrs Trellis from North Wales for correctly identifying the Russian outlets of western food chains in my last post. http://stuartandneil.travellerspoint.com/5/

Posted by ChipFondue 16:43 Archived in Vietnam

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Took me ages to work out Jamie Oliver.
Mr Trellis

by Alex Bicknell

Bruce Willis! In your dreams. Simon Pegg all the way.

by Alex Bicknell

"bits of pigs" sound particularly appealing. You should be a menu copywriter...

by Alex Bicknell

Bits of pigs is going to be the first restaurant in my chain, followed by...cow parts...wings n things...

by ChipFondue

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