The Travelling Nutmeg: Independence in the Land of Noodles IV

October 1st of each year signals quite a few things: it’s been 8 days of fall, it’s 83 days until Christmas, and it’s National Day in China. If you are in the capital city, you can commemorate the journey with a visit to Tianmen Square, the gate at which Independence was declared. If you are on the outskirts and unfortunately battling a flu, then your best bet is compiling the breakfast of champions. 

China has a rich culinary scope with 8 different cuisines to represent major region. In Hunan, most dishes are punctuated with hot, spicy flavours and undercut with aromatic oils. It reminds me a lot of Sichuan cuisine minus the numbing, mala, spice. 

Of course with my dietary restrictions things are looking a bit different this me around. I have always found Chinese breakfast to provide the most options, with steamed buns, steamed corn and provision, congee and noodle soup. Lunch and dinner focuses more on meat forward dishes with random punctuations of western food such as pizza, fries, chicken rings and hamburgers.  So I try to make the most of breakfast.

If I am not refilling my bowl of congee then I am twirling my chopsticks around some noodles. Both dishes are served hot with an array of Chinese condiments that can be used to customize the dish. You can choose from 3 noodle types, flat rice noodles, thin wheat noodles or thin rice noodles. The types of leafy greens change every day and usually in less than 3 minutes it’s all place in a new bowl.

Then we move on to the flavours. There is a stock pot of pork flavoured soup to those who desire it. But it’s never necessary when you have these options before you. I feel like the perfect combination is a ratio of 2 sesame oil, 1 vinegar, 1 soy sauce. 

Then a spoon of chives and cilantro for a fresh bite. I up the protein by adding laba bean paste, pickeled green beans and roasted peanuts. And finish that off w Laoganma for the perfect balance of spice and fermented soybeans. 

This is usually very filling. But I may squeeze a steamed bun in there for a sweet treat or some steamed vegetables for extra fiber. I think that’s a pretty good deal considering the circumstances. What do you think?