Watermelon and Cheese
  • Home
  • Download
  • Social
  • Features
    • Lifestyle
    • Sports Group
      • Category 1
      • Category 2
      • Category 3
      • Category 4
      • Category 5
    • Sub Menu 3
    • Sub Menu 4
  • Contact Us
Tea, as most of you know is a staple in Asian culture and milk tea even more so. Forget coke and fanta. Grab me a bottle of tea!

Part 1 of local supermarket shelf

Part 2 of local supermarket shelf...the same shelf

Matter of fact, juice bars are making mad profits from this culture wave. My block has at least 10 juice bars, with the only competition being the 9 hair salons in between.


And the main item for sale is Milk Tea. It's black tea, the Lipton looking one, (they call it red tea 红茶 though) mixed with milk and sweetener, be it honey or sugar. To keep it interesting, floaters such as pudding, red beans, cake, oreos and whipping cream and ice cream are available, but it's the sinkers that I love. Behind door number one, black pearls or bubbles or boba.



They are made of tapioca (yay cassava!) and sometimes a little red bean paste. They're chewy, googy and a balance to the sweet, creamy tea. At first, I thought it was inedible and just for decoration but then they wouldn't stop climbing that fat straw the guy gave me. Hot or cold they are available all year round which is where it beats soda. Because unless you're sick, you're not drinking a hot coke.

Although it started in Taiwan, I read it's a craze all over the world. Wonder when it will hit the Caribbean?! Definitely looking forward to that day!

Peeled Chestnuts
What lives under ground, looks like a nut, tastes like a pear-potato mash up and is really good for you? Ding ding ding......Chinese Water Chestnut or Horse's hoof or which ever of the 100 local names you guessed. Nut is just a moniker. It's really a tiny corm that is grown in those muddy patches you get your boots stuck in. Once you dig them out, cut off the shoots, wash in cold running water to get all the mud out, peel and remove the crown, it's ready to eat.

When choosing the perfect chestnut, the skin should be red-brown. The best tasting ones are available between the Winter Solstice and it's peak period. Basically, the time when I'm busy hibernating. Spring chestnuts contain more water (not as sweet) and are identified by their dark-brown skin but no need to worry; they're 还可以 (ok).

For the most part it's eaten raw, however, it can be stir-fried with veggies or boiled but the latter isn't as tasty. Personally, I prefer them raw to obtain all the nutrients possible. We're talking Carotene, Vitamin A, B, C and E, Iron, Copper, Phosphorus, Potassium, Sodium, Magnesium, Selenium, Manganese. In addition, there's 0.2g fat and 1.2g protein per 100g. It is kind of heavy on the starch and fiber side being a corm all, so this is more of a daytime snack.

In Chinese medicine, it aids digestion (fiber), quenches thirst (water), increases metabolism (Phosphorus) and detoxifies (bucket load of macro and micro minerals) . It is a cooling food which means it's used to cure heat related diseases such as fever, jaundice, and inflammation. Recent research has revealed that it contains anti-bacterial properties which inhibit the effect of Escherichia coli and Staphylococcus aureus.

This super-food is still available so grab a few and incorporate it into your diet in between meals. For safety reasons, purchase from trusted vendors or supermarkets. Since chestnuts are cultivated in swampy areas, the risk of chemical and other toxic contamination increase.




With only a short period in transit and a tummy to feed, my visit in Beijing became sort of a hunt. I needed something tasty, hygienic and I was hoping at least 20% healthy. I came across an alley of street vendors in Sanlitun 三里屯 that offered quite an array of foods. There were 15 RMB Mojitos, fruit bowls of pineapples, watermelons and cantaloupes, home made fries and these...





all ready to be grilled to my 'delight'. I have yet to come across extremes such as larvae and oysters in Chongqing so it being 2014 and all, I got excited. Then I remembered my trip in a couple hours and thought of how an upset stomach would reek of embarrassment. In other words, I punked out. Yup, I know ... shame on me. Now I'm left to wonder what could have been.

However, I did find something tasty, hygienic and 100% healthy. Freshly squeezed and bottled fruit juice.

This particular vendor offered Orange, Pomegranate or a mixture of both. No added water or sugar. For my blend, he squeezed 5 of each fruit and after straining, capped my bottle with tight, factory precision. This meant that this juice could last at least a week unopened.  Give me this over a sidewalk Mojito anyday! And did I mention how smooth and sweet it was? Better than any drink on the shelf. Although I did miss grilled frog and its accompanying belly ache, this was definitely a worthy drink for a worthy cause. Check out the juice making process below!


Which would you have chosen, grilled delicacies or 100% pure juice on the sidewalks of Beijing? Let me know below!
Older Posts Home

Websites I'm lovin'

  • The Spin Off
  • Stuff
  • Noted NZ

ABOUT ME

I am budding food scientist with electic taste, a heart for travel and huge passion for God.

POPULAR POSTS

  • The Travelling Nutmeg: Valentine's Day Escapade
  • Bite me: 麦芽糖画艺 Maltose Candy Art and Lollipops
  • Cooking @ Dawn.....

Blog Archive

  • ▼  2026 (2)
    • ▼  Oct (1)
      • The Travelling Nutmeg: Island in the Sky II
    • ►  Sep (1)
  • ►  2023 (4)
    • ►  Dec (1)
    • ►  Aug (3)
  • ►  2021 (6)
    • ►  Dec (1)
    • ►  May (1)
    • ►  Feb (1)
    • ►  Jan (3)
  • ►  2020 (11)
    • ►  Dec (1)
    • ►  Sep (2)
    • ►  Jul (1)
    • ►  Apr (1)
    • ►  Mar (2)
    • ►  Feb (4)
  • ►  2015 (37)
    • ►  Jul (11)
    • ►  Jun (7)
    • ►  May (4)
    • ►  Apr (5)
    • ►  Mar (6)
    • ►  Feb (4)
  • ►  2014 (29)
    • ►  May (1)
    • ►  Apr (7)
    • ►  Mar (6)
    • ►  Feb (7)
    • ►  Jan (8)
  • ►  2013 (30)
    • ►  Dec (5)
    • ►  Nov (4)
    • ►  Oct (5)
    • ►  Sep (11)
    • ►  Aug (4)
    • ►  May (1)
  • ►  2012 (4)
    • ►  Dec (4)
Powered by Blogger.

Have any questions? Contact me

Name

Email *

Message *

Search This Blog

Popular Posts

  • Bite me: Damson stew
    Grenadian damson tree laden with fruit Fruit seasons are synonymous with fruit stews. Plums, tamarind and golden apple are boiled in b...
  • Bite me: Belmont Estate Bon Bon Chocolates
    If love were a language, chocolate would be its translator and Valentines day would be celebrated every day. Belmont Estate Bon Bon Ch...
  • Bite me: French Cashew
    I plopped down into Grenada smack dab in the middle of Mango and French Cashew season. Talk about good timing! Freshly picked French Cas...

Designed By OddThemes | Distributed By Blogger Templates