A Vegetarian in China
Earlier this month, my husband and I toured China, taking in sights including the Great Wall and the Terracotta Army. Although I regularly travel for business and for pleasure, this trip was an eye-opener in more ways than I ever could have imagined. I expected a culinary adventure and I truly got ... an adventure!
I'll admit I have some definite food quirks, so to speak. Hubby describes me as a "grossatarian," meaning that it doesn't take much to turn me off to certain foods or the manner in which they are prepared. I don't eat meat, but on occasion, I might eat chicken or fish. I make it a point to avoid any animal proteins that resemble what they looked like when they were alive.
That all changed in China.
I soon learned that there, displaying the head of a chicken in a chicken dish or using the whole fish (mouth opened, no less) is considered to be somewhat of an art form. In other words, this vacation was going to become a vacation from the eating habits I've come to rely upon.
Our first night included a visit to the Beijing "weird food" market, where everything you could imagine, from bugs to balls, appeared on a stick. People gobbled up delicacies such as crickets, scorpions and testicles, while I struggled just to take close-up shots through my camera lens.
I knew then that claiming I was a vegetarian was my best option for avoiding foods that made me squeamish. But being a vegetarian in China is like being a raisin in an oatmeal cookie: You just stand out. Although veggies are typically a mainstay of the Eastern diet, I found that, unless requested otherwise, pork or some sort of animal body part often accompanied them. Even tofu dishes were frequently laced with meat.
A few other food issues made dining difficult. I'm a nut about food safety, so the different food prep techniques gave pause -- even when eating some veggie dishes. It was also almost impossible to find whole-wheat products. Instead, fluffy white rolls, white bread, white rice and white noodles dominated every restaurant, breakfast buffet and tourist site snack bar. I dreamed of a slice of grainy bread with almond butter!
No matter where you vacation -- be it a health haven on the Mediterranean or a local getaway with greasy foods -- your eating habits are likely to change. If you have some food phobias like me, it's best to learn how to ask for what you want before you pack your bags. (I found that the easiest way to say, "I'm a vegetarian" is the phrase "wo chi su," which literally means, "I eat vegetables.")
It's also a good idea to plan ahead. When you pack your bags, don't forget to tuck away some portable snacks such as unsalted nuts, dried fruit and energy bars. Be sure the type of bar you're schlepping along can provide enough fuel in case you have to skimp on a meal or you need a snack that will keep you going. Good picks are those that contain at least five grams of protein, healthy fats derived from nuts, fiber from whole-grain carbs and real fruit. These snacks may not be exotic, but when you're away from home, it can be nice to rely on something familiar and comforting. Bon voyage!
