oops, looks like i messed up the format...nevermind...
still on the food subject, these were acouple of really unique dishes (unique to me anyways) that was served up in Hung Zhou (about 2 hours' train ride south west of shanghai)
Could you guess what's the dish in the centre (3rd pic)? well, it comes from ducks (see how i've used plural term here?) *hint* essential organ for swearing...
any takers?
ok la, it's actually ducks' tongues...yup, and it tasted pretty good actually.
it had a crunchy consistency to it...and to accompany it were the cuttlefish (top most)and smoked goose (bottom dish)
i found these dishes a tad on the salty side, but overall nice as entrees or starters, before we pounded on the 'beggar' chicken (2nd pic), where the chicken (stuffed with herbs) is traditionally wrapped in a coating of clay and placed in an open oven (nowadays they use foil as well)

To top it off, you have a slab of that juicy succulent pork (with a thick layer of fat, yum....) called "tong po rou", named after a scholar and administrator called Su Tong Po, who used to portion the meat in this fashion so that he could delegate to the public (he used to receive huge chunks of meat; and in order to keep this in a fresh manner, this was how he'd prepare them) He was a very generous man too; i'd have just wolfed down the meat myself...(NEED ANTACIDS)

So there it is, another look at some of the great dishes available in China; (a word of CAUTION: moderation is key...hehe)

for my next post, maybe i'd defer and talk about something else (other than food) for a change...(i'll think about it)