There are always plenty of fresh fruits and vegetables, and all manner of dumplings (which unfortunately because of my gluten-free diet I've had to bypass).
Meat is probably the most interesting experience. Beef is a bit of a luxury, at least in the interior. Lots of chicken and pork (pork is not recommended for ALS) and seafood. And then there are the other meats. Some wild game and some -- we in the west would generally consider more as pets.
Starting with my first meal when I arrived at the hospital:
Sliced chicken with celery, Chinese cabbage (kind of a cross between cabbage and iceberg lettuce) and the ever-present bowl of rice. The cost was roughly $10.
During the first week I mostly ate food prepared by the hospital. It was all tasty, a little heavy on the oils -- but I'm afraid some of the sauces were not compatible with my no MSG diet.
Mandarin fish with brown sauce, eggplant, rice ~ $12
Mutton Hot Pot, rice ~ $15
Stewed whole chicken, rice ~ $12
When they say whole chicken they mean beak to feet. The innards are there too -- first time I remember eating heart and gizzard, which was pretty good. But as soon as I bit into the liver I was done. Never could handle the texture/taste of chicken liver. Goose and duck liver, them's another bird altogether…
We did eat a few times at a restaurant that was in the Better Life Mall (where the supermarket was located). This was a spicy seafood dish.
Didn't order this, but again -- very common to see the *whole* chicken.
Next up, food from the supermarket.
Don't have room for the whole bird, how about just feet?
Lots of dried foods. These birds look like they didn't eat much wheat:
Pig snout and hooves:
Dried fish:
I've had the chance to practice lots of cooking during my stay here. Because the kitchen only has 4 burners and limited counter space and is used by most everyone, I've learned to do the prep work ahead of time in my room.
I cook my meals in a wok, except for the rice which takes about 15 minutes in a saucepan. 1 part rice, 2 parts water - bring to a boil, remove from heat.
Almost every dish I prepare starts with fresh garlic, ginger and onions sauteed in olive oil and some water. Then I add carrots, celery, potatoes, peppers and more water. Once the "hard" veggies are steamed I push them up the side of the wok and cook the sliced meat (chicken, beef or lamb) in the middle with more olive oil. Once the meat is done I add Chinese cabbage, and lots of cilantro and parsley mixed with a dash of salt and turmeric. Sometimes I add beans or dal (or substitute for meat).
A few of my finished creations:
No spices other than salt and turmeric. The ginger, garlic, onions, cilantro and parsley fill out the tastes quite well.
My meals are some variation of this 5-6 days a week. Occasionally I'll order something from the kitchen or eat out. But so far I've not been bored with this food -- and I've really enjoyed learning to cook for myself.
Now I have to go eat!























