|Steamed mantis shrimp|
Two dishes stuck out to me at dinner. The first was steamed mantis shrimp - yes, mantis shrimp. Not the famous rainbow species, but a member of the Stomatopoda nonetheless. They have super long, meaty abdomens and taste just like crab. You have to peel the shell off like you would for a normal shrimp, but the meat doesn't come out quite as easily (normal shrimp tails don't have any shell on the bottom, but mantis shrimp do), so you have to bite it out. It's a little messy, but not to worry - table etiquette in China is not nearly as strict as in the U.S.
|Eggplant paste with ground peanuts and dried krill|
Of course there were plenty of other dishes to go around. Tofu and octopus soup in a purple broth (yes, purple). Lotus root. Breaded fried taro. Pickled celery sticks. Hard-boiled eggs soaked in brine for a week. And jellyfish. Yes, jellyfish. I expected jellyfish to be floppy, watery, and non-substantive, but the thin, clear strips were actually crunchy. Well, maybe crunchy is the wrong word. They were dense. It felt crunchy to chew just because the jellyfish bits were so compact. They had been thoroughly dried, leaving behind only the organic part of the jellyfish's body. It was definitely not the texture I expected.
I'm an adventurous eater, and China has offered plenty of opportunities to stretch my limits. I'm grateful for the new experiences!