Ate at the farms with the families most of the times, so not much food to report. The meal with the government officials though, had this spectacular soft tofu freshly made and in its wooden tub, that you can ladle in 3 kinds of sauces. Tofu tastes like tofu here in China like no where else.
Conversation at dinner: how to make better Chinese liquor for export. IMHO, Chinese alcohol is at the other extreme of Chinese tea. The baijiu 白酒 is the most vile ‘vodka’ imaginable, the Mal Tai just burns, wuliangye 五糧液 smells like a NY subway drunk, the rice wine tastes either sweet like syrup or bland, the beer is basically water. The grape wines? Acidic, flat, no aroma. The tea is sublime. The alcohol is good to throw up with.
I didn’t share my opinion with the government officials. I said why not make a Tieguanyin alcohol. They thought it was a great idea they hadn’t thought of.
Really? They didn’t notice their alcohol could stand improvement any imaginable way possible?
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