Shenzhen’s electronics district is a surprisingly great date spot. When you’re tired of shopping, take a break with freshly squeezed pomegranate juice. The cup comes with two straws—what is the staff, a cupid of love? The sweet-and-sour feeling filled me with a mix of joy and embarrassment. But I have one complaint for the staff. I’m traveling alone!
The world of Chinese pastries, known as 'Bing,' seems endless in variety. The Fresh Meat Pastry (Xian Rou Bing) I had in Shenzhen was cooked using the 'Jian' technique, where both sides are pan-fried with a small amount of oil, resulting in a crispy exterior and chewy interior. Filled with pork and chives, it had a simple, salty flavor. Since it uses so little oil, it seems easy to make at home, but I prefer enjoying it abroad. Why? Because I fear oil.
Late-night drinks at Shenzhen’s Huaqiangbei electronics district are the best! Sinking my teeth into Grilled Leek Skewers (Kao Jiu Cai) revealed juicy leek sweetness, a hint of spice, and an aroma that provided infinite reasons to drink beer! Huaqiangbei feels safe even late at night, thanks to the security guards. Cheers to you, security guards—hic! Security Guard: 'I’m here to monitor drunks like you!'
The American bullfrog, often seen in Japan, was originally imported as food but became feral after failing to catch on. This Stir-Fried Bullfrog with Perilla had meat resembling chicken, light and mild, paired with perilla and a super-spicy chili sauce that was intensely flavorful. Perhaps inspired by Chinese cuisine, there’s potential to reintroduce bullfrogs as food. But, honestly, they’re not the prettiest. Bullfrog says, 'Blocked!'
Tofu, invented in ancient China, is typically made from soybeans, but in Shenzhen, I discovered Rice Tofu! Its slippery, crumbly texture is tofu-like, yet the taste is pure rice, momentarily confusing my brain. The slightly spicy, salty sauce paired perfectly with the rice flavor! Could natto work with it too? Excited about the potential of rice tofu, I searched for recipes in Japanese but found none.
At Shenzhen Super Wen He You, you can experience the vibe of 1980s China. Centered around food and drinks, it’s packed with retro charm from start to finish, like a time capsule. I stumbled upon bamboo ice cream in the street market! It had a rich sweetness and a faint bamboo grassy flavor. While enjoying this rare treat, the thought of it being matcha lingered in my mind.
Dim sum is a must-try in Guangdong, China. At Shenzhen's food hub, Dongmen Pedestrian Street, I tried Shrimp Siu Mai! The golden thin skin delighted my eyes, the cute shrimp made my heart happy, and the tightly packed minced pork satisfied my hunger. Though the skin was a bit tough from sitting out, both I and the staff seemed happy, so all was good.
A traditional Chinese dessert, Double-Skin Milk (Shuang Pi Nai), can be simply described as a milk pudding. Its shockingly mild sweetness caught me off guard. But the subtle sweetness amplified the mango’s natural flavor so much it was overwhelming. Then I realized: the mild sweetness of the pudding was meant to enhance the mango. I couldn’t stop trembling. Was it the dessert or a fever?
I wanted to run away, but I challenged myself to conquer my fears and try the infamous stinky tofu. The texture was like fried tofu, with a juicy, spicy, tangy sauce served piping hot. The fermentation smell, though intense, wasn’t worse than durian, so I managed to finish it! I also learned a fun fact: if you can handle durian, you can conquer stinky tofu too.
After drinking, it's dessert time. The last treat I had at Shenzhen’s Sea World was an amazingly delicious shaved ice. The fluffy milk ice was as soft as snow, sweet but balanced with salty cream for a sweet-salty contrast. Juicy grapes, tapioca, and red bean made it a flavor parade! The fluffiness and sweetness left me feeling ecstatic. Now, though, my sides are feeling soft and my mood is low.
