- The Plate
Eating China: Where's the Meat?
From what I saw in my first few days in China, meals revolve around starch, not meat.
Here’s what I thought I knew about the Chinese diet when I landed in Shanghai in August: More meat. More dairy. I imagined 1.3 billion consumers marching steadily towards an American way of eating for breakfast, lunch and dinner.
So what did I have for my first breakfast on assignment? Rice porridge made of rice simmered in water until it falls apart.
We were served this dish in a rural village in western China, where everyone ate it plain. But we’ve since had it served with salty sour pickles, too.
Our hosts were particularly keen on making sure I also tried a bowl of wowo, pronounced woh-woh: Tiny shell pasta made of wheat flour with seasoned broth and egg.
I’ll confess that while it