Guess what happened last week: My Cantonese student (victim) on Skype, Ah-Fu, came all the way from Switzerland to eat Sichuan food! What a great but slightly expected surprise. He was just as delightful 'live' as he is on Skype, which says a lot. Unfortunately, apart from a quick foray to an Armenian (!) restaurant, I didn't have much time to explore the island with him, because I had to prepare the Sichuan lunch for 16 people.
We did have time, however, to make a little film in Cantonese (watch this space!) and to learn how to look up Chinese characters in the dictionary. Well, ah-Fu did. I already know it, natch.
The big day came and so did all the people who had signed up; very unusual in this town.
Ways that make cooking Sichuan in Palma easier than Hong Kong: Most of the ingredients are available from a ten minute's walk away or less. I don't have to worry about the weather because 1: It's always good and 2: The eating is in the living room, not precariously on the roof, threatened by sideways rain most days.
Ways that make cooking Sichuan in Palma more difficult and time-consuming than in Hong Kong: The water from the tap is disgusting and full of calcium, so I have to dry each glass with a tea towel right after I have cleaned it instead of letting it air dry.
So there you have it, whether you live in Palma or abroad, there's always a Canto lesson near you. And a short walk, plane or car trip will let you enjoy lovely food in great company! But unfortunately, for now I can only cook for people who are actually in the same house. When will these techno-people invent a food-bearing Skype?!?
亞虎 - Ah Fu - Tiger
川菜 - Chuen choi - Sichuan food
外國 - Oi gok - foreign