Wok Cooking in Chong Ming, Shanghai, China.

Watching the Zhang family prepare food for each meal was a lesson in its own right!  All the corn husks,  twigs, and grass were kept out to dry. Mrs. Zhang used this to start the fire. The heat was transferred through a chimney flute and powered the 2 woks for cooking.  The fire was moved from side to side, and various elements were added to enhance the heat depending on the chef’s request (Mr. Zhang).

This truly was a trip back in time, but just goes to show how resourseful people can be with what is around them, and for the most part eliminate modern day conviences.  This always fascinates the foodie type.  I can say with a clear concious that Kent’s father prepared some of the best Chinese food I had eaten during my entire trip.

As soon as one meal was finished, the next spread was in the works.  It was peaceful there and it reminded me of when I would fly into town and visit family.  It was always about the food and being together which shows it exists in all cultures.  Perhaps my family would turn a knob and have convection ovens spinning, where as some light their own fires.

They hit a home run across the board on the food!  Every single meal consisted of fish, river crabs, fresh vegetables, tofu, peanuts, eggs, and other various items that sprung up.  The spreads were just unreal, in between meals Mrs. Zhang would somehow pop up with fresh boiled peanuts and soups.  It was extraordinary how much food was prepared with no refrigeration.

Hats off the the chef!

Awesome gallery below-