“Beef brain," came her reply like the thud of a brick falling off a rooftop. Silence settled over the room and I suppose my face gave me away. But, although I was surprised, I liked it! 

In February of 2001, I had received an invitation to dine with my friend Ruby, a student, and her twelve year-old son Tony for a most special meal. The day before Chinese New Year is a special family day and I was invited to participate. “What a treat!" I thought. I was ever so curious about Chinese homes and customs, and how they might celebrate the New Year.

I had come to Zhuhai, Guangdong Province, People's Republic of China the previous November and already it was February. Three months had flown by. I had begun teaching ESL at Gateway Language Village in their innovative Total Immersion English (TIE) program, and I had managed to put the finishing touches on my basic apartment and settle right in. Christmas had come and gone with little fanfare, and the biggest holiday of the entire Chinese culture was upon us. Children were enjoying the annual three-week break from school, and the largest movement of people at one time on the earth was taking place as scads of travelers returned to their hometowns and villages for family celebrations. Nightly, fruit markets lined with tiny white lights seemed to pop up out of nowhere and shops were adorned with seasonal mandarin orange trees. Merchants, hoping to make a little cash before the holiday, had spread blankets on the sidewalks after shop hours hoping to sell just a little extra to late night passers by.

Festivity was in the air.

As she translated the menu to me the revelation was astounding. I learned that sugarcane rat is a local delicacy and people brag about their family recipe. I have seen snake, silkworm, beetle, dog, and spiced donkey all on one menu.

Later I learned that Zhuhai is a little like a melting pot. Twenty years ago, it was only a small fishing village, but when it was declared a Special Economic Zone, it suddenly became a much desired residential destination of choice for those wishing to better their economic prospects. Nearly everyone who lives in Zhuhai hails from some other part of China. 

For thisreason there are many different kinds of Chinese cuisine available: Northern Chinese food, Mongolian barbecue, Northwestern, Sichuan, Hunan, Taiwanese, and more.

One morning, shortly after I arrived in China, I decided to venture out for a walk just to see what I could see. As I passed a noodle shop the aroma wafting forth overcame me and I realized that I was truly famished. I took a seat at a table close to the front of the small shop, and a kindly gentleman promptly handed me a menu. Opening the menu I quickly realized I was at an impasse.

In short order, a steaming bowl of Guilin noodle soup was placed in front of me, and the aroma was divine. I could see thick white rice noodles and vegetables with small pieces of pork and beef floating on top. Looking around for utensils, I spotted pairs of wooden chopsticks sticking out of a glass. Finally, I was ready, and into the soup went the chopsticks.

After a few moments negotiating a very difficult noodle, I was at last able to lift a much-anticipated mouthful to my lips, and... my eyes bulged... my eyes watered... my mouth was on fire!