How China Changed My Diet

Rambutan- spiky on the outside, smooth and slick on the inside

Mangosteen - Very tart, sort insides, eggplant colored on the outside


Dragonfruit - Sweet, cooling flesh with creamy texture.
Love the contrasting colors of red against black-speckled white!

The biggest dietary change I ever experienced was moving from Provo, Utah where I attended college, to Hong Kong, China where I volunteered with my church. The food in Utah was heavy, relying mostly on processed foods and dairy. Nearly everything I ate, both socially and when I cooked at home, contained cheese, milk, and probably Campbell’s soup in some form. Yogurt, quesadillas, ice cream, casseroles, cheap Italian food - these were my staples. I was uncomfortable much of the time and would later learn that I had developed lactose intolerance and mild IBS. But that’s another story.

Flash forward to Hong Kong. Rather than doing my shopping at a huge Smith’s supermarket, I ventured to the market when I needed food. The Chinese are obsessive about eating everything fresh, to the point that there are live chickens, fish, and sea creatures displayed proudly in the stalls. These unfortunate creatures will be slaughtered in front of potential buyers. It took me a long time to get over my shock at the visible organs of an open-splayed fish, still jiggling around after being hacked in half. Once the fish stops moving, it’s no longer considered "fresh".

It took me a long time to learn to eat fresh, partly because I had trouble recognizing what I saw as food! Apples and oranges were a distant memory; I discovered the sweet nuances of dragonfruit, dragoneyes, rambutans, lychees, mangosteens, and mini bananas so sweet they were like eating candy for breakfast. The soups that were urged upon us by kind Chinese friends were promised to make our skin beautiful, no matter what ingredients they contained.

Some things I never adapted to - the fatty, cartilege-ridden cuts of meat that the Chinese find superior to our leaner, meat-only versions. Or eating hot foods even in the summer instead of cool, crisp salads (older Chinese people didn't believe raw vegetables to be edible). But my health improved in my time there as I learned the benefits of a diet that is low in dairy and sweets, as well as the importance of keeping it fresh! Now I visit the Chinese markets, hoping I'll strike gold and find some of the fruits or foods I grew to love.

On Chinese Foot Binding and America

The book I’m reading now, Snow Flower and the Secret Fan, details the life of Lily, a 19th century-era Chinese girl and the customs of her village in Southern China. Like nearly all of the respectable women in her time, her feet are bound, and the description of this stage of her life is gag-inducing to say the least.

Most of us learn about foot binding in elementary school- the toes are tied tightly underneath the foot, causing them eventually to break and heal in a claw-like position. Much of the flesh decomposes and falls off, leaving the foot small in size and pointed in shape, a very desirable aesthetic at the time. The goal was to create a "delicate, golden lily" no bigger than 7 centimeters. One out of every ten women died from infection as a result of this practice, and many were crippled due to the effects of it.

In this picture, a Shanghai girl is photographed circa 1900. She was reluctant to show her feet, which were considered a woman’s prized feature, but finally agreed when the photographer offered her four silver dollars.

Learning about the practice of foot binding makes me grateful that modern American culture is generally more lenient and accepting of natural female beauty, but also reflective as well. We look at the practice of foot binding and recoil with horror at this symbol of the oppression of women. Yet I wonder if centuries from now, students will have a similar opinion of the plastic surgery and fad diets that women in our culture voluntarily submit to, presumably for reasons similar to Chinese women of old (prestige, beauty, sexual appeal, etc.).

My hope is that women of all cultures and backgrounds is that they will see and love their own natural beauty and let it shine.

Chinese Medicine- Fact or Fiction?

I first experienced Chinese massage at a Relief Society function in Hong Kong. I was thrilled when it was announced that we would be learning massage. Then we just sat around pressing different points on our own bodies! I felt disappointed and didn't think it felt good at all.

I didn't really "get it" until I had a companion who had severe problems with her hand. An elderly member of our ward was a Chinese masseuse who offered to work on her hand for free. I accompanied her to these appointments and listened to her cries of pain without a bit of jealousy.

One day, the good man turned to me at the conclusion of the appointment and asked if I was sore. I assured him I was ok as I was, but he strode up to me, grabbed my shoulder and squeezed. For about a minute, I yelped in pain. However, when he released, it felt like every muscle in my back relaxed. I became a believer in acupressure!

Another question I have that's related to reflexology is this: The center of my feet are always sore to the touch. According to this diagram, this part corresponds with the digestive organs. I wonder if this could be related to my IBS issues? I wonder how much truth there is behind it!

To Hong Kong I Go...

A friend of mine, Rachel, is fortunate enough to be going to Hong Kong soon, and our recent conversation left me pondering the following question: What would I do if I could go back to the city I lived in for 16 months? Here’s my list...

1) I would walk through a true, old-fashioned gai si, or Chinese market, again. My favorite is the one at Kwun Tong. I would buy fresh exotic fruits, marvel at the fresh vegetables, and avert my eyes as they slaughter live fish, frogs, turtles and more.

2) I would stop and order a big bowl of won ton noodle soup, with choi and Chinese mushrooms, and slurp it down as loudly as I please. (It’s not rude to slurp in Chinese culture, or burp for that matter.) If I saw a vendor on the street (a common sight in winter), I would buy his roasted yam or chestnuts.

3) I would pick at least 2 or 3 parks and visit them. My favorite choices for size and beauty: Kowloon Walled City Park and Kowloon Park. (Victoria Park - meh. Overcrowded and overrated.) Best time of day to go: Morning, when the elderly people are out doing their tai chi, swordsmanship, and other bizarre exercises (like banging their thighs or squirming about awkwardly).

4) I would go shopping at the markets at Mong Kok at night. During the day, one feels naked, vulnerable and conspicuously Caucasian, but at night, when the crowds of people throng in, one may be gloriously anonymous. I would walk the streets with mango boba drink in hand!

5) Go to Lantau Island and take the hike to see the Big Buddha. It’s a grueling trek, but lovely, and the Buddha itself is a marvelous spectacle.

6) I would go back to 10,000 Buddhas and admire all of the different faces of the honored one.

7) I would go to Monkey Mountain, carefully guarding my belongings against the aggressive and hungry monkeys.

8) I would go see the fishing village of Sai Kung, where one may watch locals buying ultra-fresh seafood from the floating markets. I would walk past the waterfront restaurants with innumerable clear bins in which one may see more species of sea faring creatures than you ever imagined existed. I'd eat dinner there and know that the fish and shellfish on my plate was alive just minutes before.

9) I would patronize an old-fashioned tea house in which to eat dim sum, one where the waiters roll the carts around and all you have to do is point. I would go in the late morning, which is prime time for Chinese to eat dim sum (they call it "drinking tea"); also, prime time for people watching.

10) I would go to the LDS temple at Kowloon Tong. It’s one of those buildings that a mission home/chapel/temple all in one. Lots of memories there! Also, the new chapel at Wan Chai because it’s gorgeous and there are always nice people there to greet you.

11) I would walk along the boardwalk at Tsim Sha Tsui, observing the celebrity monuments and enjoying the best views of the Bay. Hello, picture op!

12) Sure, I’d take one more trolley ride up to Victoria’s Peak (the ultimate tourist destination), but only on a clear day when I could truly appreciate the view and take a decent photo.

Best Egg Rolls in the Universe

Every Christmas Eve, my mom’s family gets together to celebrate. It’s an informal affair, with every family bringing some appetizers and cookies to share. Last year, I brought a dish that everyone liked- homemade egg rolls. They are more free form, similar to lumpia. I’d love to say I obtained the recipe from an aged Chinese master roller of eggs in Hong Kong, but as most people know, egg rolls are an American invention. Yet here they are, in all their glory! It is my Christmas gift to the world!

Stacy’s Egg Rolls

1 pound ground pork
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch 2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1 1/2 cups sweet Thai chili sauce

Cook pork in a large wok over medium-high heat. Drain and set aside.

In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet Thai chili sauce.