Closest to me was this wonderful garlicky fish (I think it was carp). I certainly didn't complain that this brothy baby didn't get shuffled around the table (most of my students live in flats not large enough to accommodate a table sporting a lazy susan, so we end up passing dishes around cramped tables instead).

My friend translated that Billy's mother boasted that she had made this fish in the microwave! I never heard of such a thing. I must say, I'm getting really good at extracting little bones from these fish and spitting them on the table, as per custom.

Also near me was a thinly-sliced beef dish, which was a bit salty but very tasty.

Beef seems different in China -- it is usually either surprising chewy or disconcertingly tender. They always chop it thin. It makes me wonder what they do with the best cuts of meat -- where do the Peter Luger-type porterhouse cuts go, and how do the prepare them?

Billy's mother pointed me in the direction of a salted pork dish that originates from her hometown (I didn't catch where that was).

These pieces were dry and salty, but had a nice meaty, chewiness to it. Much fresher tasting than jerky, though.

I only managed to photograph one dish of vegetables, which was cucumber and hot peppers. Very nice.

Too bad I didn't get a shot of two other vegetable dishes I adored -- one was a small green, round, speckled veggie sliced into ribbons and sauteed with garlic. The second consisted of thin slices of a vegetable that looks like a giant asparagus. I have been told which creatures these are in the market, and will do a follow-up post once I have attempted to recreate the dishes myself.

During the meal, Billy's father pulled out a bag of dried fish from his hometown of Qingdao, and insisted that us guests try this special treat.

I had several bites, but was overwhelmed by its sheer, concentrated fishiness. Wow. The leathery strip had a stringy texture and stung the tongue with salt. I ended up submerging it in the bottom of my soup, which allowed it to soften and flavor my soup. Billy, a self-professed picky eater, devoured three large strips.

Finally, the soup. Mmmmmm, soup! This one had mushrooms, tofu and leafy greens.

So simple, so cleansing and so satisfying.

Dishes not photographed:
- Firm tofu strips and hot peppers
- Pork, wood ear fungus, and greens
- Mei gan cai with fatty pork
- Salted, fried peanuts
- Pork dumplings floating in their cooking broth

No rice or noodles were served, but none were needed. Oh, what a heavenly meal. As we rushed off to English Corner, Billy's mother insisted that we depart carrying juzi (oranges) in our pockets. This is such a wonderfully hospitable country.