Speaking in tongues.

Time is flying by. We have been here almost 2 weeks and there are so many things we still want to do. Fortunately, I have managed to achieve another culinary goal, you will be pleased to hear!

Although I have eaten many types of food in China, I was yet to try hotpot until today and being from Lancashire, it's important to try hotpot wherever you go and see if it matches up to the original and best recipe. Chinese hotpot is kind of like shabu shabu style cooking - a bubbling pan of a vegetable-infused stock that you quickly dunk the meat into, to cook yourself.

Except here in China, you don't just have beef but all manner of interesting things to dunk; tofu, spinach, fishballs, balls of rolled beef, ham, mushrooms, corn-on-the-cob and of course, a plate of ducks' tongues. You will be surprised to learn that this was another culinary first for me. You may be squeamish about these things but to be honest, they just tasted like the other (pretty small) bits of ducks that you may have eaten wrapped up in pancakes with hoisin sauce. Quack quack.

Quack quack, quack. Quack quack quack. Sorry, I don't know what came over me there.