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Ed Morrison · Eating in Hangzhou
April 14th, 2009
One of the joys of visiting China comes in experiencing new foods: spring bamboo, Dragon Well shrimp (a famous dish in Hangzhou), tea tree mushrooms, dried winter bamboo. Chinese food here is nothing like the Chinese food we customarily find in the U.S.
Last night, I visited a restaurant on the edge of West Lake run by tea farmers. It specializes in rural vegetables of Zhejiang Province. Part of the show, of course, comes in watching our chef keep seven or eight woks running.
Last 5 posts by Ed Morrison
- Managing a regional strategy - February 9th, 2010
- Northeast Ohio and the color of dinosaurs - February 5th, 2010
- Moving regions toward open innovation - February 4th, 2010
- What's next for the Future Fund and the Cleveland Foundation? - February 4th, 2010
- Looking at the Third Frontier - January 31st, 2010
