where does the roast suckling pig come from?

Once I read an article about a Chinese journalist's travel&eat experience in Spain, and she mentioned about the dispute about who invented the roast suckling pig, Spanish or Chinese. Well, for me, who invented is not the point, but the similarities & differences in eating between Spain and China makes me to think: how come we have so much food cooked the same or similar way, while the two countries are so far away. Is it Marco Polo again who learned something in China and took them back to Spain or the other way around?

1. In China, roast suckling pig came from Cantonese region more than 3000 years ago , which is normally prepared for celebration or sacrifice, such as opening of new business, important holidays, sacrifice for ancestor. I only tried it in my city, and I guess it's not that original, however, the way to prepare, marinate and serve the piglet is different from in Spain. For example, in Canton, the cook takes the whole skin out from piglet after roasting, and cut the skin into small cubes and then put them back on the top of the piglet. The piglet will be served with green onion, sugar, sweet soybean paste, as people find it's quite heavy to eat the piglet alone.

In Segovia, the piglet is brought directly to the table after roasting, and the waiter will cut it into several pieces on site and serve the customer. The normal portion for one person is 1/4 of the piglet, and as far as I see, it's totally no problem for the locals there. If I eat that, no food for me in the following two days.

2. Churros-油条(you tiao): I found Churros when I grabbed breakfast in a bar near my hostel in Madrid. The old man was making fresh Churros at the end of the bar, the dough went through a machine and became a certain shape and length. I was wondering if it's you tiao-a typical Chinese breakfast food, goes with soya milk- till I tried one. Yes, it's 100% you tiao, however, soon I found Spanish eat it with chocolate milk or coffee. I tried Churros with both later in Sevilla, however, I still prefer our version, with soya milk. Then who invent Churros/you tiao first? It's said Spanish learned from Portuguese, which learned from Chinese. Again, it doesn't matter who invented it, but it's great to eat something tastes like home when you are very far away from home.

More similar food: tail of ox, fried pig fat, ham, wild bird/chicken... maybe that's why there are some many Chinese in Spain...

Fishers Fritz-fish with 2 stars

My first Michelin star restaurant-Fishers Fritz in Berlin, and it is the only restaurant with 2 stars in the German capital (2010 guide). Normally you should do it step by step: 1 star, then 2 and 3 stars. However, getting the "highest culinary level" in town directly doesn't mean all the other restaurants are not deserved to go, as normal restaurants can also be tasty and are daily based. Such as Miss. Saigon and Kimchi Princess at Kreuzberg, both have very delicious food, but totally different styles: home made original southern Vietnam food VS. trendy & tasty Korean barbecue.

Back to Fishers Fritz, how to say, it's my first try with star, so there is no standard or refer to look to. In general, it is great experience that deserves trying, especially for those who are curious about star restaurant but with limited budget: 3 courses lunch menu costs 47 euro, food are mainly concerned to fish & seafood, best service with adequate ambience, however, wine is quite expensive. However, the main course is tender but not surprising for me , maybe too much experience with fish from childhood?

Tip: how to judge if the fish is fresh? please watch the movie "We feed the world", which makes you think more about what we eat daily. Of course, when we buy fish or poultry in my city, they are all living -swimming or crowing- so freshness is not the question, but where the fish/poultry come from: nature without pollution (bio)? pond in the river/outdoor with feedstuff? or pond/farm?

my first Michelin try

I got my first Michelin try at the end of 2010, on the way back to Berlin from skiing trip in Oberwiesenthal. It is a hotel & restaurant outside of Dresden--Landhaus Lockwitzgrund.

On the Red Guide, it is marked with a Michelin face and one house, which means good value for food with regional flavor and comfortable rooms. And the fact...Red Guide is the THE Guide! Hotel rooms are very new and comfortable, better than many four star hotel and also good value for price. The restaurant is typical local style: full of the cute wood handcraft from the region. The other regional element is the "wild" meat, as large area of forest and mountain is very close. The food is tasty, and the soup I had is great, totally recommend: Maroni-Madeira-Rahmsüppchen

mit Kürbiskernklößchen und geröstetem Bacon. However, the placement in general is not that delicate. And the other minus point is the selected red wine is not that tasty, at least for us. In general, both the hotel and restaurant are very good value for the price.

My first try just hit the road. Tomorrow, my first Michelin-2 star is waiting!