Today, as my chinese friend IVY request, I post a small comic about the differences between chinese and french barbecues.
(actually, chinese refer to my Tianjin and hong Kong's experiences, and french is related to… my culture.):rolleyes:
Any comments or suggestions are welcome.
- In Hong Kong's barbecues, everybody gather around the BBQ to cook his own plate.
- In France, there's only one guy working for the other ones…
- In HK, more than meat, you can eat a lot of different stuff…
Fishballs, meatballs, octopusballs, crabs, shrimps, chicken wings and legs, potatoes, corn, and we use individuals forks.
- In France, well…. It's more meat-related: porc and sheep sausages, meat, sometimes a brochette.
- Finally, there's only one thing I never get used to…
- It's when they put living crustacean on the grill "Noooooo"…, "hot…", "too hot"…
But it doesn't occurs very often, fortunately
Aujourd'hui, à la demande de la jolie IVY, je poste une petite bédé sur les différences notables entre les barbecues français et les barbecues hongkongais.
(Hong Kong et ma petite expérience en Chine, à Tianjin)