One of the hardest things to adjust to when moving to China is the food. It’s not that it’s bad. (Ok, some of it is, but most of it is very good.) It’s just that it’s a completely different diet than we’re used to eating. They don’t eat a lot of dairy products, including milk and cheese, so they are a little scarce. You can find them in most import shops, but they are more expensive than other parts of the world. A small 8 oz block of cheese runs about $5 here.
The milk isn’t found in the refrigerated section. It comes in a box. It is not pasteurized, but sterilized with a process called UHT, ultra-high-temperature processing. I expected for it to be very different than what we were used to, but it’s not that bad. The hardest part is that it is hard to find low fat or skim varieties.
Another difference is that canned and boxed processed foods that we use often in the States are not readily available. Again, some are available in the foreign import stores, but for the most part Chinese don’t use pre-packaged foods. For the last couple of years, I’d been cutting back on cooking with this type of food anyway. I think we consume way too many preservatives in the US, so I had started to cook from scratch more. Not all organic, just as natural as was convenient. However, I never realized how often I did just crack open a can of condensed soup or a jar of spaghetti sauce or a box of noodles.
But I guess necessity makes it much easier to change. Continue reading