changzhou is two hours car ride out of shanghai. maotai flew in to spend a day with his good friend here. Tao is a young businessman dealing with cooling towers and industrial coatings. He is also a crazy party animal and gourmet of strange exotic chinese cuisine.
for tao, there is a sop (standard operating procedure) for a relaxing weekend. it starts with a brunch of exotic foods. this trip is 'he tun' some sort of pufferfish. it came braised with brown sauce. we had a whole fish each. the meat is firm and very sweet. the spikey skin is served whole and if possible swallowed whole. it is believed that the roughage will help scrap the stomach and intestines thereby cleaning out the internal plumbing system.
this dish is served last coz everything else will taste bland after eating the fish. it is also that they have to wait twenty minutes after the dish is first sampled by the chef. if the chef survives the dish is served otherwise you don't get 'he tun' that day. yes, the fish is very poisonous if not prepared correctly.
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