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I ate vegetable rice three times on and off this week. The first time was lard and vegetable rice at Lao Ban Zhai on Fuzhou Road at the beginning of the week. The rice was soft, with almost no green vegetables visible, but there was a faint scent of lard in the rice; then there was the claypot bacon and vegetable rice that I tasted at Qiaojiazha yesterday. It is said to be a casserole, but it is actually a pretense. To put it bluntly, I just put the finished vegetable rice in a casserole container; and the organic vegetable rice I made on a whim today. New rice from Chongming Island, organic vegetables from Songjiang, and Spanish olive oil are used. I find it very interesting when I recall the side dishes served with vegetables and rice these days. The first is the classic combination: Lao Banzhai’s vegetable rice with a bowl of soybean bone soup; then the innovative combination: Qiaojiazha’s vegetable rice with a piece of vegetarian chicken; today is loyal to the original taste: nothing. I have always adhered to the cooking principle: when cooking, avoid MSG, chicken essence and other various seasonings, use the least amount of additions to retain the original taste of the food to the greatest extent.
