As I’ve mentioned before on this blog and in my book, moving to China (especially to a rural area) meant having to relearn how to cook. At our first school, Lanjiang Zhizhong, three of our best students, Zoe, Arlene, and Jack, came over one night to help give me a crash course. Even 4 years later, fried potatoes, egg and tomato soup, and sliced carrots are staples around our house. I’ve come a long way since then, but they helped give me the foundations to start cooking again.
What about you? What struggles with cooking overseas have you had to deal with? How did you cope?