Dark Chewy Beautiful Tender Edible Blossoms

Chinese banquet food never thrilled me. Jelly fish and sea cucumbers I could live without.  But tree ears, those  dark, chewy, beautiful, black, tender blossoms, a  fungus grown on trees, now there’s a treat. And like many foods in China, mo-er mushrooms are said to have a medicinal value. They improve breathing, people said, circulation and well being.

I was in Beijing in 1989, working for  China Daily, the government’s  English-language newspaper. We were called foreign experts (experts at being foreign we figured they meant) and our job was fixing phrases such as “seven people died in the accident and four more were killed at the hospital.” There were six of us at the time, two for each of China Daily’s three shifts between  8 a.m. and midnight.  We were Americans, Brits, Canadians and Australians whose ideas about a free press,  grammar and the use of plurals may have been scattered, but we got together on Chinese food. Yes, the Americans in the the apartment above mine, both Boston Globe retirees,  ate fried eggs and toast for breakfast every day. And the Scot above them celebrated his national holiday, Robert Burns day, with haggis — a bladder thing filled with grain, doused with whiskey.  But mostly we all stir fried away in the closets we called  kitchens because that’s where the gas burners were.  The refrigerator was in the sitting room. 

 One evening, a few of us walked to Xiao Xiao, a very small restaurant nearby. The place was distinguished by the presence of a caged monkey that shrieked at anyone nearing his cage. I did not think the monkey was a pet. The people I knew in Beijing were not pet people, although there was an abundance of pretty girls photographed with adorable fluffy kittens for wall calendars. But eating monkey brains in Beijing, while desirable, was not legal. However,  I had no reason to think someone with enough cash would be turned away.

Anyway, we walked into Xiao Xiao’s to find mainly darkness and three youngsters bent over their homework at one of the restaurant tables. Xiao Xiao’s was closed the owner told us. He would, however, cook up something for us if we helped the kids with their English-language homework.  We were honored to, of course. And that was the start of the best meal I ever had in Beijing. 

Latest News

Local talent takes the stage in Sharon Playhouse’s production of Agatha Christie’s ‘The Mousetrap’

Top row, left to right, Caroline Kinsolving, Christopher McLinden, Dana Domenick, Reid Sinclair and Director Hunter Foster. Bottom row, left to right, Will Nash Broyles, Dick Terhune, Sandy York and Ricky Oliver in Agatha Christie’s “The Mousetrap.”

Aly Morrissey

Opening on Sept. 26, Agatha Christie’s legendary whodunit “The Mousetrap” brings suspense and intrigue to the Sharon Playhouse stage, as the theater wraps up its 2025 Mainstage Season with a bold new take on the world’s longest-running play.

Running from Sept. 26 to Oct. 5, “The Mousetrap” marks another milestone for the award-winning regional theater, bringing together an ensemble of exceptional local talent under the direction of Broadway’s Hunter Foster, who also directed last season’s production of “Rock of Ages." With a career that spans stage and screen, Foster brings a fresh and suspense-filled staging to Christie’s classic.

Keep ReadingShow less
Plein Air Litchfield returns for a week of art in the open air

Mary Beth Lawlor, publisher/editor-in-chief of Litchfield Magazine, and supporter of Plein Air Litchfield, left,and Michele Murelli, Director of Plein Air Litchfield and Art Tripping, right.

Jennifer Almquist

For six days this autumn, Litchfield will welcome 33 acclaimed painters for the second year of Plein Air Litchfield (PAL), an arts festival produced by Art Tripping, a Litchfield nonprofit.

The public is invited to watch the artists at work while enjoying the beauty of early fall. The new Belden House & Mews hotel at 31 North St. in Litchfield will host PAL this year.

Keep ReadingShow less