Imagine the next time you join a discussion about asian food. When you start sharing the fascinating asian food facts below, your friends will be absolutely amazed. The food stalls are painted green and have a tin roof to keep off the tropical sun and the rain. They are built on four small wheels, because some past regulation must have said they have to be mobile. However, the wheels are set firmly into a block of concrete, so they can’t go anywhere. And the food stalls have electric power connected to them permanently, and even a telephone to take orders. The Chinese cook creates everything in a giant-sized boiling pot in the center of the food stall, with a roaring kerosine burner underneath. He tosses in the indredients and stirs it with a wire scoop and 2-foot long cook's chop sticks... Then he ladles out the noodles and wuntun into the large soup bowl placed in front of you. One distinctive characteristic of Anhui cuisine is the elaborate choices of cooking materials. The chef uses fresh and high quality material to prepare dishes. Anhui dishes preserve most of the original taste and nutrition of the materials. Some of the Anhui dishes actually are also medicine cuisine, which it good to health. For example, Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. Huangshan bamboo shoots are tender and delicious; it can be made into very delicious food. Shitake is also very tasty, and it helps prevent cancer. Anhui Cuisine chef were trained to master the art of the strict control of the temperature and the cooking process, which is the key to good taste and color of dishes. It's really a good idea to probe a little deeper into the subject of asian food. What you learn may give you the confidence you need to venture into new areas. You can even tell the cook what types of noodles you want; just point. The choice usully includes bright yellow egg noodles, white vermicelli super-fine rice noodles, brown thick wheat noodles or even white hor fun noodles (thick strips of hand-sliced rice pasta). Living there as a local Gwai Lo (meaning ‘Foreign Devil’) for many years, I was reluctant to eat at a Dai Pai Dong for a long time. They looked so crude. But once I overcame my initial unease, I discovered the food was fantastic and cheap, and their hygene was tip-top as well. You can always ask the cook to rinse your bowl and chopsticks in boiling water for you before you eat. They do it all the time for people and they won’t take offense. Now you can understand why there's a growing interest in asian food. When people start looking for more information about asian food, you'll be in a position to meet their needs.