Chicken Soup
The Chinese have a reputation for using every part of the animal. Pictured above is their version of chicken soup, a deliciously spicy coriander-heavy broth with everything but the head thrown in. You can see chicken feet, a major export from the United States to China, lying on top. The dish continues to cook after it is served in a ceramic pot above a burner. The longer you take to eat, the spicier the soup gets as the flavor of the red peppers leaks into the broth. Occasionally, the waitresses come by with a kettle to douse the chicken. Ours still managed to get burnt, though.
Quail Eggs
These small quail eggs went perfectly with the chicken, especially when placed in the pot to heat and soak up the spices. A refrigerator lined the far wall of the restaurant from which you could choose plates of eggs, lettuce, or random Chinese vegetables to add to your soup.