The Art of Mooching Meals

This article was written on July 7, 2013.

Author: Lu Jianfeng

I often mooch meals, from Beijing to Kunming, and I'd like to share my insights on mooching.

First, you must know how to praise. Usually, the host cooks their signature dishes, and they taste great. As they say, love should be spoken out; the first principle of mooching is to praise the food. Praise should be artistic, not verbose, and well-measured. I usually take a deep sniff before the meal, then praise the aroma, and then start eating.

Second, you must know how to eat. I am a foodie; not only do I know how to eat, but I also eat a lot. Many friends say that eating with me stimulates their appetite because I eat a lot and enjoy it, and there is basically nothing I don't like. A foodie should know where the dish excels, but if there are flaws, you generally shouldn't mention them. During the meal, at an appropriate time, say that this dish is delicious, and point out its main characteristics in color, aroma, freshness, smoothness, or refreshing taste. After saying that, immediately follow with action: pick up a large piece and take a big bite.

Finally, you must have a thick skin. To mooch meals, you must be thick-skinned, proactively ask if they are cooking today, and usually, if they are, they will invite you. Thick skin has many benefits; many like-minded people will give a knowing smile when they see it. "Thick skin lets you eat from all directions" mainly refers to mooching.

Mooching is not freeloading; it is a proper act. The highest level of mooching is when you eat well and the host is also very happy. Mooching is mutually beneficial, while freeloading is when the host is unwilling or provides false information under the guise of cooperation. Freeloading cannot be compared to mooching.

Written after mooching a meal at Kangle Tea Market on July 7.