A New Dumpling (jiaozi 饺子) for A New Year

Happy Year of the Goat/Ram/Sheep! You can’t live in Beijing and not live for (or at least on) dumplings.  My first meal upon moving here five years ago was at Xian Lao Man for dumplings, and I still live spitting distance from there, not by accident.  And there is no better time than Chinese New Year to wrap up these little packets of goodness to share with family and friends – and as an expat for oh-so-long, your friends are your family.  This year the crack jiaozi (see past post for recipe) made a showing, but I also created my own – a cabbage, peanut, and Yunnan ham concoction. Continue reading

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Chinese Kettle Corn: Hot or Not?


While the end is in sight, Beijing’s still in the midst of winter chill, and during the Chinese New Year, the streets are filled with snacks of all sorts.  I’ve sampled and savoured freshly roasted chestnuts, sticky date and chestnut steamed cakes, and nothing keeps your hands warm and belly happy like a coal-roasted sweet potato.  The other day though, a new snack showed up on my corner, looking like wacky spun foam insulation and smelling like … well, kettle corn! Continue reading

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Eating Cantonese anew in new Canton (aka Vancouver)

vancouver chinese

It’s no secret that Vancouver has some of the world’s best Cantonese food.  Mass migration from Hong Kong and Southern China in the last few decades, coupled with a teaming supply of fresh seafood and local produce, makes it a mecca for authentic (and massively portioned) Cantonese food. It certainly made living in Vancouver more enjoyable for my grandparents when they immigrated, and the whole slew of aunts and uncles that followed, not to mention my own pa.  It’s my comfort food, and while I’ll always first crave a charsiu and siuyuk fan(roast pork rice 叉燒饭, 燒肉饭)it’s been a while since I’ve had new dishes that tickled my tastebuds and made me appreciate afresh the delicacy of Cantonese cuisine. Continue reading

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Recipe: Stir-fried greens from harvest to table (炒青菜)


In my last post, I chronicled the birth of my little slice of hutong heaven (aka my container garden).  A month later, we had our first harvest of a crop of tender leafy bak choi 白菜 and you cai 油菜.  Now, these were tender and slender young things, unlike the chunkier, stouter variety we see in the market stalls.  Sure, a number of leaves were shot through with holes where bugs feasted before us, and more than one little slug was nestled inside the white stems, but it was oh-so-satisfying to harvest these pesticide-free greens to fry them up and taste chlorophyl and sunshine – with a dash of salt.    Continue reading

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Farming in the Skies: Container gardening in the hutongs

imageIn this grey city, I find myself longing for my own patch of greenery and for years have kept as many pots and pans of green plants as I could squeeze into my flat. But in the face of China’s food safety fears, why not try a little backyard farming? Novel, greenery that’s not just ornamental, but that you can eat.  Thus armed with the prospect of growing some luscious little cherry tomatoes and pesticide-free greens to munch on, we rolled up our sleeves, I conquered my fear of heights (no rails up here after all) and transformed my tiny rooftop into a container garden. Continue reading

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You say Crawfish, I say Crayfish (or Little Dragon Shrimp 小龙虾?)

imageWhatever you choose to call them, crayfish, crawfish, crawdads, or my personal favorite, the Chinese “little dragon shrimp (xiaolongxia 小龙虾)” these fine fellows are a staple of summertime eating here in Beijing.  Along Guijie, the masses are camped out on stools, munching on complimentary sunflower seeds as they await their turn to chow down and rip apart their own crate of xiaolongxia (not to be confused with the large dragon shrimp – dalongxia (大龙虾) the lobster).

The Sichuanese crawfish (麻辣小龙虾) is stir-fried in heaps of oil via the wok, with a mass of spices including the infamous numbing peppercorns (花椒), chilies, soybean paste, ginger, garlic, leeks and cooked in mere minutes it’s then served in a giant bowl as a mass of pokey claws and chili-oil glossed tails. (Good Rasa Malaysia recipe here.) Continue reading

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BBQ Magic: Recipe for Sichuan Pepper Lamburger 麻辣羊肉汉堡包


It’s Spring in Beijing, and for all of 2 weeks, we will get to enjoy gentle breezes, willow fluff in the air, and the pleasant shock of seeing our city carpeted with greenery once more. It’s also the start of BBQ season in the hutongs. This mala roubing (麻辣肉饼)lamburger was the genius brainchild of a series of mishaps last BBQ season that just begged to be repeated in earnest this year to kick off this Summer’s BBQ Season. Continue reading

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Recipe: Breakfast of Champions, Shrimp ‘N Grits

Shrimp. Grits. Shrimp ‘n grits was perhaps the best discovery of my jaunt to the American South. (Aside from the po’ boys, the
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gumbo, the sweet tea – oh, the sweet tea!, beignets, … and the BBQ – oh, the BBQ!). Alright, so shrimp ‘n grits was the best breakfast discovery. As the story goes, shrimping boats would have bags of grits on deck, and after shrimping all night would boil some up fresh shrimp and a pot of grits for breakfast after they pulled back into the dock. Regardless of history, I say breakfast, lunch or dinner, it’s all scrumptious. Continue reading

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Nanjing Haochi

How many photos of curing meat does one blog need? Even as a bona fide SF faux-flexitarian these days, one cannot help but be impressed by sausage stalactites.

One half of Beijing Haochi came back to Beijing and promptly decamped to a couple other cities for flying visits. Not planned on the

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Nanjing itinerary was this market of meat and hairy crabs (dazhaxie 大闸蟹), which just goes to show what you can discover on the way to looking for a pair of sneakers, nor did I eat the famous Nanjing specialty of duck blood with cellophane noodles (yaxue fensi 鸭血粉丝), paired with a bowl of crispy puffed rice, to be cracked up and sprinkled upon the herbally and healthy soup, where presumably they soften and lend textural interest. My stomach wasn’t too excited about this after an unpleasant run-in with the fleetingly delicious greasybomb of a mala xiangguo, although I understand the soup is excellent for tonification. Continue reading

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…They’re Back: Shaanxi Noodles (油泼扯面) at Miss Little Shan (小陕娃)

When Yellow River Noodles (黄河陕西面名小吃) at Meishuguan shut down and

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got chai-ed, it left a sad little hole in my heart (or stomach?). Their biang biang mian (or 油泼扯面 you po che mian) was the inspiration for Beijing Haochi, and our culinary sleuthing and epic blog posts (four!) on this delight was born from our adoration of Yellow River’s chewy, slippery, fragrant noodle deliciousness (see ode to noodles, post on restaurants, recipe for noodles, and recipe for biang biang mian at home.)

Continue reading

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