<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Beijing Hao Chi (Beijing, Good Eats) &#187; COOK</title>
	<atom:link href="http://beijinghaochi.com/category/cook/feed" rel="self" type="application/rss+xml" />
	<link>http://beijinghaochi.com</link>
	<description>We eat, cook, and shoot in Beijing.</description>
	<lastBuildDate>Thu, 03 May 2012 06:27:38 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Smack that Cuke Up: Smashed Cucumbers with Garlic (Pai Huang Gua 派黄瓜)</title>
		<link>http://beijinghaochi.com/smashed_cucumbers_pai_huang_gua?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=smashed_cucumbers_pai_huang_gua</link>
		<comments>http://beijinghaochi.com/smashed_cucumbers_pai_huang_gua#comments</comments>
		<pubDate>Thu, 03 May 2012 04:29:45 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[cucumber]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=2012</guid>
		<description><![CDATA[The two scant weeks of Beijing&#8217;s Spring flew by in a wink and though we are barely into May, its 30 degrees outside and I think I can safely say it&#8217;s summer in the &#8216;Jing. Summer means stifling heat, sweaty &#8230; <a href="http://beijinghaochi.com/smashed_cucumbers_pai_huang_gua">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/smashed_cucumbers_pai_huang_gua/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Crack Dumplings: Recipe for Crispy Rice (Guoba 锅巴) Jiaozi</title>
		<link>http://beijinghaochi.com/crispy_rice_dumplings?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=crispy_rice_dumplings</link>
		<comments>http://beijinghaochi.com/crispy_rice_dumplings#comments</comments>
		<pubDate>Wed, 29 Jun 2011 18:31:16 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[Baoyuan]]></category>
		<category><![CDATA[dumpling]]></category>
		<category><![CDATA[guoba]]></category>
		<category><![CDATA[red cabbage]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1869</guid>
		<description><![CDATA[Ah yes, unabashed dumpling porn. But seriously folks, this dumpling (jiaozi 饺子) is nothing short of awesome &#8211; our instant addiction made clear why a friend dubbed it nothing less than &#8220;crack jiaozi.&#8221; Not only does this little nugget taste &#8230; <a href="http://beijinghaochi.com/crispy_rice_dumplings">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/crispy_rice_dumplings/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Deep-Fry Your Chili: Stir-Fried Cabbage (炒卷心菜)</title>
		<link>http://beijinghaochi.com/stir-fried-cabbage?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=stir-fried-cabbage</link>
		<comments>http://beijinghaochi.com/stir-fried-cabbage#comments</comments>
		<pubDate>Tue, 07 Jun 2011 07:28:36 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[chili]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1811</guid>
		<description><![CDATA[Is there an easier dish to cook that&#8217;s this ridiculously addictive? I&#8217;d say&#8230;no. And will have words with anyone who dare say otherwise.  I had a craving for this simple fare one day, bought two heads of cabbage and ate &#8230; <a href="http://beijinghaochi.com/stir-fried-cabbage">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/stir-fried-cabbage/feed</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Chinese Lemons (国产柠檬): A 23 Word Recipe for Meyer Lemon Curd</title>
		<link>http://beijinghaochi.com/meyer-lemon-curd?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=meyer-lemon-curd</link>
		<comments>http://beijinghaochi.com/meyer-lemon-curd#comments</comments>
		<pubDate>Tue, 31 May 2011 17:14:40 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[maison boulud]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1761</guid>
		<description><![CDATA[One of the surprising wonders of living here is discovering some things you coveted back home are actually easy to find  in China. I&#8217;m not talking about Sichuan peppercorns, or a big bottle of beer for 3 kuai (40ish cents). &#8230; <a href="http://beijinghaochi.com/meyer-lemon-curd">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/meyer-lemon-curd/feed</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Toaster Oven Part III: Beijing Bagels</title>
		<link>http://beijinghaochi.com/bagels_beijing?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bagels_beijing</link>
		<comments>http://beijinghaochi.com/bagels_beijing#comments</comments>
		<pubDate>Wed, 27 Apr 2011 14:24:16 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[bagels]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[toaster oven]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1651</guid>
		<description><![CDATA[Just when you thought I was done waxing poetic about the joyous versatility of a toaster oven, we embarked on a bagel adventure. Probably due to the sudden at-home bagel craze evident throughout the blogosphere, a number of our Beijing &#8230; <a href="http://beijinghaochi.com/bagels_beijing">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/bagels_beijing/feed</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>The Genius of a French Fry Salad: Recipe for Xiang La Tudousi (香辣土豆丝)</title>
		<link>http://beijinghaochi.com/french_fry_salad_zha_tudousi?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=french_fry_salad_zha_tudousi</link>
		<comments>http://beijinghaochi.com/french_fry_salad_zha_tudousi#comments</comments>
		<pubDate>Tue, 29 Mar 2011 14:05:54 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[deep-fry]]></category>
		<category><![CDATA[Fuschia Dunlop]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[Sichuan]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1602</guid>
		<description><![CDATA[The genius of this dish is undeniable. Let&#8217;s call it a salad. But a salad made mostly from shoestring fries, tossed with leeks, ginger, green onion, cilantro and chilies, laced with the unmistakable zing of Sichuan peppercorns. The best version &#8230; <a href="http://beijinghaochi.com/french_fry_salad_zha_tudousi">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/french_fry_salad_zha_tudousi/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Shaanxi(esque) Carrot Salad: Orange on Orange Action</title>
		<link>http://beijinghaochi.com/carrot_salad?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=carrot_salad</link>
		<comments>http://beijinghaochi.com/carrot_salad#comments</comments>
		<pubDate>Sat, 19 Mar 2011 10:13:10 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[PREP]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[shredder]]></category>
		<category><![CDATA[yellow river]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1615</guid>
		<description><![CDATA[Sometimes, you just get the urge to shred something. Particularly as it (almost) feels like spring, and the markets around Beijing are finally filling back up with a loads of fresh vegetables, a sight for sore eyes after a winter &#8230; <a href="http://beijinghaochi.com/carrot_salad">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/carrot_salad/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Toast from a Toaster Oven: Making sourdough</title>
		<link>http://beijinghaochi.com/toaster_oven_sourdough?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=toaster_oven_sourdough</link>
		<comments>http://beijinghaochi.com/toaster_oven_sourdough#comments</comments>
		<pubDate>Sun, 16 Jan 2011 09:56:59 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[mantou]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[toaster oven]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1535</guid>
		<description><![CDATA[So it&#8217;s not Chinese food, but baking a (relatively tasty) loaf of sourdough in the confines of a tiny Beijing kitchen with an even tinier toaster oven is surely worthy of a blog post. In my neighborhood, it&#8217;s nigh impossible &#8230; <a href="http://beijinghaochi.com/toaster_oven_sourdough">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/toaster_oven_sourdough/feed</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The Magic of Chuanbeimu (川貝母): Asian Pear Soup for the Winter of my Discontent</title>
		<link>http://beijinghaochi.com/the-magic-of-chuanbeimu-%e5%b7%9d%e8%b2%9d%e6%af%8d-asian-pear-soup-for-the-winter-of-my-discontent?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-magic-of-chuanbeimu-%25e5%25b7%259d%25e8%25b2%259d%25e6%25af%258d-asian-pear-soup-for-the-winter-of-my-discontent</link>
		<comments>http://beijinghaochi.com/the-magic-of-chuanbeimu-%e5%b7%9d%e8%b2%9d%e6%af%8d-asian-pear-soup-for-the-winter-of-my-discontent#comments</comments>
		<pubDate>Wed, 10 Nov 2010 10:37:19 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[asian pear]]></category>
		<category><![CDATA[chuanbeimu]]></category>
		<category><![CDATA[cough]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1497</guid>
		<description><![CDATA[Rumor has it that this winter in Beijing will be even colder than the last. Considering last winter was one of the coldest in Beijing history and necessitated my purchasing not one, but TWO down jackets to make it through &#8230; <a href="http://beijinghaochi.com/the-magic-of-chuanbeimu-%e5%b7%9d%e8%b2%9d%e6%af%8d-asian-pear-soup-for-the-winter-of-my-discontent">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/the-magic-of-chuanbeimu-%e5%b7%9d%e8%b2%9d%e6%af%8d-asian-pear-soup-for-the-winter-of-my-discontent/feed</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Fig Compote: Who knew they had figs in China?</title>
		<link>http://beijinghaochi.com/fig-compote?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fig-compote</link>
		<comments>http://beijinghaochi.com/fig-compote#comments</comments>
		<pubDate>Mon, 01 Nov 2010 06:23:24 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[fig]]></category>
		<category><![CDATA[fig compote]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1468</guid>
		<description><![CDATA[I love love love figs. Love them fresh or dried, in a lovely red wine reduction, on my toast, stirred into yogurt, laced with honey&#8230; you get the point. Living in California, getting my hands on these fleshy little creatures &#8230; <a href="http://beijinghaochi.com/fig-compote">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/fig-compote/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
	</channel>
</rss>

