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	<title>Beijing Hao Chi (Beijing, Good Eats) &#187; LIFE</title>
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	<link>http://beijinghaochi.com</link>
	<description>We eat, cook, and shoot in Beijing.</description>
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		<title>Best of 2011: A Feast at Blue Hill at Stone Barns</title>
		<link>http://beijinghaochi.com/blue-hill-at-stone-barns?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=blue-hill-at-stone-barns</link>
		<comments>http://beijinghaochi.com/blue-hill-at-stone-barns#comments</comments>
		<pubDate>Wed, 14 Mar 2012 12:43:45 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[best]]></category>
		<category><![CDATA[blue hill]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[pig]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1932</guid>
		<description><![CDATA[&#8230;And we&#8217;re back! My utter lack of computer savvy and a malware scare led to few months hiatus of the blog, but I managed to learn me just enough internets to patch things up. In celebration, I can finally write &#8230; <a href="http://beijinghaochi.com/blue-hill-at-stone-barns">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/blue-hill-at-stone-barns/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Nothing Says Winter Like Two Tons of Da Baicai  (Cabbage)</title>
		<link>http://beijinghaochi.com/beijing_winter_cabbage?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=beijing_winter_cabbage</link>
		<comments>http://beijinghaochi.com/beijing_winter_cabbage#comments</comments>
		<pubDate>Thu, 17 Nov 2011 12:41:39 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[LIFE]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1988</guid>
		<description><![CDATA[Nothing else in Beijing declares winter like the arrival of the city&#8217;s piles &#8216;o cabbage. My first year here, I thought snowfall on Old Hallow&#8217;s Eve heralded the dreaded Beijing winter; my second, no snow in November, but wretchedly freezing &#8230; <a href="http://beijinghaochi.com/beijing_winter_cabbage">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/beijing_winter_cabbage/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Travels in Yunnan: On Eating Flowers</title>
		<link>http://beijinghaochi.com/yunnan-eating-flowers?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=yunnan-eating-flowers</link>
		<comments>http://beijinghaochi.com/yunnan-eating-flowers#comments</comments>
		<pubDate>Sat, 18 Jun 2011 05:08:06 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[blossoms]]></category>
		<category><![CDATA[flowers]]></category>
		<category><![CDATA[yunnan]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1722</guid>
		<description><![CDATA[In a debate over what to eat in Yunnan, it&#8217;ll always be a tough call. So many glorious options! So little time. On a recent and tragically food-deficient trip to Yunnan, I was denied the chance to stuff my face &#8230; <a href="http://beijinghaochi.com/yunnan-eating-flowers">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/yunnan-eating-flowers/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<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>
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		<title>Travels in Burma: The Best of Street Food</title>
		<link>http://beijinghaochi.com/burma_street_food?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=burma_street_food</link>
		<comments>http://beijinghaochi.com/burma_street_food#comments</comments>
		<pubDate>Wed, 18 May 2011 06:26:51 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[burma]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[samosa]]></category>
		<category><![CDATA[shan noodles]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1595</guid>
		<description><![CDATA[Burma. Still quite the land of mystery, with only a smattering of tourists. For those who have been thinking of going, I heartly encourage it. It&#8217;s stunning in its beauty, the people unbelievably warm, and there is always the scent &#8230; <a href="http://beijinghaochi.com/burma_street_food">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/burma_street_food/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Snacktime: Chickenettes and Seaweed Fish</title>
		<link>http://beijinghaochi.com/snacktime-chickenettes-and-seaweed-fishsack?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=snacktime-chickenettes-and-seaweed-fishsack</link>
		<comments>http://beijinghaochi.com/snacktime-chickenettes-and-seaweed-fishsack#comments</comments>
		<pubDate>Fri, 25 Mar 2011 11:37:09 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[xiaochi]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1633</guid>
		<description><![CDATA[The rabbit year was supposed to usher in calm and fuzzy good feelings, but so far it hasn&#8217;t.  It feels more than a bit silly to blog about food right now, especially as so many in Japan struggle to get &#8230; <a href="http://beijinghaochi.com/snacktime-chickenettes-and-seaweed-fishsack">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/snacktime-chickenettes-and-seaweed-fishsack/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Travels in Suzhou: Twice-Cooked Egg Crepe (jidan guanbing 鸡蛋灌饼)</title>
		<link>http://beijinghaochi.com/suzhou-egg-crepe-jidan-guanbing?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=suzhou-egg-crepe-jidan-guanbing</link>
		<comments>http://beijinghaochi.com/suzhou-egg-crepe-jidan-guanbing#comments</comments>
		<pubDate>Sat, 12 Feb 2011 09:55:58 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[egg crepe]]></category>
		<category><![CDATA[guanbing]]></category>
		<category><![CDATA[jianbing]]></category>
		<category><![CDATA[Suzhou]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1562</guid>
		<description><![CDATA[As a variation on our beloved theme of the Tianjin-style egg crepe jianbing, I&#8217;ll post an ode to jianbing&#8216;s cousin, the jidan guanbing (鸡蛋灌饼), also roughly translated as egg crepe. Both are fantastic for late-night munchies or more traditionally, a &#8230; <a href="http://beijinghaochi.com/suzhou-egg-crepe-jidan-guanbing">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/suzhou-egg-crepe-jidan-guanbing/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Suzhou&#8217;s Magical Flying Food</title>
		<link>http://beijinghaochi.com/suzhous-magical-flying-food?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=suzhous-magical-flying-food</link>
		<comments>http://beijinghaochi.com/suzhous-magical-flying-food#comments</comments>
		<pubDate>Thu, 27 Jan 2011 13:36:27 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[LIFE]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Suzhou]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1553</guid>
		<description><![CDATA[Suzhou is famous for being one of the most beautiful towns in China. It&#8217;s been called the Venice of the East for it&#8217;s graceful canals and gentle lifestyle, and in China, there&#8217;s a saying that goes &#8220;Heaven above, Hangzhou and &#8230; <a href="http://beijinghaochi.com/suzhous-magical-flying-food">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/suzhous-magical-flying-food/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Oodles of Noodles at Yellow River</title>
		<link>http://beijinghaochi.com/oodles-of-noodles-at-yellow-river?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oodles-of-noodles-at-yellow-river</link>
		<comments>http://beijinghaochi.com/oodles-of-noodles-at-yellow-river#comments</comments>
		<pubDate>Tue, 28 Dec 2010 10:02:57 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[COOK]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[yellow river]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1511</guid>
		<description><![CDATA[Once upon a time, we snuck into Yellow River Shaanxi Noodles (huanghe shui shanxi mianguan, the Meishuguan branch) in our quest to learn how to make the oh-so-heavenly youpo chemian. I was promptly booted out of the kitchen, but not &#8230; <a href="http://beijinghaochi.com/oodles-of-noodles-at-yellow-river">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/oodles-of-noodles-at-yellow-river/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eighties Food Magazines: Chinese Cuisine (Zhongguo Pengren 中国烹饪), Food Science (Shipin keji 食品科技)</title>
		<link>http://beijinghaochi.com/eighties-food-magazines-chinese-cuisine-zhongguo-pengren-%e4%b8%ad%e5%9b%bd%e7%83%b9%e9%a5%aa-food-shipin-%e9%a3%9f%e5%93%81?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=eighties-food-magazines-chinese-cuisine-zhongguo-pengren-%25e4%25b8%25ad%25e5%259b%25bd%25e7%2583%25b9%25e9%25a5%25aa-food-shipin-%25e9%25a3%259f%25e5%2593%2581</link>
		<comments>http://beijinghaochi.com/eighties-food-magazines-chinese-cuisine-zhongguo-pengren-%e4%b8%ad%e5%9b%bd%e7%83%b9%e9%a5%aa-food-shipin-%e9%a3%9f%e5%93%81#comments</comments>
		<pubDate>Thu, 04 Nov 2010 07:56:00 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[LIFE]]></category>
		<category><![CDATA[bad food porn]]></category>
		<category><![CDATA[magazines]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1445</guid>
		<description><![CDATA[Are those angry emoticons on shrimp-paste-bellies?  Yes, yes they are. Today there&#8217;s a Chinese edition of Food &#38; Wine, now owned by Great Wall Wine, but where would you get your food porn in Reform Era China?  Recently I scavenged &#8230; <a href="http://beijinghaochi.com/eighties-food-magazines-chinese-cuisine-zhongguo-pengren-%e4%b8%ad%e5%9b%bd%e7%83%b9%e9%a5%aa-food-shipin-%e9%a3%9f%e5%93%81">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/eighties-food-magazines-chinese-cuisine-zhongguo-pengren-%e4%b8%ad%e5%9b%bd%e7%83%b9%e9%a5%aa-food-shipin-%e9%a3%9f%e5%93%81/feed</wfw:commentRss>
		<slash:comments>7</slash:comments>
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