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	<title>Beijing Hao Chi (Beijing, Good Eats) &#187; PREP</title>
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	<link>http://beijinghaochi.com</link>
	<description>We eat, cook, and shoot in Beijing.</description>
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		<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>New Things for the New Year: Dongjiao Market (东郊市场)</title>
		<link>http://beijinghaochi.com/new-things-for-the-new-year-dongjiao-market?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=new-things-for-the-new-year-dongjiao-market</link>
		<comments>http://beijinghaochi.com/new-things-for-the-new-year-dongjiao-market#comments</comments>
		<pubDate>Wed, 17 Feb 2010 01:00:07 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[cooking gear]]></category>
		<category><![CDATA[dongjiao]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[shopping]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=833</guid>
		<description><![CDATA[If you haven&#8217;t been to the Dongjiao Market, and you are a kitchenware junkie, then you must go now: for the sheer quantity and variety of items available, as well as the lower than low prices.  There&#8217;s a hotel/restaurant equipment &#8230; <a href="http://beijinghaochi.com/new-things-for-the-new-year-dongjiao-market">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/new-things-for-the-new-year-dongjiao-market/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Happy Chinese New Year, five dumplings to share (jiaozi 饺子)</title>
		<link>http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=happy-chinese-new-year-five-dumplings-to-share-jiaozi-%25e9%25a5%25ba%25e5%25ad%2590</link>
		<comments>http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90#comments</comments>
		<pubDate>Mon, 15 Feb 2010 12:00:30 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[COOK]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=856</guid>
		<description><![CDATA[It&#8217;s a northern custom to make and eat dumplings on the first day of the New Year (chuyi 初一), and we were determined to do it right, with several kinds of fillings.  We went out to Sanyuanli Market (三元里市场) to &#8230; <a href="http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Chinese Shake&#8217;n&#039;Bake: McCormick Chicken Wing Seasoning (xiangla jichi 香辣鸡翅)</title>
		<link>http://beijinghaochi.com/fast-food-mccormick-chicken-wing-seasoning-xiangla-jichi?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fast-food-mccormick-chicken-wing-seasoning-xiangla-jichi</link>
		<comments>http://beijinghaochi.com/fast-food-mccormick-chicken-wing-seasoning-xiangla-jichi#comments</comments>
		<pubDate>Tue, 26 Jan 2010 08:30:40 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[spices]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=339</guid>
		<description><![CDATA[Although I reluctantly admit to being a snob about convenience foods in the states, in Beijing I love to try random premixed items found at the grocery store, including this little packet of chicken wing seasoning. This fragrant-spicy spice mix, &#8230; <a href="http://beijinghaochi.com/fast-food-mccormick-chicken-wing-seasoning-xiangla-jichi">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/fast-food-mccormick-chicken-wing-seasoning-xiangla-jichi/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Recipe for Afternoon Tea, or Jujube and Longyan Milk Tea (hongzao guiyan naicha 红枣桂圆奶茶)</title>
		<link>http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha</link>
		<comments>http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha#comments</comments>
		<pubDate>Thu, 21 Jan 2010 07:51:30 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[PREP]]></category>
		<category><![CDATA[afternoon]]></category>
		<category><![CDATA[jujubes]]></category>
		<category><![CDATA[longyan]]></category>
		<category><![CDATA[milk tea]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[red dates]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=465</guid>
		<description><![CDATA[For the chowhound, food souvenirs might be one of the most pleasurable aspects of travel.  I used to pore obsessively over Japanese guidebooks for their painstakingly detailed guidance on the representative specialties of each prefecture and the oldest purveyors still &#8230; <a href="http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha/feed</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Beijing Street Food: egg crepe (jianbing 煎饼)</title>
		<link>http://beijinghaochi.com/beijing-street-food-egg-crepe-jianbing?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=beijing-street-food-egg-crepe-jianbing</link>
		<comments>http://beijinghaochi.com/beijing-street-food-egg-crepe-jianbing#comments</comments>
		<pubDate>Mon, 04 Jan 2010 03:15:33 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[PREP]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[crepe]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[jianbing]]></category>
		<category><![CDATA[street food]]></category>
		<category><![CDATA[wukesong]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=80</guid>
		<description><![CDATA[Tianjin is the birthplace of jianbing, but here in Beijing there is no shortage of this street food. In researching how to make our own version of this street snack, we are shamelessly eating jianbing as we see fit (which &#8230; <a href="http://beijinghaochi.com/beijing-street-food-egg-crepe-jianbing">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/beijing-street-food-egg-crepe-jianbing/feed</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Travels in Tianjin: the birthplace of the egg crepe (jianbing 煎饼)</title>
		<link>http://beijinghaochi.com/travels-in-tianjin-the-birthplace-of-the-egg-crepe-jianbing?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=travels-in-tianjin-the-birthplace-of-the-egg-crepe-jianbing</link>
		<comments>http://beijinghaochi.com/travels-in-tianjin-the-birthplace-of-the-egg-crepe-jianbing#comments</comments>
		<pubDate>Sun, 27 Dec 2009 03:30:07 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[crepe]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[jianbing]]></category>
		<category><![CDATA[street food]]></category>
		<category><![CDATA[tianjin]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=270</guid>
		<description><![CDATA[Most people do not think of Tianjin as a tourist destination, but I went recently and loved it. First, you get to be harmonized (hexie&#8216;d 和谐) on the express train, and the female attendants wear luxurious red wool pillbox hats &#8230; <a href="http://beijinghaochi.com/travels-in-tianjin-the-birthplace-of-the-egg-crepe-jianbing">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/travels-in-tianjin-the-birthplace-of-the-egg-crepe-jianbing/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Noodling Around: biangbiang noodles (youpo chemian 油泼扯面)</title>
		<link>http://beijinghaochi.com/biangbiang_mian_prep?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=biangbiang_mian_prep</link>
		<comments>http://beijinghaochi.com/biangbiang_mian_prep#comments</comments>
		<pubDate>Thu, 17 Dec 2009 12:24:53 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[shaanxi]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=151</guid>
		<description><![CDATA[To a displaced American with southern Chinese-Taiwanese roots, where rice rules supreme, northern Chinese noodle and bread culture (mianshi 面食) is completely bewildering. But the pleasures of biangbiang noodles are many. Jen introduced me to biangbiang noodles, which I loved &#8230; <a href="http://beijinghaochi.com/biangbiang_mian_prep">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/biangbiang_mian_prep/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>In Search of Dough: biangbiang noodles (youpo chemian 油泼扯面)</title>
		<link>http://beijinghaochi.com/biangbiang_mian_restaurants?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=biangbiang_mian_restaurants</link>
		<comments>http://beijinghaochi.com/biangbiang_mian_restaurants#comments</comments>
		<pubDate>Thu, 17 Dec 2009 12:22:02 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[gulou]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[shaanxi]]></category>
		<category><![CDATA[yellow river]]></category>
		<category><![CDATA[youpo chemian]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1</guid>
		<description><![CDATA[Biangbiang noodles are a damn tasty treat that I became addicted to at first bite. Despite all the variations, it consists of a relatively simple formula. Chewy noodles, a few blanched vegetables, and an oily spicy/salty sauce. Sure, a bowl &#8230; <a href="http://beijinghaochi.com/biangbiang_mian_restaurants">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/biangbiang_mian_restaurants/feed</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Sanyuanli Market (三元里市场)</title>
		<link>http://beijinghaochi.com/san-yuan-li-market-%e4%b8%89%e5%85%83%e9%87%8c%e5%b8%82%e5%9c%ba?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=san-yuan-li-market-%25e4%25b8%2589%25e5%2585%2583%25e9%2587%258c%25e5%25b8%2582%25e5%259c%25ba</link>
		<comments>http://beijinghaochi.com/san-yuan-li-market-%e4%b8%89%e5%85%83%e9%87%8c%e5%b8%82%e5%9c%ba#comments</comments>
		<pubDate>Mon, 14 Dec 2009 09:51:47 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[sanyuanli market]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/2009/12/san-yuan-li-market-%e4%b8%89%e5%85%83%e9%87%8c%e5%b8%82%e5%9c%ba/</guid>
		<description><![CDATA[San Yuan Li is a wet market in Beijing that caters to foreigners and foreign restaurants that buy in bulk. You can get ricotta cheese, avocados, turkeys, and nutella, as well as sage rosemary and thyme. It&#8217;s the best. This &#8230; <a href="http://beijinghaochi.com/san-yuan-li-market-%e4%b8%89%e5%85%83%e9%87%8c%e5%b8%82%e5%9c%ba">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/san-yuan-li-market-%e4%b8%89%e5%85%83%e9%87%8c%e5%b8%82%e5%9c%ba/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
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