Comments for Beijing Haochi

Comment on Nothing Says Winter Like Two Tons of Da Baicai (Cabbage) by j. kelly

j. kelly — Tue, 10 Jan 2012 03:36:16 +0000

It’s funny, isn’t it? Before moving to China I never gave cabbage much thought. Now, I crave it and put it in everything, especially in winter. What’s awesome is the hundred different ways you can eat it. It never gets boring! Long live cabbage!

Another quality post! I look forward to the next one!

(I’m excited to finally visit Beijing for the first time during the upcoming spring festival holiday! It will be cool to check out your neck of the woods instead of reading about it!)

Comment on Recipe for Afternoon Tea, or Jujube and Longyan Milk Tea (hongzao guiyan naicha 红枣桂圆奶茶) by Mike Maynard

Mike Maynard — Thu, 29 Dec 2011 08:45:52 +0000

Very interesting, thanks for sharing such information. I’m in England and so this is unusual for me.

Comment on Recipe for a Sweet New Year, or Glutinous Rice Dumplings with Rosewater（tangyuan 汤圆) by Ronni

Ronni — Mon, 26 Dec 2011 16:43:40 +0000

I just stumbled into your site while hunting for a recipe for shi zi bing. Since my son also baked bread in a toaster oven the four years he lived in Beijing, I had to read every single page of your blog. It is wonderful! But now that I am confronted with piles of ripening persimmons, I HAVE to figure out how to make my own cakes. I feel like this filling would be too sesame paste-y for the genuine article, but I do love your notion of combining the rose water with the nuts. Since I have some osmanthus jam, I’ll probably throw little of that in, too. Any insights into make the bing with fresh persimmons?

Comment on Deep-Fry Your Chili: Stir-Fried Cabbage (炒卷心菜) by titus wong

titus wong — Wed, 21 Dec 2011 05:05:32 +0000

Many, many thanks. This has turned into a lifesaver recipe for when I get home and am too tired to cook anything fancy. It’s very quick and delicious. I’ve must have had this six or seven times in the last few months. BTW, I usually omit the bouilion cube in favor of 2 tbs. of homemade stock. This I add at the end in order to avoid wilting the cabbage.

For my folks, who are decidedly spice averse, I omit the chili peppers.and add sliced king oyster mushrooms which makes for a nice contrast of textures.

Comment on Nothing Says Winter Like Two Tons of Da Baicai (Cabbage) by Katerina

Katerina — Wed, 14 Dec 2011 13:29:30 +0000

I love cabbage too. This type of cabbage I think is not available in Greece where I am from. I wonder how it tastes! First time at your blog, very interesting articles you have gathered here!

Comment on Nothing Says Winter Like Two Tons of Da Baicai (Cabbage) by Natalie

Natalie — Wed, 14 Dec 2011 02:05:26 +0000

I really love cabbage season too (and have grown to love eating it in all forms). I had a hilarious moment at the grocery store a few weeks ago when there was a big cabbage sale and all the elderly Beijingers flocked to stock up on discount cabbage.

Comment on Travels in Malaysia: KL has roast duck like no other by peter J.b.Dunbar

peter J.b.Dunbar — Wed, 23 Nov 2011 21:30:04 +0000

the duck is done to the modern standerd and is devoid of the suculent fat. this was a bejing thing , the reason one eats duck is because it is a fat fowl. to drain the fat off is a sacrilege, the fat is the best part. I have eaten fat duck for the last 60 years sometimes thrice a day. (I worked in Soho london) I am now 77 years old and will be having four ducks and a goose over the christmas and new year. Then again ‘Kung hai fat choy’ will bring another round of ducks..please do not over cook or drain the fat off it is a cantonese classic and should remain so. As a matter of interest did the old men of bejing give the fatless duck a name. ?? Peter. in soho Mr duck duck.

Comment on DaGui (大贵) Hot Dishes: Because…they are delicious too by Daniel Backman

Daniel Backman — Tue, 22 Nov 2011 01:17:01 +0000

Have you ever heard of or tasted Guizhou food in the US? I want some so bad! Thanks, great blog!

Comment on DaGui (大贵) Hot Dishes: Because…they are delicious too by the ladies

the ladies — Tue, 22 Nov 2011 00:40:46 +0000

It’s one of my faves, even after 2+ years here – and yes, they used to jenga the bacon and fern! They still do sometimes – i think it must depend on who’s in the kitchen that night.

Comment on Nothing Says Winter Like Two Tons of Da Baicai (Cabbage) by the ladies

the ladies — Tue, 22 Nov 2011 00:39:30 +0000

dawny – thanks for reading! will try to do a post on sweet potatoes next, just to help you out