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	<title>Beijing Hao Chi (Beijing, Good Eats)</title>
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	<link>http://beijinghaochi.com</link>
	<description>We eat, cook, and shoot in Beijing.</description>
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		<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>
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		<slash:comments>3</slash:comments>
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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>
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		<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>
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		<slash:comments>6</slash:comments>
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		<title>Travels in San Francisco: Ode to Food One Cannot Eat in Beijing (or, Farewell Christine!)</title>
		<link>http://beijinghaochi.com/travels_in_sf_farewell_christine?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=travels_in_sf_farewell_christine</link>
		<comments>http://beijinghaochi.com/travels_in_sf_farewell_christine#comments</comments>
		<pubDate>Mon, 31 Oct 2011 11:59:14 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1952</guid>
		<description><![CDATA[Apologies for the long hiatus readers, life has been a whirl of activity of late. I managed to escape the last of Beijing&#8217;s summer sweats with a long sojourn in the U.S. The good news is that while we didn&#8217;t &#8230; <a href="http://beijinghaochi.com/travels_in_sf_farewell_christine">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Good, the Bad, and the Ugly: King’s Mutton Soup</title>
		<link>http://beijinghaochi.com/king%e2%80%99s-mutton-soup?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=king%25e2%2580%2599s-mutton-soup</link>
		<comments>http://beijinghaochi.com/king%e2%80%99s-mutton-soup#comments</comments>
		<pubDate>Wed, 27 Jul 2011 16:13:57 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[eyeball]]></category>
		<category><![CDATA[King's Mutton]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[mutton]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1917</guid>
		<description><![CDATA[In defiance of the revolting pollution soup that we must wade through daily this summer to go about our Beijing business, I resist the temptation to write on cool drinks and icy treats, and will instead talk some hot, steamy &#8230; <a href="http://beijinghaochi.com/king%e2%80%99s-mutton-soup">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>3</slash:comments>
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		<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>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>
		</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>
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		<title>Just When You Thought Tofu Was Boring: Green Pea Tofu (豌豆副 wandoufu) with Sauces Galore</title>
		<link>http://beijinghaochi.com/green_pea_tofu_wandoufu?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=green_pea_tofu_wandoufu</link>
		<comments>http://beijinghaochi.com/green_pea_tofu_wandoufu#comments</comments>
		<pubDate>Tue, 24 May 2011 06:57:48 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[Dali]]></category>
		<category><![CDATA[green peas]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[yunnan]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1740</guid>
		<description><![CDATA[It looks like some kind of Frankenstein-esque health food. Tofu and green peas, two foods that don&#8217;t often (ever?) inspire drooling or cravings, decide to join forces. Tofu is most commonly made with soybeans, but this is China, a land &#8230; <a href="http://beijinghaochi.com/green_pea_tofu_wandoufu">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/green_pea_tofu_wandoufu/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
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