-
Posts
- Smack that Cuke Up: Smashed Cucumbers with Garlic (Pai Huang Gua 派黄瓜)
- Best of 2011: A Feast at Blue Hill at Stone Barns
- Nothing Says Winter Like Two Tons of Da Baicai (Cabbage)
- Travels in San Francisco: Ode to Food One Cannot Eat in Beijing (or, Farewell Christine!)
- The Good, the Bad, and the Ugly: King’s Mutton Soup
- Crack Dumplings: Recipe for Crispy Rice (Guoba 锅巴) Jiaozi
- Travels in Yunnan: On Eating Flowers
- Deep-Fry Your Chili: Stir-Fried Cabbage (炒卷心菜)
- Chinese Lemons (国产柠檬): A 23 Word Recipe for Meyer Lemon Curd
- Just When You Thought Tofu Was Boring: Green Pea Tofu (豌豆副 wandoufu) with Sauces Galore
- Travels in Burma: The Best of Street Food
- Toaster Oven Part III: Beijing Bagels
Archive
Tweeting @beijinghaochi
- In case you missed Mike Sui. Don't. http://t.co/mBkM58X5 http://www.twitter.com/beijinghaochi 2012/05/16
- @homawoodrum Thanks! hard to make cucumbers look good :) http://www.twitter.com/beijinghaochi 2012/05/03
- Hi-my mistake! i meant rice, not black! had guizhou version in mind! both work, but the pics are rice vinegar @homawoodrum @beijingdou http://www.twitter.com/beijinghaochi 2012/05/03
LINKS
- A Light Box
- Appetite for China
- Beijing Sounds
- Black Sesame Kitchen
- China Bites
- Chowhound: China
- Eating and Talking
- Eating China
- eGullet: China
- Eileen Wen Mooney
- Fuschia Dunlop
- Grape Wall of China
- Haw Berries & Kumquats
- Japanese Food Report
- Jessie and the Giant Plate
- Ken Hom
- Sam Sifton
- Savour Asia: Beijing
- Serious Eats: Seriously Asian
- White on Rice
Navbar links
Tag Archives: beijing
Happy Chinese New Year, five dumplings to share (jiaozi 饺子)
It’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 … Continue reading
Lamb, with a side of lamb: Crescent Moon Uighur Muslim Restaurant (弯弯月亮)
It’s all about the lamb. On yet another freezing afternoon, I biked over to the Dongsi 东四 area with a friend and gorged on mutton at Crescent Moon Uighur Muslim Restaurant (Wanwan yueliang 弯弯月亮), a Xinjiang restaurant. Quite apropos as … Continue reading
Posted in EAT
Tagged beijing, chuanr, EAT, lamb skewer, mutton stew, naan, restaurant, uighur, xinjiang, yogurt
3 Comments
Perverted Wings: Hot Bean Cooperative (炒豆合作社)
Last Saturday afternoon, with snowflakes starting to beard Beijing, we made our way to the Hot Bean Cooperative 炒豆合作社. Opened by a group of young hipsters, it’s a snack bar (canba 餐吧) known for its many types of chicken wings. … Continue reading
Dumpling Restaurant and Much, Much More: Xian Lao Man (馅老满)
Xian Lao Man (馅老满), in my humble opinion, is one of the best restaurants in Beijing. It’s known for dumplings (jiaozi 饺子), which come in dozens and dozens of varieties, from the old standby of pork and cabbage to more … Continue reading
Posted in EAT
Tagged beijing, EAT, gongbao jiding, green beans, kung pao chicken, lao man, lapi, mung bean noodles, restaurant
8 Comments
Beijing Street Food: egg crepe (jianbing 煎饼)
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 … Continue reading
In Search of Dough: biangbiang noodles (youpo chemian 油泼扯面)
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 … Continue reading
Posted in PREP
Tagged beijing, biangbiang mian, cooking, gulou, kitchen, noodles, shaanxi, yellow river, youpo chemian
5 Comments
Hutong Market near Jiaodaokou (交道口)
I spy four kinds of beans, lotus root, mushrooms, broccoli, cauliflower, cucumbers, corn…. in November.