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Posts
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- 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
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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
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Tag Archives: chips
Pita Chips: making chips from hand-pulled noodles (chemian 扯面)
As a bonus from our pulled noodle adventures, I manufactured a load of…pita chips. Or some variation tasting an awful lot like the pita chips from Trader Joe’s I used to love to munch on with or without dips. After … Continue reading