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	<title>Beijing Hao Chi (Beijing, Good Eats) &#187; noodles</title>
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	<link>http://beijinghaochi.com</link>
	<description>We eat, cook, and shoot in Beijing.</description>
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		<title>&#8230;They&#8217;re Back: Shaanxi Noodles (油泼扯面) at Miss Little Shan (小陕娃)</title>
		<link>http://beijinghaochi.com/shaanxi-noodles-miss-little-shan?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=shaanxi-noodles-miss-little-shan</link>
		<comments>http://beijinghaochi.com/shaanxi-noodles-miss-little-shan#comments</comments>
		<pubDate>Sun, 20 May 2012 03:42:35 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[biang biang mian]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[yellow river]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=2085</guid>
		<description><![CDATA[When Yellow River Noodles (黄河陕西面名小吃)  at Meishuguan shut down and got chai-ed, it left a sad little hole in my heart (or stomach?). Their biang biang mian (or 油泼扯面 you po che mian) was the inspiration for Beijing Haochi, and our culinary &#8230; <a href="http://beijinghaochi.com/shaanxi-noodles-miss-little-shan">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/shaanxi-noodles-miss-little-shan/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Oodles of Noodles at Yellow River</title>
		<link>http://beijinghaochi.com/oodles-of-noodles-at-yellow-river?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oodles-of-noodles-at-yellow-river</link>
		<comments>http://beijinghaochi.com/oodles-of-noodles-at-yellow-river#comments</comments>
		<pubDate>Tue, 28 Dec 2010 10:02:57 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[LIFE]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[COOK]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[yellow river]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1511</guid>
		<description><![CDATA[Once upon a time, we snuck into Yellow River Shaanxi Noodles (huanghe shui shanxi mianguan, the Meishuguan branch) in our quest to learn how to make the oh-so-heavenly youpo chemian. I was promptly booted out of the kitchen, but not &#8230; <a href="http://beijinghaochi.com/oodles-of-noodles-at-yellow-river">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/oodles-of-noodles-at-yellow-river/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Amazing (ly Expensive) Noodles: Xiaolumian at Mutianyu</title>
		<link>http://beijinghaochi.com/xiaolumian_noodle?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=xiaolumian_noodle</link>
		<comments>http://beijinghaochi.com/xiaolumian_noodle#comments</comments>
		<pubDate>Sat, 14 Aug 2010 06:16:41 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[zhajiang mian]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1421</guid>
		<description><![CDATA[Most noodles in Beijing run from 6-15 kuai in the small mian dians. If you want to go fancier and hand over a few more kuai, you can get specialty noodles made from unusual ingredients, or double or trip up &#8230; <a href="http://beijinghaochi.com/xiaolumian_noodle">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/xiaolumian_noodle/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>A Break From Grease, an Ode to Liangcai: Shanxi Knife-Cut Noodles (Mianxiang bafang 面香八方)</title>
		<link>http://beijinghaochi.com/liangcai-shanxi-noodles-mianxiang-bafang?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=liangcai-shanxi-noodles-mianxiang-bafang</link>
		<comments>http://beijinghaochi.com/liangcai-shanxi-noodles-mianxiang-bafang#comments</comments>
		<pubDate>Wed, 12 May 2010 08:00:42 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[tsinghua university]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1143</guid>
		<description><![CDATA[Occasionally we get tired of the Tsinghua cafeteria and escape to a Shanxi 山西 noodle restaurant outside of the east gate of Tsinghua for a quick lunch.  Mianxiang Bafang is bustling at lunch, and the menu spans a wide variety &#8230; <a href="http://beijinghaochi.com/liangcai-shanxi-noodles-mianxiang-bafang">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/liangcai-shanxi-noodles-mianxiang-bafang/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>DaGui (大贵) Cold Dishes: Because vinegar is delicious</title>
		<link>http://beijinghaochi.com/dagui_cold_dishes?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dagui_cold_dishes</link>
		<comments>http://beijinghaochi.com/dagui_cold_dishes#comments</comments>
		<pubDate>Sat, 24 Apr 2010 01:17:17 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[EAT]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[cucumbers]]></category>
		<category><![CDATA[Dagui]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[peanuts]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vinegar]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1181</guid>
		<description><![CDATA[Hello, magical peanuts. In my pre-Beijing existence, I was never really fond of the peanut. If I felt a nut craving, the stores were stocked with an infinite variation of other nuts &#8211; smoked almonds, candied cashews, and the oh-so-buttery &#8230; <a href="http://beijinghaochi.com/dagui_cold_dishes">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/dagui_cold_dishes/feed</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Pita Chips: making chips from hand-pulled noodles (chemian 扯面)</title>
		<link>http://beijinghaochi.com/recipe-noodles-to-pita-chips-sort-of?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recipe-noodles-to-pita-chips-sort-of</link>
		<comments>http://beijinghaochi.com/recipe-noodles-to-pita-chips-sort-of#comments</comments>
		<pubDate>Thu, 31 Dec 2009 10:05:21 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[chips]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[pita]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=301</guid>
		<description><![CDATA[As a bonus from our pulled noodle adventures, I manufactured a load of&#8230;pita chips. Or some variation tasting an awful lot like the pita chips from Trader Joe&#8217;s I used to love to munch on with or without dips. After &#8230; <a href="http://beijinghaochi.com/recipe-noodles-to-pita-chips-sort-of">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/recipe-noodles-to-pita-chips-sort-of/feed</wfw:commentRss>
		<slash:comments>0</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>Recipe for Hand-Pulled Noodles (chemian 扯面), biangbiang noodles (youpo chemian 油泼扯面)</title>
		<link>http://beijinghaochi.com/biangbiang_mian_making_noodles?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=biangbiang_mian_making_noodles</link>
		<comments>http://beijinghaochi.com/biangbiang_mian_making_noodles#comments</comments>
		<pubDate>Thu, 17 Dec 2009 12:21:40 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[hand-pulled]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[youpo chemian]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=40</guid>
		<description><![CDATA[The first step to making a good bowl of biangbiang mian, is, of course, making some good mian. At the Shaanxi restaurants we visited, the noodles were hand-pulled right before cooking, and the belt-strap wide chewy noodles of charmingly uneven &#8230; <a href="http://beijinghaochi.com/biangbiang_mian_making_noodles">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/biangbiang_mian_making_noodles/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe for Biangbiang Noodles (youpo chemian 油泼扯面)</title>
		<link>http://beijinghaochi.com/biangbiang_mian_recipe?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=biangbiang_mian_recipe</link>
		<comments>http://beijinghaochi.com/biangbiang_mian_recipe#comments</comments>
		<pubDate>Thu, 17 Dec 2009 12:21:04 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[biangbiang mian]]></category>
		<category><![CDATA[hand-pulled]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[youpo chemian]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=170</guid>
		<description><![CDATA[This was the best bowl of noodles we&#8217;ve made in a long time. Today, we pulled ourselves some fresh noodles (see hand-pulled egg noodles) and made biangbiang mian. Despite the mass of chili, it&#8217;s an easy dish with simple ingredients. &#8230; <a href="http://beijinghaochi.com/biangbiang_mian_recipe">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/biangbiang_mian_recipe/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
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