Tag Archives: recipe

Fat is Flavor: Recipe for Stir-fried Yunnan Ham, Pine Mushrooms, and Something Green (云腿松耳炒青菜)

Posted on June 21, 2010 by christine

This post was written to mourn the last chunk of Yunnan ham (yuntui 云腿) that I brought back from, well, Yunnan, in southwestern China.  I love food souvenirs, and a friend had specifically requested Yunnan ham.  During a week-long trip, … Continue reading →

Posted in COOK | Tagged , , , , | 3 Comments

A Love for Sweet & Sour: Recipe for Vinegar Peanuts

Posted on May 27, 2010 by jen

What is it about the combination of sweet and sour that is so remarkably appealing? I’ll admit that there is no flavor combination that I love quite as much as that tangy sweetness. I’m one of those people that asks … Continue reading →

Posted in COOK | Tagged , , , | 9 Comments

Rice Cooker, Local Market, Magic!: Recipe for a Peking Duck L’Orange

Posted on May 19, 2010 by christine

This is a recipe for every person who has ever longed to make laowai food in their own kitchen without the aid of a proper oven.  I have an immense amount of affection for my roommate: her impeccable taste in … Continue reading →

Posted in COOK | Tagged , , , | 6 Comments

Recipe for an Egg Crepe (jianbing 煎饼), part 4 of 4

Posted on April 9, 2010 by the ladies

Our love and near-obsession with the jianbing is well documented (for a total of six posts on this one simple street food). We’ve made the pilgrimage to Tianjin, birthplace of the jianbing, we’ve pestered numerous jianbing vendors around Beijing for … Continue reading →

Posted in COOK | Tagged , , , , , , , | 24 Comments

Recipes for Egg Crepe Innards (jianbing 煎饼), part 2 of 4

Posted on March 16, 2010 by the ladies

When devouring a jianbing, the biggest question usually is – just what is that crispy thing in the middle? In Tianjin guozi (果子) is used – usually translated as a Chinese doughnut (youtiao 油条) – but the youtiao recipes were very intimidating.  Plus … Continue reading →

Posted in COOK | Tagged , , , , , , | 12 Comments

Recipes for Egg Crepe Sauces (jianbing 煎饼), part 1 of 4

Posted on March 11, 2010 by the ladies

How many jianbing photos does a blog need, really? We think it’s important that the unabated love affair with jianbing on Beijing Haochi continues with these photos from a vendor located off the corner of Jiaodaokou Dajie and Gulou Dajie.  … Continue reading →

Posted in COOK | Tagged , , , , , , | 19 Comments

Happy Chinese New Year, five dumplings to share (jiaozi 饺子)

Posted on February 15, 2010 by christine

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 →

Posted in PREP | Tagged , , , , , | 4 Comments

Recipe for Congee with Mushrooms (xianggu zhou 香菇粥)

Posted on January 27, 2010 by jen

For me, congee (or jook or zhou 粥 or xifan 稀饭) is the ultimate comfort food. It’s what my parents fed me when I was ill, what I crave on a cold day, and what soothes me after one too … Continue reading →

Posted in COOK | Tagged , , , , , | 9 Comments

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

Posted on January 21, 2010 by christine

For the chowhound, food souvenirs might be one of the most pleasurable aspects of travel.  I used to pore obsessively over Japanese guidebooks for their painstakingly detailed guidance on the representative specialties of each prefecture and the oldest purveyors still … Continue reading →

Posted in COOK, PREP | Tagged , , , , , , | 5 Comments

Recipe for Potato Focaccia with Chuan’r Seasoning and Lap Cheong

Posted on January 12, 2010 by jen

One thing I miss in Beijing is good bread. It’s not impossible to find, but I rarely feel like trekking to the foreign grocery store, and the dry air here means if I don’t eat it the same day, the … Continue reading →

Posted in COOK | Tagged , , , , , , , | 4 Comments