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	<title>Beijing Hao Chi (Beijing, Good Eats) &#187; recipe</title>
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	<description>We eat, cook, and shoot in Beijing.</description>
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		<title>Fat is Flavor: Recipe for Stir-fried Yunnan Ham, Pine Mushrooms, and Something Green (云腿松耳炒青菜)</title>
		<link>http://beijinghaochi.com/yunnan_ham?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=yunnan_ham</link>
		<comments>http://beijinghaochi.com/yunnan_ham#comments</comments>
		<pubDate>Mon, 21 Jun 2010 04:59:34 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[stir fry]]></category>
		<category><![CDATA[yunnan]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1392</guid>
		<description><![CDATA[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, &#8230; <a href="http://beijinghaochi.com/yunnan_ham">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/yunnan_ham/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>A Love for Sweet &amp; Sour: Recipe for Vinegar Peanuts</title>
		<link>http://beijinghaochi.com/vinegar_peanut_recipe?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=vinegar_peanut_recipe</link>
		<comments>http://beijinghaochi.com/vinegar_peanut_recipe#comments</comments>
		<pubDate>Thu, 27 May 2010 03:35:23 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[Dagui]]></category>
		<category><![CDATA[peanuts]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1296</guid>
		<description><![CDATA[What is it about the combination of sweet and sour that is so remarkably appealing? I&#8217;ll admit that there is no flavor combination that I love quite as much as that tangy sweetness. I&#8217;m one of those people that asks &#8230; <a href="http://beijinghaochi.com/vinegar_peanut_recipe">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/vinegar_peanut_recipe/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Rice Cooker, Local Market, Magic!: Recipe for a Peking Duck L&#8217;Orange</title>
		<link>http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange</link>
		<comments>http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange#comments</comments>
		<pubDate>Wed, 19 May 2010 08:08:05 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1259</guid>
		<description><![CDATA[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 &#8230; <a href="http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Recipe for an Egg Crepe (jianbing 煎饼), part 4 of 4</title>
		<link>http://beijinghaochi.com/jianbing_recipe?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=jianbing_recipe</link>
		<comments>http://beijinghaochi.com/jianbing_recipe#comments</comments>
		<pubDate>Fri, 09 Apr 2010 09:30:46 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[crisp]]></category>
		<category><![CDATA[egg crepe]]></category>
		<category><![CDATA[jianbing]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1148</guid>
		<description><![CDATA[Our love and near-obsession with the jianbing is well documented (for a total of six posts on this one simple street food). We&#8217;ve made the pilgrimage to Tianjin, birthplace of the jianbing, we’ve pestered numerous jianbing vendors around Beijing for &#8230; <a href="http://beijinghaochi.com/jianbing_recipe">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/jianbing_recipe/feed</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Recipes for Egg Crepe Innards (jianbing 煎饼), part 2 of 4</title>
		<link>http://beijinghaochi.com/jianbing-innards?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=jianbing-innards</link>
		<comments>http://beijinghaochi.com/jianbing-innards#comments</comments>
		<pubDate>Mon, 15 Mar 2010 19:03:17 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[egg crepe]]></category>
		<category><![CDATA[jianbing]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[street food]]></category>
		<category><![CDATA[wonton]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=1049</guid>
		<description><![CDATA[When devouring a jianbing, the biggest question usually is &#8211; just what is that crispy thing in the middle? In Tianjin guozi (果子) is used &#8211; usually translated as a Chinese doughnut (youtiao 油条) &#8211; but the youtiao recipes were very intimidating.  Plus &#8230; <a href="http://beijinghaochi.com/jianbing-innards">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/jianbing-innards/feed</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Recipes for Egg Crepe Sauces (jianbing 煎饼), part 1 of 4</title>
		<link>http://beijinghaochi.com/jianbing-sauces?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=jianbing-sauces</link>
		<comments>http://beijinghaochi.com/jianbing-sauces#comments</comments>
		<pubDate>Thu, 11 Mar 2010 01:00:54 +0000</pubDate>
		<dc:creator>the ladies</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[hoisin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[street food]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=692</guid>
		<description><![CDATA[How many jianbing photos does a blog need, really? We think it&#8217;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.  &#8230; <a href="http://beijinghaochi.com/jianbing-sauces">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/jianbing-sauces/feed</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Happy Chinese New Year, five dumplings to share (jiaozi 饺子)</title>
		<link>http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=happy-chinese-new-year-five-dumplings-to-share-jiaozi-%25e9%25a5%25ba%25e5%25ad%2590</link>
		<comments>http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90#comments</comments>
		<pubDate>Mon, 15 Feb 2010 12:00:30 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[PREP]]></category>
		<category><![CDATA[beijing]]></category>
		<category><![CDATA[COOK]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=856</guid>
		<description><![CDATA[It&#8217;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 &#8230; <a href="http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Recipe for Congee with Mushrooms (xianggu zhou 香菇粥)</title>
		<link>http://beijinghaochi.com/recipe-for-congee-with-mushrooms?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recipe-for-congee-with-mushrooms</link>
		<comments>http://beijinghaochi.com/recipe-for-congee-with-mushrooms#comments</comments>
		<pubDate>Tue, 26 Jan 2010 16:21:08 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[congee]]></category>
		<category><![CDATA[jok]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rice porridge]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=589</guid>
		<description><![CDATA[For me, congee (or jook or zhou 粥 or xifan 稀饭) is the ultimate comfort food. It&#8217;s what my parents fed me when I was ill, what I crave on a cold day, and what soothes me after one too &#8230; <a href="http://beijinghaochi.com/recipe-for-congee-with-mushrooms">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/recipe-for-congee-with-mushrooms/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Recipe for Afternoon Tea, or Jujube and Longyan Milk Tea (hongzao guiyan naicha 红枣桂圆奶茶)</title>
		<link>http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha</link>
		<comments>http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha#comments</comments>
		<pubDate>Thu, 21 Jan 2010 07:51:30 +0000</pubDate>
		<dc:creator>christine</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[PREP]]></category>
		<category><![CDATA[afternoon]]></category>
		<category><![CDATA[jujubes]]></category>
		<category><![CDATA[longyan]]></category>
		<category><![CDATA[milk tea]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[red dates]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=465</guid>
		<description><![CDATA[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 &#8230; <a href="http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha/feed</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Recipe for Potato Focaccia with Chuan&#8217;r Seasoning and Lap Cheong</title>
		<link>http://beijinghaochi.com/potato-focaccia-recipe?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=potato-focaccia-recipe</link>
		<comments>http://beijinghaochi.com/potato-focaccia-recipe#comments</comments>
		<pubDate>Tue, 12 Jan 2010 04:09:47 +0000</pubDate>
		<dc:creator>jen</dc:creator>
				<category><![CDATA[COOK]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[chuanr]]></category>
		<category><![CDATA[focaccia]]></category>
		<category><![CDATA[lap cheong]]></category>
		<category><![CDATA[potato focaccia]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://beijinghaochi.com/?p=435</guid>
		<description><![CDATA[One thing I miss in Beijing is good bread. It&#8217;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&#8217;t eat it the same day, the &#8230; <a href="http://beijinghaochi.com/potato-focaccia-recipe">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://beijinghaochi.com/potato-focaccia-recipe/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
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