http://beijinghaochi.com We eat, cook, and shoot in Beijing. Thu, 17 Nov 2011 12:41:58 +0000 en hourly 1 http://wordpress.org/?v=3.0.3 http://beijinghaochi.com/yunnan_ham/ http://beijinghaochi.com/yunnan_ham/#comments Mon, 21 Jun 2010 04:59:34 +0000 christine http://beijinghaochi.com/?p=1392 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, I wandered through no less than six markets in Dali (where the traveling Bai minority peoples' market that skips from town to town around Erhu Lake is known as ganji 赶集) and Lijiang.  In the Disneyland circus that was Lijiang, the only thing that made staying in the old town worthwhile was the large market at the southern tip, where I perused copper pots and tea.  There, I bought a disconcerting amount of Yunnan dried READ MORE]]> http://beijinghaochi.com/yunnan_ham/feed/ 3 http://beijinghaochi.com/vinegar_peanut_recipe/ http://beijinghaochi.com/vinegar_peanut_recipe/#comments Thu, 27 May 2010 03:35:23 +0000 jen http://beijinghaochi.com/?p=1296 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 for extra Chicken McNugget sweet and sour sauce to swab my fries in. Hell, I even did that after McDonald's started charging for it (no charge in China though - hurray!). While Chinese food is not exactly swimming in sweet and sour dishes the way Panda Express wants you to believe (i.e. all sweet and sour pork, lemon chicken/beef, orange beef/chicken, General Tso's chicken, etc., etc.), it's still to be found. For instance,  Kung Pao chicken (gongbaojiding 宫爆鸡丁) is a delicious mix of sweet and sour with the addition of a little hot and spicy. READ MORE]]> http://beijinghaochi.com/vinegar_peanut_recipe/feed/ 9 http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange/ http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange/#comments Wed, 19 May 2010 08:08:05 +0000 christine http://beijinghaochi.com/?p=1259 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 home decoration, her love of science distilled for the common man, and most importantly, an admirable, indomitable, true DIY spirit.  This has manifested itself in many ways, not the least of which is her great willingness to try all kinds of electrical appliances native to the Chinese kitchen.   Struck with an insatiable desire to make dishes that would be most optimally finished in an oven, we have two approaches here: 1) throw money at the problem READ MORE]]> http://beijinghaochi.com/rice-cooker-local-market-magic-recipe-for-a-pekin-duck-lorange/feed/ 6 http://beijinghaochi.com/jianbing_recipe/ http://beijinghaochi.com/jianbing_recipe/#comments Fri, 09 Apr 2010 09:30:46 +0000 the ladies http://beijinghaochi.com/?p=1148 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 tips, and of course, we’ve discussed amongst ourselves the ins and outs of how to make the magic happen in our tiny, crepe griddle-less kitchens. We even contemplated the brilliant (we thought) idea of renting our Tsinghua jianbing vendor's cart for the day to get some practice, learn a few tricks of the trade, and hopefully bag a few kuai in profits. However, seeing as she thinks we are one and the same person, we thought it might try her sanity to show up together with our odd little proposal - and one should never mess with the sanity of the woman who provides one's daily breakfast. READ MORE]]> http://beijinghaochi.com/jianbing_recipe/feed/ 22 http://beijinghaochi.com/jianbing-innards/ http://beijinghaochi.com/jianbing-innards/#comments Mon, 15 Mar 2010 19:03:17 +0000 the ladies http://beijinghaochi.com/?p=1049 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 you need a large vat of oil to properly fry the doughnut, leaving youtiao up to the professionals, methinks. Lucky for us, we quizzed our favorite jianbing vendor at the east gate of Tsinghua University and discovered jianbing crisps are much easier. She proudly displays a little handwritten sign on the side of her cart: "Self-fried fritter (zizha baocui 自 炸薄脆)."  How does one create a fritter?  Her answer: she goes to a wonton wrapper vendor, who cuts extra-large wonton skins for her.  She heats up super-hot oil then lightly drops the wrapper on the oil ("就烫一下"), whereupon it bursts into this lovely, airy confection. READ MORE]]> http://beijinghaochi.com/jianbing-innards/feed/ 12 http://beijinghaochi.com/jianbing-sauces/ http://beijinghaochi.com/jianbing-sauces/#comments Thu, 11 Mar 2010 01:00:54 +0000 the ladies http://beijinghaochi.com/?p=692 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.  She makes her jianbing with exceptional loving care.  There's no slopping here, no hurry, no pressure because of customers lined up during rush hour, just the smooth and practiced caress of jianbing batter over the crepe pan; broad swathes of evenly painted sauces; the use of one.and.a.half crispy fried wonton skins, ending up in one of the best jianbing we have eaten in Beijing. READ MORE]]> http://beijinghaochi.com/jianbing-sauces/feed/ 19 http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90/ http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90/#comments Mon, 15 Feb 2010 12:00:30 +0000 christine http://beijinghaochi.com/?p=856 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 source goods for dumpling-making in celebration of Chinese New Year.  It was packed to the brim with fresh goods, and hopping with people picking up their hot pot meat and auspicious fishes, but all the vendors were calm and patient. READ MORE]]> http://beijinghaochi.com/happy-chinese-new-year-five-dumplings-to-share-jiaozi-%e9%a5%ba%e5%ad%90/feed/ 4 http://beijinghaochi.com/recipe-for-congee-with-mushrooms/ http://beijinghaochi.com/recipe-for-congee-with-mushrooms/#comments Tue, 26 Jan 2010 16:21:08 +0000 jen http://beijinghaochi.com/?p=589 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 many greasy Beijing meals.  It's healthy, nourishing, and works wonders for a hangover.  Also, it makes a cup of rice go a long way, which is nice for these frugal student days. It has a long history among Chinese foods. Ancient foodies argued over the types of rice, water, and fire made combined to make the perfect congee, and many (including my family) consider it irreplaceable for its medicinal properties -  because it's both easily digestable READ MORE]]> http://beijinghaochi.com/recipe-for-congee-with-mushrooms/feed/ 9 http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha/ http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha/#comments Thu, 21 Jan 2010 07:51:30 +0000 christine http://beijinghaochi.com/?p=465 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 practicing the most ancient, time-tested methods.  Under globalization, it's charming, and ever so slightly delusional, to believe that there still are local goods that can only be found in their place of production.  And even if they can be bought millions of miles away, few things feel as authentic to a transient as participating in the local economy by buying something as simple, common, and necessary as food. READ MORE]]> http://beijinghaochi.com/recipe-afternoon-tea-or-jujube-and-longan-milk-tea-hongzao-longyan-naicha/feed/ 6 http://beijinghaochi.com/potato-focaccia-recipe/ http://beijinghaochi.com/potato-focaccia-recipe/#comments Tue, 12 Jan 2010 04:09:47 +0000 jen http://beijinghaochi.com/?p=435 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 next day I'm left with a hunk of granite you could chip a tooth on. Upon finding a lone potato in my fridge I thought I would make a potato focaccia (I adapted mine from the Wednesday Chef's focaccia di patate). Aside from the lonely potato, potato focaccia appealed to me because it's quick (relatively, only about 2 hours resting time), the flattish focaccia will fit into my tiny toaster oven tray, and because it gives me an excuse READ MORE]]> http://beijinghaochi.com/potato-focaccia-recipe/feed/ 2