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-eating-flowers/ http://beijinghaochi.com/yunnan-eating-flowers/#comments Sat, 18 Jun 2011 05:08:06 +0000 jen http://beijinghaochi.com/?p=1722 In a debate over what to eat in Yunnan, it'll always be a tough call. So many glorious options! So little time. On a recent and tragically food-deficient trip to Yunnan, I was denied the chance to stuff my face in a manner that paid proper respect to this region's culinary cornucopia. There are, after all, only 24 hours in a day, and much of my five days was spent zooming around in a car looking for commodities and stopping too late to eat, or stuck with a conference buffet. My obvious go-to choice here would be mushrooms, but I won't speak here of the stunning variety of wild mushrooms that this Southwestern province is famous for.  Partly because it's not the season, partly because it pains me that I didn't get to eat mushroom hotpot. Instead, in honor of springtime in this land of eternal Spring, I'll post an ode to the edible art growing about the region that I found plucked and ready to fry. As flowers are fragile, they ship poorly and taste best when cooked the same day - making these ingredients hard to come by in the desert that is Beijing. READ MORE]]> http://beijinghaochi.com/yunnan-eating-flowers/feed/ 4 http://beijinghaochi.com/green_pea_tofu_wandoufu/ http://beijinghaochi.com/green_pea_tofu_wandoufu/#comments Tue, 24 May 2011 06:57:48 +0000 jen http://beijinghaochi.com/?p=1740 It looks like some kind of Frankenstein-esque health food. Tofu and green peas, two foods that don't often (ever?) inspire drooling or cravings, decide to join forces. Tofu is most commonly made with soybeans, but this is China, a land full of tofu love, and there are not only countless variations on soybean tofu, but tofu made from other beans as well. Here, in Dali, Yunnan, we encountered the green pea tofu (wandou doufu 豌豆豆腐). It looks like a corpulent hunk of cheese, has the consistency of an overly cooked flan, and little to recommend it by way of looks. READ MORE]]> http://beijinghaochi.com/green_pea_tofu_wandoufu/feed/ 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