23 Dongsi Ertiao
The new space is not as funky as the old but all the favorites are still on the menu, that is if you can read it. Sole menu is on the large polygonal chalk board on the wall in Chinese. Recommend the fish head, braised cauliflower, ribs, and the rice vegetable soup.
And definitely get a growler of tsingtao beer!
010 8565 4088
Across the street from u town shopping
Chaoyangshichang jie 潮阳市场街 and chaoyang south street 潮阳南街
And not to say this means anything but vp Joe Biden ate here.
The names says it all as this year has been a banner year for Great Leap Brewery! First it opened a 2nd location in San Li Tun in an impressively beautiful pub with spacious wood booths with streaming American sports on the flat panel TVs, delicious cheeseburgers and fries, and of course a great variety of its well known fresh beers brewed on location.
This weekend, the local microbrew is giving you a new reason to saddle up to the bar and start drinking beer in the morning – brunch.
For a limited time there’s a tasting menu for just 100rmb:
Fresh pressed Coffee from Rickshaw Roasters
or Flight of 4 beers (Ma Gold, Hop God, Mocha Stout, Imperial Pumpkin)
Muesli with nuts and honey
Slow roasted pork over crispy waffles and lovely lathered with a malted honey extract
Biscuits and sausage gravy with a sunny side up egg
Carrot cake to finish
Was in Vietnam last year for our honeymoon and we stopped on our trip down the coast at Hoi An. It’s a small seaside fishing village with lots of amazing shops, restaurants and street food. If you like Vietnamese food, you can’t go wrong here. Pretty much everything, everywhere we ate including was amazing. I particularly like the street food vendors where you can get pho, banh mi just out of a cart. I discovered a new favorite, Cao Lao which is a regional dish found in Hoi An.
Basically it’s made with noodles, pork, and greens with a rich broth. Need to find some here in Beijing, but it’s pretty difficult so far. Anyone have any suggestions?
On a recent trip back to NY, my sister gave us a huge supply of spices from the Park Slope Coop. So many that I decided upon returning to Beijing to try to make a home made Masala.
I’ve tried Chicken Masala before in the past but here’s a recipe that I got from BBC that is done all from scratch. Pretty easy overall, and the flavors and amazing. You don’t have to use a rotisserie, you can just bake as the original recipe describes but it’s a little more fun if your oven has this function and you also get a much more even and juicier meat as a result of the rotisserie.
Chicken Masala Ingredients
For the marinade
6 cardamom pods
2 tbsp cumin seeds
2 tbsp coriander seeds
4 whole cloves
1 tsp black peppercorns
1 tsp ground fenugreek
2 tsp ground turmeric
1 tbsp paprika
1-2 tsp hot chilli powder (the more you use, the spicier the dish)
¼ tsp ground cinnamon
1 tsp flaked sea salt
4 garlic cloves, peeled and crushed
1 inch piece fresh root ginger, peeled and finely grated
1 cup low-fat natural yoghurt
Whole free range chicken
Masala Spices Preparation method
To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.
Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt.
Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.
Place the chicken in a small bowl and marinate with your hands for several minutes. Cover with plastic wrap and place in the refrigerator overnight.
Preheat oven to 375F and set up the rotisserie (or just bake). Bake till internal temp of chicken reaches 180F (about 1 hour)
Recently did a cooking event for one of our clients, California Walnuts. It was hosted at the Wenyi cooking studio here in Beijing. We had about 20-30 media for the event. It started with an overview of walnuts from the spokesperson then it was the interactive session in the test kitchen. We made about 3 recipes, all with some Chinese twist. My favorite is the spicy coconut walnut recipe shown above.
Sweet and Spicy Coconut Walnut Recipe：
200 g of California walnuts
100 ml of water
100 g of shredded coconut
100 g of white sugar
5 g salt
30 g black pepper sauce
10 g red pepper ground
10 g Sichuan ground peppers
In a pan, combine water and sugar and let dissolve and place over medium heat. add in the black pepper sauce and the walnuts. Stir for several minutes then add in the red pepper and Sichuan peppers. Still till walnuts are slightly toasted. Add in the shredded coconuts and immediately take off the heat. Serve on a plate and enjoy!]]>
We took at trip out to Vietnam last week and enjoyed the most amazing fresh food. Pho, summer rolls, banh mi, etc. Here’s a roadside cart that I found near our hotel in Hoi An Vietnam. The banh bread rolls are kept warm and crispy over a charcoal burning stove. The don’t use mayo here but a combination of fish sauce, oils, and spreads. Meats are a little different from the usual bbq pork that I’m used to. Pickled carrots and daikon are fresh, also sawtooth corriander is a popular addition to food in this region. Really brings out a new texture and taste.
For those living in Beijing, I’m giving away a copy of the book. Please post comments on your favorite places to eat in Beijing or Shanghai and I’ll select a random user hand deliver it to you!
Here’s an exerpt from the publisher about the book:
Moon Travel Guide Author Offers Tips on Tastes of Beijing & Shanghai
Start planning a foodie’s dream vacation. In Moon Beijing & Shanghai, author Susie Gordon delves into the cuisines of Beijing & Shanghai and offers her tips on where to find the best of the best, whether it’s insanely spicy Hunanese food or a gourmet take on tastes of the West. To help the epicurean traveler navigate these two Chinese cities, here are her tips and recommendations for the best foodie destinations:
This famous dish, also known as Peking duck, is a vacation requirement-you can’t leave Beijing without trying it at least once!
• Go local at Li Qun, the restaurant with arguably the tastiest roast ducks in the capital.
• Da Dong serves Beijing’s leanest ducks in sophisticated surroundings.
• It’s a hotel restaurant, but Fat Duck sacrifices nothing when it comes to the taste and quality of its Beijing duck.
Dumplings and steamed buns are famous Beijing-style snacks that can be a good lunch or light dinner.
• Try some traditional Beijing dumplings Shun Yi Fu, where fillings range from vegetables to shrimp and donkey.
• Grab a steamer of baozi at Goubuli Baozi, and fill up on the delicious fluffy, pork-filled steamed buns for dinner.
Spicy Regional Fare
• The spicy, Turkish-influenced flavors of the Xinjiang region highlight dishes like lamb, flatbread, and homemade yogurt at Crescent Moon.
• Sour and spicy Guizhou cuisine is little known outside of China, so Three Guizhou Men is the ideal place to try it. The steamed ribs with pickled greens or sour fish soup are both sure to please your taste buds.
• Dali Courtyard is the perfect place to sample Yunnanese food like fried mint leaves and wild mushrooms.
Shanghai’s specialties are legion, but while you’re in town, be sure to awe your taste buds by trying xiaolongbao (soup dumplings) and some of the local seafood, particularly hairy crab.
• Sample xiaolongbao at popular Nanxiang Mantou in the Old City.
• Locally sourced crab, river fish, and eel are menu highlights at Lü Bo Lang inside the Yu Garden.
• If you’re in town in the fall, be sure to try the hairy crab at Wang Bao He, the city’s oldest crab restaurant.
Yunnanese food is greatly influenced by the region’s proximity to Laos, Thailand, and Myanmar. Curry, potatoes, and pork are common ingredients.
• The food of Yunnan Province goes gourmet at chic Lost Heaven, where the Dai-style chicken is a sure bet.
• Regional Yunnan specialities like marinated pork and buckwheat cakes are served at the rustic Legend Taste.
• At Southern Barbarian, there’s no topping the fried goat cheese, potato pancakes, or barbeque skewers.
Spicy Regional Fare
• Test your taste buds with some seriously fiery Hunanese food at Hunan Xiangcun Fengwei. You can’t go wrong with the smoked pork or sizzling beef.
• Eat spice-filled Sichuan fare like authentic kung pao chicken or the intimidatingly named numbing spicy tofu at Sichuan Citizen.
• Try traditional dry pot cooking from China’s southern Guizhou provi
For more information on Moon Beijing & Shanghai, or for more detailed travel tips, maps and advice on travel to Beijing & Shanghai, visit the Moon Travel Guides website.]]>
Hello Hello. I know it’s been a long time. Site got hacked a few months ago and going through some photos of places that i’ve visited recently in Beijing and will be posting soon. In the meantime, I want to do a quick shout out to the folks at The Hutong for their organic food fair on Sat May 19th in Beijing. In celebration with Jaime Olivar’s Food Revolution Day, The Hutong is hosting a fair of organic farmers and producers from around the city. For just 50 RMB entrance fee, you’ll be able to browse vendors, learn about composting, urban farming, watch cooking demos by Hutong Chef Sue Zhou, and sample treats.
Sanling Eggs and Chicken
Le Fromager de Pekin
Green Neighborhood Compost
Green Yard Dairy
Hona Organic Soy Sauce and Bean Paste
More info here: http://thehutong.com/blog/organic-food-fair/]]>