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.
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.]]>
I recently discovered this tiny baozi jiaozi stand in the parking lot of the huge ICBC bank on Chaoyangmenwaidajie. It is run by some hardworking (as with most operations this size) a mother father and son family from Hangzhou.
A plate of fresh jiaozi or baozi is just 5 RMB (about 80 cents USD) and a fresh bowl of beef noodles is just 9 RMB, get both for less than the price of a Starbucks coffee!]]>
Hi all, I just moved to Beijing today for a new job and new life in China. It’s really exciting and nice to be back in Beijing. Although I visit almost every year, the last time I actually lived here was over 8 years ago. A lot has changed obviously and not only with the modernization of the city but also the local tastes and availability of food here. Of course I will still be doing a lot of blogging (I hope) about the local foods here but also will be checking out the new hotspots for Western restaurants as well. If you have any suggestions, questions or crazy requests please let me know and I’ll do my best to blog about it.
October 7, 2011
Hey everyone, surprise the endless rain officially ends on Sunday and what better way to enjoy the outdoors than checking out a dozen or more of your favorite food trucks?!!!
From 11am – 5pm, Food trucks that serve coffee, ice cream, slushies, dumplings, lobster, falafel, and more will be available at Grand Army Plaza.
Here’s the line up so far:
Kelvin Natural Slush Co.
Red Hook Lobster Pound
Eddie’s Pizza Truck
The Frying Dutchmen
The Treats Truck
Vanleeuwen Ice Cream
This Food Truck party is being organized by the Prospect Park Alliance with the NYC Food Truck Association.
See you there!]]>
For those vegans, vegetarians, and raw food lovers who are following my Spring Liver Cleanse blog posts (I’m 2/3 of a way through a 3 week cleanse now), you’ll have to excuse me as I am about to blog about some really awesome food : Pork! Believe me, it pains me to look at these photos when all I can eat on this cleanse are vegetables and fruit.
Anyways, I had an amazing plate of Hui Guo Rou (回锅肉) or twice cooked pork Sichuan style over rice when I was out in the village of Shu He near LiJiang. It was spicy had lots of huajiao (大红袍花椒) giving it a ma taste and overall a very authentic Sichuanese taste (SiChuan borders Yunnan to the north). We also had some spicy garlic cucumber, a soup that I don’t quite remember and suan la fen 酸辣粉. To be honest, I am having a serious flashback withdrawals right now thinking about these dishes while on this cleanse. I think we only paid like 35 RMB for all the dishes which is less than $6 USD.
About Shu He Lijiang Yunnan
Shu He is a smaller, cleaner version of LiJiang and at night the entire village empties out. If you go to LiJiang, and dislike supper large touristy crowds check out Shu He or even opt to stay there. We stayed at the Nomad Hostel and Café Guesthouse (very cheap, clean and friendly staff). Like LiJiang, you’re going to get lost and not too many people will be able to help you but call the hostel staff and they can come find you. The Sichuan restaurant is literally 3 mins walk down from the Nomad Hostel.
Oh I also tried this local beer called NaXi Snowy Beer – it’s green because it has live Spirulina inside of it. It wasn’t particularly tasty and I’m still not sure if this caused my food poisoning symptoms or if it was the high altitude.
Ok that’s it – now back to blogging posts about vegetables and fruits for another week.]]>
The proverbial debate among most guidebooks about travel in Yunnan is whether you should go to Dali (大理) or LiJiang (丽江). I’ll tell you my preference in a minute (we did both) but let’s first describe to two famous hot destinations. Both are ancient (yet highly renovated and squeaky clean) villages featuring beautiful running water canals that snake through the bustling shops, restaurants and inns set along garden courtyards and winding alleyways .
Both feature snow capped mountains in the distant landscape, although Dali has a huge lake not too far away. Both have great food! Dali is smaller and is set up pretty much like a grid system and is easy to get around (you can actually ride bikes and take buses through a few of the streets). LiJiang is larger, and its winding labyrinthine streets (and shitty tourist maps) will almost guarantee that you’ll get lost (which is half of the fun until you need to get out to catch a bus to the airport). LiJiang is WAY more touristy (you can get KFC in LiJiang but not Dali) but I suspect Dali will be like LiJiang in a few years. For that reason alone, I prefer Dali but I have to say that the amount of winding streets along the small canals of LiJiang are quite breathtaking.
In Dali, you can get the full spectrum from Western style pasta, ice cream and burgers to hardcore street food just as you could in the streets of Beijing or Kunming. While in Dali, you should definitely try these amazing soups filled with wild vegetables from the local mountains. The local fish is also a good choice as well as the dried salted meats that you often see hanging above the vegetable displays in front of many of the local restaurants. I took a peak in the kitchen and watched the owner cook up our fish soup over a firey hot wok oven.
If you are going to visit Dali, I’d recommend staying at the Laughing Lotus Inn http://www.laughinglotusinn.com/ on Hong Long Jing 红龙井. It’s away from all the super touristy area, the owners David and Sky are awesome, and the charming rooms are very comfortable and relaxing. We spent 2 nights there and had a great time sitting out in the patio chatting with the other traveling residents. They have a full menu and can also arrange bus travel to other destinations in Yunnan.
Over the 2 days we checked out a few restaurants including a vegetarian dumpling jiaozi restaurant inside of the square of Wu Hua Building run by Dong Bei’ers who as a consequence of recently converting to Buddhism, have several large home brewed plum wine vessels from which they no longer consume but sell by the glass to their customers. A glass is great after a spicy dish of dumplings.
Over the past few weeks, I’ve been travelling throughout China and just recently returned back to New York. On the trip I started in Beijing then went out to South West China and visited Kunming, DaLi, LiJiang, and LuGu out in the Yunnan province of China. After getting my fill of jian bing, baozi, jiaozi, la mian, and kao ya in Beijing, I was excited to explore the diverse foods of Yunnan.
Kunming is a great place to start as it is the center of Yunnan minority indigenous culture representing over 25 different ethnic minorities.
Upon arrival I visited a Dai (傣族) restaurant on the outskirts of Kunming featuring private dining in bamboo huts in the courtyard. Unfortunately we arrived a little late and sat in the main restaurant dining area.
The first dish was a spicy smoked BBQ chicken cut up in pieces and served on palm leaves. When we sat down at our table, I noticed a lot of signs throughout the restaurant about the dangers of eating sharp bones and when started eating this dish I instantly got the connection to the warnings.
Next we were served a spicy steamed ground beef dish with pickled vegetables wrapped in banana leaves and a bowl of traditional spicy pickled vegetables in salty brine with red hot chilies. The pickled spicy vegetables were probably my favorite recipe. It was extremely spicy but the salt really brought out the full flavor of the vegetables. It’s a little like Kim Chi but it’s served in a broth. You could eat bowls upon bowls of rice with this dish. I am actually reading SALT by Mark Kurlansky (a great book!) and there’s a chapter about the ancient Sichuan salt works located just north of Yunnan. In the book, the author goes into detail describing the how a lot of early Sichuanese cuisine is based on using salt to ferment and pickle vegetables with chilies. I wouldn’t be surprised if this dish is a variant of the ancient recipe.]]>