Beijing Street Foods

Lu da gun'r

Literally "donkeys rolling in dirt": sweet red-bean paste in a rice dough dusted with peanut powder.

Jian bing

Chinese crepe. Often sold off the back of tricycles and a typical Beijing breakfast.

Shao bing

Hot bread roll filled with a fried egg and often sprinkled with aniseed for flavoring.

Tang chao lizi

Chestnuts, roasted in hot sand and served in a paper bag. A seasonal snack appearing in autumn.

Tang hu lu

A kabob of candied hawthorn berries.

Chuan'r

In any area with lots of bars and clubs you'll find street vendors selling chuan'r (kabobs). They cost just a few yuan per skewer.

Rou bing

Cooked bread filled with finely chopped and spiced pork. A variant is rou jiamo, which is a bun filled with diced lamb.

You tiao

Deep-fried dough sticks, often dipped in warm congee (a rice porridge).

Hong shu

A winter specialty, these are baked sweet potatoes, often heated in ovens made from oil drums.

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Gado-gado vegetable salad

www.maangchi.com Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes! www.youtube.com This is a recipe for Indonesian Gado-gado from Mariska, filmed in Jakarta as part of my Gapshida project. There are all kinds of Korean food fans there! Enjoy! Ingredients (for 2 servings) 1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces. For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach For the sauce: ground roasted peanuts, bird's eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water For garnish: fried shallots, shrimp crackers, emping (gnetum gnemon chips called "Melinjo" in Indonesian) Optional: 1 medium sized steamed potato cut into bite size pieces Directions 1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber. Make sauce using a mortar and pestle (cooking time: 20-30 minutes) 1. Grind these ingredients with a mortar and pestle until they're smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar. 2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it's mixed well. If you use peanut ...

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