Chilled and sliced Beef Shank with hoisin and scallions on a mantou (bun) Beef Shank buns Kimchee Fried Rice with Egg Cantonese-style Steamed Fish Braised Fish Sweet and Sour Spareribs (Tang Cu Pai Gu) Pork and Cabbage Dumplings Braised Oxtail Stew jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-119-1362′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Happy Chinese New Year from YumYumPanda! And what better way to celebrate than with massive amounts of food! Well yes,technically we celebrate everything with massive amounts of food…but who’s keeping track,right? This year,we took it a down a notch from last year’s epic (gluttonous?) feast and only served a couple of our favorite Chinese dishes family style. Here’s to a happy and prosperous year of the rabbit! Hop over to our feature on Chinese New Year for the low down on Chinese New Year and recipes that you can try out for your own meals!
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-87-1172′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Before I left for China,my parents had mentioned that I had to make it a point to go to Wang Fu Jing in Beijing. Wang Fu Jing is actually just the name of a street that runs north to south and is just slightly east of the Imperial Palace. The street consists entirely of shops and restaurants. The shops range from large department stores to smaller privately owned centers,so in that sense it kinda reminded me of Times Square in NYC or even the area around Macy’s at Herald Square. Where it differs though is that there’s a small entrance way that leads to an back network of alleys filled with street vendors. That’s where the REAL treasure of this place is. If you think the picture above looks lethal,let me assure you,it’s way more lethal than you could possibly imagine. This spicy concoction is from a hot pot place located a couple blocks from my uncle’s apartment so location-wise,it was really convenient. On top of that,they give you a voucher for 20RMB for every 100RMB you spend…so a good deal if you’re a hot pot lover. My uncle’s word of advice was to stick to hot pot places that are well established like this one simply because you can be that much more sure of the cleanliness of the restaurant. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-88-1166′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});I guess a dish that my mom must’ve loved from her time in Beijing was zha jiang mian. We had it a LOT at home so I was very familiar with this dish. This noodle dish uses a really thick and heavily seasoned paste instead of a broth and man,is it good. The paste usually consists of some sort of bean paste,some chili for heat,and meat like pork or some extra firm tofu. On it’s own,the paste can be a bit salty but with the noodles mixed in,it’s just perfect. Even if you’ve had home made zha jiang mian or have been to a restaurant that serves it state side,you still have to have a zha jiang mian restaurant on your hit list when you come to Beijing.  |  | |
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