I have been in New Zealand for over three weeks now. I am happy: the food is fresh and delicious,yummy things grow everywhere, vegetables grow everywhere, fruit trees everywhere (especially the grape variety!)...but even so I am still thinking about my favorite Chinese street snack. I fled China without posting this "number one" thing from Beijing entry. Gotta give China a little love for feeding me so well. Enjoy!
The traditional egg and spring onion pancake is by far the best street food in Beijing. It makes me happy. And yes, I do believe happiness can come in the form of food. Because for me in Beijing, everyday, I find happiness in the delicious textures and fragrances and fillings the street carts and food stands have to offer. This, I will miss.
Even though I love me some mutha-luvin' Jian Bing, this is more my style:
These mushrooms were growing on the side of a mountain overlooking a gorgeous blue lake, Roturua Lake.
NZ, it ain't Tennessee, but its the place to be.
JianBing. Whoa. Though similar, no two are ever quite the same. Equally delicious, yes, just different in small ways. For example, I had one in Gulou hutong the other day that used three sauces instead of the typical two. Don't really know what those sauces are, I can guess, but I don't really care-it is so freaking good. I had one in Chengde, where the imperial summer resorts are, it was the first one I tried where the chef used two eggs instead of the typical one. The batter in that one was also a little sweeter. Was it good? Absolutely.
The best ones have an unexpected vegetable (or seed, or sauce) added to the mix while cooking. Once, near the Yonghegong Lama Temple, I had one with black sesame seeds. There has also been occasion to have tou dao si 土豆丝 added to the mix. This is julienne sliced potatoes cooked in too much oil (yum!) with a little spice. MmmmMm.
Really, there are just so many options here. But the classic is what got me hooked. Simple and magical: plain batter spread over a hot flat iron skillet, an egg cracked on top, spread out on the batter, two thin spatulas flip the big thin crepe-like cake, toss a little spring onion and parsley on top of the hoison and chili sauces, add the fried rice wafer thingy, fold it up, put in a handy carrying device/plastic bag and you have got a classic Jian Bing for all of two minutes and 4 yuan. Told you: happiness can be bought...
Even though I love me some mutha-luvin' Jian Bing, this is more my style:
These mushrooms were growing on the side of a mountain overlooking a gorgeous blue lake, Roturua Lake.
NZ, it ain't Tennessee, but its the place to be.
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