Beijing 2009 - Beijing Food Part II
These were deepfried prawns garnished with some fried seaweed. The prawns were way too small, however the seaweed were quite alright as a snack.
A familiar dish - stewed pork belly with preserved Chinese mustard. The taste is very similar to what we get in Malaysia, except here the pork belly is really what it's supposed to be - 70% fat ! Get your arteries primed before you take on this dish.
Deepfried meatballs - spicy and quite yummy.
Stirfried black fungus with lotus roots. I always like lotus roots which have a nice crunch, and the soft fungus provide a nice contrast. The Chinese sausages gave it some additional depth of flavour.
Stirfried tanghung with an egg blanket - this was way too salty. Even the egg blanket couldn't balance out the flavour.
One of my favourite dish on the trip - these are pork strips with a salty and sweet bean paste served on cucumber strips. The savoury pork blends very well with the crunchy cucumber, resulting in a very satisfying hot and cold combination.
Another familiar dish - deepfried tofu simply dressed with a soy based sauce. Quite ordinary.
Stirfried vegetable and pork cubes. This dish is all about the texture.
Spinach with egg, very simple and a good companion to the more heavy dishes.