Beijing 2009 - First Breakfast
A number of items came out, and to my surprise they were all quite good. The best item was undoubtly the deepfried dough fritters - "Yew Cha Kuah". Unlike the Malaysian version which are smaller and has a crunchy texture - these are soft and fluffy, and very rasty. They go very well with the pork porridge with century eggs, another great item. Either the porridge was very good or we were all very hungry - we had to ask for seconds !
These are steamed buns with lotus paste filling. The taste is quite typical, but the skin is perfectly done.
Steamed chive dumplings.
A steamed cake with raisings which is very similar to the Malaysian steamed egg cake - "Kueh Nee Gor". I am usually not a big fan of this type of cake, but the texture seemed to be just right.
One item I have not seen before is this water chestnut jelly. It is sweet and has a gelatinous texture. Quite good really.
That was a good start for our trip. I was looking forward to more culinary adventures in Beijing.