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  1. western restaurants in China are always expensive. You can go to Campus to eat , like Shanghai Jiao Tong University.
  2. In hangzhou : WuShan tea house 吴山茶楼 good service West Lake Longjing tea.
  3. maglev is too expensive... you can take the bullet train.
  4. Nanchang's most distinctive and the most famous food is the soup -- `WaGuan soup` WaGuan soup is the most favorite breakfast in Nanchang. Long Laowu Soup Shop Address: 203 ZhanQianXi Road, Xihu District Phone: 0791-6419102
  5. For GuangZhou dim Sum, I recommend 'GuangZhou JiuJia' and 'TaoTaoJu'. JiuJia means Restaurant. Guangzhou JiuJia was founded in 1939, is the first restaurant in GuangZhou. Its main store is in `Shangxiajiu pedestrian street`. It is famous for cantonese cuisine and moon cakes. As Gabriel Lewis says, you have to get their before noon or 11 am.
  6. the crispy red skin is delicious, definitely. There is oil , but not greasy,quite to my taste. about 100RMB($15) per person. HePingMen's QuanJuDe is the best kaoya restaurant. Howerver, some Bejing natives said, Beijing roast duck is to deceive those who had just arrived at Beijing. ~~~
  7. the Miele Guide is a Singaporean project and, despite their best efforts, is best known and followed by Singaporean voters ? Then, why the NO.1 is a HK restaurant ...
  8. Thanks for the links! can we make a friend link?
  9. It is one of the most standard pastries in Hong Kong The glutinous rice ball is dusted with dried coconut on the outside. The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are: sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.
  10. Nian gao is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat nian gao during this time because "nian gao" is a homonym for "every year higher and higher."
  11. Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China, and since the 20th century has also been used in the vegetarian cuisines of Western nations. Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis okara contains 24% protein, 8 to 15% fats,and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans.
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