lilyhotel

western restaurants in China are always expensive. You can go to Campus to eat , like Shanghai Jiao Tong University.

In hangzhou : WuShan tea house 吴山茶楼 good service West Lake Longjing tea.

no photo, no truth.

maglev is too expensive... you can take the bullet train.

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

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.

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. ~~~

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 ...

Thanks for the links! can we make a friend link?

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.

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."

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.

Oyster omelette pictures:

paomo pictures:

Looks pretty interesting, what does it taste like and how is it made? The shell looks spongy. Is is a popular snack in many regions of China? I have been China for a short trip in September and ate moon cakes, which, besides the shape, seem very different from green cake. ← spongy,glutinous and sweet, just like cake . It is only popular in Jiangsu and Zhejiang province of China.

Qingtuan (Chinese: 青团, literally "green cake") is a traditional Chinese dish. This food, which looks like a round green stone, is made of rice, black bean paste and a special plant called maiqing (麦青) (barnyard grass shoots). The exact technique in making qingtuan is quite complicated. Barnyard grass shoots are edible only in spring, so this food is eaten for the annual Qingming Festival, which falls around April 5 in the Gregorian Calendar.

Hello-I have heard of a Bai dish called rushan 'yogurt fan' and it has been described as a yogurt waffer and is served with Hui Wei Cha (the last course of a san dao cha). Is your dish similar? ← They are both Yunnan specialty, dairy products. Rushan has less moisture than rubing.

I never went to Tibet, so, not sure of that, but Rubing looks like a block of tofu, indeed.

I ate it in China. There was suger on it, tastes sweety , so I think it is a dessert.

Personally speaking, I think Inner Mongolian cuisine is distinctly Mongolian, although Inner Mongolian is one party of China(PRC). The most common dish is cooked mutton, often without any other ingredients.. haha.... PS: The Mongolian diet includes a large proportion of animal fat. While this would lead to health problems in an industrialized society

It's a Japanese creation, popular in TaiWan, China. It has the efficacy of anti-asthma. Simplified Chinese: 豆乳锅 Traditional Chinese: 豆乳鍋 (usually used in Taiwan.)

Rubing is a firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Its Bai name is youdbap, meaning "goat's milk". It is made by mixing heated goat's milk and a souring agent, traditionally a mixture called naiteng made from a cultivated vine. It is often served pan fried, and dipped in salt, sugar . It may also be stir fried with vegetables in place of tofu. Much like paneer or queso blanco, it is an unaged, acid-set, non-melting farmer cheese, but with the aroma of fresh goat's milk.

less than ten

How much is the book ? ps, what do you mean by roquefort broiche ? I can't find these words in my dict.