The final Beijing post! It’s going to be a little haphazard but I just wanted to remember the best of the rest of the meals I ate there. Not every meal was spectacular but every meal was at least good. However, some of the good meals had spectacular dishes as part of it. Nothing was bad (except for the smell of stinky tofu which I just couldn’t get over – someone, please teach me how to eat it!).
On Ghost Street
After a day in the calming environments of the Lama Temple and the Confucian Temple, Blai and I headed to Ghost Street, a street full of restaurants that open long and late hours. We stopped into one (I forgot to note down its name) and picked pretty randomly from the long picture menu. The fried mantou, here in a basket with steamed ones, were just… well, let’s just say it’s hard to fault deep fried things.
The restaurant also specialised in grilled skewers and the best we tried was skewers of mushrooms, here shiitake mushrooms. When grilled, they were incredibly juicy and even better when sprinkled with a tongue-tingling chilli and cumin mixture.
At a random restaurant near our second hotel
We went to this restaurant the night we moved hotels. While all the other dishes were average (but still very good when compared to most of London’s restaurants), this aubergine dish was quite the stand-out. The silky vegetable melted in the mouth.
A dinner at Guolin Jiachangcai
A terrible downpour one night forced us to stick to restaurants near our hotel again. We entered one very crowded place which turned out to be Guolin Jiachangcai, a popular restaurant serving homestyle food from all over China.
The star of that meal was this Hakka meicai kourou, steamed pork belly with preserved mustard greens. I nestled slices of the rich pork belly and the vegetable into the accompanying steamed buns and thereby ate some of the finest sandwiches known to man.
From Sichuan province, we had this excellent mapo tofu, cooked with a firmer tofu than usual but I quite liked it that way!
At a Chinese fast food restaurant
After watching the crowds at Hou Hai on the night of the mid-autumn (moon) festival, we trawled the area looking for a restaurant that could accommodate us so late at night. We stopped into one place on the street leading down from the Drum Tower that turned out to be a noodles and food on skewers fast food restaurant. Apart from a few skewers and a plate of dumplings, we also ordered minced pork noodles. A deep bowl full of hand pulled noodles sitting in a savoury broth studded with minced pork, diced potato, chives, carrots, tofu, tofu skin, and pressed tofu was brought to us. It really hit the spot that night!
We also had the opportunity to see the all the staff at the restaurant (along with the owners and their families) sit down together to share an extravagant mid-autumn festival meal!
A work dinner
All of us from our group who travelled to Beijing were gathered together one night for a group dinner at a restaurant whose name I forgot to note down but I did hastily scribble down what I think is its web address. It was a seriously extravagant meal with our boss taking care of the ordering and well, over-ordering.
The restaurant was quite unique, consisting of just private rooms, each equipped with a wide screen tv with karaoke capability (we opted out this time). During ordering, we were even offered a fresh fruit platter with these fresh dates. I’d never had them before and was surprised by their crunchy, apple-like texture and not very sweet flavour.
The roasted pigeons were just finger licking good. There was a fantastic skin to meat ratio on these birds and they were just so juicy and tender.
I had too much of this – braised beef slices with mung bean noodles. The mung bean noodles had been wrapped into little bite-sized bundles. I helped myself to at least three bowlfuls of this – it was just all gorgeous in its beefy broth.
This Shanghainese dish is steamed red dates stuffed with glutinous rice, not something I would order if I saw it on a menu but they really are fantastic. They’re sweet as you’d expect dates to be but they’re less sweet than the brown dried kinds you find here and they’re not served as a dessert. The glutinous rice stuffing has the texture of mochi. When steamed together, they meld together into quite the succulent mouthful.
These radish puffs might look familiar – they are available in a certain Taiwanese restaurant in London. However, these in Beijing were just amazing – so light, so greaseless, so flaky. I somehow managed to fit in two of them.
It was also quite interesting to see how, in such a large meal as this (there were at least 20 different dishes), to see the progression from cold dishes to hot dishes to the pastries and breads and finally, dessert (a fruit platter).
Lunch across from the Pearl Market
OK, I didn’t have the name nor the address of this place and so rather than have a post to itself, this, our last lunch in Beijing, got stuck here. After a quick visit to the Pearl Market, we needed an equally quick bite before heading back to the hotel and leaving for the airport. We came across this little place across the street from the north side of the Pearl Market – that’s the best description of the location I can give you!
There’s one picture in the window and that’s of the one thing they sell there – flatbreads filled with meat. You can see them being made fresh in the front of the shop.
We split one made with pork (beef was also available), dipping them into our own made dipping sauces of black vinegar and chilli oil. So delicious, I loved the huge variety of breads I encountered in Beijing.
As everybody else was having it too, we asked for the accompanying soup. This soup turned out to be an extremely bland and thick cornmeal “soup”. I have no idea what the appeal is but it was quite novel!
And that completes my final Beijing post. If you need more, all of my Beijing photos can be found in this Flickr photoset (two trips to the Great Wall, anyone?!).