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Oldghost's favourite breakfasts in China (1) and (2)

From: Australia New South Wales Sydney @oldghost Time : 2018-05-04 11:30:45

(1) Originally written at italki - about 2014



I am always on the lookout for doufunao 豆腐脑 (dounao 豆脑), doufuhua 豆腐花 (douhua 豆花), but it seems it is usually sold only by the street vendors; at least I have only ever had it squatting on a three-legged stool by the roadside. I've found it in Shenzhen Ningbo Xi'an and Beijing. Often it is only available in the sweet form (tiande 甜的 tián de), and I am not interested - it's the savoury (xiande 咸的 xián de, salty) one that does it for me! 



https://imagesnotebook-static01.italki.com/notebook_image_453461.jpg





The photo (not included) is of dounao with youtiao 油條; the soup seems to be a thickened geng 羹. This one I found in Beijing, where I stayed briefly on my journey back from Liaoning to Guangxi. If I remember rightly it cost 3rmb plus 1rmb for the breadstick - about 70 cents. 



Douhua 豆花, dòuhuā is a Chinese snack made with very soft tofu. 

Youtiao, 油條 yóutiáo, also known as Chinese doughnut, or fried breadstick 

Geng 羹 gēng, is type of thick soup found in Chinese cuisine 



http://en.wikipedia.org/wiki/Douhua 

http://en.wikipedia.org/wiki/Geng_(dish) 

http://en.wikipedia.org/wiki/You_tiao



2017 Update in Suzhou where I lived for 3 months, I did indeed find a solitary restaurant eatery where they specialised in doufunao and doujiang - still 3rmb.  However, after 3 months I was somewhat less enthusiastic about doufunao and doujiang!  Also somewhat leaner.



(2)



Today it's Sheng Jian Bao 生煎, shēngjiān, and the best I've ever found were in Shanghai and Ningbo - perhaps they are truly Shanghai buns. They are easily found here in Sydney too, but often they are somewhat dry inside (with one notable exception), whereas I feel it is essential they have a little scalding soup inside. To look at they are mantou, but it seems in shanghai they are referred to as bao. I suppose the same goes for xiaolong bao.



https://imagesnotebook-static01.italki.com/notebook_image_454191.jpg



These are dangerous to eat when you have a good shirt - the best are so hot, and filled with juicy oil and soup; they will be lip-burning hot, and you have to nibble a hole and drink the fluid inside, to avoid it spurting out all over your shirt and trousers. I have a little dish of black vinegar and chilli paste on the side.



http://en.wikipedia.org/wiki/Shengjian_mantou



The notable exception I spoke of is in Parramatta, Sydney; a long train journey from where I live, but occasionally worth the effort.

http://www.urbanspoon.com/r/70/1453872/restaurant/Sydney/Shanghai-Chef-Kitchen-Parramatta


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From: China 山东(shan dong) 济宁(ji ning ) @paulfox1 Time : 2018-05-08 21:06:29 #1

I have a wonderful GIF on my phone that simply says -

 

"How to cook Tofu'

1. Throw it in the bin

2. Grill some meat

 

In my old 'quaint-little-village' in China, the local 'delicacy' was known as 'stinky tofu' in English.

Quite frankly, it stinks like 'sh*t'.......literally !

Always made me wonder who thought of eating something that smells like pooh.

Same when I first came across Durien fruit, I wondered who was the FIRST person to taste it after thinking, 'Ooh, this smells like sh*t, I wonder what it tastes like' - No thanks, lol.

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