Desiree Koh:
Our first stop was Xianlaomen on Andingmen Road, famous for dumplings, good enough for a European lady to feed them by hand to her cat (sitting at the table also).
Desiree Koh:
002 Beijing I always believe there's something about chili oil sloppily spilling out of a fingerprinty jar on a table that makes it more fragrant.051712
Desiree Koh:
The artistry about these dumplings is that once you've broken through the skin - not delicate (you want refinement, go find a Din Tai Fung theme park chain outlet), not thick.
Desiree Koh:
A typical Beijing small dish, freshly sliced candied lotus root.
Desiree Koh:
"Needle mushrooms" tossed in sesame oil, veggie slivers and fresh garlic.
Desiree Koh:
These vegetarian spring rolls were weird.
Desiree Koh:
The hutongs southwest of the Lakes District harbor a small but stealthily growing alternative culture, by Beijing standards and perceptions.
Desiree Koh:
Demolitions and construction abound every hutong corner - hey, Beijing, you're going to regret this!
Desiree Koh:
Haloing The '80s, a bar and restaurant, is actually a sign that Beijing is catching up.
Desiree Koh:
Haloing The '80s.
Desiree Koh:
Beijing auntie panties - these are big panties to fill.
Desiree Koh:
Drum & bass parties? Those should really shake these hutongs up all night long!
Desiree Koh:
Barbershop.
Desiree Koh:
Fucking good enough to entice us to forego all the tea in China.
Desiree Koh:
New Beijing is plaintive and endearing - on the road to very open and sincere ways of thinking, like Jack Kerouac on a rickshaw.
Desiree Koh:
019 Beijing 051712
Desiree Koh:
021 Beijing 051712
Desiree Koh:
小 shack for 小龙包.
Desiree Koh:
At Mr. Shi's Dumplings - you can already see the skin is coarser than the ones at Xiaolaomen.
Desiree Koh:
Dumplings made to order for all to see - very furtive - too fast too furious.
Desiree Koh:
In another lifetime, on another continent, I would put my money on this lady to find great success as a pizzaiolo.
Desiree Koh:
Those are our carrot and cabbage orders!
Desiree Koh:
Yeah, they don't look as good as the ones we had for lunch and sadly, looks didn't deceive.
Desiree Koh:
However, this was an interesting number - whole garlic doused in vinegar, to be eaten with the dumplings however you like - whole, mashed, whatever.
Desiree Koh:
As ubiquitous as the doner is to Istanbul, Xinjiang kebab grills are everywhere in Beijing, particularly with an ever-growing Uigher population in town.
Desiree Koh:
030 Beijing 051712
