Monday, October 20, 2008
Wednesday, October 15, 2008
Restaurant Near Yali
The Appetizers:
My dish overfloweth with vermicelli
Beef with the typical Changsha additions (pepper and pepper..)
This picture does the eggplant dish no justice.
Soups are boring (because you can't see anything), but I'll put this mushroom soup up for variety's sake
Chicken with ginger and soy sauce
Tofu skins and a LOT of cilantro
I'm also going to start posting reviews on this blog on the side. My favorite (and only review) is: "It's a sin to post the photos there. So tempting." - Helen Gao, DC '10, student at Yale University.
Sunday, October 12, 2008
Hunan Wildfire: A Yale-China Changsha feast
Juicy eggplant with slices of hot pepper
Stir-fried (?) cabbage, also with slices of hot pepper (noticing any patterns here..?)
Tofu with bell peppers
Spicy slices of chicken in ...spicy sauce
Roasted duck in a duck basket
Soup pre-boil, with sweet carrots, spices, and other greens
Crab
Corn juice
Thursday, October 9, 2008
As promised, here is my first post! Many have commented that our Changsha blog does not feature enough Changsha food. In reply, we give you Duo4luo4 Jie1 堕落街,Changsha's busiest street-food spot. It stretches from the side of Hunan University (Hu2da4 湖大) along the shore of the Xiangjiang River, noisily resisting the imminent demolition allegedly awaiting it.
The street is full of stalls arranged with everything imaginable on a stick. Typically, you point at what you want, a man puts your selection on a tray, and then you sit and wait for him to to bring your finished food, grilled and caked with Changsha's spicy sauce, la4jiao1 辣椒.
Unfortunately, I couldn't take pictures of the different foods because of my technical difficulties, but we have a video! For this post, a video luckily seems more appropriate. Covered with the spicy marinade, all those lotus roots, eggplants, chicken wings, oysters, baby octopi, pieces of beef, cartilage, and tofu, cucumbers, scallions, and other offerings can begin to taste and almost look the same by the end of the night. The street's atmosphere sets its food apart (quite literally due to the roaming stench and hint of stinky tofu).
More posts to come soon! Please add comments and correct me if I have made a mistake.
Hugh
Thursday, October 2, 2008
Shanghai Post 1 - Din Tai Fung
Anyway, Din Tai Fung, which originally started in Taiwan, is famous for its delicious dumplings, including xiaolongbao, which is a juicy pork dumpling Shanghai is very famous for. It is a little on the pricy side but worth every bite! Eating xiaolongbao is tricky because you have to make sure none of the juice falls out, and you also want to make sure you don't burn your tongue.
Pork dumplings
Veggie dumplings
Shao mai (open-face steamed dumplings) - dumplings steamed with rice in soy sauce and vegetables
Mango, coconut, and red bean (and Peter's arm..)