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Happy Chinese New Year! China Series Recap

February 3, 2011 by Jennifer Che 4 Comments

_MG_4484
Great Wall of China

Welcome to the year of the rabbit!

We in Boston are still digging ourselves out of mountains of snow that fell on us the last two days. However, things are definitely looking up. The sun is out today, the snow is melting, and Punxsutawney Phil didn’t see his shadow yesterday! Maybe hopes for an early spring??

As many of you are aware, I have been running a pretty extensive China Series detailing my (two!) recent trips to China this past fall (both during Project Food Blog, no less!). It’s taken quite a bit of time to write up all the posts, but I’m nearing the finish line. My last post? A hand-pulled noodle class that I took in Beijing! That particular post is taking a bit longer because I have some neat video footage from the class that I want to put together. [Update – the post is here!]

Stay tuned for that final post to round out this series!

Meanwhile, I’ve compiled the rest of the posts together in one photo montage. Peruse and enjoy!


Happy New Year!

Wander the Streets of Beijing Xian Lao Man
Wandering the Streets of Beijing Xian Lao Man (Beijing dumplings)
Made in China tea eggs
Made In China (Peking Duck) Noodle Bar (Hand-pulled noodles)
winter melon soup' Bao Yuan Dumpling House
Bao Yuan Dumpling House Da Dong (Peking Duck)
Jia Jia Tang Bao hand pulled noodles
Jia Jai Tang Bao (Soup dumplings) Yang’s Fry Dumpling
Din Tai Fung Crystal Jade
Din Tai Fung (Beijing and Shanghai!) Crystal Jade (Shanghai)
Eating at the World Expo mapo tofu
Eating at the World Expo The Best of Beijing Snack Foods
mustard greens
Noodle Loft {Beijing} An Ode to Noodles and Duck
meat sauce
Lost in Translation

Shaanxi Cuisine / Terra Cotta Warriors

Lost In Translation


The Art of Hand Pulled Noodles – Noodle Making Class in Beijing

PREVIEWS
China: Lost in Translation

Happy Birthday Bryan: an Ode to Noodles and Ducks

BEIJING

part 1: Wander the Streets of Beijing
part 2: Xian’r Lao Man (handmade dumplings)
part 3: Made in China (Peking duck)
part 4: Noodle Bar (hand pulled noodles)
part 5: Bao Yuan Dumpling (handmade dumplings)

part 6: Da Dong (Peking duck)

SHANGHAI

part 7: Jia Jia Tang Bao (Soup dumplings / xiao long bao)
part 8: Yang’s Fry Dumpling (Pan fried steamed buns / shen jian bao)
part 9: Din Tai Fung (dumplings)

part 10: Eating At the World Expo
part 11: Crystal Jade (Dim Sum)

BEIJING 2nd TRIP
part 12: Jiu Men Xiao Chi (Nine Gates Snack Street) – the best Street Snacks in Beijing
part 13: Noodle Loft {Mian Ku} (Anthony Bourdain favorite)
part 16: The Art of Hand Pulled Noodles – Noodle Making Class in Beijing

SHAANXI / XIAN
part 14: Shaanxi Cuisine and the Terra Cotta Warriors

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: China, Guide, Trip Report, World Travel

« Shaanxi Cuisine [Xi’an and the Terra Cotta Warriors]
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Comments

  1. Mardi@eatlivetravelwrite says

    February 4, 2011 at 9:38 am

    Happy Chinese New Year and wow – what a super comprehensive roundup. Thank you for your virtual trip through China – I doubt I will be going any time soon so living vicariously through your posts is the next best thing!

    Reply
  2. Peggy Labor says

    February 4, 2011 at 11:42 am

    Happy Chinese New Year indeed! I’ve loved reading about your trip(s) and can’t wait for the finale!

    Reply
  3. Joanna Swan says

    February 5, 2011 at 6:53 am

    Xin Nian Kuai Le!
    I’m living in the Beij right now, and it’s great to see such lovely photographs of its many eats and hutongs. Did you enjoy the Da Dong duck? I’ve heard mixed reviews.

    Reply
  4. Jenny (moonwalkthemiles) says

    February 5, 2011 at 7:02 am

    I just got back from my first trip to Beijing and love your China series! It was so helpful for me when planning my trip (you sent me to Da Dong…) and I was sad I couldn’t access it while there. Happy New Year to you, too!

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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