Chinese Kitchen: The Basics

The last class I was able to fit in during my Chinese New Year holiday was The Basics. Different than other classes, instead of cooking three dishes, we spent the time learning about different ingredients. We received a 7 page packet of information detailing uses, origins and pairings. I was heart broken when I arrived home and found that my neighbor and I accidentally swapped packets, leaving me with nearly blank margins. I hope he is enjoying all my notes.  

Chinese Kitchen: Shanghai

During my Chinese New Year Break I decided to take advantage of my time off to use my Christmas gift card for cooking classes. One such was Shanghai cuisine, a rival cuisine to my current hometown of Beijing. Shanghai cooking tends to be sweeter due to their heavier handed sugar use. A recipe that calls for 1/2 tsp of sugar in Beijing will call for 2 tsp in Shanghai. Shanghai food also tends to have milder flavors. They use less garlic and leeks, and opt for the fresher spring onion, and their sauce tends to be rice-, rather than wheat-based.  Click below to read more about my class. 

Chinese Kitchen: Vegetarian

My first day of Chinese New Year vacation I decided to take a day for myself -- my perfect day in Beijing. After enjoying getting Magnolia and Kaleia off to school, I spent an enjoyable hour connecting with my parents on skype. Then I headed to Starbucks for my favorite drink, a Black Tea Latte (the closest I can get to a Chai) and honey raisin muffin. I followed that up with a blissful 2 hour massage at a classy spa near us that gives teachers two hours for the price of one on Mondays -- one perk of my Tsinghua teacher id. 

Fully relaxed, I headed to what I thought was going to be my much anticipated Winter Comfort Foods cooking class at the Hutong. But I had done it again. My class wasn't until tomorrow. I realized this while waiting for the subway when I received a call saying it would be cancelled, again. I was the only one signed up. But I was welcome to come to today's call instead: Vegetarian. Since I was almost there, and I can hardly stomach the smell of the meat section and the sight of full carcasses hanging, I decided to give it a try. I'm so glad I did. It has been my favorite class so far. Click below to see why. 

Chinese Kitchen: Tastes of China

I was a little disappointed when I showed up for what I thought was going to be Chinese Winter Comfort Foods and found myself at Tastes of China. I had been looking forward to comfort food for weeks but got the time wrong by six hours.

Street Food: Kettlecorn

This Beijing Street Food sends its tendrils of intoxicating smell that make you turn your bicycle around in search of the sweet-salt goodness, unlike some other aromatic Beijing street food, it does not disappoint.

It comes with Chocolate or Strawberry "Smell" or Extra Sugar.

One morning after enjoying a bag of kettlecorn for dessert, Magnolia lead Kaleia on sneak expeditions to eat the leftovers. Definitely our favorite Beijing snack! 

Street Food: Jianbing (Chinese Savory Crepes)

For weeks, I passed many of these cooking stations equipped with a hot flat griddle and attached to a  bicycle (everything in Beijing seems to be attached to a bicycle), with their delicious smells tempting me. I love crepes, but it took several colleagues recommendations before I overcame my timidity for street food and let my curiosity and stomach brave this Beijing breakfast staple. At first, I mimed my request for just a little spice. But now, I'm a regular Beijinger. I have my favorite vendor and I take the full hit of spicy goodness. Now that the weather is colder (by colder, I mean freezing!), an added bonus is the warmth this pocket of goodness provides as I walk from the subway to my bus stop.

Directions: (I've yet to try it at home, but I'd love to perfect it)

1. A ladle full of batter is spread over the hot griddle.
2. Then an egg is cracked on top and gently scrambled until it is set into the crepe.
3. The best chefs sprinkle cilantro and chives on to the egg before flipping the crepe.
4. Once flipped, hoisin, plum, chili or fermented tofu sauce is lightly painted on with a brush. I have no idea which my vendor uses. 
5. Next, the bing -- a deep fried cracker -- is placed in the middle.
6. Quickly, the crepe is folded around the bing, cracked with a metal spatula and scooped into a plastic bag.

Delicious, filling, and only 3.5 yuan (55 cents!).

Chinese Kitchen: Yunnan

Prep work

Chinese Kitchen: The Essentials

My first actual cooking class at the Hutong was The Essential Chinese Kitchen. We first learned about typical pantry ingredients. Tasting small dabs of different soya sauce on the back of our hand we experienced the difference in taste between light, regular, and dark varieties. We also got a lesson in the Chinese beliefs about the balance of foods based on seasons and colors as well as some of the foods affects on the body. 

Popcorn: Snack or Entertainment

Standing on a chair, Magnolia (20 months) alternates between a transfixed gaze and ecstatic claps and squeals at the swirling, popping kernels.

Last night, as the popcorn started to build up on one side, I saw out of the corner of my eye, Magnolia gently rotate the bowl. Had she seen me do that? Or did she figure it out by herself?

Unfortunately, her adjustment was out of range for the incoming popcorn for a few seconds. Not wanting to miss any fluffy white treats she carefully moved the bowl back to retrieve the fallen kernels which led to further missed landings.

Popcorn is the preferred after dinner snack and entertainment.