|Huguosi Xiachidian Beijing snack bar.|
|Ground floor interior of Huguosi Xiachidian.|
|My favorite Beijing snack of the day, and yet I don't know its name.|
|Wandouhuang and some glutinous rice snacks including ludagunr ("rolling donkey") and aiwowo.|
|A close-look at aiwowo, a filled glutinous rice snack.|
|Street-side butcher shop.|
|Preserved items used in traditional Chinese medicine.|
|Fresh produce at the wet market, including cucumber, |
which is a popular ingredient in many Chinese stir-fried dishes.
|Eggs, including preserved thousand-year eggs, at the wet market.|
We caught a taxi and headed to the hutong area around the Drum and Bell Towers for our last stop of our Beijing food tour, a hosted dinner and dumpling lesson. We were fed a large home-cooked meal, which included vegetarian carrot balls in a light, slightly sweet sauce, stir-fried celery, pork and carrots, and dumplings.
|The delicious homemade meal prepared for us by our host family.|
Our host, a kung fu master who looked very much to me like a Chinese Clint Eastwood in his black shirt, black pants, and black leather vest, came in to talk with us as well. We learned about his son, a three-time Chinese National Champion and seven-time Beijing WuShu Champion who studied under the same coach as Jet Li. Then he demonstrated for us how a kung fu master makes dumplings. I really wish I had recorded it. He placed a dumpling wrapper in his palm, spooned carrot filling in the center and carefully and methodically wet the edges all the way around. He then quickly made a tight fist, water and carrot juice shooting out the sides. A kung fu master with a sense of humor.
|Our host demonstrates how a kung fu master makes a dumpling.|