{"id":15243,"date":"2020-10-21T15:59:03","date_gmt":"2020-10-21T19:59:03","guid":{"rendered":"https:\/\/blogs.transparent.com\/chinese\/?p=15243"},"modified":"2020-10-21T15:59:03","modified_gmt":"2020-10-21T19:59:03","slug":"my-perfect-day-of-chinese-food","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/chinese\/my-perfect-day-of-chinese-food\/","title":{"rendered":"My Perfect Day of Chinese Food"},"content":{"rendered":"

I really like eating Chinese food. How about you<\/strong>? (\u6211\u771f\u7684\u5f88\u559c\u6b22\u5403\u4e2d\u56fd\u83dc\u3002 \u4f60\u5462\uff1fW\u01d2 zh\u0113n de h\u011bn x\u01d0 hu\u0101n ch\u012b zh\u014dng gu\u00f3 c\u00e0i. N\u01d0 ne?). Sampling the local cuisine is definitely one of my favorite things to do when traveling around China, whether it’s some mouth-numbing hot pot<\/strong> (\u706b\u9505 hu\u01d2 gu\u014d) down in Sichuan, a hearty dim sum<\/strong> (\u70b9\u5fc3 di\u01cen x\u012bn) brunch in Guangzhou or those tasty, soup-filled xiao long bao<\/em><\/strong> (\u5c0f\u7b3c\u5305 xi\u01ceo l\u00f3ng b\u0101o) in Shanghai. I think I just drooled a little bit writing that! There are a lot of things I miss about living in China, but the food has got to be number one. I was supposed to make my glorious return to the Middle Kingdom this fall, but you know, global pandemic and all… Instead I’m left daydreaming about my perfect day of Chinese food, which I’d love to share with you in this post!<\/p>\n

Breakfast (\u65e9\u9910 z\u01ceo c\u0101n)<\/h2>\n

To be completely honest, I’m not a huge fan of Chinese breakfast. I’ll pass on a bowl of porridge<\/strong> (\u7ca5 zh\u014du) and I’m not that stoked on soybean milk<\/strong> (\u8c46\u6d46 d\u00f2u ji\u0101ng) either. I’d much rather have a bagel and a cup of coffee. That being said, there’s one Chinese breakfast dish that I constantly dream about – the almighty jianbing<\/strong><\/em> (\u714e\u997c ji\u0101n b\u01d0ng).<\/p>\n

The name directly translates as “fried pancake,” which is pretty accurate. It’s also described as a Chinese crepe, as it’s prepared in a very similar fashion. First, the cook places batter on the grill and spreads it out in a circle. Then they crack and scramble an egg. Here’s a helpful hint – be sure to tell them “Please give me two eggs<\/strong>” (\u8bf7\u7ed9\u6211\u4e24\u4e2a\u9e21\u86cb q\u01d0ng g\u011bi w\u01d2 li\u01ceng g\u00e8 j\u012b d\u00e0n). You can thank me later.<\/p>\n

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Probably my favorite Chinese breakfast – \u714e\u997c.<\/p><\/div>\n

The cook lets the egg cook a bit then flips the whole thing to cook the other side. Next up, they add a few varieties of chili sauce<\/strong> (\u8fa3\u6912\u9171 l\u00e0 ji\u0101o ji\u00e0ng) before topping it with green onion<\/strong> (\u5927\u8471 d\u00e0 c\u014dng) and coriander<\/strong> (\u9999\u83dc xi\u0101ng c\u00e0i). Finally, they add a crispy fried cracker known as baocui<\/strong><\/em> (\u8584\u8106 b\u00e1o cu\u00ec) to give it a nice crunch.<\/p>\n

On street corners and in markets all over China, vendors whip up jianbing<\/em> for the hungry masses in the morning. It’s quick and easy to eat on the go, and it usually costs less than $1. I can’t even tell you how many jianbing<\/em> I ate on my way to work or Chinese class. I love a good bacon, egg & cheese sandwich for breakfast, but I’d trade one of those for a jianbing<\/em> any day of the week!<\/p>\n