Jian Bing (Egg-Drop Pancake)

On my morning cycle to college (there's nothing like dodging various vehicles in wild traffic to make you feel alive!), I see about 3 or 4 of these food carts on a small 2.5km stretch. They are purveyors of breakfast street food favourite jian bing, which literally translates into "egg-drop pancake".

The dish that put Peking on the map: Roast Duck

As cliche as it sounds, when in Beijing a Roast Duck has got to be done. After considering these luminary eateries known for their version (Duck de Chine, Made in China, Da Dong), I decided to go less upscale and check out Liqun Roast Duck, tucked up in the Beixiangfeng hutong.

Off the Tian'an Men drag, we ambled over loose bricks and a dusty path led by handpainted ducks on the brick wall towards the restaurant.

Feeling the heat and dancing with noodles at Haidilao hotpot

The world has fallen in love with Szechuan cuisine. At least on the London, New York and KL circuit (which is some distance) everyone's going on about the yin-yang hotpot (or steamboat as us Malaysians call it). We seem addicted to the fiery, peppery, numbing concoction which is achieved by mixing exorbitant amounts of Szechuan peppercorns (or prickly ash, according to mainland Chinese) to give us ma (numbing, tingly); and dried chillies for la (heat). Other key ingredients are fermented chilli bean paste, black beans, ginger and garlic to add different layers of spice and heat.

Qin Tang Fu: Introducing the Shaanxi Province

So here I am in Beijing. Even just after 3 weeks, it’s been one helluva ride. This city is a whirlwind of excitement and activity and I’m lured in by everything I can see. And of course, eat.

I always knew that mainland Chinese food would blow me away, though of course I was never to know the extent. Being Malaysian Chinese, I think of Chinese food staples as rice and noodles. Here in North China, they are very much a noodle and bread bunch. In literally all shapes and sizes.

Shaanxi province, west of Beijing is China’s noodle specialist. Cast away any preconceptions that noodles are long, thin strips – in Shaanxi they can be wide, flat and short, rough blobs that look like play dough or tiny cubes. And made from all types of wheat/flour/bean/legume!