Chuanr times. Missing the ‘jing. (Taken with Instagram)

cantonese style offal dotted with pickled vegetables, chili. sultry heat.

small ice cream truck

peering in

curry fishballs, intestines, squid, sausage, etc.  hk version of malatang chuanr.  potently spicy, flavor bombs

nice bowls, for street food standards.  at some carts i’ve just gotten liangpi precariously dumped into a tissue-thin plastic bag.

chicken liver and heart chuanr, chicken head - split in half, cumin, la jiao, chinese ‘bbq’ sauce; several small bones, but nuggets of pure meaty, rich, fatty skin, charcoal-grilled flavor.

egg yolk (just the yolk), pork baozi.  apologies for the half-masticated shots, but the cross-section action is where it’s at, and i rarely carry the proper utensils.

giant shandong jianbing, thrown onto the griddle, spinning like a pottery wheel.  sharply crisp, fresh (the lettuce, scallions), then hints of oil and fat, sour pickled nuggets, spice.

tucked away behind walls

zongzi, in heaps.

smattering of da bao’d malatang chuanr, with kuan fenr (flat, wide noodles made from mung bean flour).  seems like it can only be found in beijing by that name.

douse everything with ma jiang (sesame paste, usually thinned out)