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

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

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small ice cream truck

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peering in

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

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

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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.

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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.

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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.

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tucked away behind walls

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zongzi, in heaps.

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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.

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

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