Beijing Halal Travel Diary in Spring 2022: Mosques, Muslim Food and City Walks (Part 2)
Reposted from the web
Summary: This travel note introduces Beijing Halal Travel Diary in Spring 2022: Mosques, Muslim Food and City Walks (Part 2). Shouzhuafan (hand-grabbed rice) takeout from Yanlanlou at Dongsi Shitiao. It is useful for readers interested in Beijing Halal Travel, Beijing Mosques, Halal Food.
May 10, braised lamb leg.
May 11, Yanlanlou takeout.
Shouzhuafan (hand-grabbed rice) takeout from Yanlanlou at Dongsi Shitiao.
May 11, Gulou Chimian takeout.
Egg sauce noodles takeout from Gulou Chimian; you can choose to boil the noodles yourself.
May 15, Longxianghui takeout.
Semi-DIY yangrou paomo (crumbled flatbread in lamb soup) from Longxianghui, a Gansu Pingliang restaurant on Dongsi North Street. The vermicelli, lamb, broth, green onions, and cilantro are all packed separately. After bringing it home, boil the broth, add the vermicelli and lamb for 20 seconds, then serve and top with green onions, cilantro, and chili sauce. Also bought iced apricot skin tea, which is perfect for such nice weather in Beijing!
May 15, Dapanji (big plate chicken).
Before working from home, we bought a five-jin free-range black-clawed rooster from Changying. Zainabu used half of it to make Dapanji, using a secret seasoning passed down in her family for decades. Even I don't know the recipe, haha, but it is truly delicious.
May 24, Longxianghui takeout.
Summer cooling delicacies from Longxianghui on Dongsi North Street: cold-dressed beef, niujinmian (beef tendon noodles), liangpizi (cold skin noodles), tianbeizi (fermented oat dessert), and iced tianbeizi milk tea.
May 24, minced meat shouzhuafan.
Minced meat shouzhuafan made by Zainabu.
May 29, Jinying meatball soup takeout.
Beef marrow bones, jiaomaji (numbing spicy chicken), shouzhuafan, and meatball soup from Jinying. We had a great meal; their jiaomaji this time was excellent and very numbing. Ten years ago when I was in college, I would return to Beijing for summer break and go to the meatball soup shop several times a week for shouzhuafan; I could never get enough of it.
May 29, Roubingwan takeout.
Premium meat pie from Roubingwan in Niujie. From the crust to the meat and the flavor, it is the gold standard of Beijing meat pies. Every time we eat it, Zainabu and I can't stop praising it, but it must be eaten hot right out of the pan.
May 30, old Beijing beef stew noodles.
I made old Beijing beef stew noodles today using beef brisket I bought from Douban Maji earlier. Personally, I think it tastes even better than what I've had at Xinyuezhai or Baodu Xiaobaimao—and the method is actually quite simple.
May 31, homemade yogurt.
Zainabu's homemade yogurt, made with Xiyu Chun yogurt as a starter and Sanyuan fresh milk. The taste is just like Xiyu Chun, and it's thick and viscous.
Summary: This travel note introduces Beijing Halal Travel Diary in Spring 2022: Mosques, Muslim Food and City Walks (Part 2). Shouzhuafan (hand-grabbed rice) takeout from Yanlanlou at Dongsi Shitiao. It is useful for readers interested in Beijing Halal Travel, Beijing Mosques, Halal Food.
May 10, braised lamb leg.
May 11, Yanlanlou takeout.
Shouzhuafan (hand-grabbed rice) takeout from Yanlanlou at Dongsi Shitiao.
May 11, Gulou Chimian takeout.
Egg sauce noodles takeout from Gulou Chimian; you can choose to boil the noodles yourself.
May 15, Longxianghui takeout.
Semi-DIY yangrou paomo (crumbled flatbread in lamb soup) from Longxianghui, a Gansu Pingliang restaurant on Dongsi North Street. The vermicelli, lamb, broth, green onions, and cilantro are all packed separately. After bringing it home, boil the broth, add the vermicelli and lamb for 20 seconds, then serve and top with green onions, cilantro, and chili sauce. Also bought iced apricot skin tea, which is perfect for such nice weather in Beijing!
May 15, Dapanji (big plate chicken).
Before working from home, we bought a five-jin free-range black-clawed rooster from Changying. Zainabu used half of it to make Dapanji, using a secret seasoning passed down in her family for decades. Even I don't know the recipe, haha, but it is truly delicious.
May 24, Longxianghui takeout.
Summer cooling delicacies from Longxianghui on Dongsi North Street: cold-dressed beef, niujinmian (beef tendon noodles), liangpizi (cold skin noodles), tianbeizi (fermented oat dessert), and iced tianbeizi milk tea.
May 24, minced meat shouzhuafan.
Minced meat shouzhuafan made by Zainabu.
May 29, Jinying meatball soup takeout.
Beef marrow bones, jiaomaji (numbing spicy chicken), shouzhuafan, and meatball soup from Jinying. We had a great meal; their jiaomaji this time was excellent and very numbing. Ten years ago when I was in college, I would return to Beijing for summer break and go to the meatball soup shop several times a week for shouzhuafan; I could never get enough of it.
May 29, Roubingwan takeout.
Premium meat pie from Roubingwan in Niujie. From the crust to the meat and the flavor, it is the gold standard of Beijing meat pies. Every time we eat it, Zainabu and I can't stop praising it, but it must be eaten hot right out of the pan.
May 30, old Beijing beef stew noodles.
I made old Beijing beef stew noodles today using beef brisket I bought from Douban Maji earlier. Personally, I think it tastes even better than what I've had at Xinyuezhai or Baodu Xiaobaimao—and the method is actually quite simple.
May 31, homemade yogurt.
Zainabu's homemade yogurt, made with Xiyu Chun yogurt as a starter and Sanyuan fresh milk. The taste is just like Xiyu Chun, and it's thick and viscous.
