This weekend finally marks the return of our Hot & Spicy Festival. We’re in good stead to welcome Beijing’s finest spicy food vendors to Galaxy Soho for three straight days, Friday through Sunday.
Burger fans foud themselves chewing on a bit of welcomed news today: the opening of Beijing’s inaugural Shake Shack store has been slated for tomorrow, Aug 12.
Laozao cooked with glutinous rice balls (汤圆 tāng yuán) is a traditional food for marking the end of Chinese New Year. But without the rice balls, laozao can be served cold and thus becomes a popular option in the 30 degree heat of Beijing’s summer days.
So how many types of hot pot are there in Beijing and what are the differences between them? The types of pots used for cooking, the ingredients, and sauces all change depending on the region so this summer, step away from trusty old Haidilao and try some other authentic flavors from around the country.
Having lived in China since I was one year old, I consider myself very fortunate to have stayed connected to my native Indian food. While living in Beijing, I have not only been able to try the famous and recognizable dishes like samosas and palak paneer but also regional delicacies like rasgullas and dosas.
I come from a beautiful tropical country, Nicaragua, located in the middle of Central America, a perfect destination for beach lovers, volcanoes, hikers, or anyone who loves to stroll through colonial towns admiring the slow pace life of the locals or the colorful colonial houses. One aspect you can not overlook for sure is having a taste of the Nicaraguan food.
As married parents, the need for ‘date nights’ are still as important as ever, as they remind you of when you first fell for each other, and the fact that outside of your roles as parents, you’re still lovebirds at heart.
Driven by a current of organic and sustainable eating, more families now opt for the “grow-your-own” trend, where people take on backyard farming, urban farming, gardening, even going as far as cultivating a plot of land in the countryside.
But ever since COVID-19 dining hasn’t been the same, especially here in China where food culture is all about sharing! Nowadays, whenever I go anywhere in Beijing there’s always a packet of tissues, disinfectant wet wipes, and some type of liquid hand sanitizer. COVID-19 has made us all suspicious of where one another has been and what germs are still lingering on surfaces.