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	<title>Too Much Food</title>
	
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	<description>Random musings about food, travel and culture</description>
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		<title>Harbin Trip January 2010 – Part II</title>
		<link>http://feedproxy.google.com/~r/TooMuchFoodInLa/~3/BpiYQ-qHsNM/</link>
		<comments>http://www.toomuchfood.com/2010/07/harbin-trip-january-2010-part-ii/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 07:56:00 +0000</pubDate>
		<dc:creator>Too Much Food</dc:creator>
				<category><![CDATA[harbin]]></category>
		<category><![CDATA[travel]]></category>

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			<content:encoded><![CDATA[Here are photos from the Harbin Ice Festival.  These ice buildings are bigger than life, from the huge towers at the entrance to the giant Sphinx ice slide, everything here is big. We were told the inside of the festival is about 10 degrees celsius colder than just outside the festival, which is next to Songhua River. And that outside the festival is about another 10 degrees celsius colder than Harbin downtown.  We saw a thermometer in downtown Harbin that said -10 degrees.  That would be -10 minus 10 minus and that equals too fucking cold.  And the park is incredibly big.  I would say about the size of half of Disneyland.  So it&#8217;s sort of like walking through Fantasyland and Tomorrowland at -30 degrees.  Good thing for the tents set up along the way.   But, if you&#8217;re more...<br/>
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		<title>Harbin Trip January 2010 – Part I</title>
		<link>http://feedproxy.google.com/~r/TooMuchFoodInLa/~3/-qOpwgvVmG8/</link>
		<comments>http://www.toomuchfood.com/2010/07/harbin-trip-january-2010-part-i/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 07:45:00 +0000</pubDate>
		<dc:creator>Too Much Food</dc:creator>
				<category><![CDATA[harbin]]></category>
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			<content:encoded><![CDATA[&#8220;You guys are going to Harbin? In January?&#8221;&#8220;Yeah!&#8221;&#8220;But it&#8217;s really cold!&#8221;&#8220;We want to see the famous Harbin ice festival!&#8221;&#8220;But it&#8217;s really cold!&#8221;&#8220;Beijing&#8217;s pretty cold too.&#8221;&#8220;It&#8217;s, uh, really really fucking cold.&#8221;&#8220;oh.&#8221; After spending close to $100 at Silk Market (the cheap shopping area in Beiing, so 100 dollars is a LOT of clothing), we were ready with our gear to bear with the frozen tundra of China&#8217;s largest northeastern city. The coldest it reached during our trip was probably close to -30 celsius in the ice festival itself. Oh well, we survived. Harbin&#8217;s checkered past led to Russian occupation and buildings such as this orthodox church in the middle of...<br/>
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		<title>Food during my trip to LA</title>
		<link>http://feedproxy.google.com/~r/TooMuchFoodInLa/~3/haqZoh-Nnpg/</link>
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		<pubDate>Thu, 01 Jul 2010 07:29:00 +0000</pubDate>
		<dc:creator>Too Much Food</dc:creator>
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		<category><![CDATA[restaurants]]></category>
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			<content:encoded><![CDATA[This is a very easy entry to write: a lineup of food items I had missed during my time in Beijing that I was finally able to have on a recent trip back to Los Angeles. I&#8217;m pretty sure I dreamed about each and every of these items at some point in the last two years&#8230; Some of the best &#8220;street&#8221; food ever. Zankou chicken! Bacon-wrapped hot dog outside some LA club. &#160;O.M.G. good. Soondubu (Korean tofu soup) at Hodori in K-town. &#160;I think this was at like 3AM. &#160;After the hot dog. &#160;I still finished the entire thing, plus the bulgogi. LA burger. &#160;Doesn&#8217;t matter which place. Here&#8217;s a new one: Kimchee tacos. &#160;I actually made it to the original Kogi truck as well, but only managed to get pictures at this Calbi truck. Red Mango!...<br/>
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		<title>老北京小吃系列（四）：奶酪</title>
		<link>http://feedproxy.google.com/~r/TooMuchFoodInLa/~3/Eukcl8K0SGQ/</link>
		<comments>http://www.toomuchfood.com/2010/06/%e8%80%81%e5%8c%97%e4%ba%ac%e5%b0%8f%e5%90%83%e7%b3%bb%e5%88%97%ef%bc%88%e5%9b%9b%ef%bc%89%ef%bc%9a%e5%a5%b6%e9%85%aa/#comments</comments>
		<pubDate>Tue, 08 Jun 2010 21:06:00 +0000</pubDate>
		<dc:creator>Too Much Food</dc:creator>
				<category><![CDATA[beijing]]></category>
		<category><![CDATA[老北京小吃]]></category>

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			<content:encoded><![CDATA[如果想读这篇文章的英文版，请点这里。For English version of this article, please go here. 我们的老北京小吃系列已经介绍了三种小吃，都是咸的，该介绍一个甜点了。奶酪乃是起源于宫廷的一种小吃，并不是西方国家的cheese(起司)。 外国的起司和北京的奶酪的做法是完全不同的，只不过他们的名字是一样的。起司是用牛奶或者其他动物的奶，放酸之后增加酶（酵素）或细菌，凝固过程结束后将凝固部分再加工制作而成的。而制作奶酪必须以鲜牛奶为主料，用自酿的一种米酒点一下，让它凝固，然后放到烤箱里烤一小时左右，最后再放在冰箱中冷却而成。不过其实所谓的宫廷奶酪也算是进口，据传早在清朝的奶酪最初是由蒙古人进贡到宫廷的干奶酪，并被宫廷之中视为珍品，后来由宫廷中的厨师加以改进。奶酪的特点是它入口清爽冰凉，滑而不腻，而且奶味非常香，是适合在夏天吃的一种好甜品。 在北京奶酪我觉得做的最好的有两个地方：奶酪魏和文宇奶酪店。这两个店相比，奶酪魏的历史和名声比文宇会大，但是两家的奶酪是难比上下的。 奶酪魏乃是一家百年老字号,据说店的创始人做奶酪的一手绝活都是在宫廷里学会的。在奶酪魏，除了原味的宫廷奶酪之外，还有其他味道的像巧克力、椰奶、杏仁、蓝莓等等。 文宇奶酪店就在南锣鼓巷里，店很小而且排队的人很多，每次需要等很长时间。在文宇奶酪店还有一种从广东传过来的小吃：双皮奶。双皮奶是指奶在煮的过程中制出两层奶皮，加上红豆，味道也不错。 Share and Enjoy:<br/>
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		<title>老北京小吃系列第三篇 － 炒肝</title>
		<link>http://feedproxy.google.com/~r/TooMuchFoodInLa/~3/c_C_fCRzxY8/</link>
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		<pubDate>Tue, 08 Jun 2010 21:00:00 +0000</pubDate>
		<dc:creator>Too Much Food</dc:creator>
				<category><![CDATA[beijing]]></category>
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			<content:encoded><![CDATA[如果想读这篇文章的英文版，请点这里。 For English version of this article, please go here. 炒肝是一种名不副实的北京小吃。既不是炒的，肝也不是太多，它到底是什么来源呢？ 炒肝儿是由宋代民间食品发展而来，以猪的肝脏，大肠等为主料，以蒜等为辅料，以淀粉勾芡做成的北京小吃。炒肝其实是用猪骨汤煮出来的，而正宗炒肝里面，猪肠是猪肝的三倍。 跟卤煮火烧一样，炒肝的发明是因为在以前宰猪后会剩下大量的肝、肠、肚、肺等下水，无法食尽，遂廉价出售给小贩，逐渐发展出的小吃。炒肝中的“炒”字并非汉语中用油翻炒之意，而是源于满语colambi”，此字虽译自汉语“炒”字，但意思更为广泛，烹、炒、煎、熬均称之为“炒”。炒肝虽为水煮，但最终熬为浓汁，余汤极少，因此使用“炒”字而不用“煮”字。那为什么不叫炒肠呢？我不知道，可能是怕跟灌肠浑了吧。 炒肝的做法并不复杂，只要将猪骨汤烧热，放入猪肠在一起炖，最后放入猪肝、酱油和等调味料搅匀，以淀粉勾芡，里边配上一点下水，最后撒上一些砸好的蒜泥，这道小吃就做成了。好的炒肝要求这肠是煮的烂软，汤汁油亮，有吃蒜而不见蒜。 炒肝的创始地 &#8211; 前门鲜鱼口的天兴居已经拆迁了，那应该去哪儿吃正宗的炒肝呢？ 姚记炒肝店 &#8211; 这家炒肝店应该是现在在北京能吃到的最地道的炒肝了。因为位置就在鼓楼的墙根儿东南角，所以很多人只管这里叫做“鼓楼的那家炒肝店“。这家店的气氛真的是不错，而且不管什么时候去都会排很长的队，肯定是因为炒肝太好吃了。 也许大家排队的原因跟价钱也有关系。真的是便宜:炒肝小碗3块，大碗5块，卤煮火烧9.5-10.5块一碗，包子15块给你20个。30块钱两个人可以点许多吃的。这里还可以吃到很多其他的北京小菜像糖醋萝卜丝，咸水鸭肝，皮蛋豆花等等。整个店里面基本上没有超过11块钱的菜。...<br/>
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