Local Gem: Stinky Yet Tasty, The Temptation of Smelly Snail Noodles And Why I Fell For It Jul 24, 2021 11:30 am | Add a comment | 59 reads
Local Gem is an exploration of Beijing’s diverse palate. Get out of your comfort zone and try something new! To share your own neighborhood pride, please contact us via editor@thebeijinger.com
Ever since human beings began cooking their food on the fire, the pursuit of newer and tastier flavor profiles has never ceased. From adding various spices, to flambéing their dishes with liquor, generations of dedicated chefs have come up with endless techniques and bold approaches to enhance the aroma of their food. However, as hard as it is to admit, it is not always the most pleasant smell that makes us drool. Durian, blue cheese, fish sauce, and stinky tofu. These black sheep in our culinary culture seem to exert some sort of magic that makes the world fall for them. Their pungent smell and taste mer
Beijing News You Might Have Missed This Week: June 5 Jun 5, 2021 2:30 pm | 1 comment | 34 reads
Herd immunity, here we come: The latest figures on vaccines in Beijing indicate that upwards of 86 percent of adults over 18 years of age have received at least one shot of their COVID-19 vaccine, putting the city well past the 70 percent mark that’s needed for herd immunity. At the same time, the latest surveys from
The Beijinger’s Safe & Sane WeChat groups indicate that foreigners have caught up with those numbers, with 85 percent of foreign respondents reporting at least one shot, and 75 percent reporting both shots.
Another crypto first for Beijing: Following the honor of becoming the first city in the world to host an NFT gallery at the UCCA, Beijing has now, too, become the first city to host a crypto-art solo exhibition. The Cookie Cookie exhibition is being held at the Gallery art center until Jun 13, showing off the work of Liu
Annual editions of The Good Food Guide will no longer be published
There are sighs echoing across the culinary world at the announced death of the Good Food Guide – which its owner, Waitrose, has decided not to publish this year and has no plans to publish it again in the future – but I actually suspect that its founder, Raymond Postgate, rather than turning in his grave might be popping a cork and musing that its demise is a cause for celebration.
For when he launched the little tome, 70 years ago in 1951, he did so partly as a way to encourage customers to be more discerning. The Good Food Guide was squeezed onto the shelves of book stores at a time when expectations in hospitality were at an historic low point.
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