{"id":172,"date":"2017-09-19T08:24:29","date_gmt":"2017-09-19T00:24:29","guid":{"rendered":"https:\/\/www.turquoise.me.uk\/China\/?p=172"},"modified":"2017-09-19T08:34:50","modified_gmt":"2017-09-19T00:34:50","slug":"bings","status":"publish","type":"post","link":"https:\/\/www.turquoise.me.uk\/China\/bings\/","title":{"rendered":"Bings"},"content":{"rendered":"

We went on a breakfast tour with untour food tours<\/a>. It started with a bit of a route march to the starting point because it was further away than I realised (with hungry moaning children in tow) but there turned out to be only us and two other people on the tour and they didn’t seem to mind too much (or were too polite to say so). We started by crossing the Xiangyang Park, admiring the dancing elderly people and so forth, and spotted some rapidly evaporating water calligraphy:<\/p>\n

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..before strolling through the Old French Concession to our first stop, where we ate youtiao<\/em>, which are sort of doughnutty sticks, in pairs, which we pulled apart and dipped into a soy milk and tiny shrimp soup. We also tried a couple of different types of bings \u2013 flatbreads \u2013 one savoury and flavoured with the ubiquitous spring onion, the other stuffed with sugar.<\/p>\n

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Onwards through some tiny back alleys and to a succession of tiny cafes. We tried spicy not-in-soup wontons, steamed buns with different fillings (sweet black sesame, pork, spring onion and veg), various types of dumpling, learning how to manage soup dumplings (and learning how they are made, which is by using soup that solidifies to jelly when it is cool) (I think Tamsin ate all the dumplings). We watched a man hand-pulling noodles, which we ate with a soy sauce and what I learnt in Japan to call yuba, the skin of boiling soy milk. Haven’t found out what it is called here. Stopped for coffee in a funky modern cafe (cold-brew with coconut water for me. Cold brew yum, coconut water not so much.) that came with brownies with a peanut and szechuan pepper topping. Some in-soup wontons.<\/p>\n

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On to a jianbing stall \u2013 this is probably my favourite, a sort of crepe with egg, coriander, pickles, delicious sauce and a crispy wonton, but I could only manage a tiny taste by this point.<\/p>\n

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We all needed to walk a bit of that off so we went through a small wet-market to check out the amazing array of veg, seething eels in a crate, loads of different types of egg, and bits of animals that I don’t really see as food thankyouverymuch.<\/p>\n

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Then pudding, Hong Kong egg waffles.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

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