Fresh eats from Beijing & beyond
Nothing says Guizhou to me like zao lajiao (糟辣椒), or fermented chili pepper paste. It exemplifies the best of Guizhou country cooking: homey, simple and bold in flavor. With a few slices of scallions and cloves of garlic, it can transform ordinary ingredients (cabbage! potatoes!) to a beautiful thing of complex spiciness. Zao lajiao has [...]
I’ve been a fan of Jiangxi food since visiting Nanchang Fandian (南昌饭店), the restaurant run by Nanchang (the provincial capital) government’s Beijing representative office. I had heard that Poyanghu Dajiulou, named for a famous lake in Jiangxi, was even better, but unfortunately, it took me nearly two years to come here – anything in Haidian is not exactly convenient for we city dwellers. I’m already regretting the wait.
No, Wushan is not a master chef who works out of his hutong kitchen, luring young Beijingers in the know to his grubby yet charming hidden restaurant¹. Straddling the Yangtze River, Wushan is the eastern gateway to Chongqing. And in Beijing, Wushan is associated with Chongqing-style roast fish, and Wushan Roasts the Entire Fish is the literally translated English name of an extremely popular local restaurant chain, Wushan Kao Quanyu (巫山烤全鱼).
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