The thick blanket of duo jiao gives the steamed fish head a salty and spicy kick. No other dish represents Hunan cuisine as well as steamed fish heads served with chopped salted chili ( duo jiao yu tou).ĭuo jiao, a staple relish in Hunanese homes, is made with chili peppers that are dried, diced then preserved in a jar of salt, ginger, garlic and baijiu (Chinese liquor) for at least a week. A touch of chili triumphs over an exquisite meal.” The province even has its own chili-themed folk song, with lyrics proclaiming that “it doesn’t count as a dish if there is no chili. dashu83/Adobe StockĬuisine in the mountainous, landlocked southern province of Hunan (also known as Xiang cuisine) is often cooked with a generous portion of oil, salt and chili. Pro tip: Order a side of dumplings or noodles to dip into the juice after the fish heads have been gobbled up. Undercook it by a minute, the flesh won’t detach from the bone overcook it, the flesh will tighten too much and the fish will lose some of its moisture, tenderness and flakiness.Ĭantonese steamed fish is usually served in some sweetened soy sauce and scallions. The number of minutes – or seconds – you should steam a fish is dictated by the type and size of a fish, as well as the strength of your own stove. It may look simple, but steaming fish is a difficult art to master. Made with duck-bone broth, duck blood curds and bits of duck offal, such as liver and gizzards, this street food dish fully utilizes every part of the bird to deliver incredibly intense flavors. The city’s obsession with the bird is evident in its wide array of duck offerings, including salted duck, pancakes made with duck grease and duck dumplings.īut nothing speaks to a duck lover’s heart quite like a cheap bowl of vermicelli soup with duck blood. Many Nanjing residents will indeed tell you it’s their city – not Beijing – that’s the true duck capital of China. during the week and from 11 p.m.–midnight on Fridays and Saturdays.Serious duck fans won't want to miss this vermicelli soup dish. The popular restaurant recently announced it now delivers its dumplings, bao buns and noodle dishes to lucky Philadelphia residents and features happy hour deals including $5 snacks and many drink deals from 5–7 p.m. Bing Bing also offers a great craft beer list with choices from renowned breweries across the country. The concoction was refreshing, but the mixture of alcohols left me with a nasty headache the next morning. Served in a large pitcher, the fruity drink is made with vodka and moscato as well as grapefruit, pomegranate and Thai basil flavors. To complement the dishes, my group and I opted to try the recommended No Sleep ‘Til Shanghai option from the extensive drink menu on my first visit. ![]() ![]() My favorites off the menu are the pac-man buns, filled with very yummy scrapple and a quail egg, and the spicy sesame noodles with pea leaves and perfectly cooked tofu. The menu is full of imaginative Asian-inspired options I enjoyed on both visits, like pan-fried bao buns filled with pastrami and Swiss cheese, jade dumplings featuring shrimp and leeks and sweet turnip cake with fried egg and maple. Located in a unique triangular space on the neighborhood’s restaurant row, Bing Bing offers around 50 seats indoors and about 35 outdoors. I visited the spot shortly after it opened this year, excited to check out its funky décor and try some dim sum, and again a few months later to try more options. ![]() Located on South Philadelphia’s popular East Passyunk Avenue, Bing Bing Dim Sum is a hot new restaurant from the chef behind the city’s creative Cheu Noodle Bar, serving delicious Asian street food.
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