Yak Butter Tea

Tibetan name: poja
Chinese: 酥油茶
Pinyin: sū yóu chá (butter tea)

one is sweetened milk tea (ja ngarmo), the other is yak butter tea. yep, they look alike so be careful b/c the taste is quite different between the two

usually you buy it by the teapot. if they're really nice and compromising, you can buy 1/2 a teapot (that's why we got two halves - so we could try each flavor)

here's the taste! go slow because it takes time to get used to

originally a Tibetan specialty, this tea can actually be found outside of the country. aka in places where there are a lot of Tibetans chillin in China. this tea was bought and sipped in Chengdu

Sesame Glutinous Balls

Chinese: 糖圆
Pinyin: Tang2 Yuan3

black sesame paste wrapped in a warm yummy gooey-ness. these lil glutinous rice balls are often filled with various things ranging from sesame, sugar and grounded nuts, to even peanut butter? when they are finished boiling, they usually float to the top. this pic was taken in chengdu

Stir Fried Pulled Noodles

Chinese: 炒拉面
Pinyin: Chao3 La1 Mian4

with beef and green veggies (qing1 cai4)

a happy consumer

a better view of the egg, tomatoes, and other goodies in there

freshly pulled noodles (distinctive of Chinese Muslim foods) stir fried in amazingly spicy tomato goodness. cheap, fast, and a true local dish. these pics were taken in Nanjing and i've had a hard time finding a similarly good counterpart in Beijing. better luck is probably had in Ningxia and other parts of China with more Muslims.

Soup Dumplings

Chinese: 汤包
Pinyin: Tang1 Bao1

the ones in these pics are a lil deflated if you will. usually when they come out to you nice n fresh, they are plump and definitely filled with hot steaming soup

The original Tang Bao so far as only been certifiably found near Nan Shi Da (Nanjing Normal University). This is because the Tang Bao man (and his wife) are loved by VIA vols when they attend intensive survival Mandarin classes for 3 weeks before being scattered throughout China. Additionally his chili pepper, soy sauce, and vinegar all combine to accentuate the hot soup that secretly awaits your slurping mouth.

someone a little too busy slurping to smile

thumbs up of approval! and the proper eating technique also demonstrated!

CAUTION #1: Nibble a hole first and then sip the wonderful flavors slowly. Sissies like to use spoons to support this delicate procedure. Do not consume in one biting or else you will burn off 90% of your taste buds. If you still want to eat the dumpling in one bite, don't get mad at us b/c we've already told you so.

CAUTION #2: Looking for this delicacy in other parts of China is a tiring task. Be prepared to be disappointed and think of the Tang Bao man in Nanjing as your first love.

Wonton Soup

Chinese: 馄饨
Pinyin: hun2 tun

from culiblog.blogspot.com

from collegeinn.com

a wonderful treat for breakfast or anytime of the day. usually found with pork inside, but i've also experienced these with shrimp inside (HK). i've also had some with pork but surrounded bymore silky wonton skin that glides write into your mouth (Chengdu)

Shredded Asparagus Lettuce

Chinese: 炝莴笋丝
Pinyin: qiang4 wōsŭn si1

This cold dish, first introduced at a banquet, won my heart with its light and refreshing crispiness (something that is hard to come by in a traditionally non-salad culture). The asparagus lettuce or celtuce is shredded into thin thread-like or si1 pieces and then gently tossed in a sesame oil like dressing. Eaten alone or with other dishes, this is the perfect accompaniment to the rest of your meal.

this is what the veggie looks like fresh. the greens are bitter and not used as often as the stems (hence their other name - stem lettuce)

from Wikipedia:

Celtuce (Lactuca sativa var. asparagina, augustana, or angustata), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem, used as a vegetable. It is especially popular in China, where it is the most common form of lettuce, and is called wosun (Chinese: 莴笋; pinyin: wōsŭn) or woju (Chinese: 莴苣; pinyin: wōjù) (although the latter name may also be used to mean lettuce in general).

The stem is usually harvested at a length of around 15-20 cm and a diameter of around 3-4 cm. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients.