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View Diary: Have you ever eaten traditional Beijing snacks? (42 comments)

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  •  It is, actually (7+ / 0-)

    So called "canned pork loin" is pretty popular in China, particularly with the hordes of students in Beijing because it's cheap, doesn't need refrigeration and can be used to make lots of different snacks, particularly in dormitories or ant kingdoms where you have more friends than kitchen appliances.

    •  lol. koNko, are you trying to tell me... (3+ / 0-)
      Recommended by:
      koNko, flowerfarmer, JeffW

      I was accidentally, inadvertently, and unintentionally....right?


      Somebody has to do something, and it's just incredibly pathetic that it has to be us. ~ J. Garcia

      by DeadHead on Thu Aug 29, 2013 at 02:39:34 AM PDT

      [ Parent ]

      •  Even a stopped clock…… :-D (3+ / 0-)
        Recommended by:
        Calamity Jean, koNko, DeadHead

        Is it true? Is it kind? Is it necessary? . . . and respect the dignity of every human being.

        by Wee Mama on Thu Aug 29, 2013 at 06:40:21 AM PDT

        [ Parent ]

      •  Yes. Totally right. (2+ / 0-)
        Recommended by:
        Laurence Lewis, DeadHead

        If you go to any Chinese or Asian market in USA I'm sure you will find some Chinese brands of "Pork Shoulder Loin" (i.e., miscellaneous pork thingies) for sale.

        We would consider SPAM brand to be actually high-class imported food (at least poor students do).

        The Classic Chinese student dormitory dishes are:

        Spam on whatever
        Tomatoes & eggs (1)
        Dumplings bought outside (when you get money from Uncle)

        (1) This is such a classic, I'm sure if you search "Chinese tomatoes & eggs" you will find a lot of people debating, sharing recipes and reminiscing about the good old days when they cooked it in their room, and virtually every real Chinese restaurant anywhere in the universe will make this for you if you ask for it by name "番茄炒蛋"

        The most common topic of debate is if it is appropriate to add  tomato catsup to this dish (I'm against, add dry chili is better).

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