Douzhi: The Breakfast That Tastes Better Than It Smells
Fermented mung bean liquid, served scalding in a chipped bowl beside a fried ring of dough and a dish of pickles — it hits you like a wet cellar and finishes like sourdough.
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Beijing Mutton Hot Pot: Charcoal, Clear Water, and the Best Lamb in China
A copper chimney packed with glowing coal, water with almost nothing in it, and paper-thin slices of lamb that need ten seconds — Beijing's other hot pot, and the one with nothing to hide behind.
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The cart rolls up to your table and the room quiets. On it: a whole duck, skin the color of polished mahogany, glistening under restaurant lights …
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