Tianjin Goubuli Baozi (天津狗不理包子） pictures (1 of 8)
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I went to Tianjin (天津) today, a city east of Beijing and a mere 30 minutes away by high-speed bullet train. It’s a city with lots of history but I came here mostly for these baozi and to check out the food scenes here.
Goubuli baozi (狗不理包子) is famous in China with branches all over mainland China. The original restaurant was opened in 1858. There was a farmer in the countryside of Tianjin whose son was born when he was 40. He named the baby “Gouzi” (狗子) or “baby dog.” Gouzi went to Tianjin to apprentice in a steamed buns shop when he was 14. He learned the skills and later opened a stall selling steamed pork buns or boazi (包子 ). His baozi was so soft and fragrant that he soon became very successful and attracted many patrons. Gouzi was always busy with his business that he had no time to talk to his customers. Then, people started saying “Gouzi doesn’t talk when he’s selling his baozi (狗子买包不理人)” and so people started calling him “Gou Bu Li” (狗不理), meaning he never paid attention to people or just simply ignore them…
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Red Bean Pastry pictures (1 of 3)
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Greetings from Beijing!
I am here for a few weeks. It’s summer now and the weather has been warm and breezy. If it’s not because of the frigid cold winter months, I might well be delighted to live and work in Beijing, for a little while.
I simply can’t say enough how I love Chinese food–I mean, the “real” kind of Chinese food–not the kind you get in most American Chinese restaurants. Everyday, I ponder what type of Chinese food I wanted to eat: Sichuan, Cantonese, Shanghainese, Yunnanese, Guizhou, Shandong, Beijing Imperial, noodles, dumplings, snacks, and the list goes on. Real Chinese food never fails to surprise and impress me, just like the red bean pastry that I have been buying from this little shop near where I stay…
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This is a scheduled post of the mini blueberry muffins that I baked a couple of weeks ago. Fresh from the oven with farm-fresh blueberries. YUM!
Get my recipe of blueberry muffins here.
As much as I love other cuisines and am contantly expanding my culinary repertoire by sampling out new foods, ultimately I love Chinese cuisine the best. The reason is simple: Chinese cuisine is probably the most comprehensive cuisine in the world with numerous regional flavors that I can never get bored of! (Chinese food consists [...]
As a Malaysian food blog, I really haven’t done a good job in introducing my readers about Malay-style cooking, which is essentially the main cuisine type in Malaysia as the ethnic Malays make up about 2/3 of Malaysia’s total population. So, today, I am going to introduce you to Nasi Melayu (literally means “Malay rice”) [...]
Penang Assam Laksa–commonly referred to as “laksa” by Penangites–is one hawker food you don’t want to miss if you come to Penang. (Georgetown, Penang is now a UNESCO World Heritage Site.)
This Laksa is not to be confused with the other Laksa–a coconut-milk and curry-flavored noodle dish. Penang Laksa is a noodle dish in spicy fish [...]
Big, fat, succulent grilled oysters.
Grilled with chopped garlic and chili powder, they are very yummy…(more picture after the jump)
One of the best things about eating in Malaysia is the different kuih available–literally means “cake” but comes in different shapes, forms, textures and could be sweet or savory. Sold by street vendors, hawkers, peddlers and also available in specialty kuih shops, kuih is very popular as a light snack and can be eaten anytime [...]
