Posted: Jul. 23, 2008
Last night’s dinner was a real treat. After lunch, I took a cab across the north side of Beijing to meet an old colleague for dinner, stopping to take a gander at the Olympic park on my way over.
Then it was on to Lidu for a relaxing afternoon of jotting notes about web applications I’d like to make into a notepad at Sculpting in Time. I learned that you have to describe ice water in excruciating detail if what you want is a tall, frosty glass of ice cold water.
Finally, a former colleague of mine from the BJU picked me up and we walked over to a restaurant that specialized in spicy roasted fish Du Men Chong. It’s a chain with a couple other branches around the city. There’s something about the combination of chili peppers, Sichuan peppercorn, and whatever other spices they smothered the roasted fish in there that made it absolutely addicting and totally unlike anything I’ve had in the states. The other highlight of the meal was the fried and roasted shrimp with garlic shoots.
Could somebody please tell me why we can’t get this in the states?
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