It was delicious. The bread, a special shade of mahogany, was lightly crisped with a glaze of cinnamon, as I imagined it. The sausage links were dipped in maple syrup before sizzling on the grill; one could, if he tried, detect the singed fragrance of applewood. The hamburger patties oozed a special type of grease,... Read more »
Its most controversial days are likely behind it, but we have one more update on Beijing Snacks, which some have taken to calling “the most racist restaurant in Beijing” thanks to its owner pasting a “no dog… no Japanese et al.” sign on the front window. RFH recently visited with friends, including a Japanese man... Read more »
It’s been a season of scandal for Yum Brands Inc., parent of KFC, which has been forced to apologize in response to a government investigation that found it was using pumped up and drugged out chicken from a local supplier. This has led to ticked off customers, decreasing sales and now a fallen stock price.... Read more »
This is a frightening lede. It is frightening indeed. More so if you knew this frightening read is about the food you eat. It’s from Caixin Online. It’s oil with an extra something, but there’s nothing virgin-like about it. Um. Pumped from sewers outside of restaurants, or pressed from trash, the oil is born... Read more »
Traditional ideas of what animals should be eaten are under pressure in southern China, a region where it’s often said anything that walks, flies or swims is fit for the dinner table. In Hong Kong, the controversy centers on shark fin soup, which has long been one of the city’s most popular dishes, especially among... Read more »
Food and beverage is a competitive, cutthroat industry. A recent article in Annals of Internal Medicine, brought to us by NPR, explains exactly how cutthroat. In Beijing in 2010, 80 diners went to the hospital after ingesting poisoned eggplant. We’re now learning that shady agents from a rival restaurant were to blame, as they spiked the ingredients... Read more »
We’ve survived the black and white burger. We’ve done beef and mash. We’ll happily tolerate every chicken and/or beef concoction McDonald’s throws at us. But this? “McNoodles” will go on sale at its Austrian restaurants from Thursday in a test set to last two to three months, a spokeswoman said. The meals feature noodles with... Read more »
By RFH Idea for an honest advert: Scene: A log cabin in remote woods. Five teens of mixed ethnicity/affability convene in a spooky basement to investigate a noise. Suddenly, the cast-iron stove in the back noisily cranks into action, pipes groaning. The teens gather round as, inside the stove, coals glow red-hot and wisps of smoke emerge.... Read more »
Going to KFC is like reaching into a grab bag of awful and grief. The Colonel peddles a strain of juiced-up flesh that has contributed far too long to our society’s headlong dive into self-wallowing and idiocy. How many children have grown up illiterate due to this mountain man’s white provender? How many more need... Read more »
By RFH Recently a doctor on Weibo recalled the story of a patient – a kabob (chuanr, in Beijing patois) seller – who came in with stab wounds in the 1980s after getting into a ruckus with a customer. Upon surgery, his problems were found to be far worse than previously assumed. His stomach was riddled... Read more »
I don't know why, but this made me laugh. Maybe it's the extra-nasally way the man pronounces the J in Beijing. Maybe it's because I feel like he's ready to vomit the words "chicken burger," such is his rising disdain. Maybe the title of the video itself -- Crazy McDonalds employee sells Sloppy Beijing Burger. Or maybe it's the idea of him turning off his camera, getting out of his car, and marching straight back into the McDonald's to return the burger, like he said he would... or the thought that he just might not turn the camera off while he does this.
Earlier this week, students at the Shandong Institute of Business and Technology went on Weibo to complain about their food tasting “sour, tart,” according to an article on the website 21food.cn. And why would food taste like that? The picture above is not some random dead whale, but the whale served up at the Shandong... Read more »
I think this sentence about sums it up: Note: All categories designated as “Fine Dining” are above 500RMB. Those designated as “Casual Dining” are below 500RMB. I’ll give you one flying guess which restaurant won both Restaurant of the Year and the Readers’ Choice (again). I’ll even give you a hint: It’s Maison Boulud. We had... Read more »
Oh, where do we begin? With the virgins or the urine? With the eggs or the soaking of said eggs in the urine of virgins?
How does a story on Reuters -- written by Royston Chan (broaching poaching topics no one else will) -- that begins like this:
It's the end of a school day in the eastern Chinese city of Dongyang, and eager parents collect their children after a hectic day of primary school.
Get to here:
By RFH Trying to figure out what McDonald’s is up to in China is like trying to analyze a People’s Daily editorial. They’re both selling the same tired junk but it’s hard to figure out why, after all this time, they can’t do it better. Young expats who visit China undergo the same jolt of... Read more »
I dunno, maybe you would. I’m just asking. Would you also lick up that limpid runoff along the side of the bun? How ’bout those jellybean dollops of tart hanging off the lip? What if I told you all the above was organic? And that it can be found at Dog on Fire, in Sanlitun? Huh.... Read more »