Chinese food in China is incredibly oily, not exactly the best recipe for health. While walking Baochao Hutong, I saw a sign outside of Mr. Shi’s Dumplings advertising the limited use of oil (but, regrettably, no MSG, which has a bad reputation but in my limited experience tastes great).
I ordered the most expensive dumpling dish on the menu: 30 RMB for 15 dumplings, boiled, and filled with beef, water chestnuts, and green onions. I chose boiled, and the meal was served with their free, and self-reportedly famous, pickled garlic. After 11 dumplings, I had no room for pickled garlic. This was one of the better meals that I’ve eaten in China, and had it not been for the Mapo Tofu that I ate on Guijie, this might have been the best meal from my most recent trip.
|Beef dumplings, boiled, with water chestnuts and green onions; 30元 ($4.72 USD) with free pickled garlic.|
|Mr. Shi’s Dumplings; Baochao hutong, Beijing.|
|I signed and dated the wall: 大龙, “Big Dragon,” my Chinese name.|
|Perhaps I wrote my name a bit too large, but it is difficult for me to write Chinese characters. Still, probably too large.|
|It seemed that more locals were eating here than anywhere else nearby; this was on Guilou East Street, near the Drum and Bell towers, and it appeared that they served large (about the size of a fist) baozi or dumplings or something similar.|