I Scream, You Scream, It’s Time for Ice Cream!

Summertime is best spent with an ice cream in hand. However, aside from simply being a delicious treat, you can also turn a little ice cream indulgence into a teachable moment for the kids, as we take a stroll down memory lane with Beijing’s traditional ice creams that are as rich with flavor as they are history. Then, we’ll take a look at some of the capital’s most popular flavors, taste ’em all, and rank the whole lot!

Old Central Street Popsicle

Despite the fact that today, some regard this as a bland flavored ice-pop, its history and authenticity cannot be overstated. It is said to have originated during the summer of 1965 when an ice cream maker accidentally added 30 percent less milk to the original recipe. Nevertheless, the happy accident was met with rave reviews, and it quickly became the company’s new signature, selling out on the first day. Brittle and icy in texture, it’s a slightly sour but refreshing yogurt pop, making it the perfect summer treat and a vehicle for many a locals’ trips down memory lane. 10/10

Mongolian Yogurt Ice Cream

Many know Yili to be the infamous, multinational dairy-producing giant that sponsors Olympic games. However, setting aside the company for a moment, this otherwise unassuming yogurt treat is replete with flavor, to say the least, and the subtle tang that accompanies the taste is incredibly refreshing as a summer treat. 7/10

Handmade Green Bean

Another classic, its company, Dehua Limited, has been a staple of China’s frozen food industry since 1987. The authenticity is unparalleled and merely looking at the packaging is enough to trigger a wave of memories and emotion. The addition of green beans into actual ice cream and a hint of milk that doesn’t overpower the taste of bean proves timeless. 8/10

Little Tinker

This was an interesting one, bound to entice those who are younger. As my friend mentions, this five-in-one, individually-flavored, popsicle pack – although likely not the healthiest or most organic – is definitely unique in its approach, and I recall that it was extremely popular around five years ago among my primary school classmates (I wasn’t cool enough to get one then, or now, really). 4/10

Corn-Flavored Ice Cream   

Although many people from the 80s and 90s generatons see this as a representation of their youth, this corn-flavored ice cream is definitely not for the faint of heart. The insipid wafer gives away to the astringent taste of corn. Although the question remains – should corn be an ice cream flavor in the first place? – the internet’s enduring love for this ice cream and disputes over the correct way to eat it certainly don’t waiver (ha! wafer) with time. 1/10

Dongbei Popsicle

An iconic ice cream for many of the 90s generation, this nostalgia-inducing series of ice creams – concocted by the Red Diamond company in 1992 – was and still is worthy of its overnight success.

Original

The original milk flavor was unexpectedly citrusy in taste and consists of strands of ice. Basically, if you bite into this one, your teeth will be digging into ice threads. On top of that, it carries a distinctly sharp flavor. 6/10

Chocolate

The chocolate flavor is more akin to coffee, with a bitter and grittier taste. Although not the best option to accompany your hot summer day, it could potentially be salvaged with a sweeter side dessert. 5/10

Strawberry

The strawberry is precisely the type of treat I was looking for. The impression was that of a sorbet, but make no mistake, the aftertaste suggested nothing of additives or artificial flavoring. Rather, it possessed a slightly tangy but altogether decadent strawberry taste. 8/10

Durian

For the durian, I had to enlist the help of a pro-durian friend (Full disclosure: I was immediately struck dead by the pungent aroma). Simply put, our perspectives were diametrically opposed. Whilst she happily munched away at the ice cream bar, savoring every last morsel, I was trying desperately to wash the aftertaste out of my mouth. If you like durian, this diversely textured, scrumptious, durian-to-the-max ice cream is the way to go. As for those who don’t, run! 0/10, 10/10

Matcha

Although relatively new product-wise, it has received its share of positive feedback. The matcha is, in my opinion, entirely underrated and should be as revered as Magnum and similar A-list ice-creams. The texture is an absolute delight – complex and multi-faceted due to its crunchy outer crust surrounding the soft but fortified cream inside. Likewise, the matcha is strong but doesn’t assault your taste buds. It’s also not overly sweet, so those who love a good afternoon tea will be pleasantly surprised by this otherwise unsuspecting treat. 10/10

Green Bean

Last but not least, green bean. Its bean fragments result in a chunkier texture that’s pleasant to nibble on, but it does taste rather artificial, and after looking at the ingredients list, it’s definitely not the most natural approach we’ve seen to creating a bean flavored ice cream. 6/10

This article appeared in the jingkids 2021 July-August issue

If there is one thing my mother can tell you about me when I was a child is, I was a fussy eater. I liked my food prepared just so and sometimes would refuse to eat two things on a plate that happened to touch. The only time when this little rule flew out of the window was when it came to ice cream. A strawberry and chocolate swirl would always hit the spot, and I would have never stopped you had you wanted to load my bowl with four different scoops from four different tubs.

But even that little adventurous streak is challenged here in China with flavor combinations I never thought possible. Recently, our beijinger colleague Joey Knotts taste-tested some of the newest and weirdest ice-cream flavors he could find, resulting in a hilarious series of reviews that we’ve republished below.

Strap in for a wild flavor ride as we explore the sweet, the sour, and salty of the Ice-cream world in Beijing. For a laugh, purchase some of these yourselves, and set up a taste test with your kids and see how they react. You might all be in for a world of fun and raucous laughter.

German Black Beer

A poor attempt at the shape of a beer bottle

To be honest, given the quality of some of the “German” black “beer” that one comes across in Beijing, we anticipated that this would be among the worst flavors we tried, but it ended up being one of the best. Coming in a poor attempt at the shape of a beer bottle, this ice cream hits you with a typical chocolate flavor, followed by a savory, quite beer-like aftertaste from the brown-colored filling.

Our rating: 88 out of 99 alcohol-free beers on the wall.

Meat floss and seaweed ice cream

At first, it looks like an innocent bar of ice cream,

Here’s an ice cream that will give you flashbacks to images of undercooked “hot dogs” plopped into soft bread and topped with bits of pork and fish thinner than a human hair. At first, it looks like an innocent bar of ice cream, perhaps with some sort of flavored sprinkles inside but it tastes… like meat floss and seaweed. As advertised. Blech.

Our Rating: 4 out of 5 dentists would not recommend flossing with this creamsicle.

Ice cream for breakfast: eggs and more eggs

“The “salted duck egg rice cake dumpling” ice cream.”

Salted duck egg seems to be quite the trend in the ice cream world, these days.

First up, the “salted duck egg rice cake dumpling” ice cream. Rather than in bar form, these came in two cute little bun shapes, and we are pretty sure that the inside is a real duck egg yolk! Points for authentic ingredients, demerits for tasting exactly like cat food.

Our rating: 1 out of 2 dandan.

Then we tried the “double egg yolks” ice cream bar. This was essentially a toned-down version of the cake dumpling – more artificial, but also far more tolerable on the tongue.

Our rating: 6 out of 10 unborn ducklings.

Bursting Durian

“You can smell this ice cream as soon as it’s out of the packaging”

Yes, it’s the flavor you’ve been waiting for. You can smell this ice cream as soon as it’s out of the packaging, and the flavor is even stronger. Then, once you reach the gooey, green inside, it’s even stronger. Ultimately, your opinion of this ice cream will be determined by your opinion of durian, because the taste is spot on.

Also, your burps will taste like durian, even if you tried six other ice creams in the same sitting.

Our rating: 1 out of 50 durian fruit spikes.

Release the Kraken (from my mouth): Squid-flavored ice cream

“It tastes like a squid threw up”

If you like squid – it doesn’t matter. This ice cream does not taste like squid. It tastes like a squid threw up into a vat of cream and froze the resulting concoction onto a stick. Please do not make the mistake of eating it.

Our rating: 2 out of 10 tentacles.

Cheese ice cream

“This ice cream is downright delicious.”

Dairy plus dairy. What could go wrong? As it turns out, nothing. With hints of strawberry and a subtle enough cheese flavor, this ice cream is downright delicious. Do give it a try if you get the chance.

Our rating: 9 out of 10 swiss cheese holes.

Dongbei iron pot ice cream

“It’s a result of corporate groupthink gone wrong.”

One of the more interesting new ice creams on the market, this little pie actually boasts one of the highest quality creams of the bunch. Unfortunately, it is mixed with more meat floss and some sort of cooked vegetables, a blending that anyone with a functional palate should have known wouldn’t jive. We’re guessing it’s a result of corporate groupthink gone wrong.

Our rating: Too many chefs out of 1 kitchen.

Doughnut ice cream – in the shape of doughnuts!

“Admittedly, they taste nothing like doughnuts”

Thinking of putting a ring on it? Forget the expensive diamonds, these ring-shaped sweets are just RMB 34. Admittedly, they taste nothing like doughnuts, but the colorful insides have a light, fruity sweetness and they are fun to try and squeeze onto your fingers.

Our rating: 7 out of 8 Homer Simpson fingers.

KEEP READING: Nobody Puts Baby in the Corner! Tips on Family Dining in Beijing

Photos: Joey Knotts, Zhihu, QQ

The idea that our favorite greens might run out has turned most of us who are left in Beijing into hoarders of sorts, stocking up on the usual suspects from broccoli to lettuce, red onions and the like, and go ballistic when they run out at our local groceries.

But usually, we might not be quite as good at fully utilizing the culinary resources made available to us in a country with such a rich culinary history and culture as China. For the most part, we might pick up a strange veg or two, or entirely bypass the ‘Chinese’ section at the grocers. But truth be told, those very same veggies that you might be overlooking because they are either too strange-looking might be just what we all need now.

With families all over the city in various states of self-quarantine, the danger might then be that junk food is a quick and satisfying alternative to waimai and cooking elaborate meals. But this outbreak won’t last forever. And as they say, a moment on the lips, a lifetime on the hips. An extended ‘cheat’ week might have a less than desirable outcome. But what if I told you, you could recreate your favorite snacks with some of those ‘strange-looking’ Chinese veggies you might tend to overlook?

Lotus Root Chips

Lotus root or 莲菜 (liancai) is one of the more common vegetables in the root species when it comes to Chinese cuisine. If you have been to a hotpot or MaLaTang restaurant, then you have probably enjoyed this root vegetable in a variety of stews and boiled configurations. One main complaint with those who have tried it is that it doesn’t have a strong flavor profile. But this simply means that it is an excellent blank slate onto which you can infuse any sort of flavor you prefer. It is also characterized by its signature holed pattern when sliced into, making it not only a delicious snack but a beautiful one at that.

Ingredients

• 1 lotus root  (1 lotus root = 1/2 lb)
• Rice vinegar (see recipe below)
• neutral-flavored oil (vegetable, canola, etc) (for deep frying)
• Himalayan Pink Salt (or sea salt)
• Aonori (dried green seaweed) (optional)

Preparation

1. Rinse the root thoroughly, after which you can either use a mandolin slider or a knife to slice the root into 1/8 inch slices. Peeling the root is optional. If you choose to leave the skin, then it might add to the overall appearance of the finished product
2. Just like most other root vegetables when sliced, the lotus root is also prone to turning color and blackening when left too long. In order to avoid this, add a few drops of rice vinegar to some water and soak the lotus root for about five to ten minutes, after which you should thoroughly rinse and drain the water. Pat dry, preferably with kitchen paper towels.
3. Heat your oil in a pan, using one slice to test the perfect temperature in which to fry the Lotus root. Drop the one slice in, and if it floats, the oil is ready. Fry the lotus root until golden and crispy. You can either choose to place them on a rack or on a paper towel to drain off excess oil, after which you should season with the condiments available.

Please note that the sea and Himalayan salts are optional and you can choose to flavor your chips with chili flakes, or a bit of regular table salt. And there you have your delicious, easy to make snack that will take you no more than twenty minutes to make. Enjoy!

Photos: pupswithchopsticks.com, Pixabay

Winter’s icy grip is slowly, slowly loosening. Yesterday’s snowfall is evidence of the changing atmospheric conditions, with humidity gradually on the rise and the mercury set to follow.

Before you know it, we’ll be getting about in shorts and flip-flops, moaning about the broken air conditioning and the price of cold beers. So let’s be sure to take full advantage of winter 2018/19 before it’s over for good. With that in mind, here are nine great things to do before winter ends…

Take a dip in Houhai

No, don’t. Please. We were joking. It hurts our insides just thinking about it. No really, stop. We don’t care about all the supposed health benefits it brings. Only nutty OG Beijingers can do this on account of their tough northern skin, no-fuss attitude, and layers of fat laboriously built up from a life-long diet of hotpot and chuan’r.

Freeze your face off at Harbin Ice Festival

Everybody’s favorite gaudy spectacle of laser lights, Moon boots, and structurally dubious ice palaces is coming to end early March. If you’ve been thinking about going, now’s the time! Get more details about how and where, right here.

Burn your fingertips and tongue on a baked sweet potato

Though baked-potato-men are pretty thin on the ground these days, you can still reliably spot them selling everybody’s favorite winter street food around touristy sites like Houhai Lake (seriously, just don’t go swimming). Failing that, the trendy Bite By Callus puts a modern spin on the classic on Sanlitun’s Tidy Bar Street.

Lace up and live out your Disney on Ice fantasies

Does your triple axle need some work? There’s still time to hit Beijing’s many indoor and outdoor ice skating venues. Though time is running out and you really don’t want to be skating on thin ice (har har)… so don’t dally. Here’s a full list of the best spots to ice skate around the capital.

Take a nice, long, soothing bath

Or, as some call it “visit a day spa.” Treat your parched winter skin to a bit of pampering before you have to go and expose it to the world in shorts and T-shirts, and hit up one of the city’s many luxurious day spas. Here’s our guide to the best in Beijing.

Catch this moving exhibition

Keep your brain box warm till the breaking of spring with some intellectual stimulation. This exhibition showcases the work of British photographer and Beijing resident Cameron Hack who has spent years locating, interviewing, and photographing over 80 Chinese women with bound feet. The result is a moving insight into a rapidly-disappearing piece of Chinese history that is on display at Zarah until Mar 13. Read our interview with the Hack here.

Carve some powder

The mountains around Beijing are riddled with ski resorts, and you can expect to see even more of them appear in the lead-up to the 2022 Winter Olympics. From the kinds of luxury resorts that would keep a Kardashian happy to cheap-and-cheerful slopes where nobody has a clue what they are doing and you can hire absolutely everything, we’ve got them all covered in our comprehensive guide.

Eat a dusty donkey

Not a real donkey, you ass (though if you’re craving some Eyore, the recently opened Xiexie Tea does a decent donkey-meat baozi). We’re talking about lvdagun 驴打滚, a tasty Beijing winter dessert that gets its name from the final coating of crushed roasted soybeans prior to serving, like a donkey that has been rolling around in the dust. See all of our favorite Beijing winter snacks here, before they return indoors until Beijing’s next icing.
Photos: Anna Pellegrin Hartley, Margaux Schreurs, Kyle Mullin, Sybabite, Jinyu Fengshan Hot Springs Resort, Cameron Hack, Genting Resort Secret Garden, Jamie Penaloza, vinetalk.com 

There’s only so much time in the day for the whole family to sit down together and enjoy a wholesome, home-cooked meal. Unfortunately for us, this means we’ll likely often be struck with some of those dreaded hunger pangs as we go about our jam-packed everyday lives. Enter snacking. Though it’s a heavily debated topic, let’s face it: snacking will oftentimes be our savior in the midst of a long day. But the real question remains: is this snacking really good for us? And for that matter, is it really good for the children?

To be fair, there is a simple reason for why this topic is so controversial. “Snacking” itself does not actually possess a concrete scientific definition. Likewise, an answer as to whether this snacking is really beneficial (or detrimental) to a child’s health remains just as ambiguous. And because of this, the best we can do is to try and better understand it—and its implications—and take the time to analyze it from a few different perspectives.

Statistically, children today are snacking more than ever before. According to Dr. Barry Popkin, a professor of nutritional health at the University of North Carolina, children aged between 2 and 8 around the world, on average, currently consume anywhere from three to seven snacks (which he designates as “[any]food consumed superfluously between the day’s primary meals”) every day. Compare that to not that long ago; the mean number of snacks consumed, per day, by children of the same demographic in 1970 was a mere one to two.

So what does this mean, exactly? Are children today becoming intoxicated by the addictive nature of calorie-laden snack foods? Of high concentrations of sodium, sugar, and dietary fats? Well, not exactly. Or, rather, it depends. And this is exactly where the multiple perspectives angle comes in.

Children are growing, and this in itself means that they have substantially higher energy needs than adults. Simply put, they burn a lot of calories every day just being them. And to support growth in early years, it is beneficial for them to consume at least as many calories as they expend. The problem is that, oftentimes, even with three meals a day, it can be difficult to satisfy those caloric requirements, especially for children who are active in their day-to-day lives (think after-school soccer or basketball or tennis practices multiple days a week). This is where snacking is especially helpful—providing some growth-stimulating fuel throughout a child’s daily schedule.

But again, multiple perspectives. Snacking carries with it a barrage of caveats that must be addressed. Despite the advantages that come with implementing snacks into your child’s diet, it must be done with care and strategy. This means paying close attention to not only the content of the snacks themselves, but also the ways in which they are being consumed. After all, packing pre-portioned organic nut butter with fresh celery sticks for your child’s morning recess is really not the same thing as allowing him or her to pop open a bag of deep-fried potato chips and plop down in front of the television.

In summary, the takeaway should be as follows. First, monitor (if possible) and consider the quality of the foods your child is used to snacking on. If you find that their choices tend to lean towards the unhealthy, remember that small changes can really go a long way. For instance, 100 grams of watermelon yields a respectable volume of fruit, and boasts a mere 30 calories, while 100 grams of, say, M&M’s barely give you a measly handful, and pack on a whopping 480 calories.

Second, consider constructing your own approach to snacking which you’d like to see your child adopt. If a kid is left to their own devices, it wouldn’t be surprising that they’d give in to their cravings and pick the cupcake over the apple. But few children would refuse the apple if it were given to them to begin with. Not to mention, introducing structure into the way your child snacks can provide a sense of comfort—for both you and them. If you know that your child tends to get hungry coming home in the afternoon, have some healthy snack options ready. You will be comforted to know what’s going into their bellies, and they, in turn, will know to expect a wholesome treat after a long day at school. Over time, a structure like this can adapt a child’s mindset—building, early on, a healthy and balanced relationship with food.

Photos: alarmy.com, longroom.com.uk, The Food Network

I heard about WeChat three hours after arriving in Beijing. I thought, “This is an unnecessary app. I have WhatsApp, I don’t need WeChat.” Boy. I was wrong! We all need WeChat; my life has been so much easier since I got it, and I wish the rest of the world would get WeChat too. I have made many, many friends through WeChat. I have had many questions answered, many shopping experiences, and also great services at home. Here I’ll share some of my favorite WeChat contacts. Do you have any great WeChat contacts? Let us know!

Essential Oils

This mother is a coach that promotes the use of Certified Pure Therapeutic Grade essential oils, and gives workshops around China. She will be in Beijing at the end of this month. Her knowledge is extensive and she had great oil blend ideas for my rowdy toddler and for my house move. Add on WeChat: elsamailloux

Kids’ Organic Bedding

Looking for a great gift or some special pieces to decorate your kid’s room with? This mother just relocated to Beijing and she sells organic tipis, canopies, and bedding. Pieces of art in your kids’ room.  Add on WeChat: Littleecoone

Homemade Cereals and Pickles

Elvira started out making granola and her venture is becoming a big success. Though located in Shunyi, Elvira ships all over China. She now has other popular products like chutneys, relishes, and cocoa pops, all homemade and delicious. Add her on WeChat: asteroidelvira

Chocolate

As seen at markets, this chocolate maker has won many hearts with his delicious chocolate and special chocolate tea. Are you in need of a chocolate rush? Add on WeChat: cocodeers

Beef

Where is the beef? Need some grassfed beef from Uruguay? My mounth starts to water looking at the great pieces of meat these people (or cows) can get to your door in Beijing. Add on WeChat: castibeef

Skincare

Skincare from Siberia to your door. I love these creams. There are lotions for kids and adults and they smell good enough to eat. Add on WeChat: AldySha

Italian Cooking Classes

These two authentic ladies give cooking classes in Shunyi and downtown. Need to improve your kitchen skills or want to know more about Italian cuisine? Add on WeChat: CinCucina

Textiles

Baby it’s getting cold outside, get warm on the couch with a colorful throw. DdW Textiles’ handwoven, luxurious throws are 100 percent organic cotton. Add on WeChat: desireedewit

Dutch Snacks

For the Dutch folk in Beijing and the rest of China, you don’t have to live without Dutch cuisine anymore. This gentleman has been delivering traditional Dutch delicacies all over China for a long time. Get your Dutch friends together and make a big order. Add On WeChat: DutchySnacks

Shared Harvest

This farm is located in Beijing and delivers every week fresh greens to the door. You need to top up RMB 3,000 each time, but the fresh vegetable choices delivered are healthy, and will inspire you to cook some delicious food. Add on WeChat: wxid_y9wkwgbke7g322

Sewing Classes

I have wanted to pick up my sewing, and really learn the craft of creating fabric delights. Jen from the SLab located in the Hutongs has many classes to learn this skill. Add her on WeChat: JenPohland

Stone Relocations

I had to look for a moving company that would not charge an arm and a leg. My choice came to Stone Relocations, and although their website is bilingual, the phone is not always picked up by a bilingual person. No worries; for great service in English, add this Stone representative. Add on WeChat: weiwei626500

Photos: Vendors and Pixabay

For the culinary challenged or downright 很忙 hĕn máng (very busy), feed your troupe these healthy snacks without a gram of regret.

Dali Bars is an American-owned company located in Yunnan province and specializing in easy-to-pack snack bars, similar to popular hiking bars. The 40g sized bars come in three flavors: Cocoa Almond, Cranberry Coconut, and Fig Hempseed. They are made of either imported or organic domestically sourced ingredients, and cost between RMB 12-15 per bar, free shipping included. Dali Bars can be purchased at Chez Gerrard and Yoga Yard stores, or online ( info@dalibars.com) or phone (0871) 6552 5511).

Chez Gerrard: 40 Jianchang Hutong, Dongcheng District. (6415 0118) 东城区箭厂胡同40号.  
Yoga Yard: 6/F, 17 Gongti Beilu, Chaoyang  District. (6413 0774, info@yogayard.com) www.yogayard.com 工体北路17号6层

Mantra Bars produces natural energy bars made with nuts and dried fruit, free of refined sugar and additives. These snacks are perfect as a grab-and-go meal replacement for busy summer days, and are a smart solution to sugar cravings. Available in three flavors: Cinnamon Cocoa, Lemon Ginger, and Coffee. All ingredients are natural and free of gluten and dairy. Sold at markets (like Farm 2 Neighbors) in individual packs (RMB 15). Also available for delivery in six-packs at RMB 80 and RMB 15 delivery fee.

Order via WeChat (mantrabar).

Bushao is dedicated to producing delicious, nutritious, and natural snacks. “Raw” food, fruits and vegetables dehydrated at low temperatures are available along with baked goodies, mainly based on oats, nuts, and seeds. Vegetable and fruit crackers, kale chips, and other snacks are made with both local and imported ingredients. Neither preservatives nor artificial colorings disgrace these snacks. Prices range from RMB 20-35 per pack with free delivery for orders over RMB 100.

Order via phone (186 1185 1983) or WeChat (bushao2015).

Miss Muesli aims to produce perfect combinations of oats, fruits, nuts, and seeds, best for breakfast or snacks for the whole family. Bars, granolas and muesli come in different options and mixes, priced at RMB 48, RMB 90 per 1 KG, RMB 45 for 400g, respectively. Miss Fruit Fever and Miss Honeyberry are kid favorites, with customization options for picky eaters. Ingredients sourced from around the world: Australian oats; Chinese goji berries; fruits, nuts, and seeds from the USA, Germany, Turkey, and the Philippines.

Miss Muesli 燕麦小姐
Tue-Fri 3-8pm, Sat-Sun 11am-6pm. 42 Xiguan Hutong, Dongcheng District (188 0116 8480, contact@missmuesli.cn, WeChat: missmuesli) www.missmuesli.cn 东城区细管胡同42号

Manna Source is a start-up aiming to encourage intelligent and sustainable eating. Organic kale chips come in three flavors: Garlic, Onion, and Honey.  A Shunyi farm provides the kale while cold-pressed coconut oil, honey, garlic, and onion powder are shipped from USDA Organic certified companies. Prices range from RMB 45 for a single pack up to RMB 230 for a discounted jumbo multi-pack.

Order via phone or WeChat (156 0123 2255).

Tribe might not primarily be well known for snacks, but if you plan to get one of their trendy take out meals, you might as well order snacks, too. These options are best for older kids and teens, although granola loving little ones might enjoy the Peach & Ginger museli for RMB 38.  Fig & Chai and Salty Nuts & Olive Oil are two other flavors available at the same price. Protein bars come in a three packs for RMB 28 and are made with whey protein powder, organic oat flour, dark chocolate, and maple syrup. The ingredients are all from organic suppliers in Beijing.

Worker’s Stadium: Bldg 3, China View, 2 Gongti Dong Lu, Chaoyang District.(6431 9289, WeChat ID: tribenutrition) www.tribeorganic.com 朝阳区工体东路2号中国红街3层
Lido: Lido Place, Unit B-103, 6 Jiangtai Road, Chaoyang District. 朝阳区工体东路2号中国红街3层.

This article originally appeared on page 20-21 of the August 2016 Issue of beijingkids magazine. Click here for your free online copy. To find out how you can obtain a hard copy, contact distribution@truerun.com.

Photos: Courtesy of Dali Bars, Mantra Bars, Miss Muesli, Bushao, Manna Source, & Tribe

Mooncake eating time is officially here, there’re so many options it’s  hard to narrow down what you should try. We received a mooncake box from the Sheraton Dongcheng and it had numerous flavors both traditional and a gourmet. We tried all flavors of course but my favorite was the coffee, which was really good but this was gourmet as coffee isn’t a traditional filling. Most mooncakes won’t have an English name written for easier differentiation therefore you have to rely on a Chinese friend to help, learned Chinese and can easily tell, or taste to know what you’re eating. It’s good to try at least one of these traditional flavors before the gourmet ones to get your favorite. 

Lotus Seed Paste
This is one of the most traditional flavors out there, the lotus seed paste. The dense paste will leave you dry so washing it down will be necessary but it’s very filling as only one will be enough. This isn’t for everybody.

Sweet Bean Paste
To be totally honest the whole bean paste tastes doesn’t bode well for me. I first tasted in a pastry then a moon cake and didn’t even want to try the ice creams. Of course there are various pastes such as the mung bean, red bean, and black bean. Red bean is a popular choice and might be worth a try to see if you like it or not.

Five Kernels
Nuts and seeds such as walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, and almonds are another common filling that depends on the regional preference. For Beijing, sweet nuts and seeds are used such as almonds and watermelon. 

Egg yolk
This is one of the popular options that’s readily available as the symbolism of the moon is through the salted egg yolk in the middle.

Green Tea
The healthier option is for cheaters like me who want to be in denial that the candy coated mooncakes are okay to have. The taste is definitely acquired and might have a tea aftertaste left depending on the way it was made.

This was sourced from China Highlights

Photo: miniharm.com

When the temperatures take a dip, one of the things that get hotter in the cold weather is Beijing’s scrumptious winter snacks, which tastes better when it is colder. We seldom get to eat these during other seasons.

Photos by legend, chooyutshing and GuySie (Flickr)