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questions about beijing style basics - xiaocong doufu, tudou si etc

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questions about beijing style basics - xiaocong doufu, tudou si etc

irene | Jun 7, 2006 02:59 PM

hello -

wondering if anyone has quick tips on some beijing style basics. i would love to be able to make these at home for summer. can't find recipes on the web, but i assume these are very fast and easy, and everyone who is actually chinese must know how to throw these together:

liang ban xiaocong doufu - that's that big block of soft tofu with scallions on top and oil, right? how is that made?

and

jian jian tu dou si or liang ban tu dou si - i assume that's julienned potato with rice vinegar? but is it marinated? cooked how? what are the green peppers that go with?

and what about a basic recipe for stir fried greens... qingcai? i guess it's just garlic and oil. but is the garlic sliced? crushed? what kind of oil works best?

anyone who can help out?

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