Spring is the season to eat foods with upward energies, such as young, green, sprouting above-ground vegetables. Spinach is one of the most common seasonal green vegetables that Chinese people will cook often. 

Lǎo Běijīng Dǎ Lǔ Miàn( 老北京打卤面), one of the most of common noodle dishes in Beijing, is designed to be made with cheap/common ingredients that every household already has in their pantry. That said, the ingredients used and the cooking method may vary from region to region across Northern China.

Earlier this month, with quarantines and travel bans taking hold, a couple of Hutongers found themselves stranded in northwestern Thailand. Uncertain of developments back home in Beijing and unsure of what the immediate future would hold, they decided to hunker down and make the most of a difficult situation. One of The Hutong’s internal mottos is to turn negatives into

Noodles are one of the most important components of Chinese food culture. Handmade noodles might be a rarity and even a pricey proposition outside of China. However, in the domestic market, they are everyday cheap comfort food. No matter whether ordering a hot bowl of noodles in a restaurant or purchasing freshly made noodles to cook at home, it is one of the cheapest ways to have a fast, fulfilling, and hearty one-dish meal.

More Mulled Wine!   Winter in Beijing can be dark and cold, but this past Saturday we got a little bit of color and a lot of good weather at the Hutong Winter Fayre!   People gathered together under a bright blue sky to celebrate the holidays with a cup of mulled wine (or two or ten) and good company.