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	<title>WildChina Blog &#187; Food</title>
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	<link>http://www.wildchina.com/blog</link>
	<description>Experience China Differently...</description>
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		<title>WildChina insider tip: Best eggplant of our lives!</title>
		<link>http://www.wildchina.com/blog/2012/01/wildchina-insider-tip-best-eggplant-of-our-lives/</link>
		<comments>http://www.wildchina.com/blog/2012/01/wildchina-insider-tip-best-eggplant-of-our-lives/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 04:40:03 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Exclusive Access China]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Beijing restaurants]]></category>
		<category><![CDATA[Chinese style eggplant]]></category>
		<category><![CDATA[Heping Yiyuan]]></category>
		<category><![CDATA[tea ceremony in Beijing]]></category>
		<category><![CDATA[wild China]]></category>
		<category><![CDATA[WildChina]]></category>
		<category><![CDATA[WildChina insider tip]]></category>
		<category><![CDATA[WildChina insider tip Beijing]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=5386</guid>
		<description><![CDATA[Wow! Last night we sat down to eat at Heping Yiyuan, a favorite spot of WildChina&#8217;s guests for an elegant tea ceremony or lunch. Typically the eggplant that we make at home or get out at a Chinese restaurant&#8211; while deliciously flavoured&#8211;is a tad on the mushy side. This eggplant was entirely different. Slightly crisp [...]]]></description>
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		<title>Short orders: dining out on winter solstice</title>
		<link>http://www.wildchina.com/blog/2012/01/05dining-out-on-winter-soltice-in-chin/</link>
		<comments>http://www.wildchina.com/blog/2012/01/05dining-out-on-winter-soltice-in-chin/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 02:28:27 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Holidays and Festivals]]></category>
		<category><![CDATA[In the News]]></category>
		<category><![CDATA[eight-treasures rice in Yunnan]]></category>
		<category><![CDATA[food traditions in China]]></category>
		<category><![CDATA[Goh Wooi Cheat]]></category>
		<category><![CDATA[Grand Hyatt Beijing]]></category>
		<category><![CDATA[Holidays in Hong Kong]]></category>
		<category><![CDATA[Mark Graham]]></category>
		<category><![CDATA[South China Morning Post]]></category>
		<category><![CDATA[winter solstice]]></category>
		<category><![CDATA[Zhang Mei]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=5189</guid>
		<description><![CDATA[Written by Mark Graham of South China Morning Post, the following article shares tasty traditions around China over winter solstice, which is generally celebrated in Hong Kong as a public holiday. From Chinese herbal soup to Eight-treasures sticky rice, here&#8217;s quick overview of the hearty treats often eaten on this cold day&#8230; &#8212;&#8212;&#8212;- In northern China, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>When Simple Tastes Better: Local Yunnan Lunch on the Haba Trail</title>
		<link>http://www.wildchina.com/blog/2011/12/when-simple-tastes-better-local-yunnan-lunch-on-the-haba-trail/</link>
		<comments>http://www.wildchina.com/blog/2011/12/when-simple-tastes-better-local-yunnan-lunch-on-the-haba-trail/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 09:59:54 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Adventure Travel in China]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[On the Road]]></category>
		<category><![CDATA[Baba Flatbread in Yunnan]]></category>
		<category><![CDATA[Devin Corrigan]]></category>
		<category><![CDATA[Mount Haba]]></category>
		<category><![CDATA[wild China]]></category>
		<category><![CDATA[WildChina]]></category>
		<category><![CDATA[Yunnan food]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=4876</guid>
		<description><![CDATA[This note was written by Devin Corrigan, a WildChina tour leader &#38; travel consultant who recently traveled to Mount Haba on an educational trip. Previously, he blogged about the fascinating lore associated with the mountain and the lively and diverse atmosphere he found in Haba village. &#8212;&#8212;&#8212;- During the first leg of the trek to [...]]]></description>
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		<title>It&#8217;s Pu-erhfectly healthy and delicious</title>
		<link>http://www.wildchina.com/blog/2011/03/its-pu-erhfectly-healthy-and-delicious/</link>
		<comments>http://www.wildchina.com/blog/2011/03/its-pu-erhfectly-healthy-and-delicious/#comments</comments>
		<pubDate>Tue, 29 Mar 2011 09:15:55 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Ancient Tea and Horse Caravan Road]]></category>
		<category><![CDATA[Bolay tea]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[Po Lei tea]]></category>
		<category><![CDATA[Pu'er tea]]></category>
		<category><![CDATA[Pu-erh tea]]></category>
		<category><![CDATA[Tea and Horse Trail]]></category>
		<category><![CDATA[Yunnan tea]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3574</guid>
		<description><![CDATA[It&#8217;s not often that one encounters a tourist souvenir that lowers cholesterol, promotes weight loss and protects against cancer, vascular disease, cognitive degeneration and aging – not to mention providing important nutrients like amino acids. But tea is believed to have these virtues and recent research shows that certain types of Pu-erh tea from China&#8217;s [...]]]></description>
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		<title>Foodie expert Anissa Helou visits Beijing</title>
		<link>http://www.wildchina.com/blog/2011/03/a-penis-emporium/</link>
		<comments>http://www.wildchina.com/blog/2011/03/a-penis-emporium/#comments</comments>
		<pubDate>Mon, 07 Mar 2011 06:10:47 +0000</pubDate>
		<dc:creator>Guest</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Anissa Helou]]></category>
		<category><![CDATA[food in China]]></category>
		<category><![CDATA[restaurants in Beijing]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3477</guid>
		<description><![CDATA[Last week, WildChina had the opportunity to host Anissa Helou, the &#8220;internationally known food writer, art collector, journalist, broadcaster, and one of the leading experts on the cuisines of the Mediterranean and the Middle East.&#8221;  She came to get a taste of what Chinese cuisine had to offer, and here is a portion from her blog&#8230; [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Six Sips in Beijing</title>
		<link>http://www.wildchina.com/blog/2011/02/six-sips-in-beijing/</link>
		<comments>http://www.wildchina.com/blog/2011/02/six-sips-in-beijing/#comments</comments>
		<pubDate>Wed, 16 Feb 2011 16:00:50 +0000</pubDate>
		<dc:creator>Guest</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[WildChina Experts]]></category>
		<category><![CDATA[Ancient Tea & Horse Caravan Road]]></category>
		<category><![CDATA[Beijing]]></category>
		<category><![CDATA[Jeff Fuchs]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[Tea shops]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3346</guid>
		<description><![CDATA[The following piece is an excerpt from Templar Teas&#8216; reports around the world.  The author Jeff Fuchs is a writer, photographer, and expert of the Ancient Tea &#38; Horse Caravan Road. Beijing and its heaving dense world of sprawling space is losing much of what the previous generation calls the ‘culture of vital fluid’ – the culture [...]]]></description>
		<wfw:commentRss>http://www.wildchina.com/blog/2011/02/six-sips-in-beijing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Want to experience China differently? Go west!</title>
		<link>http://www.wildchina.com/blog/2011/01/want-to-experience-china-differently-go-west/</link>
		<comments>http://www.wildchina.com/blog/2011/01/want-to-experience-china-differently-go-west/#comments</comments>
		<pubDate>Wed, 26 Jan 2011 09:27:26 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Guizhou]]></category>
		<category><![CDATA[Sichuan]]></category>
		<category><![CDATA[western China]]></category>
		<category><![CDATA[xinjiang]]></category>
		<category><![CDATA[Yunnan]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3302</guid>
		<description><![CDATA[As noted earlier, China is already the world’s number-three destination for international travel. Many travelers nowadays have already made one or two trips to China, but more often than not, they’re visiting the coast, possibly venturing inward to check out the Terracotta Army in Xi’an. But China is more than just a handful of sites [...]]]></description>
		<wfw:commentRss>http://www.wildchina.com/blog/2011/01/want-to-experience-china-differently-go-west/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Introducing Western palates to Sichuan cuisine: Fuchsia Dunlop</title>
		<link>http://www.wildchina.com/blog/2011/01/fuchsia-dunlop-introducing-western-palates-to-sichuan-cuisine/</link>
		<comments>http://www.wildchina.com/blog/2011/01/fuchsia-dunlop-introducing-western-palates-to-sichuan-cuisine/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 07:18:24 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Bar Shu Group]]></category>
		<category><![CDATA[Chengdu]]></category>
		<category><![CDATA[Fuchsia Dunlop]]></category>
		<category><![CDATA[Sichuan cuisine]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3186</guid>
		<description><![CDATA[Sichuan cuisine is one of the most famous of China&#8217;s regional cuisines, but it&#8217;s difficult to get authentic Sichuan food outside of China unless you know how to make it yourself. For most Westerners, that&#8217;s a tall order if you don&#8217;t have a good Sichuan cookbook, which, if you do was likely written by Fuchsia [...]]]></description>
		<wfw:commentRss>http://www.wildchina.com/blog/2011/01/fuchsia-dunlop-introducing-western-palates-to-sichuan-cuisine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Black Sesame Kitchen: unexpected insight into Chinese history</title>
		<link>http://www.wildchina.com/blog/2011/01/black-sesame-kitchen-unexpected-insight-into-chinese-history/</link>
		<comments>http://www.wildchina.com/blog/2011/01/black-sesame-kitchen-unexpected-insight-into-chinese-history/#comments</comments>
		<pubDate>Thu, 06 Jan 2011 03:50:04 +0000</pubDate>
		<dc:creator>Nancy</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Black Sesame Kitchen]]></category>
		<category><![CDATA[Chinese cuisine]]></category>
		<category><![CDATA[Chinese culture]]></category>
		<category><![CDATA[Chinese food]]></category>
		<category><![CDATA[Chinese history]]></category>
		<category><![CDATA[Jen Lin-Liu]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3180</guid>
		<description><![CDATA[A few days ago, my colleague introduced Jen Lin-Liu as a chef, writer, and owner of the a restaurant in Beijing, Black Sesame Kitchen.  Tonight, I had the opportunity to go to BSK for dinner with a few friends… The location is excellent- Just a few meters from the hip and trendy Nanluoguxiang, the restaurant [...]]]></description>
		<wfw:commentRss>http://www.wildchina.com/blog/2011/01/black-sesame-kitchen-unexpected-insight-into-chinese-history/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dai food: Chinese cuisine&#8217;s best-kept secret</title>
		<link>http://www.wildchina.com/blog/2011/01/one-of-chinas-most-unique-culinary-traditions-dai-cuisine/</link>
		<comments>http://www.wildchina.com/blog/2011/01/one-of-chinas-most-unique-culinary-traditions-dai-cuisine/#comments</comments>
		<pubDate>Wed, 05 Jan 2011 09:44:44 +0000</pubDate>
		<dc:creator>WildChina</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[On the Road]]></category>
		<category><![CDATA[Dai cuisine]]></category>
		<category><![CDATA[Jinghong]]></category>
		<category><![CDATA[Xishuangbanna]]></category>
		<category><![CDATA[Yunnan]]></category>

		<guid isPermaLink="false">http://www.wildchina.com/blog/?p=3173</guid>
		<description><![CDATA[While most of China is frozen or at least quite cold, there are still some parts of the country’s south that are enjoying shorts and t-shirt weather during the winter months. One of those is Xishuangbanna, a tropical region in southern Yunnan province that borders Myanmar and Laos. In addition to being a great place [...]]]></description>
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