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	<title>Soupbelly &#187; Chinese</title>
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	<link>http://soupbelly.com</link>
	<description>A blog about food and photography.</description>
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		<title>Garlic Eggplant Stir Fry</title>
		<link>http://soupbelly.com/2012/02/16/garlic-eggplant-stir-fry/</link>
		<comments>http://soupbelly.com/2012/02/16/garlic-eggplant-stir-fry/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 03:38:01 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2012/02/16/garlic-eggplant-stir-fry/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I haven’t been back to the blog for a few months now, I’ve had a few reasons. One of them was, if I stepped one foot into the kitchen I’d have a toddler clinging desperately on my leg, not letting go unless I stopped doing whatever I did and left the <a href='http://soupbelly.com/2012/02/16/garlic-eggplant-stir-fry/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2012/02/16/garlic-eggplant-stir-fry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soy Sauce Eggs</title>
		<link>http://soupbelly.com/2011/11/14/soy-sauce-eggs/</link>
		<comments>http://soupbelly.com/2011/11/14/soy-sauce-eggs/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 16:10:24 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2011/11/14/soy-sauce-eggs/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I made soy sauce chicken last night and had some leftover stock, so I made soy sauce braised eggs. The soy infused stock can be used over and over again for chicken, eggs, tofu and so on.&#160; The more it is reused, the more it gains in depth of flavor. The <a href='http://soupbelly.com/2011/11/14/soy-sauce-eggs/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Chinese White Cut Chicken</title>
		<link>http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/</link>
		<comments>http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/#comments</comments>
		<pubDate>Thu, 27 Oct 2011 01:27:57 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I don’t really know the exact translation for the name of this recipe, but in Cantonese it would be ‘white cut chicken’. I’ve also seen it on other sites&#160; called ‘steeped chicken’, bái qie ji, or more commonly ‘Hainanese Chicken’, which is of Chinese origin but made in Malaysia and Thailand. <a href='http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Fish Maw Soup for Chinese New Year</title>
		<link>http://soupbelly.com/2011/02/02/fish-maw-soup-for-chinese-new-year/</link>
		<comments>http://soupbelly.com/2011/02/02/fish-maw-soup-for-chinese-new-year/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 17:25:15 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2011/02/02/fish-maw-soup-for-chinese-new-year/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology My mom sent us a package full of stuff for Chinese New Year. It had homemade dried pork, lop cheurng, dried dates, dried squid, melon candy, pork sung, and fish maw. My husband thought the fish maw looked like pork rinds. Well, they do, but I doubt they’d taste like pork <a href='http://soupbelly.com/2011/02/02/fish-maw-soup-for-chinese-new-year/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2011/02/02/fish-maw-soup-for-chinese-new-year/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Chinese sticky rice (Naw mai fan)</title>
		<link>http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/</link>
		<comments>http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/#comments</comments>
		<pubDate>Mon, 06 Dec 2010 03:53:28 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Chinese sticky rice (naw mai fan) is a favorite comfort food of mine. I craved this while I was pregnant but never attempted to make it until now. My mom made this for me when she was taking care of us when the baby was first born and it looked easy <a href='http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Chinese Pineapple Chicken</title>
		<link>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/</link>
		<comments>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 16:17:36 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I call this dish Pineapple chicken. It’s similar to lemon chicken, or sweet and sour chicken sans red food coloring. Once you make it you’ll be surprised how easy it is to mimic Chinese take-out food. Except I think it tastes fresher and a bit healthier than take-out. Serve it with <a href='http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
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		<item>
		<title>Fujian Fried Rice</title>
		<link>http://soupbelly.com/2010/05/07/fujian-fried-rice/</link>
		<comments>http://soupbelly.com/2010/05/07/fujian-fried-rice/#comments</comments>
		<pubDate>Fri, 07 May 2010 16:48:57 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/05/07/fujian-fried-rice/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Fujian fried rice is similar to regular fried rice except it is served with a heaping dose of rich gravy on top. To me, this is the ultimate comfort food. The fried rice can come with a variety of ingredients, such as chicken, shrimp, scallops, Chinese sausage, Chinese broccoli, carrots, tomatoes, <a href='http://soupbelly.com/2010/05/07/fujian-fried-rice/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/05/07/fujian-fried-rice/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Chinese Snow Ear Soup</title>
		<link>http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/</link>
		<comments>http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 16:50:00 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Snow Ear Soup, White Fungus Soup, Silver Ear Soup, White Wood Ear Soup, it goes by a variation of names. But there are no ears in this soup, nor any silver, wood or snow. There are an endless amount of Chinese soups that are made with a light, simple broth, and <a href='http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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		<title>Wat Dan Hor (Rice Noodles with Egg Sauce)</title>
		<link>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/</link>
		<comments>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 17:39:32 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology So, what’s the difference between Ho Fun (Haw Fun) and Wat Dan Hor? The eggs (wat dan) are mixed into the gravy. I’ve actually never had Wat Dan Hor until I moved to Cali, since my favorite dish is just plain Sup Chow Beef Ho Fun (though there’s nothing plain about <a href='http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<title>Sichuan Stir Fried Potatoes with Vinegar.</title>
		<link>http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/</link>
		<comments>http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 19:34:09 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology We had ordered this potato dish at a Sichuan restaurant a couple months back and I knew I’d be making this at home shortly after. When you think of Chinese food, you hardly think of potatoes. And when you think of potatoes, you hardly think of a dish that isn’t heavy. <a href='http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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		<item>
		<title>I ate a lot in New York City.</title>
		<link>http://soupbelly.com/2009/11/02/i-ate-a-lot-in-new-york-city/</link>
		<comments>http://soupbelly.com/2009/11/02/i-ate-a-lot-in-new-york-city/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 19:25:16 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Misc.]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/11/02/i-ate-a-lot-in-new-york-city/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Since we are moving so far away, we decided to scrounge up a couple extra days to attend my grandparents’ birthdays in New York City this past weekend. I was always too busy to make it every year, and even though we’re 10x more busy now than before, I realize that <a href='http://soupbelly.com/2009/11/02/i-ate-a-lot-in-new-york-city/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/11/02/i-ate-a-lot-in-new-york-city/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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		<title>Shrimp Toast Appetizers</title>
		<link>http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/</link>
		<comments>http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/#comments</comments>
		<pubDate>Thu, 15 Oct 2009 18:34:18 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
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		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology These have been, by far, the worst pictures I’ve taken in awhile. Almost every single photo was blurry. Mrs. Shaky Hands had some trouble with her camera for some reason. I couldn’t decide between nicknaming myself Mrs. Shaky Hands or Mrs. Butterfingers. But I figured I’d post anyway. I’ve given myself <a href='http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Char Siu Bao (BBQ Pork Buns)</title>
		<link>http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/</link>
		<comments>http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/#comments</comments>
		<pubDate>Fri, 11 Sep 2009 15:18:17 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
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		<guid isPermaLink="false">http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  Since Chris (er, I mean, us) didn’t get his (our) Char Siu Bao fix at dim sum last weekend, I decided to whip some up with the leftover shredded pork I had. ‘Char Siu Bao’ means ‘BBQ Pork Bun’, is usually steamed or baked, and generally served at dim sum. These <a href='http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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		<title>What to do with that leftover Cantonese Roast Duck?</title>
		<link>http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/</link>
		<comments>http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/#comments</comments>
		<pubDate>Wed, 08 Jul 2009 13:37:26 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Lunch]]></category>
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		<guid isPermaLink="false">http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology    I know, I know, it’s a very specific problem to deal with. But I couldn’t think of any way to write this post. Do you have Cantonese roast duck leftover from your previous night of Chinese banqueting? And it just so happens that you have every single ingredient listed below?  If <a href='http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Pork and Chive Potstickers.</title>
		<link>http://soupbelly.com/2009/06/29/pork-and-chive-potstickers/</link>
		<comments>http://soupbelly.com/2009/06/29/pork-and-chive-potstickers/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 17:16:26 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[dumplings]]></category>
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		<guid isPermaLink="false">http://soupbelly.com/?p=1516</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Happy Monday everybody! I hope you had a good weekend. Please excuse the slowness of my website. I need to speed things up, it&#8217; been bogged down by a surprising number of hits lately. Not that I&#8217;m bragging, I just didn&#8217;t realize I would need to upgrade so soon! Because if <a href='http://soupbelly.com/2009/06/29/pork-and-chive-potstickers/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Asian Honey Glazed Chicken Wings</title>
		<link>http://soupbelly.com/2009/06/15/asian-honey-glazed-chicken-wings/</link>
		<comments>http://soupbelly.com/2009/06/15/asian-honey-glazed-chicken-wings/#comments</comments>
		<pubDate>Mon, 15 Jun 2009 21:51:53 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Barbecue]]></category>
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		<guid isPermaLink="false">http://soupbelly.com/?p=1253</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I never really used a recipe for these wings; in fact, I have always just winged it. Get it??? WINGED IT????? Just laugh already. Don&#8217;t be a chicken. I have this daydream of being a comedian one day. But then I imagine being booed off stage, pelted by rotten tomatoes, and <a href='http://soupbelly.com/2009/06/15/asian-honey-glazed-chicken-wings/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Chinese Eggplant and Tofu with Black Bean Sauce.</title>
		<link>http://soupbelly.com/2009/06/06/chinese-eggplant-and-tofu-with-black-bean-sauce/</link>
		<comments>http://soupbelly.com/2009/06/06/chinese-eggplant-and-tofu-with-black-bean-sauce/#comments</comments>
		<pubDate>Sat, 06 Jun 2009 13:00:50 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
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		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1065</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology A quick and easy stir-fry recipe with Chinese eggplant, tofu and black bean sauce.  Please don&#8217;t be afraid to get creative with your stir-fry and personalize them. I added shiitake mushrooms to mine, but you can add whatever you&#8217;d like.  Black bean sauce is highly concentrated.  Only use a small amount. <a href='http://soupbelly.com/2009/06/06/chinese-eggplant-and-tofu-with-black-bean-sauce/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/06/chinese-eggplant-and-tofu-with-black-bean-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Snow Pea Leaves Sautéed with Garlic.</title>
		<link>http://soupbelly.com/2009/06/03/snow-pea-leaves-sauteed-with-garlic/</link>
		<comments>http://soupbelly.com/2009/06/03/snow-pea-leaves-sauteed-with-garlic/#comments</comments>
		<pubDate>Wed, 03 Jun 2009 13:56:09 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1056</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Snow pea leaves are my favorite vegetable on the entire planet. Which is funny, because I absolutely cannot stand the taste of snow peas. How does that happen? I have no idea. But snow pea leaves are the most decadent vegetable in Cantonese cooking, in my opinion. Dishes of snow pea leaves range <a href='http://soupbelly.com/2009/06/03/snow-pea-leaves-sauteed-with-garlic/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Spring rolls are healthier than donuts. Why? Because I said so.</title>
		<link>http://soupbelly.com/2009/05/31/spring-rolls-are-healthier-than-donuts-why-because-i-said-so/</link>
		<comments>http://soupbelly.com/2009/05/31/spring-rolls-are-healthier-than-donuts-why-because-i-said-so/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 03:09:45 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1013</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Above picture: Spring rolls 2 ways, baked and fried. See how pretty??? Do I have to explain how good these are? I don&#8217;t think I do. But I will anyway. Everyone likes spring rolls, whether they&#8217;ve tried them or not. I&#8217;ve met so many finicky eaters in my life, who say <a href='http://soupbelly.com/2009/05/31/spring-rolls-are-healthier-than-donuts-why-because-i-said-so/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>14</slash:comments>
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		<title>This is how we roll. Spring rolls, that is. (and baking and frying)</title>
		<link>http://soupbelly.com/2009/05/31/this-is-how-we-roll-spring-rolls-that-is-and-baking-and-frying/</link>
		<comments>http://soupbelly.com/2009/05/31/this-is-how-we-roll-spring-rolls-that-is-and-baking-and-frying/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 03:09:32 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1014</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  This is how we roll. Spring rolls, that is.  And bake them, and fry them. For this recipe, be sure to get SPRING ROLL WRAPPERS. NOT EGG ROLL WRAPPERS. This is a spring roll recipe. You can find them at any asian market, or the &#8216;ethnic&#8217; food section of your supermarket <a href='http://soupbelly.com/2009/05/31/this-is-how-we-roll-spring-rolls-that-is-and-baking-and-frying/' class='excerpt-more'>[...]</a>]]></description>
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		<slash:comments>9</slash:comments>
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