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	<title>Soupbelly &#187; Chinese</title>
	<atom:link href="http://soupbelly.com/category/recipes/chinese-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://soupbelly.com</link>
	<description>A blog about food and photography.</description>
	<lastBuildDate>Thu, 29 Jul 2010 16:21:01 +0000</lastBuildDate>
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		<item>
		<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[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 side of steamed <a href='http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<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[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, eggs etc. In mine, <a href='http://soupbelly.com/2010/05/07/fujian-fried-rice/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/05/07/fujian-fried-rice/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<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[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 most likely eaten with <a href='http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/04/01/chinese-snow-ear-soup/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<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[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 that, either). Sup Chow <a href='http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/'>[...]</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>
		</item>
		<item>
		<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[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. This is a great <a href='http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/12/16/sichuan-stir-fried-potatoes-with-vinegar/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<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[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 hectic schedule should <a href='http://soupbelly.com/2009/11/02/i-ate-a-lot-in-new-york-city/'>[...]</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>
		</item>
		<item>
		<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>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/</guid>
		<description><![CDATA[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 too hard of a <a href='http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/10/15/shrimp-toast-appetizers/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<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>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/</guid>
		<description><![CDATA[  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 are the steamed <a href='http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/11/char-siu-bao-bbq-pork-buns/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<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>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/</guid>
		<description><![CDATA[    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 so, try my <a href='http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/'>[...]</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>
		</item>
		<item>
		<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[Recipes]]></category>
		<category><![CDATA[dumplings]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1516</guid>
		<description><![CDATA[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 I don&#8217;t upgrade, none <a href='http://soupbelly.com/2009/06/29/pork-and-chive-potstickers/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/29/pork-and-chive-potstickers/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<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>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1253</guid>
		<description><![CDATA[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 wondering what I was <a href='http://soupbelly.com/2009/06/15/asian-honey-glazed-chicken-wings/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/15/asian-honey-glazed-chicken-wings/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<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>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1065</guid>
		<description><![CDATA[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. Ingredients: 1 Chinese eggplant, <a href='http://soupbelly.com/2009/06/06/chinese-eggplant-and-tofu-with-black-bean-sauce/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/06/chinese-eggplant-and-tofu-with-black-bean-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<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[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 from simply being sautéed <a href='http://soupbelly.com/2009/06/03/snow-pea-leaves-sauteed-with-garlic/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/03/snow-pea-leaves-sauteed-with-garlic/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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		<item>
		<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[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 they don&#8217;t like chinese <a href='http://soupbelly.com/2009/05/31/spring-rolls-are-healthier-than-donuts-why-because-i-said-so/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/05/31/spring-rolls-are-healthier-than-donuts-why-because-i-said-so/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
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		<item>
		<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[  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 if possible. If <a href='http://soupbelly.com/2009/05/31/this-is-how-we-roll-spring-rolls-that-is-and-baking-and-frying/'>[...]</a>]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Spring rolls &#8211; freezing and storage.</title>
		<link>http://soupbelly.com/2009/05/31/spring-rolls-freezing-and-storage/</link>
		<comments>http://soupbelly.com/2009/05/31/spring-rolls-freezing-and-storage/#comments</comments>
		<pubDate>Sun, 31 May 2009 13:00:12 +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=1018</guid>
		<description><![CDATA[Freezing and storage: Place spring rolls in a single layer on a sheet pan. Make room in the freezer to place the sheet pan inside, for 30+ minutes. This prevents them from freezing together in clumps. Take out of freezer, and place in zip lock freezer bags, in a single layer. If frying, do not <a href='http://soupbelly.com/2009/05/31/spring-rolls-freezing-and-storage/'>[...]</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Glimpse of Char Siu for Spring Rolls&#8230;</title>
		<link>http://soupbelly.com/2009/05/28/glimpse-of-char-siu-for-spring-rolls/</link>
		<comments>http://soupbelly.com/2009/05/28/glimpse-of-char-siu-for-spring-rolls/#comments</comments>
		<pubDate>Thu, 28 May 2009 15:12:29 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=875</guid>
		<description><![CDATA[This is a glimpse of the char siu (chinese bbq pork) that I made to prepare for the spring rolls I will be making tonight. I was quite happy with the results. I found the recipe here, on another foodie&#8217;s foodblog. Just wanted to get you salivating and to come back for more later!]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/05/28/glimpse-of-char-siu-for-spring-rolls/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Gai Lan with Garlic and Oyster Sauce</title>
		<link>http://soupbelly.com/2009/05/25/gai-lan-with-garlic-and-oyster-sauce/</link>
		<comments>http://soupbelly.com/2009/05/25/gai-lan-with-garlic-and-oyster-sauce/#comments</comments>
		<pubDate>Mon, 25 May 2009 15:10:42 +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://imadumpling.wordpress.com/?p=546</guid>
		<description><![CDATA[Gai lan is a Chinese broccoli served mostly in Cantonese cooking. The flower buds and stalks are both eaten. The recipe I&#8217;m about to show you can be used as a universal way of stir-frying any vegetable; you can use this for green beans, spinach, bok choy, choy sum, snow pea leaves, Chinese cabbage, etc. Gai lan <a href='http://soupbelly.com/2009/05/25/gai-lan-with-garlic-and-oyster-sauce/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/05/25/gai-lan-with-garlic-and-oyster-sauce/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Buddha&#8217;s Delight</title>
		<link>http://soupbelly.com/2009/05/11/buddhas-delight/</link>
		<comments>http://soupbelly.com/2009/05/11/buddhas-delight/#comments</comments>
		<pubDate>Mon, 11 May 2009 14:34:36 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=272</guid>
		<description><![CDATA[Buddha&#8217;s Delight is a vegetarian dish made up of lots of soy based proteins to mimic real meat. There&#8217;s probably a ton of different versions, but this one&#8217;s mine.  The can of &#8216;lo han chai&#8217; I&#8217;m using has a variety of vegetarian meats and veggies, containing braised wheat gluten (people sensitive to gluten, beware &#8211; <a href='http://soupbelly.com/2009/05/11/buddhas-delight/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/05/11/buddhas-delight/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Congee</title>
		<link>http://soupbelly.com/2009/05/07/congee/</link>
		<comments>http://soupbelly.com/2009/05/07/congee/#comments</comments>
		<pubDate>Thu, 07 May 2009 12:29:33 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=237</guid>
		<description><![CDATA[Cantonese people call it jook. I just found out where the word Congee came from. It came from other asian countries.  That&#8217;s all I know. But we always called it jook, or rice porridge. It&#8217;s a chinese soup, with a thick gooey stock made from watered down rice cooked over a loooooong period of time. Using <a href='http://soupbelly.com/2009/05/07/congee/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/05/07/congee/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
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