#20: Braised tofu, river shrimp
Eating home-cooked Hakka food in Fujian (part one)
Snacks for the journey
My first meal in China is a plate of garlicky stir-fried broccoli and boiled dumplings at Beijing airport. The broccoli has been blanched then very lightly fried, still crisp and green. This is exactly what I ate almost daily when I spent a month in Beijing in the winter of 2013 — my most Beijing meal. As I eat, a girl next to me …