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hangzhou/ning ping food rundown

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went out to hangzhou to hang out with my friend and check out her foam factory.
the raddest meal we had was at some restaurant in the village outside of hangzhou her factory is at (ning ping)

the most special thing we ate was "xiao ma que" or sparrows, which is now illegal as they are good at fighting pests and most likely endangered... sorry!
they are about the size of your thumb with heads the size of lemon head candies. my friend didnt eat them as she thought they were gross but the locals we were with were digging them..
we got the last of the da zha xie (hairy blue crabs)
an amazing light pastry that was as thin as an eggshell stuffed with black sesame filling
hangzhou wontons whose skins are made with some fish meat so it has some protein-y snap to it.
sauteed eels with garlic
and sticky rice covered pork meat balls.
sauteed bamboo shoots with celery
braised lamb ribs
the food was all spectacular crunchy mini beard heads and all!

we had one unmemorable meal in hangzhou with every dish being very poorly executed (my friend didnt really know hangzhou well)

we got some great "lions beard candy" which are basically gossamer threads of sugar candy surrounding peanut candy in the middle. it looks like ghostly flowing white hair and is amazing tasting... had a duck head on the street too.

we had a great lunch at a fancy-ish restaurant right off of west lake.
beggars chicken (not cooked in clay)
dong po rou (braised fatty pork belly)
some dumplings and some soup noodles

i have pictures and will post when i get back to the states...

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  1. Let's try this.
    Have you or anyone else ever had a kind of bunting as they eat them in france - they're called ortolans. They are protected now in france and much of europe but they are still hunted and fetch a big price, and were only protected recently.

    a bit of video on bird protectors looking for illegally trapped birds.
    http://tf1.lci.fr/infos/france/0,,332...

    also
    http://ec.europa.eu/environment/natur...

    these aren't the larks that are used in the lark pate of Pithiviers.