Dressing a deer is a simple job. You take you pink or red nighty, and when dear deer is hangin up,ankled securely sashed to tree branch, you address your pink (or red) nighty directly. Duct tape may be required.
I am patiently waiting for your ` Bestest Quiche in Beijing' contest. Now I know real men don't eat quiche, so therefore I don't what I am, cuz I do like quiche. I never wear a dress, or ladies undies. I can slaughter and dress a deer out in the woods, and I can hoe potatoes all day under the screaming sunlight. I can recite all 256 of the irregular verbs, in all of their tenses, and in their various Merican, Kanajun, an Englandish versions. I can't fully do the Jamaican, however. But, I ain't no country bumpkin.
But quiche is fine and dandy by my lights, so gets on the job Bob. We need some quiche contests. Get on the phone, line up the advertisers, lickety split.
Dress a dead deer? Is this some necrophile fantasy that only Newfies get?
Jan 17 Was World Pizza Day, Here's How You Can (Still) Celebrate
We’re in the midst of pizza madness here at the Beijinger offices, what with our Cheesy Pizza Month and Cheesy Pizza Cup happening right now. We were so preoccupied, in fact, that a very important day in the world of pizza slipped past us yesterday – Italy’s World Pizza Day.
Well, it's not really about all pizza, but more about Neapolitan style pizza.
Started to commemorate the naming of Neapolitan style pizza as a World Intangible Cultural Heritage by UNESCO in 2018, the holiday – not to be confused with the US’s National Pizza Day, which falls on Feb 9 – happens every year on Jan 17, coinciding with the Feast of Saint Anthony the Abbot, who just so happens to be the patron saint of bakers and pizza makers.
Neapolitan pizza – aka pizza Napoletana, the pizza of Naples, is pretty much the original form of what we know as pizza today. This style of pizza is characterized by simple ingredients on a dough base cooked quickly at high temperatures.
Naples is so specific about their pizza that they have an official organization, the Associazione Verace Pizza Napoletana, founded in 1984 to certify pizzas made using the proper traditions of authentic Neapolitan pizza.
According to the association's website, they specify a true Neapolitan pizza must be made using specific measurements for water, flour, yeast, and should include ingredients sourced from the Campania region of Italy or just the freshest ingredients and only two types of mozzarella.
Be that as it may, a little experimentation with dough and toppings never hurt anyone, so in the following list of restaurants in Beijing that do Neapolitan pizza, we've included a few classic options as well as some not so classic pies to try.
Note: While the following locations do offer delivery, Neapolitan style is best enjoyed in house and hot out of the oven.
La Pizza
This stalwart with locations in Liangmaqiao and Shangdu SOHO are known for their Neapolitan pies made with simple, unpretentious toppings as well as their fried snacks. The pies to try here include their Margherita Bon Acciughe Pizza (RMB 78), a classic margherita with a kick from anchovies; and the Pulcinella Ventaglio Pizza (RMB 120), an unevenly shaped pie topped with procsciutto, tomatoes, and three different cheeses – mozzarella, parmesan, and ricotta.
Solana Location
SA-48, Bldg 3, Solana Mall, 6 Chaoyang Gongyuan Road, Chaoyang District
朝阳区朝阳公园路6号蓝色港湾国际商区3号楼SA-48
Shangdu SOHO Location
1112 Shangdu SOHO, 8 Dongdaqiao Road, Chaoyang District
朝阳区东大桥路8号SOHO尚都SH1112号
Il Fuoco
This Italian restaurant located in the quiet Ritan Park neighborhood has gained a good reputation since opening at the tail end of 2022 for their service, wines, and stellar Neapolitan pizza. While they do have classic options like the Margherita (RMB 48) and Diavola (RMB 68), the pizza to try here is the Capricciosa (RMB 88), which comes topped with tomato sauce, mozzarella, basil, ham, mushrooms, and artichokes.
Il Fuoco
1-62 Ritan Shangjie, 39 Shenlu Street, Chaoyang District
朝阳区神路街39号日坛上街1-62号
Canotto by The Pizza Show & The Pizza Show
Both The Pizza Show and the more recently opened Canotto by The Pizza Show offer up nice takes on the Neapolitan style that swap out regular dough for sourdough, which leads to a pizza with a nice sour bite.
Both restaurants often incorporate toppings that the Associazione might consider sacrilegious but are nevertheless intriguing. The Pizza Show’s top pie is their Meatlovers (RMB 88), which comes topped with ham, pepperoni, meatballs, basil, and pesto; while Canatto’s best is their Procuitto with Figs (RMB 118), which sees a white sauce base covered with mozzarella, prociutto, figs, and rocket.
The Pizza Show
LG2, 9 Dongdaqiao Road, Chaoyang District
朝阳区东大桥路9号
Canotto by The Pizza Show
NL5013, 5/F, North District, China World Mall Bldg 17, Yrd 1, Jianguomenwai Street, Chaoyang District
朝阳区建国门外大街1号院17号楼国贸商城北区五层NL5013铺位
Jing-A Longfusi
Much like The Pizza Show and Conotto, Jing-A Longfusi opts for sourdough for their Neapolitan style pies.
Pizzas to try include their one-of-a-kind Happy Clam Pizza (RMB 110), a white sauce pie topped with parmesan and mozzarella cheese, garlic, crispy bacon bits, and apple cider-steamed clams; or their Pizza Month entry, the Beijing Meatlover’s (pictured), which comes with cured Guizhou sausage, Sichuan sausage, house-made Mala sausage, roasted cherry tomatoes, red onion, fermented green beans, chili flakes, and mozzarella.
Jing-A Taproom Longfusi
Bldg 19, 39 Qianlong Hutong, Dongcheng District
东城区钱粮胡同38号19号楼
Bottega
The winner of our 2020 Pizza Cup is not only popular with Italians living in the capital, but have made a name for themselves overseas as well, having been named the 2nd Best Pizza in the Asia-Pacific region, Best Pizza in the Chinese mainland, and 14th Best Pizza in the World on the 50 Top Pizza list in 2022.
Bottega has a nice array of classic Neapolitan pizzas to choose from, but our favorite has to be their Bottega pizza (RMB 139), which sees a traditional pizza base made with mozzarella, San Marzano tomatoes and basil with the addition of heirloom tomatoes, a dusting of grated Pecorino Romano cheese, and a whole piece of burrata cheese in the center.
Another pie to try that’s available for the duration of Cheesy Pizza Month at their JinShang location only is their Montanara (RMB 79, pictured), a classic margharita pizza on dough that’s first steamed then deep fried for a pizza with a very special texture.
Sanlitun Location
2/F, Nali Patio, 81 Sanlitun Road, Chaoyang District
朝阳区三里屯路81号那里花园2层
JinShang Location
1/F, 01, 20 Xinyuanli Xi, Chaoyang District
朝阳区新源里西20号1层01
READ: The Dough Rises: Matchups Set for Cheesy Pizza Cup Round of 32
Images courtesy of the restaurants
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Personally, I only use extra, extra, extra virginal Olive oil. It works like this:According to the Spruce Eats, the ingredients must consist of Italian 0 or 00 wheat flour that’s hand kneaded or slow kneaded by mixer, real San Marzano tomatoes, only one of two types of mozzarella, fresh basil, and extra-virgin olive oil.(unquote)
I made my pizza with Emmentaler cheese and Promiscuous Skank olive oil and you know what? I'm glad, glad, GLAD!!! Wuo-ha-ha-ha-ha! Let the Naples Pizza Police come after me!
Before the olive seed itself has been pollinated and begun to grow you rip everything from the tree, feed it to a goat named Mary. With the resulting detritus of such feeding, you strain it, purify it,... and there ya go,.... extra, extra, extra virginical Olive oil. . Another possible process, which I have not investigated in detail, is to take Popeye's girlfriend, have her sweat profusely, scrape her body, (softly and kindly of course, and only with her permission) and you might get somethin outa it.
I am patiently waiting for your ` Bestest Quiche in Beijing' contest. Now I know real men don't eat quiche, so therefore I don't what I am, cuz I do like quiche. I never wear a dress, or ladies undies. I can slaughter and dress a deer out in the woods, and I can hoe potatoes all day under the screaming sunlight. I can recite all 256 of the irregular verbs, in all of their tenses, and in their various Merican, Kanajun, an Englandish versions. I can't fully do the Jamaican, however. But, I ain't no country bumpkin.
But quiche is fine and dandy by my lights, so gets on the job Bob. We need some quiche contests. Get on the phone, line up the advertisers, lickety split.