PS We Ate You: What We're Eating in July 2013

Every month, we like to shine a spotlight on some of the most delicious dishes we’ve stumbled upon recently. Dig in!

poutine
The Box, RMB 35
While we lament the swapping of cheese curds for grated mozzarella, this poutine is still a tasty treat for Canucks in need of comfort from home. A heap of savory French fries is perfectly seasoned with black pepper, piled with cheese and drenched in thick gravy. Good, eh?

forest pizza
Pizza Plus, RMB 20/slice, RMB 66/13” pie
This pie has a unique smell that lingers, not just in your fridge when you save it for breakfast, but also your memories. Its combination of walnuts, truffles, melted cheese, and sausage will penetrate every aspect of your being, harnessing your brainwaves to become your beloved leader. No other pizza will ever matter again. All hail!

spare ribs
Home Plate, market price
A very well done rack of ribs. Well done, not in the sense of cooking time, but in the sense that it this is a hunk of pure Americana. The pork is tender, the sauce sweet and tangy. Smoked with applewood, an earthy fragrance permeates the meat and the very bone it rests on.

chili chicken
Ganges, RMB 55
With peppers, onions, chicken and gravy, it’s one of the spicier choices on the menu which is good. This menu errs on the tame side. A bit more spice wouldn’t hurt, but nevertheless the combination of flavors is a delight and the gravy to meat ratio is in excellent porportion.

iced tea
Yipin Xiaolong, RMB 12
The sweltering month of July leads to relentless chugging of cold beer, sweet soda and an inevitable sweaty pot belly. But hear this, a more refreshing option exists. This frigid mug of iced tea hosts a crowded party of ice cubes with one sexy lemon slice dancing sweetly in the mix.

tuna sandwich
Coat, RMB 15
You can’t beat chilled tuna and pickles spread between two pieces of fresh white bread, just like mom used to make it. Coat keeps their sandwich cold and fresh, which is more than most delis can claim.

This article originally appeared on page 35 in the July issue of the Beijinger. Click here to read the issue.

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