Street Eats: Spicy Brains, the Ultimate Challenge at Nao Chan Fen’er

While digging around Beijing for Street Eats, people often ask us, is there anything that the Beijingers won't eat? We knew this day was coming... the day we would need to write about brains.

First things first- during our visit, shortly after the Spring Festival break, we were astonished by how popular this eatery was at lunchtime. Hold on, are these guys zombies? Do they feel an uncontrollable urge to eat brains? And if so, who trained them to come to a restaurant, instead of murdering their coworkers like regular zombies? Hoping to glean answers to these questions and more, we followed the patrons and lined up in front of the fridges.

“Pick two bowls, one for the vegetables, one for the meat,” a staff member shouted. After juggling the two large bowls in one hand, and picking out meat and vegetables with the other (it's not easy, and we are no tiny-handed Donald Trumps), you squeeze to the counter and pay, get a number, and wait for the staff to bring you your order.

We opting for 'mild spicy', and found that the maocai (think malatang without the sticks) were ultra spicy with a strong and burning kick. 

As for the spicy brain (RMB 16), you get three small pieces of pig brain nested on a big pile of bean sprouts. The brain’s texture was very soft, contrasting well with the crunchy bean sprouts, and the whole thing is tossed in generous amounts of chili oil, chili pepper, and chili powder. To be honest, whether the main ingredient were pig brain, monkey gut, or rabbit intestine, it would all taste like chili.

The small place gets packed out, so expect to share a table with three other people, but if you're conversation-averse, don't worry: remember, the patrons here are all zombies so you just stick your head in your bowl, grunt and slurp, and get back to work. 

Nao Chan Fen’er
Daily 11.30am-10.30pm. B1-506, Bldg 5, Sanlitun Soho, 8 Gongti Beilu, Chaoyang District (5363 1254)
脑馋粉儿:朝阳区工体北路8号院三里屯SOHO5号商场B1B1-506

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Email: tracywang@thebeijinger.com
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Photos: Tracy Wang, dianping