'Asian girl wants to try Chinese street food, quaile eggs and beef essence - food market in China Beef Essence (2-4 servings) 1 pound lean beef, cut into thin strips 5 slices fresh ginger ¼ cup rice wine 5 ½ cups water 1. Place the beef and ginger in a pot with a tight-fitting lid. Add the wine and the water and bring it to a simmer. Do not let it boil. 2. Cook over low heat for 2 hours, adding water if necessary. Cover and continue cooking another 2 hours over low heat or until broth is flavorful. 3. Strain and discard the beef. Serve the soup flavored with desired seasonings to taste. Analysis: Beef is sweet and warm, it supplements SP and ST, nourishes qi and blood, and strengthens tendon and bone. Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Rice wine is warm, pungent and sweet; it promotes circulation. Overall, this dish is warm and sweet, nourishing the SP, ST and blood. It provides a boost of energy, and is especially good for someone who is ill and has little appetite. In Chiang Mai, quail eggs omelet is street food. My initial reaction was… They’re just mini omelettes. So I resisted them… The holes (for lack of a better term) of the pan were wider than the holes of a takoyaki pan although not as large as the holes of the Vietnamese banh khot pan. I stood in front of the stall and gawked. I marveled at the dexterity of the hawker’s hands. And I felt amazed at how she was multi-tasking. She was cooking, she was prepping and she was serving customers too.'
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