China LIve deserves its own thread, due to its ambitiousness, if nothing else, so here is one.
Eater has presented an extensive, profusely illustrated overview so you can check it out yourself, but here is their list of the promised street foods if you don’t want to wade through it:
- Xiao long bao (soup dumpling)
- Sheng jian bao (pan fried pork dumplings)
- Taiwan red braised beef & tendon noodle soup
- Sichuan “working hands” wonton in mala chili broth
- House roasted char siu baked bao
- “Five flower” pork belly gua bao lotus buns
- Yangtze river grass-wrapped fried cod
- “Chicken of the Sea” Singapore wings in pepper-salt
- Minced five-spice beef cheeks in lettuce cups
- Lotus root & eggplant “biscuits” with red bean sauce
- Mapo tofu (meat or vegetarian), prepared tableside
- Three cup Taiwanese chicken with basil and seasonal citrus confit
- Chrysanthemum salad with starfruit & tea vinaigrette
- Stone oven roasted duck, Peking style with seasonal fruit glazes
- Macanese egg custard tart, crème brûlée style
- Soy milk panna cotta with cassia honey and puffed barley
- Date & chocolate ganache with cocao nibs and soya tuile
- Sesame soft serve with mango shaved ice and toppings
The article doesn’t reveal very many food-related items that will be found in the market, but I’m guessing “Whiskey barrel-aged fish sauce” refers to a joint venture of Red Boat Fish Sauce and BLiS Gourmet, an ersatz gourmet creation someone once gifted me a bottle of. (BLiS also does bourbon barrel -aged soy sauce, XO sauce, maple syru[, vinegar, etc in small, expensive portions.)
I think China Live will need a big white zone fir tour buses to pull up into to succeed as the “Chinese Eataly.” I’m eager to vet the impressive list of small eats, though.