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Home ❯ Life ❯ Beijinger Beach Weekend

Beijinger Beach Weekend

Bill

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Bill

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Posted: 9/6/2013

Qinhuangdao City of Hebei Province is about 280 km due east from the center of Beijing. The locals had told me that everyone heads out there for the seafood, bbq, and beach time, so what could be a better place for a summer outing with some friends and coworkers?

There are two main choices: Bei Dai He Summer Resort in the northern area and Nan Dai He Golden Beach to the south. East of the waterfront tourist area is the mouth of the Dai River. We went for Nandaihe this time. When making reservations, you must make sure you book accommodations at a hotel that accepts foreigners because not all of them do!

nan dai he

Nan Dai He has a sandy beach, jet skis, boating, water slides, and of course, the ocean views.

china beach

Our hotel included the use of a beachside deck complete with barbeques, beach chairs and tables.

nan dai he beach

After arriving and settling into our rooms, we headed down to the beach to set up the BBQ and enjoy the private beach. It reminded me a lot of the Jersey shore, which makes sense since the weather here is similar to that of the Northeastern US.

nan-dai-he

 

soccor

We broke out the traditional rectangular charcoal barbeque setups to make one of Beijing’s favorite snack foods: chuan (串), which are basically skewers, or kabobs.

chuan

chuan

I think we may have gone a bit overboard with the food but it was quite an interesting variety!

lamb chuan

Beijingers love lamb, so those were probably the most popular, but we also did chicken skewers, chicken wings, shrimp, squid, beef cartilage, and…in true chinese style, lamb kidneys. All of the skewers were prepared by a local butcher, thankfully. There were a TON. The veggies included corn, green peppers, different kinds of mushrooms, and even Man Tou, which is basically a Chinese bread. When grilled, they season the bread with a flavorful bean paste and chili flakes.

vegetable chuan

chuar2

The chuan preparation is quite simple – seasoned with salt, chili flakes, and ground cumin seed – very traditional. These spices are sprinkled on the skewers as they are cooking.

DSCF1427

pic-inpic

Meat on sticks, local beer, and friends on the beach made for the perfect weekend party, and we ate and drank into the night!

DSCF1402

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Bill

About

Bill
Bill Leung is the patriarch of The Woks of Life family, working on the blog alongside wife Judy and daughters Sarah and Kaitlin. Born in upstate New York, Bill comes from a long line of professional chefs. From his mother’s Cantonese kitchen to bussing tables, working as a line cook, and helping to run his parents’ restaurant, he offers lessons and techniques from over 50 years of cooking experience. Specializing in Cantonese recipes, American Chinese takeout (straight from the family restaurant days), and even non-Chinese recipes (from working in Borscht Belt resort kitchens), he continues to build what Bon Appétit has called “the Bible of Chinese Home Cooking.” Along with the rest of the family, Bill is a New York Times bestselling cookbook author and James Beard and IACP Award nominee, and has been developing recipes for over a decade.
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Sarah, Kaitlin, Judy, and Bill cooking together

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