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	<title>Feast Asia &#187; China</title>
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	<description>Asian food, Asian lifestyle</description>
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		<title>Fermented black beans (dau see, douchi, tausi)</title>
		<link>http://feastasia.net/food/fermented-black-beans-dau-see-douchi-tausi/</link>
		<comments>http://feastasia.net/food/fermented-black-beans-dau-see-douchi-tausi/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 13:05:40 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[fermented black beans]]></category>
		<category><![CDATA[soy beans]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=577</guid>
		<description><![CDATA[<img src="http://feastasia.net/wp-content/uploads/2009/02/fermented-black-beans2.jpg" alt="Fermented black beans (douchi, dau see, tausi)" title="Fermented black beans (douchi, dau see, tausi)" width="175" height="117" class="alignleft" />While fermented blacks beans are sold in dry form in many countries, in the Philippines where they are known as <em>tausi</em>, they are sold soaked in the brine in which they have been fermented. Not to be confused with black bean sauce where the beans are almost liquefied. <em>Tausi</em> is sold canned, in jars or even by the gram in public markets. What are they? Fermented black beans are soy beans preserved in brine...]]></description>
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		<title>Nian Gao, a Chinese New Year tradition</title>
		<link>http://feastasia.net/food/nian-gao-a-chinese-new-year-tradition/</link>
		<comments>http://feastasia.net/food/nian-gao-a-chinese-new-year-tradition/#comments</comments>
		<pubDate>Sat, 07 Feb 2009 10:25:40 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[nian gao]]></category>
		<category><![CDATA[rice cake]]></category>

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		<description><![CDATA[Known as tikoy in the Philippines, nian gao is a traditional Chinese New Year dish. Why it is so has many aspects. 
Read more.
]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Egg foo yong or kanitama?</title>
		<link>http://feastasia.net/food/egg-foo-yong-or-kanitama/</link>
		<comments>http://feastasia.net/food/egg-foo-yong-or-kanitama/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 11:22:27 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[crabmeat]]></category>
		<category><![CDATA[egg foo yong]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[kanitama]]></category>
		<category><![CDATA[omelet]]></category>

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		<description><![CDATA[Just like with fried rice, the Chinese make good use of leftover meat or seafood by adding them to beaten eggs and making an omelet called egg foo yong. It appears, however, that if the omelet contains crab meat, it is more of a kanitama or Japanese omelet with crab meat.
Read the full entry.
]]></description>
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