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chinese fried eggs: fry 2 eggs over easy; 30 sec. before they are done add light soy and chinkiang vinegar - about 1 tbsp of each per egg. serve over rice. the mixture of the yolks, soy and vinegar and rice is ridiculously good.

serve with green vegetables - preheat a pan over high heat, add peanut oil, smashed garlic cloves or smashed piece of stem ginger when oil is hot, add greens cut to size after 10 secs or so when aromatic (if using chinese broccoli, parboil first, esp. stems). quickly stir fry for about 2-3 minutes, then add chicken broth or water, turn the heat down to med-low, cover, and let cook for 3-5 mins. salt to taste and serve.

peanuts are not uncommon in chinese cuisine! fried red peanuts are a common cold appetizer in taiwan and china. last spring, had a variation of that dish at a restaurant in qingdao that was deep fried peanuts in a honey-vinegar sauce - totally addictive. on the cantonese front, there's a very common cantonese sweet that is crushed peanuts and sugar inside glutinous rice dough, and a dim sum dumpling called "fan gwo" that is a steamed dumpling with a diced turnip and peanut filling.

we were in qingdao in april, and had some of the best food i've eaten in china (and i've eaten a lot of food all over china!). the variety of fresh seafood is astounding. so i'm psyched to hear about a qingdao restaurant nearby.

il gelatauro in bologna is my favorite gelato in italy

i've been doing this for years, courtesy of my Chinese dad. But, I would suggest making the oatmeal with chicken stock, not water, and garnishing with sesame oil, not soy. I'll usually eat it with classic chinese shihfan garnishes: shredded pork, spicy bamboo shoots, gluten with peanuts, etc. a nice whole-grain adaptation of a traditional chinese breakfast!