Eileen Wen Mooney, born in Bali, Indonesia, has sampling restaurants in Taiwan, Hong Kong and China for more than 20 years, from small eateries in little alleyways to the most upscale restaurants. Over the last 13 years she has been in Beijing, and her articles have appeared in Silk Road, Time Out, That's Beijing, City Weekend and CAAC Magazine. She is the author of Not Just A Good Food Guide Beijing, and has also contributed restaurant reviews Fodor?s Beijing, Time Out Beijing, and Beijing Walks. Eileen explores the city each week in search of interesting new and old restaurants.
Not Just a Good Food Guide Beijing, a guide to 100 of the best Chinese
and Western restaurants in Beijing, with descriptions of some 200
favorite Chinese dishes and desserts. The book includes the hearty imperial
cuisine of the former Manchu rulers, the exotic foods of the Dai
minority in Yunnan, the unique flavors from the Roof of the World, the exotic
breads and lamb dishes of the Uighurs and Huimin, the notoriously hot
and numbing dishes of Sichuan, and the refined cuisines of Guangdong
and Fujian. Not just a Good Food Guide Beijing can be purchased online
from Amazon or Marshall Cavendish, the publisher.
Eileen Wen Mooney, born in Bali, Indonesia, has sampling restaurants in Taiwan, Hong Kong and China for more than 20 years, from small eateries in little alleyways to the most upscale restaurants. Over the last 13 years she has been in Beijing, and her articles have appeared in Silk Road, Time Out, That's Beijing, City Weekend and CAAC Magazine. She is the author of Not Just A Good Food Guide Beijing, and has also contributed restaurant reviews Fodor?s Beijing, Time Out Beijing, and Beijing Walks. Eileen explores the city each week in search of interesting new and old restaurants.
Not Just a Good Food Guide Beijing, a guide to 100 of the best Chinese
and Western restaurants in Beijing, with descriptions of some 200
favorite Chinese dishes and desserts. The book includes the hearty imperial
cuisine of the former Manchu rulers, the exotic foods of the Dai
minority in Yunnan, the unique flavors from the Roof of the World, the exotic
breads and lamb dishes of the Uighurs and Huimin, the notoriously hot
and numbing dishes of Sichuan, and the refined cuisines of Guangdong
and Fujian. Not just a Good Food Guide Beijing can be purchased online
from Amazon or Marshall Cavendish, the publisher.