Xi an shaozi mian - Hand-pulled noodles, small pieces of beef, potatoes, carrots, green beans, and crispy fried egg in a spicy broth.
Biang biang mian - big flat white wide noodles with green onions, chili powder, and greens.
I know there must be more ingredients, but I'm not quite sure what they were.
The creamsicle of China.
A soft, creamy orange outside, and a crunchy, pulpy inside. Also, the outside is printed with an anamorphic dog.
Three of my favorite ice cream bars/popsicles, all less than 2 yuan. Mongolian yogurt, big red fruits, and coffee dipped in chocolate.
Yang rou pao mo - Lamb soup with clear noodles and small cubes of chewy white bread. Served with whole cloves of garlic on the side.
Yu xiang rou si - fish flavored pork strips with slivers of green pepper. It doesn't really taste like fish, though, more like...something that is spicy and sweet.
Jing jian rou si - Slivers of pork cooked in hoisin sauce, served with green onions and tofu skin sheets on the side. Sort of like a mini, ten kuai Peking duck snack.
Mango smoothie - just mango and ice.
Peanut smoothie - peanuts blended with ice, milk, and sugar, and topped with little bits of crunchy nuts. Amazingly rich.
Fried tofu cubes.
A mound of crushed ice topped with sweetened milk, fresh mango, and mango puree.
Various stuffed breads at a street cart. On the left, bread stuffed with minced pork and green onions. On the right, a flatbread wrap stuffed with shredded potatoes, red peppers, lettuce, hoisin sauce, and chili sauce. Everything less than fifty cents.
An egg sandwich.
Our local fruit seller.
The graphic identity
Chao ku gua rou si- stir-fried bitter melon and pork strips. Mild, with a light glutinous sauce.
Gong bao ji ding - the ubiquitous Sichuan dish, available almost everywhere.
Wa wa cai - Chinese cabbage covered in tons of minced garlic, atop thin vermicelli and drenched in a sweet and salty broth.
If I understood correctly, the name has something to do with it being like baby food.
From a pastry shop in Wudaokou - chocolate chip bread.
Dolphin bread.
Chipped ice covered with sweetened red bean, fruit, condensed milk, and ice cream.
The grill is like a tilted giant pot lid, with a hole leading to a grease trap on the lower edge.
Very fatty, salty pork. Stage 1.
Stage 2.
Stage 3. Served with leaf vegetables tossed with red pepper paste, peanut sauce, and raw jalapenos.
We went to this cafeteria for lunch today. 
Dao shao mian - knife cut noodles. 
The cook holds a ball of dough over a boiling pot of water and quickly slices them into the pot. Each ends up with a different shape and thickness.
Tofu skin marinated in soy and vinegar.
Fried tomatoes and egg.
Chao mian pianr - I've posted a picture of these noodles before, but really, I eat them like every other day. Very chewy flat white noodles, cut more or less into square shapes, and cooked with garlic stems, celery, onions, cabbage hearts, garlic, and ginger in a tomato-based sauce. 
Pai huang gua - Literally, smacked cucumber. Cucumbers are thinner and more textured here than in the States. You hit the vegetable with the side of a cleaver, and it is broken up into irregular shapes that are supposed to absorb flavor well. The cucumber is then left to sit in white vinegar, salt, and sugar for a while.
Gong bao ji ding - Kung pao chicken. In America, this dish is usually a sad brownish color and includes coarse chunks of carrots and celery. Here, it is made up of tender cubes of chicken, Sichuan peppercorn, dried red peppers, wilted green onions, and crispy peanuts. This one has more of a sauce than most.
Jia chang la rou - Homestyle smoked pork slices. 
The meat is extremely fatty, with crisp edges and a strong, smoky flavor.
Shui zhu nong jia ji rou - Literally, water boiled country chicken. Somehow, the English translation doesn't do it justice. Tender chicken pieces that have been slow-cooked in oil, broth, and water with lots of hot red peppers, Sichuan peppercorn, and bean sprouts. 
Tie ban ri ben doufu - Japanese tofu and egg on a sizzling iron skillet.
Japanese tofu is yellow in color, and this has been lightly battered and fried, and thrown on the skillet with a spicy sauce and chopped vegetables.
Xian dan huang nan gua - Pumpkin pieces coated in salty egg yolk and fried.
So, up until now, all food on this blog has been Chinese. Truth is, lots of the food I eat isn't Chinese. So, let's break with tradition with this odd breakfast concoction. 
Tang cu zhu rou - a much better version of sweet and sour pork than the dish found in most American Chinese restaurants. A tender slice of pork loin is dipped in batter, delicately deep fried and drizzled with a blazing red sweet and sour sauce. 
Zhen zhu wan zi - Pearl meatballs. Little round pork meatballs rolled in rice and steamed.
