Dearest readers, how I've missed you all:

The wackiness of the internet in China, combined with certain corporate obligations temporarily forced me to abandon the Hungry Dan blog for a while. The side effects were dire: starvation, delusions of grandeur, osteoporosis; and to combat my drastic 20kg weight loss, the only solution was to head to Hong Kong to load up on carbo-heavy Cantonese Cuisine, or Yue Cai (pronounced yoo-eh tsai, 广东菜 / 粤菜).

Before I divulge the whole story however, I'll gradually bring you all back into the world of Hungry Dan by introducing Chang Fen (pronounced chah-ng fehnrel="nofollow" , 肠粉), a long, broad rice noodle, wrapped around anything from shrimp or xianxia (pronounced shyen-shya, 鲜虾), roast pork or chashao (pronounced chah-shao, 叉烧) or fried dough or zhaliang (pictured below, pronounced jah-lee-ahng, 炸两).

Also a rel="nofollow" staple of Shanghai's dianxin (pronounced dee-yen sheen, 点心), the mainland version of dimsum, changfen is a delicious snack, that I enjoy thoroughly abusing, not only because it's tasty, but also because it's quite cheap (an order of three usually runs anywhere from RMB 12 - 20).

Well, I'm no cheap whore and don't want to just "give it all up at once," so I'll just say it's good to be back, and you all can expect plenty of Hungry Dan in the near future.

"Always hungry, never full . . . "

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