Sticky Sweet
Basi Digua, caramelized sweet potatoes – The potatoes are cooked and crisped, then quickly stirred in a hot wok with caramelized sugar. This one has a few dried jujubes too. This dish is served very hot and you must be adept at your chopstick work to pull a potato away from the stack, dip it in cold water so that it is a temperature more conducive to putting it in your mouth and in your belly. At a restaurant in Beijing that served traditional dishes with modern flair, they served this with vanilla bean ice cream.
The Simple Adventure 