Yang Qiezi

Of the many dishes I enjoyed in Beijing, this was among the most pleasing. Aubergine, of which there are many varieties, was introduced many centuries ago, probably from India. They are best eaten immediately after being picked as they can quickly become quite bitter. The ones that the Qu family served me were in season and at their peak of flavour. Stuffing added substance to the subtle aubergine taste and frying gave them a crusty exterior. Enjoy them straight from the wok, for they te