The Beijinger – May/June 2018: All About Beef: Grilling Beijing's Burgeoning Burger Scene
You’ve done it. You’ve actually put down your burger to read this magazine about burgers. You, my friend, have a problem. A burger problem. Embrace it, nuzzle it, rock it to sleep in all its greasy glory before cramming it into your sauce-flecked meat hole for it may very well be the last thing you ever eat. This is how every burger should be treated, which is why we’ve gone and written a whole magazine about the most righteous of foodstuffs, just for you.
But wait, there’s more! Yes, we’ve also gone and coordinated an entire Burger Festival on Jun 16-17 at Galaxy Soho to help you get your meaty little rocks off (more about that on p. 34). It’s the kind of free-for-all barbecue party where you may in fact meet your true love, down to the very last nugget of gristle you pull from your teeth at 11am the next day. It may be gone now,
but what a night you spent together. I digress.
Elsewhere we have burger and beer pairings (p.16-17), the cultural underpinnings of cheese (p.18-19), the best al fresco venues (p.22-23) and venues for dogs (p.46-47), tons of new venue reviews (p.26-32), travels through Shandong (p.36) and Nanjing (p.38-39), a rundown on the best albums of 2018 so far (p.48-49), and much, much more.
And with that, I’ll let you get back to your important business, for what is more important than bread, patties, and squirts of sauce? It’s the stuff that life is made of.
Tom Arnstein – Managing Editor, the Beijinger
Read the issue via Issuu online here, or access it as a PDF here. Otherwise, grab a hard copy at your favorite outlet around town in the coming days!
Photo: Fang Yifei; Illustration: Jinna Kaneko