One of my favorite things about Beijing is the fact that China's many (and extremely varied) regional cuisines are all on display here. On my first day here, I had lunch at a Hunanese restaurant around the corner from my house. Hunanese food (湘菜）is spicy and delicious--beyond that, I don't know much about it, so just read the Wikipedia article linked above.
Potato starch noodles--transparent, slightly gelatinous, chewy--are hard to find in the U.S. I wish this would change, as I find them totally addictive regardless of how they're prepared. Thursday's preparation was 沙锅薯粉条 (sand pot sweet potato powder noodle? I understand why the English translations in Chinese restaurant menus are generally so absurd...), which consisted of noodles, strips of egg, and ground pork in a chili-spiked broth:
Also, that bowl is about a foot across. I am still working on the leftovers.