Taste the Tradition at LeDu: Uncovering Bonn’s Authentic Chinese Street Eats

Hey there, fellow foodies! After our discovery of an exquisite Korean restaurant in the heart of Bonn, we were itching to explore more of the diverse flavors this city has to offer. Little did we know, tucked within the depth of a subway station lies a humble Chinese street food eatery. From the crispy goodness of Jianbing (Chinese pancake), to homemade dumplings with tantalizing, customizable fillings, to mouthwatering noodles, this spot teems with an array of deliciousness at wallet-friendly prices!

One spotlight shines on Jianbing – the Chinese pancake, a beloved street food classic.

Where there are woks, there are pancakes. The origins of pancakes can be traced back to the emergence of pancake griddles. Archaeological discoveries have unearthed ancient woks and griddles (鏊 in Chinese, pronounced “ao”), including prehistoric pottery woks dating back over 5000 years, as well as iron and copper woks from the Liao, Song, Jin, Western Xia, and Yuan dynasties. This indicates that the origin of pancakes dates back to at least 5000 years ago.

Rooted in history, this traditional delicacy is made from a batter of mixed grains delicately spread thin and cooked on a griddle. Known for its use of coarse grains, Jianbing is celebrated not only for its irresistible taste but also for its nutritional richness, making it a beloved choice among locals.

LeDu’s rendition of Jianbing pays homage to Tianjin’s famous Jianbing Guozi, a prominent representative among the diverse variety found across China. It begins with a thin, savory pancake made mainly from mung bean flour dough, topped with a cracked egg, scallions, sesame seeds, and a medley of customizable sauces – from Hoisin sauce, to peanut sauce, to garlic sauce – all at tailored spice levels. The pancake is then rolled up and wrapped around thin slices of crispy crackers and various fillings at your choice, such as Peking duck, beef, pork, or tofu, along with fresh lettuce and other toppings.

Mix and match the fillings and sauces to your heart’s content. From smooth, nutty peanut sauce to aromatic garlic, to alluring homemade chili sauce, each adds a unique delectable touch, whether paired with succulent Peking duck, savory beef, tender pork, or wholesome tofu.

However, if we may make a recommendation: Peking duck with Hoisin sauce is a classic match, steeped in tradition. As highlighted in a previous post, Peking duck, a revered Chinese national dish, finds its perfect companion in the thick, savory, slightly sweet Hoisin sauce. The succulent meat and delicately crispy duck skin are elevated by the luxurious richness of the sauce, while the crisp lettuce provides a refreshing contrast. Together with the crunchy cracker, everything is enrobed by the fragrant, pillowy pancake, resulting in a hearty, dynamic, and savory burst of flavors in each mouthful.

Hot Pot Bowl (麻辣烫 or Ma La Tang) is a fiery masterpiece hailing from Sichuan, China, specifically the city of Leshan. It features a bubbling cauldron of rich, aromatic broth, infused with numbing Sichuan peppercorns, fiery chili peppers, and an exotic blend of spices.

As it reaches a boil, various ingredients – from plump shrimp, tender beef balls, springy beef tripes and airy tofu puffs, to umami fish tofu, sweet-potato noodles, and crunchy lotus root – are added and cooked swiftly, to take on the bold flavors while keeping their natural freshness. And let’s not forget the seasonal vegetables like pak choy, earthy wood-ear mushrooms that lend vibrant color and texture to the mix.

The Ma La Tang at LeDu emphasizes a rich, intense flavor that is felt primarily from the soup. It has an enticing look, and rich, aromatic smell. With a distinctive umami kick and a hint of indulgent oiliness, each ingredient cooked within really ignites your senses.

Top it off with a sprinkle of crushed peanuts, a dollop of creamy sesame paste, and a shower of freshly chopped scallions. As you take your first bite, the heat creeps up on you, leaving your taste buds tingling with excitement. Amidst the savory sensation, you’ll find a subtle sweetness and a touch of sourness that brings brightness and balance to each slurp.

Wan Tan Bowl from Chongqing (also known as 红油抄手 or Hong You Chao Shou) features firm, hearty wantons enveloping a filling of minced pork, tender shrimp, and just the right amount of fatty pork for an irresistible richness and smoothness.

The meat and seafood medley, seasoned with soy sauce, rice wine, and fragrant sesame oil, is incredibly flavorful, especially when combined with the light sweetness and brininess of the shrimp. The broth, mainly flavored with fragrant sesame oil and aromatic chili oil, is further enriched by the natural savoriness of the pork and shrimp released from the cooking. Topped with fresh cucumbers, crisp carrots, pungent shallots, and crushed peanuts, each bite is packed with diverse flavor and texture!

As a foreign friend once wisely said, to grasp China’s culture, better start with its street foods. They usually come from small shops, carts, and humble stalls along the streets, served in small portions, perfect for eating while strolling around. Each street food vender has their own specialties, a skill often practiced for life.

For many locals, these street snacks not only evoke fond memories, but are also nostalgic delicacies marking the years of childhood, adolescence, to adulthood. Their flavors easily bring to mind kind, wrinkled faces, rough yet hearty hands, and steaming, aromatic dishes served by them. They speak volumes of unadorned warmth of life from the most ordinary corners of everyday life and the profound humanistic power behind.

Just as a local food journalist expressed – it’s the taste of salt, the mountains, the sunlight, the morning’s zest, and the lingering warmth of life passing. These flavors blend through ages long, with homeland nostalgia, kinship, the virtues of thrift, resilience and faith, reflecting the people’s spirit and sentiment in the simplest yet most grandiose way.