baozi (dish)Tag Archive

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 三丁包子

Today, I try three dumplings found in Northern China aka Shandong province! The dumplings are: Pork and Chive, Fish and Chive, and Chinese Chive pockets. These dumplings proved to be quite the challenge, as I experienced many difficulties, but I was able to find one recipe that I truly loved.… Continue Reading Trying Three Dumplings From Northern China (Shandong Cuisine) | #2