wrap chinese jiaozi in different shapes

tianshan drabble. 💞 created for Fay @nightfayre following her matched donation to Communities United Against Police Brutality. see here for more information. thank you so much to @fantasiapegasus for proofreading! 🌸 synopsis: guan shan receives an unexpected birthday present.

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‘We’ll be late,’ He Tian says, the reminder only a little impatient.

Guan Shan’s lip curls. ‘I’m not rushin’ anywhere,’ he says. ‘Not today.’

He Tian holds his hands up, like catching his fingers on a burner, and says nothing. He’d bought them both bubble tea from the café in the apartment’s lobby that morning, and now he watches Guan Shan finishing his, which is cold and sweet. Guan Shan gives it a shake. Small tapioca balls drift around at the bottom, the colour and shape of pomegranate seeds, strangely tacky on He Tian’s tongue when he accepts the proffered remnants of the cup and tips his head back. He Tian puts the empty cup on the side of the kitchen counter.

‘Now can we go?’

Guan Shan narrows his eyes. ‘You know I fuckin’ hate birthdays.’

‘I know.’

‘You know I fuckin’ hate bein’ told what to do.’

A wry smile. ‘I’m very intimate with the concept.’

‘Bein’ told what to do or me hatin’ it?’

He Tian says, ‘Yes.’ He hands Guan Shan a light jacket; the day will be warm, but the mornings are still cool, and He Tian had bought the jacket for Guan Shan’s twentieth birthday a few years ago and still admires its fit.

The café they’re going to for brunch doesn’t take bookings, but they’ve made an exception for He Tian, and Guan Shan’s mother will be meeting them there. Ordinarily, they would spend the morning fucking and He Tian would fetch a box of hot sweet bread and fresh baozi from a breakfast stall down the street. They would watch Li Ziqi on Weibo for half the day, pretending they were somewhere beautiful in Sichuan, and Guan Shan wouldn’t mind if He Tian got crumbs on the sheets.

‘We can go there,’ He Tian would say. ‘Right now—I’ll take you.’

And Guan Shan would explain, in his own way, that there was no real desire in him for it; the want was brief and insubstantial. He wanted to live Li Ziqi’s life like he wanted mushroom jiaozi instead of shrimp, a bland preference. He wouldn’t mind either way which he got.

Today, He Tian hasn’t allowed for the simple pleasure of sex and food. Today, after a year, he can offer something more. He checks his messages on his phone as they ride the elevator down to the lobby, and Qiu has sent him a thumbs-up emoji. They’re good to go. He Tian feels a little sick, and his smile feels warped on his lips when Guan Shan catches his eye in the ceiling mirror.

‘What?’ Guan Shan murmurs. They’re alone in the elevator, but the need to lower their voices is instinctive. ‘You look funny.’

‘I’m just happy,’ He Tian says. ‘It’s your birthday.’

Guan Shan looks away. ‘Fuckin’ weirdo,’ he mutters, but the corner of his mouth is tight, like he’s holding in a smile.

‘You’re not excited to see your mother?’

‘We see her every week for dinner.’

He Tian shrugs. The elevator dings; the doors slide open. They walk out into the complex’s underground car park, and He Tian’s black sports car bleeps as he raises the keys. It doesn’t fit his emaciated salary of being a nightclub bartender, but the car is an element of He Tian’s family wealth to which Guan Shan doesn’t object.

Guan Shan argued once that it defeated the point of the underprivileged image He Tian has been working on cultivating since his father struck him off—which is true, in a fashion—but money still leaks from somewhere, and He Tian wears the marks of it like an oil stain.

They get in the car, and He Tian pulls out from the car park and into the bright mid-morning air, busy with gnats and birds and the muted twang of far-off city construction work. A blackbird flits across the windshield, and He Tian is careful as he eases onto the street.

‘So,’ he says, ‘if you could have anything—’

‘Have we gotta do this every fuckin’ year?’

‘—anything, Mo Guan Shan, what would it be?’

Guan Shan sighs. ‘A pony. Buy me a fuckin’ pony.’

‘Where would we keep it?’ He Tian asks, laughing.

‘I dunno. Where do the rich fuckers in this city keep them?’

‘In stables out of the city.’ Grimacing, He Tian adds: ‘They go riding on weekends, but hire an ostler for most of the year.’

Guan Shan’s expression is comical. ‘Tell me you haven’t.’

He Tian laughs again. ‘I haven’t, I swear. I only know ‘cause friends of the family used to have horses. Still do, I suppose. It’s the kind of thing you never leave, right?’

‘Like working for the mob?’

There’s a collective pause, and then He Tian says, ‘Wow, you really do hate birthdays.’

He catches Guan Shan wince, a token of regret. He hasn’t lashed out in a while, and they don’t talk about He Tian’s family—or its business—unless they can help it. Usually, it’s He Tian remarking on some old pastime he had to endure on his father’s orders. On even rarer occasions, Guan Shan mentions it when he's indulging in a particularly foul mood and their disparate upbringings become a tool only to set them further apart.

They drive for ten minutes in silence, and Guan Shan chews on a hangnail and flicks through radio channels before switching the system off entirely.

‘You know why I hate them,’ Guan Shan says. And then: ‘Sorry.’

He Tian knows. It was only revealed to him on a night out for Guan Shan’s eighteenth birthday. Guan Shan had been drunk, and cried in the taxi on the way back to his mother’s apartment, then threw up onto the pavement with his head hanging out the doorway after the driver stopped the car.

The story went like this: it had been his birthday when his father was arrested for fraud and associated gang activity; his parents had planned to close up early and make him a cake together in the kitchens, which they’d eat slice after slice until they felt sick. Instead, police had swarmed into the restaurant in riot gear, and Guan Shan had hidden under a table in a cleaning cupboard, memorising the labels on bottles of bleach until he had a headache from the chemical fumes and a uniformed woman with a face visor pulled him out by the wrist. He’d been five, and didn’t see his mother for four days. After everything, she’d known nothing.

‘Seriously,’ He Tian says. ‘Tell me what you want.’

‘Brunch with you and my ma.’ He Tian doesn’t look at him; he sounds frustrated. ‘I’m not gonna say I want him there ‘cause he’s not gonna be there.’

He Tian checks his mirrors. ‘Guan Shan—’

‘Yeah, yeah. Don’t wish for things you’re never gonna get. I’ve learnt my lesson, whatever.’

‘Actually, sweetheart, I was going to say we’re here.’

Guan Shan blinks. Gravel crunches beneath the tyres as He Tian eases the car into a parking space in the city hall’s car park. He pushes the pedal for the parking brake, and the engine turns off automatically. Obviously, they’re not at the café.

‘I don’t understand,’ says Guan Shan, and then he looks at He Tian. ‘I swear to fuckin’ god, if there are marriage papers waitin’ in there…’

He Tian laughs loudly, startled. The thought hadn’t occurred to him, but now he wishes it had. ‘No,’ he says. ‘Not today.’

Guan Shan glowers at him, and He Tian opens his car door. ‘Come on,’ he says, nodding his head. ‘Quick detour.’

He can hear Guan Shan muttering in furious debate with himself as he unbuckles his seatbelt and gets out the car, slamming the door a little too hard. His grip is white-knuckled in He Tian’s hand when he reaches his side, and He Tian smooths his thumb across Guan Shan’s knuckles.

‘You’re sweating,’ He Tian says.

‘I don’t like surprises,’ Guan Shan grinds out, then swipes at the sheen on his forehead with the sleeve of his jacket. ‘What the fuck are we here for?’

‘I told you—’

‘That was bullshit.’ Guan Shan only looks ahead, approaching the steps with a vague grimace of contempt. A woman and man stand at the entrance in bullet proof vests, cradling guns in their arms. ‘Sorry, but it’s bullshit.’

He Tian shrugs. He flashes a badge to the officials standing at the main entrance, and says, ‘Magistrates’ hearing.’

They’re allowed in.

‘What the fuck,’ he hears Guan Shan whisper, and then pulls him through when the officials step aside, wearing sunglasses and looks that are equal in severity. Inside, the glossy hallways are cool, and He Tian becomes aware of the swiftness of his own pulse, a staccato metronome. Guan Shan looks sharply at him as they head towards a part of the building that is marked out by signs on polished chrome stands that read ‘Magistrates’ Court & Legal Offices’. Everyone they pass wears a suit; the click of women’s heels on the marble tiled flooring is loud.

Eventually, they walk through a final hallway and out into a brightly lit atrium. Mid-morning sun filters down like they’re in a church, and it makes Qiu’s hair look bright and see-through.

‘The hell is he doin’ here?’ Guan Shan asks, voice wavering with nerves. ‘He Tian���’

‘It’s alright,’ He Tian soothes. ‘Trust me.’

He Tian nods at Qiu, who is standing before a huge set of closed wooden doors with metal rivets studded down each side. Briefly, He Tian entertains the possibility that Qiu is the gatekeeper to some celestial doorway, and he squeezes Guan Shan’s hand tighter.

‘They’ve just made the ruling,’ says Qiu. ‘It’ll only take a minute.’

He Tian nods.

As a three, they stand in silence. It is the silence of men who know that something is about to happen, but don’t know exactly what. Beside He Tian, Guan Shan is shaking. He Tian has lost some of the sensation in his hand, and his pulse aches at his wrist. When he glances at Guan Shan, he can see a bead of sweat run from the crop of red hair at his temple, and down the soft slope of his ear.

Please don’t throw up, He Tian wants to say, jokingly, but then he thinks that might trigger it.

Eventually, there’s sound behind the doors, like the scraping of chairs, and a man’s voice. The three of them stand to one side as they eventually open, and a strange breath of air flows from the room, cool and hot all at once. Inside, the courtroom is disappointingly small, and there are only a handful of people: a jury, the judge, the necessary legal representatives, and a man in a suit that might once have fitted him.

He can take the jacket off, He Tian thinks, and roll up the sleeves. It’ll do for brunch.

‘Oh, you fuck,’ Guan Shan says, the words an exhale. He’s not looking at He Tian. Really, the words could be directed at anyone. There’s a bubble of hysteria welling in He Tian’s throat, and he’s not sure if he wants to laugh or cry. He does nothing, and lets Guan Shan’s hand fall from his.

‘We got him a lawyer,’ he tells Guan Shan, standing at his shoulder, speaking quietly. ‘A better one. They won the appeal.’

Guan Shan nods, but He Tian knows he’s only half listening. His mouth has fallen open. There’s a taut line between his brows where they’ve drawn together and made a ridge. He looks like he’s in pain, and He Tian supposes he probably is. How many years has he looked at his father behind a grate, or smeared glass? Fifteen? Sixteen? He Tian knows it’s more.

He watches the moment Mr Mo’s gaze meets his son’s. There’s fear there—shame, too. Mr Mo’s lawyer whispers something in his client’s ear, pats a hand to his shoulder, then walks from the hall with his briefcase and a courteous nod in He Tian’s direction. His job is done; in an hour, he’ll send an invoice. Alone, the space between them some unchartered territory, Guan Shan takes an uncertain step forward.

Like a child, He Tian thinks.

After a moment, Guan Shan takes another, and another. He’s started crying. When they’re only a foot apart, he and his father stare at each other. It lasts a few seconds, until they both smile at the startled realisation: they’re the same height. Staying where he is, He Tian watches the embrace; he can’t hear the words that follow. Their mouths move the same; their eyes are deceivingly soft. He Tian presses down his envy. He catches the words birthday and red. Mr Mo’s hands gesture to Guan Shan’s hair, appraise his clothes with pride and something like fear.

He Tian waits a few minutes before he begins to move forward. He expects Qiu to hold him back, but Qiu doesn’t. Up close, the similarities between them are unnerving.

‘Dad, this is He Tian,’ Guan Shan says when He Tian reaches his side. He Tian doesn’t touch him, but he wants to.

‘I know,’ says Mr Mo, his voice gravelly with disuse and too many cigarettes. ‘We’ve already met.’

-

🌸 in the footsteps of @nightfayre ‘s wonderful initiative, i’ll be filling any drabble requests following a donation to help the fund for george floyd, the black lives matter movement, or any similar cause. please read here if you would like more information! ✨ 

MIRANDA’S JULY SUPPER CLUB: ONE NIGHT IN VEGAN PAN ASIAN On Thursday 15 and Friday 16 of July, we’ll have another vegan night with 5 Vegan Asian inspired dishes starting at 18:00 to 21:00.⁠ YOU ARE INVITED! ⁠ ⁠ THE MENU FOR THE EVENING⁠ ⁠ GỎI CUỐN ⁠ Vietnamese spring rolls with mock pork, cucumber, radishes, purple cabbage, carrots, herbs, and lettuce. Served with peanut miso sauce.⁠ Allergens: peanut, soya, gluten, sesame.⁠ ⁠ SICHUAN CHILI BROCCOLI⁠ Steamed broccoli, and green beans. Sichuan chili oil, tahini, toasted sesame seeds, nori flakes.⁠ Allergens: sesame, peanuts, soya.⁠ ⁠ JIAOZI⁠ Spinach vegetable dumplings with house dipping soy sauce. Served with kimchi pickle.⁠ Allergens: soya, gluten, sesame.⁠ ⁠ FRESH PAD THAI⁠ Teriyaki roasted tofu, rice noodles, white cabbage, red pepper, radish, carrot and cucumber ribbons, edamame, coriander, mint, toasted cashews. Lemongrass orange ginger dressing.⁠ Allergens: soya, sesame, nuts.⁠ ⁠ KOLAK – CHÈ – BILO BILO⁠ Refreshing South East Asian inspired dessert done with lychee, jackfruit, mango, toddy palm, nata de coco, pomegranate and basil seeds, coconut milk, mint.⁠ Allergens: –⁠ ⁠ More info in the Bio Link https://instagr.am/p/CQqVN1YtycT/

25 Unique Fish Dishes (for fish-eating dragons)

This is a portion of a descriptive list I’ve put together for myself for roleplay purposes, lore blurbs, etc. The original intent was to have a d100 list, but I ran out of steam pretty early on, haha. Thought I’d share it, just in case it proves helpful for anyone else! 

 Aether Gumbo: An iconic and heavily seasoned soup dish from the Crystalspine Reaches, it incorporates aether hermits, a type of magical crab native to Arcane waters, alongside a dark roux and a slew of herbs and vegetables. The arcane nature of the meat causes the gumbo itself to sparkle and shimmer. 

Harpy’s Roost Maeun-tang: This Wind Flight specialty is a spicy fish stew, utilizing anchovy broth, sea bass, and red chili pepper paste, alongside a wide variety of spices and vegetables, to create a soup that packs quite the punch! Servers will often allow customers to choose which fish will be cooked from a well-stocked aquarium.

Tiger Shrimp Bruschetta: This appetizer, consisting of freshly grilled bread with diced tomatoes, basil pesto, immaculately cooked tiger shrimp, and fresh mozzarella, is served at only the fanciest business parties in the Shifting Expanse, and is sure to please any Tempest Spire CEO. Now get back to work! 

Steamed Royals With Garlic Sauce: Royal oysters, hunted like truffles by trained amberwing waveskimmers, can turn quite the profit; not only are their pearls worth quite a bit, but when steamed and drizzled with a nice, buttery garlic sauce, they make for an excellent-- and pricey-- meal.

Popcorn Megashrimp: Popcorn megashrimp, made from skittering megashrimp breaded, fried in oil, and peppered with cajun seasoning, are perfect for those rare occasions during which the Colonel’s XXL popcorn shrimp buckets are simply not enough. 

Boston’s Devilsnap Chowder: Said to be a recipe originating from a dinner guest of the Lightweaver herself (perhaps even pilfered from her royal kitchens), this creamy chowder uses devilsnap clams, bacon bits, and a variety of veggies, alongside milk and flour (as a thickener) to create a meal that’s both filling and delicious. 

Nebula Float: Often served in a tall glass and garnished with a cherry, this drink consists primarily of a soft drink such as root beer or cream soda, and is topped with a nebula floater, a particularly sweet type of jellyfish. Especially popular on hot days in southern Sornieth. 

Emperor Roll: Named for one of the most fearsome beasts known to dragonkind, this delectable sushi roll calls for battered tempura shrimp, avocado, cream cheese, and spicy mayo. A plate of these is sure to keep any fish-eating dragon happy!

Angelspine Hors D’oeuvres: A small, savory delicacy consisting of raw, lightly seasoned angelspine meat, or uni. It has the texture and consistency of a firm custard, and is often served on platters at high-profile gatherings and dinner parties, where the urchin’s own golden quills are used in lieu of toothpicks. 

Sand Sucker Jelly: A seasonal treat from the Sunbeam Ruins and Shifting Expanse, these leeches only come to the surface during annual floods, after which many are caught, ground up, and fried into a savory paste. Often spread on toast or crackers for a quick (and tasty) snack. 

Tetra Tetrazzini: Diced ruby tetras imported from the Gladeveins, when tossed with forest mushrooms in a buttery cream sauce and splashed with a bit of sherry, make a fantastic topping for any pasta dinner. Top with almonds, fried onions, or breadcrumbs to really impress your date.

Drunken Scarlets: When not cracked over coatl tummies and eaten raw, scarlet mussels can be cooked in a flavorful white wine sauce for a quick and crowd-pleasing meal. Serve with a lemon wedge and grilled bread for extra class! 

Hand-Tossed Anchovy Pizza: Regardless of what other flights might say, nobody does pizza better than the dedicated chefs at the Emberglow Hearth. What could possibly be more delicious than a pizza with hand-tossed dough and freshly made sauce, cooked on an all-natural open hearth furnace? Adding anchovies fresh from the Blacksand Annex, of course. 

Star-On-A-Stick: A popular street food in coastal Fire Flight cities, vendors sell these deep fried starfish by the dozen on busy days. The crispy, oily exterior and soft, meaty interior are definitely an acquired taste if you’re not from the area. 

Fallen Star Soufflé: A savory soufflé made from whipped egg whites, white wine, roasted red peppers, and meat from the fallen star starfish, alongside other ingredients. The rarity of the fallen star, compounded by the difficulty of preparation, makes this quite the expensive treat. 

Tidelord’s Fingers: This traditional summer food from the Sea of a Thousand Currents is made from whitefish, which is battered and then deep-fried. While certainly not very healthy, they’re the favored snacks of many water-dwelling dragons. 

Snakehead Ehomaki: A maki sushi delicacy often eaten by Wind dragons at the start of spring. Though this recipe calls for a wide variety of potential ingredients, one should traditionally only fill the roll with seven. The golden snakehead eel is the central ingredient of this ehomaki. It’s considered especially good luck to eat this dish facing the year’s lucky direction. 

Ragesquid Calamari: Fried ragesquid is a staple of seafood restaurants all across Sornieth. However, their natural purple coloring oftentimes doesn’t survive the battering and frying process-- so chefs often use dye to give the calamari its distinctive purple color. 

Steppes Rangoon: These appetizers are a staple of Wind cuisine restaurants, despite not actually having originated from the wind flight. They consist of crab meat, cream cheese, and seasoning, which are then wrapped in a wonton wrapper and either fried or baked. 

Pickled Vampires: A favored snack from the Scarred Wasteland, plaguelings will often kill and ferment recently-fed wetland vampires, a type of leech, in a salty brine. They make for a satisfying, if bloody, treat. Non-plague dragons are noticeably less fond of these. 

Luminescent Caviar: Also referred to as “Glow Roe”, this food is scavenged or farmed from the bioluminescent fish native to the Tangled Woods. Though they’re not quite as flavorful as regular caviar, their aesthetic appeal ensures that this dish is just as, if not more, expensive. 

Black ‘n’ White Crab Cakes: Named partially for the Blacksand Annex and partially for the White Reaches crabs native to it, these pan-fried delicacies are served hot and are a favorite of many coatls. Add ashfall prickler hot sauce for an extra kick! 

Mirrorlight Anchoïade: This dip, at one time, was quite popular in the Sunbeam Ruins, though it’s since fallen out of style in favor of olive tapenade. It consists of filleted anchovies, olive oil, garlic, and white wine vinegar, alongside hints of lemon juice and other seasonings, and it makes for an excellent (though quite smelly) snack when paired with veggies or bread. 

Dumpling Squid Dumplings: A delectable treat consisting of ground dumpling squid and vegetable filling, wrapped in a thin dough, sealed, and then steamed. They’re especially delightful with a tangy sauce. Also referred to as jiaozi.

Glowstar Special: Because the Glow Star loses its luminescence the moment it leaves the water, this savory dish, consisting of smoked, seasoned starfish and kelp noodles, is prepared and served entirely underwater. This task becomes significantly more difficult when one is not in the Water Flight. 

I decided to go to a little Korean place called Haeorum for lunch yesterday, since I’m trying to check out more local small businesses and they come highly-rated.

I got a bowl of shio ramen, an order of mandu, and an egg roll... which, make no mistake, WAS too much food, but I was super hungry. Also, yes, that’s duct tape in the upper left of the photo.

This place is the very definition of a hole in a wall. Rather than a proper restaurant, it’s actually the convenience store of a Sunoco gas station, and shares the building with a tattoo parlor and a pet groomer. While everything is kept very clean, the dining area is still nothing more than a collection of old patched-up folding tables and chairs.

You may be wondering why I decided to eat in a place like this... the average person would probably take one look at it and turn tail. Believe it or not, despite the somewhat shady location and humble interior, this place has five stars on Yelp. Yeah, the food is apparently so good that people are willing to overlook everything else. Everyone seems shocked that such great, authentic Korean food can be found somewhere like Ocala, with one guy griping about having to make the drive from Tampa (about one hundred miles) to get good Korean food.

...and I, inexplicably, got the shio ramen. What can I say, I was REALLY in the mood for some ramen. It’s only a ten minute drive from where I live, so I can try what they’re actually known for whenever I want. So, how was it?

Well, it’s not the best ramen I’ve ever had, but it was still pretty good. It was quite a bit different than what their menu board shows... Rather than char siu, they used their spicy Korean pork, and there wasn’t any nori in the bowl. Honestly, though, I’m completely fine with that, as I don’t care for nori anyway. I’m not sure what kind of noodles those are... they’re completely round, like spaghetti, which I’ve never seen in ramen before. Something Korean is the obvious answer.

There were also a few surprise additions in the mushrooms, carrots, red onions, gari, and kamaboko. It wasn’t narutomaki, but... eh, close enough. I’m sure ramen with kamaboko is a thing. I actually don’t particularly like mushrooms, fish, or boiled eggs, but it was good enough that I finished the entire bowl. The gari was super weird though... I feel like, similar to the spicy pork replacing the char siu, they used gari as a substitute for beni shouga. They’re both red-colored pickled ginger, but gari is sweet and has a distinctive taste that just doesn’t go with ramen. I get that they want to make a nice, colorful bowl, but gari in ramen really does not work for me. A tiny scoop of kimchi would’ve been better.

I also got some steamed mandu, which are pretty much the same thing as Chinese jiaozi or Japanese gyoza. Dumplings filled with minced pork and vegetables, served with a tangy dipping sauce... I’m sure anyone reading this has eaten something similar. If not, I’d recommend Tai Pei brand frozen potstickers, which are pretty standard, but come with a great dipping sauce.

Anyway. I ordered them steamed, since I was also getting anegg roll and didn’t want too much crunchy stuff. They came topped with green onions, toasted white sesame seeds, and a light drizzle of sesame oil. They were pretty good! They tasted about the same as every other potsticker I’ve ever had, which is a little disappointing in light of how highly-recommended this place comes, but they’re fresh and made-to-order in a convenience store on a road that gets virtually no traffic so that’s still pretty impressive. The dipping sauce is also just kinda okay... if I eat here again, I probably wouldn’t get these a second time, and try something new instead. Or maybe just order some egg rolls.

Their egg rolls are great! It’s a shame that I thought I wouldn’t do much more than mention them so didn’t take a picture, forcing me to use this zoomed-in view of the first image. Most Chinese takeout places do a lot of business and fry their egg rolls in batches, so it’s possible you’ll get one that’s been sitting around for a few minutes and is less hot and crispy than it should be, especially if you buy them then drive home before eating. Some places also serve egg rolls that have too much wrapping, resulting in inner layers that are a little on the chewy side. This was hot, fresh, made-to-order, and the second-best egg roll I’ve ever had. I never really thought about how much of a difference it makes when you don’t eat egg rolls right away, but it’s huge.

The ingredients are similar to the mandu... pork, cabbage, onions, probably some carrots, standard egg roll stuff. It’s more cabbage-forward than the mandu filling, which is mostly pork, and seasoned with something I couldn’t quite put my finger on, but it was really good. It also came with a dipping sauce, which kind of reminded me of a mayonnaise-based honey mustard. I only tried it on a bite or two, and prefer the egg roll without it, but I would happily take the little container home to eat with some chicken or fries or something.

Overall, lunch at Haeorum was a good experience! I don’t think I would get their ramen or mandu again, but only because any future visits I make will be to try the Korean dishes everyone has been raving about (and which I probably should’ve gotten in the first place). I don’t know how long they’ve been operating out of that little convenience store, but I’ve lived here for sixteen years and had no idea there was even anything on that tiny connecting road. It makes me really curious to poke around and see what other small businesses are tucked away in random parts of town I’ve never been to.

Hihi all except warmongers, 大家好! Local Omicron cases have been detected. I'm meeting a friend who reached out to give her a small quantity of KN95s next weekend. She has a weakened immune system due to past illness. In case of an Omicron surge, she can use them when the reusable mask with N95-equivalent protection - which our government distributes next month - is being washed.

Folks and I are less furious at our government after seeing reports about ramping up covid facilities. As long as the country is well prepared, we're not as against 50% of the workforce returning to office. Some data has emerged that Omicron causes fewer hospitalisations. I still prefer to be prudent. Enough elderly died during the Delta outbreak due to our healthcare system being stretched.

I spent quality time with parents over a meal. There is a little restaurant serving Taipei cuisine near our homes and we wanted to try their dishes. Known as 一心一町 (Yi Xin Yi Ding), their menu included some signature favourites similar to 鼎泰丰 (Din Tai Fung), THE place to go for 饺子 (jiaozi, dumplings) and 小吃 (xiaochi, appetisers).

I ordered the 蒜辣黄瓜 (cucumber with spicy garlic dressing), a chilled and crunchy appetiser that would've been yummier during sweltering hot weather.

Next, I had the 红油虾肉抄手 (shrimp and pork wantons with chilli oil). I wish the vinegar taste was stronger. 鼎泰丰 wins for this dish.

However, the 虾仁蛋炒饭 (shrimp and egg fried rice) here is better. Not only were the shrimp larger, there were more of them. More eggs too! I wouldn't return though; even though I want to support local food businesses, service standards were subpar. Wait staff gave us impatient looks when we enquired about the fried rice which hadn't arrived 45 minutes after the second course when they could've told us the kitchen forgot and let us cancel the order.

I also spent time with Grace and Douglas, including exchanging presents, although the catch up duration was halved so I could continue with deliveries of KN95s and hygiene supplies. I bought Meatball an educational toy which hopefully will train him to identify shapes. Grace and Douglas have begun ordering KN95s for the latter's mum in case of an Omicron surge.

Because the couple and I have helped one another since the start of the pandemic, I've given them an additional box of KN95s in case there's an Omicron surge. Douglas' business in Myanmar has been adversely affected by both the virus and political situation there. He's had to make food deliveries as well as work as a Grab (our local version of Uber) driver in order to put food on the table.

Should he be infected, his time off equates to lost income. Grace tearfully confessed earlier this year that instead of buying cartons at a time, they had to buy baby formula small container by small container for Meatball. I ordered extras for them and gave the little one an extra large red packet on his birthday so they could afford better nutrition for him. Good friends are all-weather, not fairweather after all.

It's a win-win (共赢) scenario anyway. By keeping Grace, Douglas and their family safe, the risks to my elderly folks against Omicron are lower. And because they're so comforted by the care offered, they're even more willing to provide assistance should the need arise in future.

Some may be willing to sacrifice their elderly's lives for their own freedoms. Many of us are not. #notsorry but our older folks didn't sign up for additional suffering and death, neither did we sign up for grief. So I'll continue to remain prudent. Those willing to let their elderly loved ones die may do so. Me? I'll continue to protect them fiercely. My conscience does not allow otherwise.

I've lost faith in our experts following the Delta outbreak debacle. Too many elderly were lost. I don't trust them, I don't believe them. AT ALL. No amount of propaganda will convince me otherwise. None of my folks will trust them either. Till the next time, 下次见!

JA Jiaozi Authentic Dumplings, 13776 Jamboree Rd, Ste 13776, Irvine, CA 92602

Having dined at Din Tai Fung, I definitely noticed similarities between JA Jiaozi and DTF, including the window where you can watch dumplings being made, the upscale modern décor (the décor even looks like DTF’s), better service, Taiwanese food, simplicity of the food, and smaller portion sizes. JA specializes in jiaozi (dumplings) vs. XLB though. JA is MSG-free and DTF isn’t. The menu includes appetizers, jiaozi, soup, house specialties, fried rice, noodles, desserts, and beverages. They have a kid’s menu as well.

I ordered our food online and they called when it was ready. I didn’t answer and they didn’t leave a  message or send a text message.

The jiaozi are larger and feature handmade wrappers. They’re thinner and bigger than the usual Chinese dumplings (think potstickers). You can get them boiled, steamed, or pan-fried. They even have different colored wrappers.

Flaming hot jiaozi ($8 for 5 pieces): Pork & celery steamed jiaozi, chili peppers, sriracha, chili oil, garlic sauce. These were big jiaozi with bright red skins doused with sauces and chili oil. They were flavorful but a bit salty.

Kurobuta pork & celery steamed jiaozi ($13 for 10 pieces): These were our favorite because they were big and filled with lots of flavorful pork. Also, they weren’t too salty.

Shrimp boiled jiaozi ($12 for 10 pieces) with shrimp & shrimp paste: these were smaller and the filling was mushy with nothing to chew on other than the wrapper. The flavor was very mild.

Chicken & mushroom jiaozi with chili oil ($8 for 5 pieces): they were smaller and pretty good though I couldn’t taste the chicken much

Chili tofu skin salad ($6): thin strips of thin tofu skin, cilantro, chilis – a little salty but had a nice mala flavor.  Wish it had more fresh herbs.

Stir-fried broccoli ($10): Plain, soft with a bit of crunch

Shrimp chow mein ($13): shrimp, yellow onions, green onion, red bell peppers, bean sprout, egg: Noodles were thin, the dish was greasy and bland but the others liked it

Overall, I liked it but wasn’t wowed. A few things were a bit salty, others bland. It felt more refined but I don’t need refined dumplings.

3.5 out of 5 stars

By Lolia S.

Pot-stickers (Gyoza). Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great. Gyoza was brought to Hawaii from the Japanese who were influenced by the Chinese Jiaozi. Perfect Potstickers - Easy Pork Pot Stickers Recipe.

They are usually made from pre-fabricated wrappers that. These pan-fried gyoza filled with ground pork, napa cabbage, and fresh ginger are a homemade version of the popular Japanese potstickers. Homemade Gyoza (Japanese potstickers) recipe with detailed instructions with photos and video; Learn how to make fillings and fold gyoza!

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, pot-stickers (gyoza). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pot-stickers (Gyoza) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Pot-stickers (Gyoza) is something which I have loved my entire life. They are fine and they look fantastic.

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great. Gyoza was brought to Hawaii from the Japanese who were influenced by the Chinese Jiaozi. Perfect Potstickers - Easy Pork Pot Stickers Recipe.

To get started with this particular recipe, we have to first prepare a few components. You can cook pot-stickers (gyoza) using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pot-stickers (Gyoza):

{Take of Some won-ton wrappers (don't be a jackass, just buy them).

{Make ready of about 1/2 a pound of any meat you want (ground or chopped fine) (if using whole beef primal/subprimal, I recommend cooking ahead of time).

{Take of Baby Bok choy, chopped fine.

{Take 3-4 cloves of garlic minced.

{Make ready 1 of big knob of ginger, diced fine.

{Prepare of Juice of a lime.

{Take 1 spoon of sambal (garlic-chili paste).

{Take 1/2 bunch of chopped green onion.

{Make ready 1 of glug of soy sauce, mirin, rice vinegar.

{Get of light drizzle of toasted sesame oil.

{Get of Pepper, red pepper flake.

{Make ready of vegetable oil.

{Make ready 2-3 tablespoons of water.

{Prepare 1 knob of butter.

Air Fried Frozen Potstickers, Dumplings, Gyoza, Wontons ? Potstickers, dumplings and gyoza are all basically the same style and shape when you buy them frozen. These quick & easy beef pot stickers (gyoza) are sure to be a hit! They're pan fried, then steamed in a delicious sesame soy sauce.

Steps to make Pot-stickers (Gyoza):

Combine all of the ingredients with the exception of water, oil, butter and the won ton wrappers (smartass). Set aside in the fridge covered in plastic (this can be done ahead of time).

Place a small spoonful (1 teaspoon-ish?) of the filling in the center of a won ton wrapper. Dip your finger in some warm water and run along the edges of the wrapper. You don't want it sopping wet, just sticky. Bring up all of the corners, working in a counter-clockwise fashion (it doesn't matter, thats just how I do it) and pinch the seams together, ensuring you press out all of the air, and the pot-stickers are sealed completely. Set these aside under a damp kitchen towel until ready..

Bring a small drizzle of oil to temperature over medium/medium-high heat and place in the pot-stickers. Let fry until the bottoms begin to turn golden brown. Once achieved, dump in approximately 2-3 tablespoons of water and immediately cover. Steam for 3 minutes..

Blot out any excess water and quickly add a bit of butter. Fry for a bit longer, continually checking the bottoms of the won tons to ensure you are not burning them (ride the heat throttle to compensate). Once they are fried to your liking, remove to a paper towel lined plate and serve with soy sauce and more sliced green onion!.

Beef Pot Stickers (Gyoza). by Natalie. Gyoza: Gyoza is the Japanese version of potstickers, except they follow a more consistent shape (long and thin) and has a much thinner outer skin. Vegetarian Gyoza Potstickers with Carrot and Paneer. These vegetarian gyoza potstickers are stuffed with a delicious mixture of carrot, shiitake mushrooms and paneer. Serve potstickers with sweet chili sauce, a soy sauce/rice vinegar/sesame oil blend, or your favorite dipping sauce.

So that is going to wrap this up for this exceptional food pot-stickers (gyoza) recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Pan Seared Chinese Dumplings 鍋貼. These traditional Chinese dumplings with pork and vegetables are first fried, then steamed to create a crispy bottom, soft top, and tender filling. Delicious crispy pan-fried dumplings are a satisfying favorite. Often they are filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings.

Pan Fried Dumplings Chinese Dumplings Chicken And Dumplings Appetizer Dishes Appetizer Recipes Appetizers Steamed Crabs Steamed Buns Chinese Pot stickers (鍋貼 guōtiē) aka Chinese pan-fried dumplings is a significant dish for Chinese New Year. Use enough oil to just coat the bottom of a large sauté pan over medium heat. There are three basic types: EDIT: Chinese characters added Dumpling: Jiaozi — 餃; 餃子 * Shuǐjiǎo; boiled dumplings — 水餃 * Zhēngjiǎo; steamed dumplings — 蒸餃 * Guōtiē or jiānjiǎo; pan fried dumplings — 鍋貼 There are numerous variations of these th.

Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, pan seared chinese dumplings 鍋貼. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pan Seared Chinese Dumplings 鍋貼 is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is simple, it is fast, it tastes yummy. They're nice and they look wonderful. Pan Seared Chinese Dumplings 鍋貼 is something which I have loved my entire life.

These traditional Chinese dumplings with pork and vegetables are first fried, then steamed to create a crispy bottom, soft top, and tender filling. Delicious crispy pan-fried dumplings are a satisfying favorite. Often they are filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pan seared chinese dumplings 鍋貼 using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pan Seared Chinese Dumplings 鍋貼:

{Prepare of Marinate minced minced pork.

{Make ready of minced pork.

{Prepare of minced ginger.

{Take of white pepper.

{Prepare of oyster sauce.

{Prepare of light soya sauce.

{Prepare of dark soya sauce.

{Make ready of chinese wine.

{Prepare of to 20ml boiled cold water.

{Get of Cabbage.

{Take of Chopped Cabbage.

{Get of Salt.

{Get of Others.

{Make ready of Dumpling Wraps.

{Make ready of flour.

{Take of Oil.

{Take of Boiling Water when cooking.

Everything you wanted to know about Chinese dumplings including the different types, how to make authentic Chinese dumplings, filling recipes, dipping sauces They are also symbolic of Chinese New Year and the Winter solstice. Serve potsticker pork dumplings hot with a small dipping bowl each of soy sauce or chinese black rice vinegar. The ultimate guide to making Chinese dumplings from scratch. The dough can be used for both boiled dumplings (shui jiao, 水饺) and potstickers (guo tie Pan fried dumplings are a favorite of mine.

Instructions to make Pan Seared Chinese Dumplings 鍋貼:

Ingredients. Best portions is 1:2 pork:cabbage First add around 1 to 2 tsp of salt in in the chopped cabbage by itself, mix well and set aside. We want to take out the water inside those cabbage. The dumpling wrap can easily buy them from chinese stores since im too lazy to make them..

Now Marinating the pork shown on the list except the water. Mix well "clockwise" since if not mix in clockwise the minced will break apart when wrapping it. After mixing it you can feel it starts to become glue-y then add abit of water and keep mixing it clockwise until it reach to the status like the second picture..

Now Squeeze all the water out from the cabbage and then add into the pork mix clockwise..

Ok heres the fun part Wrapping. Dust flour onto the containers or tables so you can place those dumplings after u are done. Can be storage in freezer after 2 days if you cannot finish them. Refer to picture. First place a spoon of minced in middle. Fold in half then make 3 folds towards the middle on both sides. Make a curve with your thumb so the dumplings looks like a moon shape. Goodluck practise makes perfect haha..

Usually ill freeze them and share it with friends as they can cook it themselves. To cook them add abit of oil in pan, place dumplings in straight up. Fry for 1 min until bottom golden brown then add hot boiling water into the pan so the dumplings in shallow water, lid covered and cook for 8 mins. If theres still water in the pan open lid cook until water evaporates crispy bottom. Serve hot with chinese black or red vinegar. Another lazy way is boil until cooked served in chicken broth. Done!.

With your excellent, detailed directions I feel confident to try this. I need to make them tomorrow but they. The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing. Pan Fried Dumplings recipe teaches you how to cook adorable and yellowish pot stickers or Guo Tie at home, which tastes crispy outside and fresh inside.

So that's going to wrap it up for this special food pan seared chinese dumplings 鍋貼 recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

MIRANDA’S JULY SUPPER CLUB: ONE NIGHT IN VEGAN PAN ASIAN On Thursday 15 and Friday 16 of July, we’ll have another vegan night with 5 Vegan Asian inspired dishes starting at 18:00 to 21:00.⁠ YOU ARE INVITED! ⁠ ⁠ THE MENU FOR THE EVENING⁠ ⁠ GỎI CUỐN ⁠ Vietnamese spring rolls with mock pork, cucumber, radishes, purple cabbage, carrots, herbs, and lettuce. Served with peanut miso sauce.⁠ Allergens: peanut, soya, gluten, sesame.⁠ ⁠ SICHUAN CHILI BROCCOLI⁠ Steamed broccoli, and green beans. Sichuan chili oil, tahini, toasted sesame seeds, nori flakes.⁠ Allergens: sesame, peanuts, soya.⁠ ⁠ JIAOZI⁠ Spinach vegetable dumplings with house dipping soy sauce. Served with kimchi pickle.⁠ Allergens: soya, gluten, sesame.⁠ ⁠ FRESH PAD THAI⁠ Teriyaki roasted tofu, rice noodles, white cabbage, red pepper, radish, carrot and cucumber ribbons, edamame, coriander, mint, toasted cashews. Lemongrass orange ginger dressing.⁠ Allergens: soya, sesame, nuts.⁠ ⁠ KOLAK – CHÈ – BILO BILO⁠ Refreshing South East Asian inspired dessert done with lychee, jackfruit, mango, toddy palm, nata de coco, pomegranate and basil seeds, coconut milk, mint.⁠ Allergens: –⁠ ⁠ More info in the Bio Link https://instagr.am/p/CQou3HmAhwP/

ENCAPSULATED FOODS, LESSON 2: GYOZA + MISO GLAZE 😋 My submission to @foodfutureinstitute Super excited with this lesson coz I love love love gyozas and dumplings! I used the following for the filling, and kept some of it raw (celery, ginger, chili, microgreens): - shiitake mushrooms - Red cabbage, chopped - Green onions - leek, chopped - celery, chopped (to replace the carrot which was not on the PDF grocery list) - Ginger, chopped - Red chili, chopped - Garlic - chopped - Bok choy microgreens from @thefarmasia - Mizuna microgreens from @thefarmasia - Soy sauce from @mu.soysauce - Sesame oil - Salt For the wrapper, I used rice paper instead as based on the pot pie lesson, white flour makes me quite ill and I really wanted to eat this gyoza. I feel I still need practice folding the dumplings! Thanks for the lesson :) Feedback from instructor @thegabemarques ✨Hi Raw Chef Yin! Another STUNNING dish here! Your presentation is a work of art and truly inspiring. Amazing substitution with the rice paper for a much lighter approach to this dish. Your dipping sauce has the perfect consistency - deliciously creamy. Looking forward to seeing more of your creations!✨ Shoutouts to my fellow FFI coursemates 👋👋👋: @moosefeed @veganonlongisland @irina_lang_ @plantfoodsonly @cookedbykatya . What’s your favourite vegan gyoza filling? Comment below! . #ffi #rcyffi #gyoza #vegangyoza #dumpling #vegandumpling #vegandumplings #jiaozi #veganjiaozi (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CETFGJYB92t/?igshid=4m6f2ih08l0x

China's burning kitchen

"Sichuan" cook Pang Xiaolin cooks the food of his homeland unadulterated.

Hot recipes from Sichuan. Pang Xiaolin cooks the food of his homeland unadulterated like most people in Vienna. NEWS allowed him to watch.

There are about 1,500 Chinese restaurants in Austria, but mostly only one, often wordidente card. Chop Suey, a little bit sweet-and-sour and when it gets high Eight treasures. But have you ever heard of Jiaozi? Or Gongbao? And when, please, have you the last time aware about tripe on the plate?

In spite of the celebratory flavors of many East Asians, there are a handful of restaurants in Austria that prove that Chinese cuisine is not just about satiety menus. Almost every one of the 23 provinces of the Middle Kingdom has its own cooking tradition. The most famous is certainly those from Sichuan. From there, Pang Xiaolin, 42, was ordered 14 years ago directly to the famous "Sichuan" in Vienna's Donaupark, where he abdicated and opened the "New Sichuan" (www.newsichuan.at) in the city.

And what makes his kitchen? "Lots of chilies, Sichuan pepper and a lot of tact," he smiles, and can just elicit these five recipes here ...

Appetizers Spring roll - 1 piece

Ingredients:

• Bean sprouts 10g • Minced meat 5g • Leek 2g • Salt 3g • Oyster sauce 3g • For the dough: Flour, salt, and egg •

Preparation: Homemade spring rolls are now as rare in the Chinese restaurants as homemade Leberknödelsuppen in Beisl. Of course, Chef Pang Xiaolin does not want to know about it. He first fries the meat into small crumbs until they are crispy, then adds the raw soybean sprouts, leek, salt, and oyster sauce and fold the dough (do not roll!) Together. Then the spring roll is fried for about two minutes golden yellow. For the dough, mix flour, salt, and boiling water, finally knead the egg and peel off thin leaves.

Jiaozi - 10 pieces

Ingredients:

• Flour 125g • Lean Meat 250g • Salt 5g • Ginger 2g • Water 1-2 liters • Chilli Sauce 50g • Garlic 30g • Sugar 10g • Soy Sauce 50g •

Preparation: Jiaozi is not unlike Dim Sum (which originates from Guangdong Province), but tastes better. Flour, salt, and sugar are kneaded into a dough with 50ml cold water, which has to rest for 30 minutes. Then roll in the dough, cut off pieces about 2 centimeters in size, shape into balls and roll out thinly. Finely chop the ginger and garlic and mix into the minced meat. Then add the filling to the dough circles, shape them into crescents and press the edges. Cook in hot water for 5 minutes and pour chili sauce over it.

main dishes

Chicken Gongbao - 1 serving

Ingredients:

• Chicken breast 400g • Broccoli 20g • Red pepper 10g • Bamboo roots in cubes 10g • Cashew 20g • Ginger 5g • Young onion 5g • Garlic 5g • Chili 2g • Sichuan pepper • Sugar 10g • Vinegar 8g • Salt • Flour

Preparation: This main course can be selected according to the degree of severity. First cut the chicken breast into cubes and dust with flour and salt. Heat the bottom of the wok with oil at the highest level and fry the meat for 2 minutes. Then briefly fry the nuts and finally the vegetables (broccoli, red pepper, bamboo root, and chili peppers). Finally, fry everything together in the wok and a minute with Sichuan pepper.

Chinese recipes

Chinese Recipes (Chinese Food Recipes) Chinese recipes and popular Chinese recipes for everyday Chinese cooking. These authentic Chinese food recipes are provided with color photos and simple step-by-step instructions. Click on the pictures and links below to get the Chinese recipes. 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Chicken Parcels Chinese Chicken Parcels Hoisin Chicken Hoisin Chicken Crispy Baked Orange Chicken Wings Crispy Baked Orange Chicken Wings Chicken Fried Rice Chicken Fried Rice Onion Scallion Beef Onion Scallion Beef Chinese Mushroom Chicken Chinese Mushroom Chicken Cashew Chicken Cashew Chicken Black Pepper Chicken Black Pepper Chicken Honey Sesame Chicken Honey Sesame Chicken General Tso's Chicken General Tso’s Chicken Honey Chicken Honey Chicken Chicken Lo Mein Chicken Lo Mein Sweet and Sour Chicken Sweet and Sour Chicken Orange Chicken Orange Chicken Panda Express Orange Chicken with Bacon Panda Express Orange Chicken with Bacon Lettuce Wraps (PF Chang's Copycat ) Lettuce Wraps (PF Chang’s Copycat ) Mongolian Beef Mongolian Beef Sweet and Sour Pork Sweet and Sour Pork Char Siu (BBQ Pork Belly) Char Siu (BBQ Pork Belly) Cumin Lamb Skewers Cumin Lamb Skewers Hunan Chicken Hunan Chicken Panda Express Beijing Beef Copycat Panda Express Beijing Beef Copycat Chinese Roast Pork Chinese Roast Pork Honey Lemon Chicken Honey Lemon Chicken Asparagus Beef Asparagus Beef Orange Beef Orange Beef Dan Dan Noodles Dan Dan Noodles Szechuan Beef Szechuan Beef Chicken and Pineapple Fried Rice Chicken and Pineapple Fried Rice Honey Sesame Chicken Honey Sesame Chicken Chicken Chow Mein Chicken Chow Mein Sweet and Sour Pork Noodles Sweet and Sour Pork Noodles Honey-Glazed Baby Back Ribs Honey-Glazed Baby Back Ribs Shrimp with Lobster Sauce Shrimp with Lobster Sauce Bell Pepper Chicken Bell Pepper Chicken Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Lemon Chicken Lemon Chicken Bok Choy Chicken Bok Choy Chicken Black Pepper Beef Black Pepper Beef Moo Goo Gai Pan Moo Goo Gai Pan Spam Fried Rice Spam Fried Rice Chinese Chicken Salad Chinese Chicken Salad Ginger and Scallion Beef Ginger and Scallion Beef Pork Dumpling Soup Pork Dumpling Soup Peking Pork Chops Peking Pork Chops Mini Spring Rolls with Chicken Floss Mini Spring Rolls with Chicken Floss Braised Pork Belly Braised Pork Belly (Dong Po Rou) Chinese Roast Chicken Chinese Roast Chicken Clay Pot Chicken with Mushrooms Clay Pot Chicken with Mushrooms Beef and Broccoli Beef and Broccoli Red-Cooked Pork Belly Red-Cooked Pork Belly Cantonese Beef Stew Cantonese Beef Stew Chicken Noodles Chicken Noodles Fried Meatballs Fried Meatballs Steamed Chicken in Lotus Leaf Steamed Chicken in Lotus Leaf Sesame Oil Chicken Sesame Oil Chicken Ngoh Hiang Ngoh Hiang Claypot Chicken Rice Claypot Chicken Rice Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Szechuan/Sichuan Roasted Chicken Szechuan/Sichuan Roasted Chicken Soy Sauce Chicken Soy Sauce Chicken Braised Pork Belly in Soy Sauce Braised Pork Belly in Soy Sauce Asian Crispy Fried Chicken Asian Crispy Fried Chicken Teochew Braised Duck (Lo Ack) Teochew Braised Duck (Lo Ack) Crispy Pork Belly (Siu Yuk) Crispy Pork Belly (Siu Yuk) Salt and Pepper Chicken Salt and Pepper Chicken Drunken Chicken Drunken Chicken Three Cup Chicken Three Cup Chicken BBQ Ribs BBQ Ribs Ipoh Bean Sprout Chicken Ipoh Bean Sprout Chicken Chinese BBQ Pork Chinese BBQ Pork Char Siew Bao (Char Siu Bao) Char Siew Bao (Char Siu Bao) Black Bean Spare Ribs Black Bean Spare Ribs Steamed Chicken Buns Steamed Chicken Buns Fried Rice Vermicelli Fried Rice Vermicelli Chinese Fried Rice Chinese Fried Rice Chinese Pork Ribs Chinese Pork Ribs Kung Pao Chicken Kung Pao Chicken Minced Chicken and Pork Rolls/Jijua Minced Chicken and Pork Rolls/Jijuan Ginger and Scallion Chicken Ginger and Scallion Chicken Sichuan Wok-fried Chicken Sichuan Wok-fried Chicken CHINESE RECIPES: SOUPS Hot and Sour Soup Hot and Sour Soup Wonton Soup Wonton Soup Egg Drop Soup Egg Drop Soup Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Pork Dumpling Soup Pork Dumpling Soup Winter Melon Soup Winter Melon Soup Crab Bee Hoon (Crab Noodles) Crab Bee Hoon (Crab Noodles) Egg Drop Soup with Clams Egg Drop Soup with Clams Sui Kow (Dumplings) Sui Kow (Dumplings) Lotus Root Soup Lotus Root Soup Bean Curd Sticks and Pork Ribs Soup Bean Curd Sticks and Pork Ribs Soup CHINESE RECIPES: RICE & NOODLES Panda Express Chow Mein Copycat Panda Express Chow Mein Copycat Scallion Oil Noodles Scallion Oil Noodles Shrimp Fried Rice Shrimp Fried Rice Pumpkin Rice Noodles Pumpkin Rice Noodles Chinese Chicken Parcels Chinese Chicken Parcels Chicken Fried Rice Chicken Fried Rice Chow Mein (Chinese Noodles) Chow Mein (Chinese Noodles) Sesame Noodles Sesame Noodles Fried Rice Fried Rice Chicken Lo Mein Chicken Lo Mein Dan Dan Noodles (Dan Dan Mian) Dan Dan Noodles (Dan Dan Mian) Chicken and Pineapple Fried Rice Chicken and Pineapple Fried Rice Vegetable Chow Mein Vegetable Chow Mein Chicken Chow Mein Chicken Chow Mein Soy Sauce Chow Mein Soy Sauce Chow Mein Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Spam Fried Rice Spam Fried Rice Fried Mochi Rice (Nuo Mi Fan) Fried Mochi Rice (Nuo Mi Fan) Chicken Noodles Chicken Noodles Penang Hokkien Char Penang Hokkien Char Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Crab Noodles Crab Noodles Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Fried Rice Vermicelli/Rice Sticks/Rice Noodles Fried Rice Vermicelli/Rice Sticks/Rice Noodles Chinese Fried Rice Chinese Fried Rice Fried Rice Noodles Fried Rice Noodles CHINESE RECIPES: SEAFOOD Crab Rangoon (Cream Cheese Wontons) Crab Rangoon (Cream Cheese Wontons) Shrimp Fried Rice Shrimp Fried Rice Kung Pao Shrimp Kung Pao Shrimp Zucchini and Shrimp Stir-Fry Zucchini and Shrimp Stir-Fry Stir-Fry Asparagus with Shrimp Stir-Fry Asparagus with Shrimp How to Make Fish Balls How to Make Fish Balls Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Cashew Shrimp Cashew Shrimp Salt and Pepper Shrimp Salt and Pepper Shrimp Shrimp with Lobster Sauce Shrimp with Lobster Sauce Shrimp Wrapped in Tofu Skin Shrimp Wrapped in Tofu Skin Braised Abalone with Sea Cucumber Braised Abalone with Sea Cucumber Happy Family Happy Family Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Crab Bee Hoon (Crab Noodles) Crab Bee Hoon (Crab Noodles) Ginger and Clam Soup Ginger and Clam Soup Winter Melon Soup Winter Melon Soup Fried Cuttlefish Balls Fried Cuttlefish Balls White Boiled Shrimp White Boiled Shrimp Sweet and Sour Crab Claws Sweet and Sour Crab Claws Penang Hokkien Char Penang Hokkien Char Broccoli and Scallops Broccoli and Scallops Cold Crab Noodles Cold Crab Noodles Ginger and Scallion Fish Ginger and Scallion Fish Taiwanese-style Clams Taiwanese-style Clams Baked Crab Baked Crab Shrimp Dumplings (Har Gow) Shrimp Dumplings Curry Clams Curry Clams Garlic Shrimp Garlic Shrimp How to make shrimp crunchy How to make shrimp crunchy? Shrimp and Chive Dumplings Shrimp and Chive Dumplings Egg Drop Soup with Clams Egg Drop Soup with Clams Fried Fish with Soy Sauce Fried Fish with Soy Sauce Chinese Steamed Fish Chinese Steamed Fish Shrimp with Snow Peas Shrimp with Snow Peas Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Sweet and Sour Fish Sweet and Sour Fish Ginger and Scallion Crab Ginger and Scallion Crab Baby Bok Choy with Shrimp Baby Bok Choy with Shrimp Honey Walnut Shrimp Honey Walnut Shrimp Pan-fried Prawns Pan-fried Prawns Steamed Fish Rolls Steamed Fish Rolls Dragon Well Tea Shrimp Dragon Well Tea Shrimp Imitation Shark's Fin and Crab Omelette Imitation Shark’s Fin and Crab Omelette Fried Shrimp Balls Fried Shrimp Balls Steamed Scallops Steamed Scallops Sichuan Crawfish Sichuan Crawfish Steamed Scallops with Fermented Black Beans Steamed Scallops with Fermented Black Beans Firecracker Shrimp Firecracker Shrimp Shrimp Omelet Shrimp Omelet Shrimp Wontons Shrimp Wontons Drunken Clams Drunken Clams CHINESE RECIPES: DIM SUM & DUMPLINGS Chicken Shu Mai (Siu Mai) Chicken Shu Mai (Siu Mai) Sichuan Red Oil Wontons Sichuan Red Oil Wontons Wonton Soup Wonton Soup Kimchi Dumplings Kimchi Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Dumpling Soup Pork Dumpling Soup Pan-Fried Dumplings Pan-Fried Dumplings Red Bean Bun Red Bean Bun Shrimp Dumplings (Har Gow) Shrimp Dumplings Steamed Dumplings Steamed Dumplings Sui Kow (Dumplings) Sui Kow (Dumplings) Chicken Buns (Chinese Steamed Buns) Chicken Buns (Chinese Steamed Buns) Steamed Fish Balls Steamed Fish Balls Chinese Jiaozi (Pork and Chive Dumplings) Chinese Jiaozi (Pork and Chive Dumplings) Shrimp Wontons Shrimp Wontons CHINESE RECIPES: VEGETABLES, EGGS, & TOFU Bean Sprouts with Tofu Hot and Sour Soup Hot and Sour Soup Garlic Mushroom Bok Choy Garlic Mushroom Bok Choy Pumpkin Rice Noodles Pumpkin Rice Noodles Garlic Bok Choy Garlic Bok Choy Green Onion (Scallion) Pancake Green Onion (Scallion) Pancake Tomato and Tofu Eggs Tomato and Tofu Eggs Black Bean Sauce Yong Tow Foo Black Bean Sauce Yong Tow Foo Vegetable Chow Mein Vegetable Chow Mein Egg Foo Young Egg Foo Young How to Make Tofu Skin How to Make Tofu Skin Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding How to Make Soy Milk How to Make Soy Milk Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Chinese Braised Soy Sauce Eggs Chinese Braised Soy Sauce Eggs Chives Omelet Chives Omelet Pickled Chilies Pickled Chilies Yong Tow Foo/Yong Tau Fu Yong Tow Foo/Yong Tau Fu Yam Rice Yam Rice Stir-Fried Brussels Sprouts Stir-Fried Brussels Sprouts Stir-Fry Pine Nuts with Corn and Peas Stir-Fry Pine Nuts with Corn and Peas Fried Eggs with Preserved Turnip Fried Eggs with Preserved Turnip String Beans/French Beans String Beans/French Beans Tomato Eggs Tomato Eggs Chinese Vegetable (Choy Sum) Chinese Vegetable (Choy Sum) Home-style Tofu (Tofu with Mushrooms) Home-style Tofu (Tofu with Mushrooms) Tea Leaf Eggs Tea Leaf Eggs Chinese Greens with Oyster Sauce Chinese Greens with Oyster Sauce Stir-fried Napa Cabbage Stir-fried Napa Cabbage Braised Tofu with Mushrooms Braised Tofu with Mushrooms Imitation Shark's Fin and Crab Meat Omelette Imitation Shark’s Fin and Crab Meat Omelette Mapo Tofu Ma Po Tofu Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Stir-fried Chive Buds Stir-fried Chive Buds Shrimp Omelet Shrimp Omelet CHINESE RECIPES: DESSERTS Red Bean Paste Pancakes Red Bean Paste Pancakes Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Almond Tea Almond Tea Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Longan Tong Sui Longan Tong Sui Wheat Mantou Wheat Mantou Red Bean Dumplings Red Bean Dumplings Pineapple Bun (Polo Bun) Pineapple Bun (Polo Bun) Snow Skin Mooncake Snow Skin Mooncake Red Bean Bun Red Bean Bun Peanut Cookies Peanut Cookies Peanut Dumplings Peanut Dumplings Taiwanese Shaved Ice with Fruits Taiwanese Shaved Ice with Fruits Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding Taiwanese Pineapple Tarts/Shortcakes Taiwanese Pineapple Tarts/Shortcakes Mini Egg Cake Mini Egg Cake Sweet Potato Mantou (Steam Buns) Sweet Potato Mantou (Steam Buns) Pineapple Tarts Pineapple Tarts Portuguese Egg Tarts Portuguese Egg Tarts Mini Portuguese Egg Tarts Mini Portuguese Egg Tarts Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Black Sesame Dumplings (Tang Yuan) Black Sesame Dumplings (Tang Yuan) Red Bean Dumplings Red Bean Dumplings

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With a little bit of delay here’s a little explanation of a tradition with added to our Chinese New Year tradition (We did eat Jiaozi on CNY day for good fortune) We actually never heard of Yu Sheng in Beijing.  They do eat 魚 - yu (fish) to bring 馀  “abundance” but we never knew of this one.

Dear hubby did the whole ritual and said it in Chinese but knowing how easy it is to mispronounce a word and having it mean something totally different I’m not sure what the new year will bring us  ;-)

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The tradition of Yu Sheng or Lo Hei originated from the phrase’s Cantonese meaning of ‘tossing up good fortune’ using raw fish salad which symbolises an ‘abundance of wealth and long life’. Made up of white and green radish, carrots, capsicum, turnips, red pickled ginger, slices of raw fish (commonly salmon), crackers, topped with the fragrant dressing of plum sauce, five-spice powder, sesame oil, this dish is usually served as an appetiser.

It is customary to gather your families and friends to toss the ingredients while saying auspicious well-wishes out loud to usher in good luck. Traditionally, Yusheng plays on the homonyms where “yu” 魚 means “fish” but enunciated appropriately, it also means 馀 “abundance”; and “sheng” 生 means literally “raw” but enunciated appropriately, it means “life”. Thus Yusheng implies “abundance of wealth and long life”

Here’s the simple step by step guide:

1. In goes the raw fish (生鱼, Sheng Yu) 年年有馀 “Nian Nian You Yu” symbolising abundance ‘excess’ through the new year

2. Put in the pomelo (柚子, You Zi) 大吉大利 “Da Ji Da Li” which means good fortunes and luck.

3. Sprinkle pepper & cinnamon powder (胡椒粉, Hu Jiao Fen) 招财进宝 “Zhao Cai Jin Bao” to attract more wealth and treasures. This step is a must for business lo hei.

4. Drizzle the oil  (油, You) You can either use “财原广进 “Cai Yuan Guang Jin” or 一本万利 “Yi Ben Wan Li” while circling the ingredients with the oil to increase all profits 10,000 times and encouraging money to flow in from all directions. Thrill your bosses with this step!

5. Throw in the carrots (红萝卜, Hong Luo Bo) 鸿运当头 “Hong Yun Dang Tou” which means good luck is right at our doorsteps.

6. Put in the shredded green radish (青萝卜, Qing Luo Bo) 青春常驻 “Qing Chun Chang Zhu” for eternal youth. Good to let the ladies have a go at this one.

7. Now goes the shredded white radish (白萝卜, Bai Luo Bo) 风生水起 “Feng Sheng Shui Qi” and 步步高升 “Bu Bu Gao Sheng” which means prosperity in business and promotion at work. This is for all the minions at work.

8. Dust finely chopped peanuts (花生粉, Hua Sheng Fen) 金银满屋 “Jin yin man wu” symbolises a household filled with gold and silver. As an icon of longevity, peanuts also symbolise eternal youth.

9. Sprinkle sesame seeds over quickly (芝麻, Zhi Ma) 生意兴隆 “Sheng Yi Xing Long” for a flourishing business.

10. Throw in Golden Crackers (薄脆饼干, Bo Cui Bing Gan) 遍地黄金 “Bian Di Huang Jin” for hope of riches that literally fill the whole floor with gold.

11. In flows the plum sauce (酸梅酱, Suan Mei Jiang) 甜甜蜜蜜 “Tian Tian Mi Mi” for sweet and loving relationships for everyone

12. Toss The Yusheng Shout 发啊 “Huat Ah” and toss the salad for an auspicious 7 times for great luck and wealth in the new year.

Baozi Inn: Affordable and Delicious Northern Chinese Street Food and Small Eats in London’s Soho

Name: Baozi Inn  Where: 24 Romilly Street, London W1D 5AH, https://baoziinn.com/ Cost: There is an excellent value set lunch at £8.90 of meat or vegetable main course + two cold dishes from the chef's selection of the day + a bowl of jiaozi dumplings in broth.   Alternatively, choose grilled lobster + beer at £18.90, with choice of Asian bottled beer (Tsingtao 1903, Sapporo or Chang) or draft beer (Franziskaner, Dutch Hertog Jan or Leffe Blonde). The selection of beers is impressive. About: Opened in March 2018 on the site of the former Bar Shan, this is the third Baozi branch in London opened by restaurateur Shao Wei. Baozi Inn’s sister restaurants include Baiwei (reviewed here) and Bar Shu, the group’s flagship at the busy corner between Frith and Romilly Streets (reviewed here).

Baozi Inn was named after the Cantonese baozi dumpling, filled with pork or vegetable, the name also refers to the communal canteens that were introduced during the time of Chairman Mao. Baozi Inn specializes in the eponymous dumplings, and Northern Chinese street food with a smattering of Sichuanese and Shanghainese dishes like barbecued skewers, Dan Dan noodles and Kao Fu. The offering is generally of small eats intended to be shared and served with beer, although there is a very extensive menu of fine wines and spirits.

The restaurant also offers an all-day Cantonese dim sum menu with Sichuanese and Hunanese influences which I am hoping to try in my next visit. Baozi Inn is in the heart of Soho between Old Compton Street and Shaftesbury Avenue, and being originally a Georgian townhouse, has an intricate layout with many adjoining rooms.  The restaurant is set over three floors within the building.

What We Ate: We started with a selection of cold dishes. Sichuanese ginger juice spinach (£4.50), served with goji berries and soybeans was refreshing and well seasoned with a great depth of flavour.

Kao Fu (marinated wheat gluten with peanuts and black fungus), is a Shanghainese vegetarian cold appetizer (£4.80) and a personal favourite, it was sweet, savoury and exactly as my dear friend, Shanghainese foodie extraordinaire Jason Li (of the Shanghai Dreams Supper Club) makes them.

I also enjoyed the cloud ear fungus in pickled chillies and vinegar (£4.50) – this had great texture and kick of hot chilli and garlic. 

Sesame prawn on toast (£4.50 for 2 pieces) was impressive - made using Chinese steamed (mantou) buns, filled with prawn and then deep-fried, it was a far cry from the usual fare we know of. Served with a passionfruit mayonnaise, they were delicious.

The mixed skewer platter (£17.50), came with two each of cumin lamb, pork belly and chicken skewers. The northern Chinese lamb skewers were tender and sweet, with a warming heat on the finish.   For me, the pork and chicken skewers were unfortunately a tad dry.

We had two of their signature baozi dumplings, one pork and one vegetarian, the latter having a pale green colour from spinach juice (£5.20 for 2).  The vegetarian bun was filled with radish, noodles and black fungus, and both were fluffy, tender and very well seasoned.

The award-winning jiaozi dumplings included pork (£5) and prawn green jiaozi with XO sauce (£6.90). Both made on the premises by hand, and were succulent and delicious. There was a great depth of flavour and umami in the XO sauce.

Squid ball skewers (£5.20 for 4 pieces) had a crisp coating with a soft interior.

Spicy beef shin noodles in broth (£13.80) was a deliciously hearty bowl beef, noodles and smoked bamboo shoots, which imparted to the broth an intense flavour and richness. A fantastic dish.

Dan Dan noodles (£10.80) were tender and fresh, served in a spicy and flavoursome sesame and peanut sauce, minced pork and Sichuanese preserved mustard greens (Ya Cai).

The lobster in fragrant spicy chilli sauce with a choice of beer (£18.90), we went for a glass of Belgian Leffe, came with red chilli oil, Sichuan pepper, ginger, green beans, celery and onion. This is such as a good deal and I really wanted to love it, but for me, the lobster was a tad overcooked and so tough.

What We Drank: We had a glass each of the draft beers Franziskaner Weissbier (£4.50), Hertog Jan from the Netherlands (£3.80) and Belgian Leffe Blond (£3.80) as well as a bottle of Tsingtao 1903 Premium beer (£4). Baozi Inn’s range of good quality beers is impressive.

We finished with a pot of Yunnan Pu Er tea (£3.80). It is served in a tiny cup from a tiny pot, but comes with a flask of boiling water which allows for plenty of top ups.  Likes: One of the most interesting and innovative drinks menus of any Chinese restaurant in town.  I enjoyed the Shanghainese cold starters, the baozi and jiaozi dumplings hand-made on the premises, and the great range of draft European beers.   Dislikes: the much anticipated lobster was a bit of a let down. Verdict: Baozi Inn serves Northern Chinese street food, Sichuanese and Shanghainese small eats that are affordable and of good quality. It is great to see this new addition to the Bar Shu group, raising the bar of Chinese cooking and drinks offering in London. Recommended.

Source: http://www.thelondonfoodie.co.uk/2018/06/baozi-inn-affordable-and-delicious.html