Delicious+Chinese+Food

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 * How to Make Chinese Beef & Broccoli : How to Stir Fry Beef for Beef & Broccoli **

bāozi is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines , as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. Two types are found in most parts of China: Dabao, measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao, measure approximately 3 cm wide, and are most commonly eaten in the restaurant. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chilli paste.

Yún tūn A wonton is a type of dumpling commonly found in a number of Chinese cuisines. The filling is typically made of Minced pork, Shrimp, Oysters, Ginger, Carrots, Onion, Sesame oil, and Soy sause xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Wontons are made by spreading a wrapper flat in the palm of ones hand, placing a small amount of filling in the center,

and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.



Jiǎozi xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce ); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Mántou often referred to as Chinese steamed bun/bread, is a kind of steamed bun originating in China. It is typically eaten as a staple in northern parts of China where wheat rather than rice is grown. It is made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurants, to over 15 cm, firm and dense for the working man's lunch. (As white flour, being more heavily processed, was once more expensive, white mantou were somewhat of a luxury in pre-industrial China .) Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the Northern Chinese diet, analogous to the rice which forms the mainstay of the Southern Chinese diet. Mantou are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example by deep-frying and dipping in sweetened condensed milk. They are often sold pre-cooked in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the <span class="wiki_link_ext">microwave oven

Zòngzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves.

They are cooked by steaming or boiling. They are known in Japanese as chimaki. Laotians, Thais, and Cambodians

(known as Nom Asom) also have similar traditional dishes. In the Western world, they are also known as rice dumplings or Chinese tamales

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