Ordering Chinese food

It's divided into eight big cuisines??or say??eight styles??such as Cantonese food??Beijing food??Sichuan food??etc. Is there any difference between Cantonese food and Beijing food??Guangdong food is a bit light??while Sichuan food has a strong and hot taste??and Shanghai food is oily. Most Sichuan dishes are spicy and hot. Contonese food is lighter while Beijing food is heavy and spicy.Cc
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oe4ih)mo Now I recommend JiaoZi to you as following.
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Skins:
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8 cups white flour uoY:IPt5@jB
about 2 1/2 cups (very) cold water C(G"Z` y(b8^b
1 teaspoon salt
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Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill while you make the filling. Y/z^+l'RPe
Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm. Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.
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(QM#b ms] (The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!)
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p"xL| U_L Meat:
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1 kilo ground meat a Xu+hi Z gw3t/AxU
2 tablespoon soy sauce
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2 teaspoon black pepper
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tNS#b)y.mrK 1 teaspoon white pepper
b+x wY7Z 2 teaspoon brandy or sherry or other aromatic alchohol R&U8v0j)~%p4l,J
1 teaspoon sesame oil &}\4~5h!F@7sj

G!Zo"M5oh2r6Z Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining ingredients.
ur:aNX0oA Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large, the jiaozi will fall apart. K
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l*k/W#m5q f&]8M.yB 1 inch ginger (finely minced. You can use a grater)
Y/^ iX!aY 3-4 stalks spring onion iFY.K+y.[4iK8y(K
1 small clump fresh coriander (cilantro) PPl
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1 very small clump chives
&sNCVu?#OiN Either: 8-10 stalks celery (at least half the entire stook). Once minced, squeeze out any excess water. v.Cz'I4@G
Or: 1 small head Chinese cabbage
hyi~gPw:x Optional: 3 large carrots
R6O!yPs Optional: 3-4 chinese black mushrooms (shiitake)
%Ns$s WtJ` P Optional: one fried egg
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~/Yyu'`J)T Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't let the mix get too moist. 7G?n6hy oY&l
Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black pepper the front, paprika the sides. x4Wd/fOM
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Fiddle until you're happy.
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To roll: ?qCwh$t
Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking.
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To cook:
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When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve. U[5Q`p8g/]9rh

1\{Ll_(FC Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold water each time, the jiaozi will fill up with air and explode. G'ZbqX%|y k

TRN@ B1`H Alternate cooking method:
%K(b/ybYU-m+EcG'@ After you've boiled them, you can fry them. This is a wonderful way to serve the leftovers, and a very common Chinese breakfast! M D QnA[,r
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To serve: w3{}*f6\jw h
Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS: 1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in most chinese stores), and/or chilli pepper as you wish.
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JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep indefinitely)m#D(]#ZCS

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[[i] Last edited by  annyblank at 2006-11-28 15:00 [/i]]

wa...It looks so delicious:P

Look at the pictures of the dumplings ,i feel so hungery . i think these dumplings in the picture are so delicate ........make everyone can't resist .

I am trying to study cooking now:D

I am trying to eat anny's cooking now;P ;P

[quote]Originally posted by [i]Duguzi[/i] at 2006-12-1 11:28#h~8l{;_0o2W
I am trying to eat anny's cooking now;P ;P [/quote]%bE)?4YUZ Og

s%_~z5w#]j-e$|2~ No problem.
5hw'V"S%S1bp One day, when you come to GuangZhou:P

Anny, where did you get the article?]q|4sq0A(a
I think there might be some theory problem. I mean it's different from what I learnt from our textbook.
:e8UspC^ But the cooking part is interesting, and the picture--cool!! o u[crbwKQH

/u^6D#wVv2m [[i] Last edited by  faye1983 at 2006-12-6 15:57 [/i]]

[quote]Originally posted by [i]faye1983[/i] at 2006-12-6 13:23B1h~`%cZ+D
Anny, where did you get the article?
t"P/emb I think there might be some theory problem. I mean it's different from I know so far. }/[+dbdd]
But the cooking part is interesting, and the picture--cool!! [/quote]Y9jp9{'J[,U(_2S4h
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Sorry. I excerpted it from other website.:$

i feel a little hungry when i see that pic.

Reply #9 anniethinker's post

me too but i can get sth after two hours:L

[quote]Originally posted by [i]anniethinker[/i] at 2006-12-30 15:20
hy7IMnR i feel a little hungry when i see that pic. [/quote]
$Y)K4JD+S }D Welcome. Help yourself to it. :lol