When it comes to authentic and traditional Chinese wheat foods, everything looks and tastes dramatically different from the revised version in America.
Classic Chinese Dumplings 水餃
Shiuan condescends to purchase dumpling wraps, because store bought wraps do not meet the minimum traditional standards. She makes her own wraps from making the fresh dough to cutting and rolling it back and forth with a rolling pin.
Making a crescent shaped dumpling is another challenge. People say the shape of the dumplings reflects the skill and the nature of a person.
Steamed Pork Buns 包子
Also known as Nikuman 肉まん in Japanese. These steamed buns are made from flour dough and filled with pork and other ingredients. They are usually steamed inside the bamboo steamer and taste the best if you enjoy them right out of the steamer. The texture of the buns is very soft, moist, and chewy, and the juicy meat mixtures add savory flavor to the plain buns.
Jujube paste Shao Bing 棗泥燒餅
It is a type of baked, unleavened, layered flatbread. You probably can’t find these anywhere in the United States, unless you have a mom who knows how to make them like mine or you make them yourself.