Chinese steamed buns, or mantou (馒头), are a staple food in China. Mantou usually refers to plain steamed buns while filled buns are called baozi (包子). Flower rolls (花卷) are like an intermediate since they have filling, but it’s sealed on the inside. Check out my recipe for scallion or sweet sesame flower rolls! This…
Despite being called “wine”, jiuniang contains little alcohol (less than 3%) and gets its name from the unique fermented aroma. It’s sweet without adding sugar, and when chilled it tastes like a dessert soup or pudding (see below on ways to serve it!). The flavor is quite distinct, so you’ll have to try it yourself…
Zongzi are a staple during the Dragon Boat Festival, held on the 5th of the 5th lunar month every year. The history of the holiday is interesting and you can read more about it here, but here’s a summary of the most popular story: after some political issues, the poet Qu Yuan drowned himself in…
Chinese flower rolls are steamed buns layered with filling, usually scallions for savory buns and sesame paste for sweet buns. Their intricate shape makes them look complicated, but flower rolls are quite simple to make. These are a flavorful spin on plain steamed buns, or mantou (馒头) and can be eaten at any meal or…
Chinese steamed eggs are a simple and comforting dish made using only three basic ingredients: eggs, water, and salt. Steamed eggs are perfect for cold days, sick days, busy days…the list goes on. Infinitely adaptable to all ingredients and meals, steamed eggs can be a quick breakfast to a luscious dish that’s the star of…