Traditional Chinese delicacies

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Dumplings (also called cakes) are considered part of Chinese culture. The whole family will eat the traditional food will symbolize the reunion, invited guests to show respect and enthusiasm. Foreigners will be considered to have never been to China, if not enjoy this dish.

In general, this is the type of wheat bread that is cooked and cooked. Previously, effervescent mainly food on the New Year, especially on New Year's Eve. Gradually, it became the everyday food of the people. In Chinese custom, from the process of making the kernel, the shape until the effluent is very picky.

The effervescence is meat-type, with only vegetables, but usually meat and vegetables mixed together. In the process of multiplication, the most sophisticated is the meat and vegetables. Need to prepare the meat, vegetables and other types of reduction, to the chopping board. When chopping knives, knives and chopsticks touch each other, they emit a very solid sound, because they change the knives differently, making the chopping sound change as the light rhythm changes, transmitted to neighbors. Everyone wants the hash of their home most resonant, lasting. Vegetables mixed with meat made, in Chinese homonym with the word "there of." It has a long time, meaning "long and redundant". Longer time, ie the more effervescent package, ie warm life, well-off.

After the completion of the kernel, packaged in any shape is very fancy. Most of the areas are traditional semicircular packages. Packed in this picture, when the package is double round cake, using the thumb and forefinger of the right hand bordered by the semicircle is to be, the border is called "fringe". Having family dragged the two ends of the semicircle connected like a silver spoon, crowns, representing the money to everywhere, gold and silver full house. In the countryside, in addition to the effervescence she prints wheatgrass, just like the wheat flour, which implies that the new year cereal season.

Package finished, start cooking. Wait when the water in the boiling pot, leaving the boiling water in the pot has a feeling like putting art products into the pot of water. Then, rack up the racket to the bottom of the pot so that the fire will not stick to the pot. During cooking, it is often necessary to add 3 times cold water, because in Chinese, the word is synonymous with "blessing and then coming". About 10-20 minutes after that is done.