Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants.
Tag: China
Singapore Noodles
They may call them Singapore noodles, but this dish is Chinese through and through. The name may be a reference to the exotic curry flavor.
Shuan Yang Rou
Shuan yang rou, or Mongolian hot pot as it is often known in the West, is a very popular Chinese dish, especially in Beijing, and is primarily eaten in winter, when cold winds blow down from Mongolia.
Mapo Doufu
Sichuan food is known for its mouth-numbing spiciness, and mapo doufu (麻婆豆腐) is no exception. It’s a tasty mix of tofu and ground pork in a spicy sauce.
Ma Yi Shang Shu – Ants Climbing a Tree
Ants climbing a tree is a Sichuan dish that gets its name from the resemblance of the small pieces of pork to ants on noodle “branches.”
Lo Mai Gai
These steamed rice packets wrapped in lotus leaves are a traditional item at dim sum restaurants. Each packet typically comes with a filling of chicken, sausages and mushrooms.
Liang Mian
Simple, bold and refreshing, a cool bowl of Chinese sesame noodles (麻醬麵, or liang mian) are the perfect foil for a hot, muggy day.
Law Bok Gow
Law bok gow is a favorite Cantonese dim sum treat, especially popular during Chinese New Year celebrations.
Hong Shao Rou
Hong shao, or red-cooking, is a popular way to prepare meats in the Shanghai region of China. Simmering in dark soy sauce gives the meat a reddish color and the dish its name.
Gung Bo Gai Ding
Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China. The story goes that kung pao was created by a palace guard.