Glasgow, Scotland, taken on March 5, 2016
Last Saturdays some friends and I made 303 dumplings for a huge feast. A lady at church showed her supreme skills by dying part of the dough green with spinach juice and making dumplings into the shape of Chinese cabbages. How beautiful they were!
Copenhagen, Denmark, taken on December 9, 2012
A Chinese section at the Tivoli Gardens in Copenhagen with traditional Chinese-style architecture, lined with lanterns and umbrellas and illuminated in red.
Glasgow, Scotland, taken on June 20, 2015
My Sichuanese friend, who sure knows how to make a lot of authentic Sichuanese dishes (which are all very spicy), presented us with this “water-cooked pork slices” – that’s the literal translation of the name of the dish in Chinese. But don’t be fooled! Although “water-cooked” may imply blandness, this dish is anything BUT bland! Aside from the big delicious chunks of meat, there is also an abundance…of chili peppers! You gotta have a strong stomach to handle this 😉
Bordeaux, France, taken on February 9, 2013
When thinking of food items that are enveloped, many classic Chinese dishes come to mind – zongzi (stuffed sticky rice wrapped in bamboo leafs), spring rolls, baozi (stuffed buns), and of course the ever so famous dumplings, or jiaozi. These are a must-eat during Chinese new year. Juicy, savoury fillings wrapped in a skin made of dough, ready to be devoured…yum!
Hsinchu, Taiwan, taken on January 15, 2008
The one thing that I dearly miss about living in Taiwan was the easily accessible variety of delicious street available everywhere. There was a shop nearby the place I used to live where my companion and I would often go for a late-night snack. This is a typical order: xialongbao (literally “little caged buns”), dumplings (or “pot stickers” if that’s what you prefer to call them), radish cake, and egg pancake. I am drooling as I am reminded of the wonders of Taiwanese street food…someone bring me back there, please!
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