The wrapping technique and look of the Shanghai Wonton is becoming a lost art. Aside from the fact that the technique itself takes longer to fold each individual piece, it’s also harder to find the wrapper to do it by yourself, so unless people are able to create the wrapped on their own, they're harder to find in stores.
Read MoreDan Dan Noodle is a traditional dish that was made popular in Sichuan consisting of noodles and a spicy sauce. Legend has it that there was a hawker who would carry a pole (dan) on his shoulders up and down the streets of Chengdu. Attached to each ends were baskets, one containing handmade noodles and the other containing the Dan Dan sauce. Take a deeper look on this dish and how you can make it today.
Read MoreThe word handmade often invokes a soft feeling of homeliness - that the product was crafted very intentionally and with a lot of care, but this word is often overused and misused. It's not always clear to the consumer where the line is drawn for something that is handmade, so we wanted to be open and transparent about our process so you know our definition and what we mean when we say that our dumplings are handmade.
Read MoreAs we celebrate Chinese New Year, we wanted to take a deeper look at the history of dumplings and the traditions that come with it. Dumplings and Chinese New Year have a very connected history, so we wanted to take some time to remember how it all came to be as we kick off the new year.
Read MoreWe love Spicy Chilli Wontons because it is not only a quick and easy appetizer to prepare, but it is also an instant fan favourite. There's something about the tanginess of the sauce and the Szechuan spice that gives it such a kick and surprising flavour when it's tasted for the first time.
Read MoreJajangmyeon is a traditional Korean-Chinese dish where a dark thick sauce is layered on top of a bed of noodles. The sauce contains vegetables and pork (we like to use pork belly) that's cooked until they're nice and soft and then mixed in with the sauce that's made with bean paste. Learn more about the dish and how to make it for yourself today.
Read MoreEating a dumpling is a different experience for everyone - some like to bite into the dumpling while others like to do the one-biter. Regardless of dumpling-eating tactic, there are parts of a dumpling that should be experienced separately. We are exploring the inside of a dumpling and what makes up the filling together.
Read MoreNoodles come in all shapes and sizes, made with different ingredients and end up in different types of dishes. The ingredients and variations in Chinese noodles vary and there is a lot that goes into each type of noodle. Let’s explore the Shanghai noodle, the process of making it and the type of dishes it can be used for.
Read MoreWontons, potstickers and dumplings. Each of these styles have different characteristics and cooking styles and throughout this series that we’re calling Unwrapping the Dumpling, we’re going to take a deeper look into the many types of dumplings out there and what makes them unique.
This week: Xiao Long Bao (or the Soup Dumpling).
Read MoreWontons, potstickers and dumplings. Each of these styles have different characteristics and cooking styles and throughout this series that we’re calling Unwrapping the Dumpling, we’re going to take a deeper look into the many types of dumplings out there and what makes them unique.
This week: Dumplings.
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