"Wrapping Wonton" Has Become An Activity Favored By Many Foreigners In China

As a sort of traditional food in China, wonton  originated in North China. It was viewed by ancient Chinese as a sealed stuffed bun without holes and therefore was named "Huidun" (meaning chaos). It was later called "wonton" in line with the formation rule of Chinese characters.
Wonton is a flour product made by stuffing and then steaming, boiling or frying. It looked almost the same as dumplings at early stage, and then in the Tang Dynasty these two were distinguished with different names. Wonton wrapper is of square shape with approx. 6cm-long side, or of isosceles trapezoid shape with approx. 5cm-long upper side and 7cm-long lower side; dumpling wrapper is of roundness with a diameter of 7cm. As a delicate flour product, wonton is thinner than dumpling in the wrapper which is transparent after being cooked. The stuffing of wonton is usually made of pork, shrimp meat, vegetables, shallot and ginger. There are many improved types of wonton with different ingredients and cooking styles, such as Sichuan hot and spicy wonton, Wuxi Sanxian wonton (stuffed with pork, dried and shelled shrimps, and preserved szechuna pickle), Guangdong wonton noodle, Hong Kong fried wonton and Shanghai small pork wonton.
Wonton has a long history. There existed numerous wonton restaurants in cities in the Tang and Song Dynasties. Wonton was featured by clear soup and delicate stuffing at that time. Its fineness was ever appraised by poets and was hard to achieve by common people. In ancient times, it was a custom in some regions to eat wonton on the midwinter day, which is said to has bearing on a famous doctor — Zhang Zhongjing. He ever stuffed wonton with medicinal materials on the midwinter day to cure villagers who suffered frostbite. Wonton’s function as a medicinal dish was also recorded in the Compendium of Materia Medica.
Seemingly simple, making wonton is in fact a difficult handiwork. At present, "Wrapping wonton" has become an activity favored by many foreigners in China.

Tofu Nuggetsr Recipe

Kid-friendly tofu nuggets are reminiscent of chicken nuggets and can be dipped in ketchup, barbecue sauce, ranch dressing or any of your favorite salad dressings. You can either bake or fry these easy tofu nuggets.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs
Preparation:
Whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2 servings of vegetarian tofu nuggets.
Nutritional information: (based on baked tofu nuggets)
Calories: 294, Calories from Fat: 75
% Daily Value
Total Fat: 8.3g, 13%
Saturated Fat: 1.2g, 6%
Cholesterol: 0mg 0%
Sodium: 909mg, 38%
Total Carbohydrates: 40.9g, 14%
Dietary Fiber: 5.7g, 23%
Sugars: 5.9g
Protein: 16.0g
Vitamin A 1%, Vitamin C 3%, Calcium 25%, Iron 29%

Flour Food Has Been Popular With The Chinese People Since Ancient Times

Flour food has been popular with the Chinese people since ancient times. Flour of various materials is used to make all types of delicacies using an awful lot of cooking ways, such as steaming, boiling, frying, roasting, frying and stewing etc. Common flour food include noodles, dumplings, wontons, stuffed buns, steamed bread and so on.The Chinese flour food culture originated from the Yellow River Basin, where simple flour food was made in remote ancient times. In the Spring and Autumn Period, flour food was generally referred to as “cakes”. There appeared things similar to steamed bread, boiled dough slices, fried pastry and noodles etc. And there were cooking utensils like pans and steamers especially used for making flour food.
In the Tang and Song Dynasties, Chinese flour food underwent further development. Meanwhile, exchanges with other countries on flour food were carried out. As a result, various flavors and styles of Chinese flour food took shape in the Ming and Qing Dynasties, when large-scale pastry bakeries were mushrooming in the market. Well-known products included palace pastry in Beijing and Jiuyuan stuffed buns in Sichuan.
Flour food has a long history in China. Take the most common type, noodles, for example. Noodles can be dated back to the Eastern Han Dynasty according to historical records. They are a type of food made into long and thin strips through rubbing and pulling dough pieces formed by pressing or rolling flour dough. Noodles can be boiled, stir-fried, braised or deep-fried. It is said that during the Northern and Southern Dynasties, Gao Ze, Emperor of the Northern Qi Dynasty, loved eating tangbing (soup with dough slices, similar to today’s noodles). So much so, he held a banquet and treated his court officials to tangbing.
Noodles are considered as a symbol of longevity in China. That’s why a “tangbing feast” would be held as a birthday celebration on the third day of a baby’s birth, the completion of its first month of life, or the first birthday. There’s a saying in China that goes like this: “The best Chinese noodles are in Shanxi and the best Shanxi noodles are in Taiyuan.” There are numerous types of noodles in Shanxi. The cooking ways are special, with great emphasis on the vegetables and meat served with the noodles. The main types include hand-pulled noodles, knife-sliced noodles, rubbed noodles and helou noodles (made from coarse food grains) etc.
Well-known noodles in other parts of China include Fried Sauce Noodles in Beijing, Plain Noodles in Shanghai and Hand-Pulled Noodles with Beef in Lanzhou, to name just a few.

Moo Shu Pork Recipe

Moo shu pork (also spelled moo shi pork or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong. This dish is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American chinese cuisine.
In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame and/or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (Chinese yellow wine).
The bottom of the pancake is folded up slightly (to prevent the contents from falling out), and the pancake is either folded or wrapped from left to right, in the manner of a soft taco. Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part which is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating.
Today, I ‘ll sharing you a easy way to make this tasty chinese dish.
Recipe: Moo shu pork
Nutritional Analysis: 1 serving equals 564 calories, 17 g fat (4 g saturated fat), 69 mg cholesterol, 1,111 mg sodium, 63 g carbohydrate, 2 g fiber, 38 g
protein.
Ingredients for Moo shu pork
* 1/4 cup cold water
* 1 tablespoon cornstarch
* 1 teaspoon minced garlic
* 2 teaspoons minced fresh gingerroot
* 1/4 cup hoisin sauce
* 2 tablespoons reduced-sodium soy sauce
* 2 teaspoons sesame oil
* 3 cups coleslaw mix with carrots
* 8 (8 inch) flour tortillas, warmed
* 5 (4 ounce) boneless pork loin chops, cut into thin strips
Method to cook Moo shu pork
1, In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5
minutes or until meat is no longer pink.
2, Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix;
stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
Moo shu pork is a wonderful dish, and you may make some significant adjustments of your own.