Mooncake

Mooncake
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is for lunar appreciation and moon watching, when mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival.

Many types of fillings can be found in traditional mooncakes according to the region's culture:

Lotus seed paste (蓮蓉, lían róng): Considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. White lotus paste commands an even higher premium. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler.

Sweet bean paste (豆沙, dòu shā): A number of pastes are common fillings found in Chinese desserts. Although red bean paste, made from azuki beans, is the most common worldwide, there are regional and original preferences for bean paste made from mung beans, as well as black beans, known throughout history.

Jujube paste (棗泥, zǎo ní): A sweet paste is made from the ripe fruits of the jujube (date) plant. The paste is dark red in color, a little fruity/smoky in flavor, and slightly sour in taste. Depending on the quality of the paste, jujube paste may be confused with red bean paste, which is sometimes used as a filler.

Five kernels (五仁, wǔ rén) or mixed nuts: A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes differ from region to region, but commonly used nuts and seeds include: walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. In addition, the mixture will usually contain candied winter melon, jinhua ham, or pieces of rock sugar as additional flavoring.

Tangyuan

Tangyuan or dumpling ball is a Chinese dessert made from glutinous rice flour mixed with a small amount of water to form balls and then either cooked and served in boiling water or sweet syrup, or deep fried. Tangyuan can be either small or large, and filled or unfilled. 

Normally, chinese eat Tangyuan in the Dōngzhì Festival or Winter Solstice Festival is one of the most important Chinese and East Asian festivals celebrated by the Chinese, Japanese, and Koreans during the Dongzhi solar term on or around December 22. Besides that, some chinese also eat Tangyuan in wedding and Chinese New Year.

Rice Dumpling

Zongzi

Zongzi is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species Indocalamus tessellatus, sometimes, with reed leaves, or other large flat leaves. They are cooked by steaming or boiling. 

Ingredients:

• 1 Kilogram Pork belly, with skin, cut into big pieces

• 2 Kilograms Glutinous rice

• 80 Bamboo leaves

• 200 Grams Shitake mushrooms, small size

• 250 Grams Chestnuts

• 18 Salted egg yolk

• 200 Grams Dried shrimp, soaked in warm water

• 3 Chinese sausage

• 100 Grams Garlic, finely chopped

• 500 Grams Shallot, sliced thinly & fried, retain oil

Pork Marinade:

• 3 Tablespoons Oyster sauce

• 8 Tablespoons Soy sauce

• 3 Tablespoons Dark soy sauce

• 1 Tablespoon Sesame oil, msg

• 2 Cinnamon sticks

• 2 Star anise

• 2 Tablespoons 5 spice powder

• 2 Tablespoons White pepper

• 3 Tablespoons Sugar

• 3 Chinese cooking wine

• Mushroom Seasoning:

• 1 Tablespoon Sesame oil

• 1 Teaspoon Sugar

Rice Seasoning:

• 2½ Tablespoons Salt, to taste

• 2 Tablespoons 5 spice powder

• 1½ Tablespoon White pepper

• 2 Tablespoons Dark soy sauce

• 1 Tablespoon Msg

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Chow Mein

Chow Mein

The "Chow mein" (炒面) is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery. A delicious chow mein is based on it sauce.

For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying. Ingredients for making chow mein are chicken, prawn, oil, chow mein noodles, onions, water, soy sauce, sugar, vegetables.

Wontons

WONTONS 

With a long history, unique features, numerous styles and exquisite cooking, Chinese cuisine is one important constituent part of Chinese culture. Chinese traditional dishes are famous for color, aroma, taste, meaning and appearance.

Wontons Soup

Since the Tang Dynasty (618–907), it has been a custom for people to eat wontons (馄饨) on the winter solstice.The most versatile shape of a wontons is simple a right triangle, similar to Italian tortellini. Wontons are commonly boiled and served in soup or sometimes deep-fried. The filling of wontons can be minced pork or diced shrimp.

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.

Wontons Skin

Wontons

In Cantonese cuisine, shrimp filled wonton within minced pork is most commonly served with thin noodles to make wonton noodles. It may also be consumed with red vinegar. The soup is made from boiling shrimp shells, pork bones and dried flounder to give it a distinct taste. Hong Kong wontons were introduced to the area after World War II as street food and later indoor eateries. Wonton is served in variety of sizes with smallest being two wonton and noodles called Sai Yung.