Guangzhou Post: Dimsum

Turnip cake

Dumplings with carrots, vermicelli and other greens

Greasy and delicious pancake creation

Cha Siu Bao (Pork Dumplings)

There was more but I was too busy eating to take pictures. Cheers!

Sichuan Post 2 - Making Baozi with Grandma Gao

Two weeks ago, I visited lovely Sichuan villagers I befriended two years ago, one of them being Grandma Gao, who is a fantastic cook. Here are some delicious baozi she made!

Get baozi bread mix ready (probably made of flour, water)

Roll it up into dough

Put ground meat into balls of dough

Twist the dough balls up to close them up

Line them up in a steamer like so

Steam for about 15~20 minutes

Baozi!

Here is something else delicious she made (I have no idea what they're called, but they are distant relatives of the baozi)

Roll out the dough and spread a mixture for inside (made up sesame and some other forms of deliciousness)

Roll everything up

Cut rolled up dough into slices, and steam!

Tada!

Sichuan Post - Sichuan Hotpot

First off, I may love Chinese food, but let me just say, especially post-November 4, 2008, I am very proud to be an American.

Now on to food.

Sichuan (my favorite province) is best known for its spicy hotpot. Sichuan spiciness and Hunan spiciness are different, in that Hunan is "la" and Sichuan is "ma." "La" is what your tongue would feel after eating a couple red peppers or two, while "ma" describes a tongue and mouth-numbing experience.

You dip all your foods in this sesame oil with additions of oyster sauce, garlic and cilantro (you add however much you want yourself)

Oyster sauce

Cilantro and green onion

Super long chopsticks to help fish out what you're cooking in the pot

Beef

Cow tripe

Eel

Lotus root

Tofu skins

Noodles

Broccoli and potato (second shelf) as well

If you want things to be spicy, you cook your food in here.

If you are in need of a break from spiciness, you cook your food in here. Notice that this part is significantly smaller.

The End!