Wontons

one of the eight most popular Chinese dishes, Wontons

Wonton is originated from northern China. A thin layer of dough with pork stuffing’s and usually served in soup. 

The major difference of wonton to dumpling is the size and shape of the dough. For wontons, the dough skin is 6mm by 5mm square shaped, but dumplings have a round dough skin with the diameter of 7mm. 

wontons do come in different stuffing depend on what you desire, you can choose from pork, prawn, and vegetarian.

Kevin Pei

Reference

http://www.eatandrelish.com/picture

http://www.blogto.com/picture

Chinese Traditional Food -- Moon Cake

Moon cake
Moon cake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (Zhong Qiu Jie). Every year on the fifteenth day of the eighth month of the lunar calendar, when the moon is at its maximum brightness for the entire year, the Chinese celebrate "Zhong Qiu Jie".

A moon cake is a delicately stuffed round cake that is delicious and nice to look at. The cake is often given as a gift between family and friends during the festival to show greetings. A small cake is a carrier of good wishes between family members, the eagerness to join family reunion of those away from home and people's praying for happiness. Most moon cakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center as the symbol of the full moon. Very rarely, moon cakes are also served steamed or fried.

There is another moon cake call snow skin moon cakes or (ice skin moon cakes), they are a non-baked moon cake, which originated in Hong Kong. The crust of snow skin moon cake is made of glutinous rice which is frozen. The typical color of snow skin moon cakes is white and they are served cold, which is how it gets the name "snow skin". However, moon cakes may have other colors because of added flavors in their crusts. For example, if chocolate is added, the color of the crust might be brown.

Snow Skin moon cake

Emma Cai

References: 

http://img.chinaluxus.com/pic/trav/2013/09/11/20130911155143249.jpg

http://blogs.food24.com/butterfingersza/files/2012/10/mooncake-tax.jpg

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaeUm6Fd5fqoq4nQLQZGdqmYRqZOBXbf6FxVK1l8eydn-EO0G0AqqVlu4gttau59lGVWAYjuaVOLFk60JL9JLq1sz-jz1kfbIs782PaMtJtBsqz7jukljCgYq5cEAT7_kgUVD6JikDUHq/s1600/Ice%20Cream%20Mooncake.jpg

Com Tam ( Vietnamese Traditional food

Com Tam Vietnamese Traditional Food

10/12/2014

TrFood

Cơm tấm, or broken rice, is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. Also known as Cơm tấm Sài Gòn (Saigon-style broken rice), particularly served in southern Vietnam, in Saigon.^[1]

It is usually served with grilled pork (either ribs or shredded) plus the Vietnamese dish bì (thinly shredded pork mixed with cooked and thinly shredded pork skin) over broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake, trứng hấp (steamed egg), and grilled prawns. Typically, restaurants will serve this popular combination rice plate with a small bowl of nước chấm, as well as a small bowl of soup broth (canh) with garlic chives (to cleanse the throat). The dish cơm tấm bì comes with a chả trứng egg meatloaf.

The main ingredient, broken rice, is a traditionally cheaper grade of rice produced by damage in milling. It is mainly used as a food industry ingredient in America and Europe, but in West Africa and South East Asia is used for human consumption. Broken rice has a lower fiber and nutrient content, but generally has a similar energy content to intact rice.

Reference list: https://www.google.com.au/search?q=Com+Tam+Vietnamese+traditional+food&biw=1920&bih=936&noj=1&source=lnms&tbm=isch&sa=X&ei=DsmHVIGjB5Ds8AXr9oDADw&ved=0CAgQ_AUoAQ

Victor Tran/TRTRC1203

Pho Vietnamese best traditional food

Pho Vietnamese Best Traditional Food

10/12/2014

Trfood

Many readers know exactly what pho is. Articles on pho that you find around the Internet define the dish simply as Vietnamese noodle soup, traditionally made with beef or chicken broth that is flavored with various spices and topped with various herbs. But this definition seems far too simplistic because it does not really capture the rich and intense essence of beef in the broth that can only be achieved by simmering marrow-rich beef bones on low heat for at least three hours. It does not describe the complex layers of flavor created by the herbs and spices in pho. It does not illustrate the many textures created by the chewy rice noodles, the tender beef slices and the crunchy bean sprouts in the soup.

At the very least, the description “noodle soup” may be a misnomer. Soup implies that the dish is a side dish, but in fact pho itself is the main course. Pho is a noodle dish, and not a soup dish. So if you catch the phrase “noodle soup” somewhere on this side then it’s only because I let my guard down for a moment there. Pho should be called “Vietnamese noodle” or “soup noodle” because it is a noodle dish.

You cannot expect two bowls of pho made in two separate kitchens to ever taste the same. There are many recipes of pho existing out there, with each recipe somewhat different from each other. But those are only the published ones. There are countless others that are closely held by professional chefs running popular pho restaurants, and we’ll never know what they are. So techniques in cooking and preparing pho vary from chef to chef. Variations can also depend on what type of pho is being prepared. For instance, pho bac, which is pho from the northern regions of Vietnam, is made quite differently from how pho is prepared in southern Vietnam.

The history of pho stretches only a hundred years back in Vietnam’s recent past. But just as those hundred years have shaped Vietnam into the country it is today, so do those hundred years have shaped the way pho has become. Three events in Vietnamese history have marked the history of pho

Reference list :

http://www.lovingpho.com/pho-opinion-editorial/history-and-evolution-of-vietnamese-pho/

Victor Tran/TRTRC1203