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Re: linkeslheby@yahoo.cn
Beelzebub
- 2013-07-14
In response to Re: linkeslheby@yahoo.cn (foxy)
I hope you have tried Guo Tie Foxy? I think the oil used in frying changes the nature of that pastry.
I haven't, but I like xiao mai. In Hohhot, the filling includes minced/chopped mutton, whereas in Shijiazhuang I only came across beef xiao mai. The pastry is much thinner and finer than that used to make jiaozi/baozi here.
xiao mai is wheat, is it not, for making flour? Anyway, the Chinese are well capable of making refined pastry, using butter and all the business-but as you indicate a lot of the Chinese dough is just flour and water.
Messages In This Thread
- Re: linkeslheby@yahoo.cn -- Beelzebub -- 2013-07-13
- Re: linkeslheby@yahoo.cn -- foxy -- 2013-07-13
- Re: linkeslheby@yahoo.cn -- Beelzebub -- 2013-07-13
- Re: linkeslheby@yahoo.cn -- foxy -- 2013-07-13
- Re: linkeslheby@yahoo.cn -- Beelzebub -- 2013-07-14
- Re: linkeslheby@yahoo.cn -- foxy -- 2013-07-14
- Re: linkeslheby@yahoo.cn -- Beelzebub -- 2013-07-14
- Re: linkeslheby@yahoo.cn -- foxy -- 2013-07-14
- Re: linkeslheby@yahoo.cn -- Beelzebub -- 2013-07-14
- Re: linkeslheby@yahoo.cn -- foxy -- 2013-07-13
- Re: linkeslheby@yahoo.cn -- Beelzebub -- 2013-07-13
- Re: linkeslheby@yahoo.cn -- foxy -- 2013-07-13
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Re: linkeslheby@yahoo.cn