Eh, according to my grandaunt, Cantonese dumplings are white and mostly made with mung beans. I think the ones with black eye peas, dark soy is hokkien style. Well of course, one can just put anything in as one prefers.
I love those tea cups, I never knew that design has teacups with matching saucers.
Ya, you are right, Wendy. Cantonese jong is pale and white. But the meidou, lokdoupin and funglut are definitely Cantonese style. Few years back, I used to make jong and sell them to Taiwanese. They like brown one with dark soy sauce. So I adopted this practice when I make jong and it add flavour to the jong too.
Those cups and saucers, I bought them from KL. They are not that expensive, but look elegant. :)
5 comments:
Eh, according to my grandaunt, Cantonese dumplings are white and mostly made with mung beans.
I think the ones with black eye peas, dark soy is hokkien style.
Well of course, one can just put anything in as one prefers.
I love those tea cups, I never knew that design has teacups with matching saucers.
Ya, you are right, Wendy. Cantonese jong is pale and white. But the meidou, lokdoupin and funglut are definitely Cantonese style. Few years back, I used to make jong and sell them to Taiwanese. They like brown one with dark soy sauce. So I adopted this practice when I make jong and it add flavour to the jong too.
Those cups and saucers, I bought them from KL. They are not that expensive, but look elegant. :)
福建人的确喜欢下黑酱油。到我妈裹时，清一律广式的。我外婆最擅长枕头粽。我妈没学到扎枕头粽的功夫。
我很喜欢吃粽子。
超喜欢
或许今年会尝试裹粽子。:)
koon, 我也会枕头粽, 不过我的手掌小, 做的瘦瘦的, 不象我舅母做的那么粗壮.
yeelee, 你别太劳累了, 吃少少, 尝味就好了. 粽子不容易消化呢.
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