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Revisiting the classics 家常菜

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They sound real good @suMMit.  That's one of the things I seldom make at home, since I usually cook for one, only sometimes cook for two, rarely cook for three. The place I usually eat them when out and about makes a point of preparing the dough and the stuffing 馅儿 at a table near the entrance where it's easy to get a look at the ingredients. They shape them and put them into the bamboo steamer baskets in full sight. I feel better about them when I can see that the process. Agree with you that having them made in a dark back room somewhere is a less appealing idea. 

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On 10/13/2019 at 6:59 PM, suMMit said:

宫保鸡丁,鼓包肉

 

By the way @suMMit -- How did the 宫保鸡丁 recipe we posted recently stack up against the 外婆 version you are used to eating there at home? There are so many "authentic" ways to make this dish, all of them delicious.

 

https://www.chinese-forums.com/forums/topic/59150-the-many-faces-of-kung-pao-chicken-宫保鸡丁/

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