I will definitely make this recipe again, with only plain flour, and a bit more knowledge about the whole process.

The first decision to make when choosing your cookbook is what type, or types, of cuisine you'd like to make. Anhui: The least-known Chinese cuisine, due to the location within the inland provinces, Anhui food is known for incorporating wild delicacies such as herbs, fungi and vegetables into its dishes. Sichuan: Well known for the hot, spicy and mouth-numbing flavours, dishes often consists of a large amount of chilli, ginger, and, of course, Sichuan peppercorns. There are some perfectlybeginner-friendly recipes, but you'll also find dishes that require patience or specific cookware to master those authentic Hong Kong flavours.With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Dunlop carefully explains the flavours of any potentially unfamiliar ingredients and even provides product appearances, as well as plentiful pictures and easy-to-understand descriptions.

And with Spanish as the second most spoken language in the world, your new skill could take you anywhere! My first time making this type of dim sum - it's really hard to tell when the bun is cooked, I think I learned that it can still look kind of raw on the outside but actually be completely cooked through on the inside, so not to leave it in the steamer too long!

It’s a gorgeousCD packed full of emotional songs that debuted at Number 1 inthe Official Classical Compilations Chart.