We call these balls tangyuan or yuanxiao, which made of glutinous rice flour and can be either filled or unfilled with sweet, or savoury stuffing. Sweet fillings are basically made of sugar, nuts, seeds, or beans while minced meat and vegetables are often used the savoury filling. As a symbol of family unity and harmony in Chinese culture, tang yuan is traditionally served around Dong Zhi /winter solstice, about the time when families get together for the holidays.

The way to make tangyuan varies between northern and southern China. The usual method followed in the south is to shape the dough first into small portions, fill each with the preferred filling, and then roll into rounds. In North China, the fillings are pressed into rounds, and roll in a bowl of dry glutinous rice flour.

#Dough:	#Filling:
200 g Glutinous rice powderangiesrecipes 50 g Rice powder, short-grainangiesrecipes 210 ml Water, warm 1 tsp Matcha tea powderangiesrecipes 1 tsp Cacao powderangiesrecipes	160 g Instant black sesame powder 50 g Caster sugar 60 g Peanut butter Some water

1. In a bowl, stir the instant sesame powder with the peanut butter and some water to make a thick paste. Combine two kinds of rice flour together in a bowl. Make a well in the centre, add water gradually and mix until you have a soft dough. Divide dough into 4 equal portions, each about 110 grams.
   
   
2. Add matcha tea powder to one portion and cacao powder to another. Leave two portions uncoloured. Roll each portion out into a long strip to the same length. Place one white strip on the top of the green tea one, and the other atop the cacao strip. Slice each into two.
   
   
3. Stack layers, alternating white, green and cacao colours. Slice the stack into the small even portions, each about 16-18 grams. Lightly flatten each piece and place 8-10 grams of filling in the center. Seal and roll it into the ball.
   
   
4. Bring a large pot of water to a boil. Gently drop the glutinous rice balls into the pot of boiling water and remove once they float to the top. Tangyuan can be served in either a very simple sugar wateror a bowl of red bean soup.

These crispy, brittle crackers are made from a yeasty dough layered with a mixture of shortening or butter, flour and baking soda. The top can be seeded with the herbs, salt or sesame if you find it lacks variety.

#Rolling Crumbs:	#Dough:
25 g German #405 flour 1/2 tsp Salt 1/2 tsp Baking soda 12 g Shortening (or unsalted butter)	1/2 tsp Fresh yeast, crumbled 125 g Water at 20C/68F 200 g German #405 flour 1/2 tsp Salt

1. In a bowl, combine the flour with the salt and baking soda. Rub the shortening into the flour mixture until it resembles a fine crumb. Leave at room temperature while you prepare the dough. In a mixing bowl, whisk the yeast with the water. Combine the flour and salt. Stir the dry ingredients int othe liquid and combine the mixture into a dough.
   
   
2. Knead the dough for 10-15 seconds on a lightly oiled work-surface. Return it to the bowl, cover and leave for 15 minutes, then knead briefly once more. Place the dough back in the bowl, cover and leave for 2 hours, until it has almost doubled in size.
   
   
3. Roll the dough out into a 5mm thick 30x20cm rectangle. Sprinkle the rolling crumbs over two-thirds of the dough, then fold the remaining third back into the center. Fold the dough over once more so the crumbs are encased in the dough. Seal the edges of the dough, then roll it out to measure 30x20cm. Fold the dough in thirds again, then cover with a cloth and leave for 30 minutes. Line the baking tray with paper.
   
   
4. Roll the dough out until it is 3mm thick. Prick the surface of the dough with a fork. Cut the squares from the dough and place them on a baking sheet. Cover and let rest for 30 minutes. At the same time preheat the oven to 200C/400F. Bake the crackers in the center of the oven for 30 minutes or until they are crisp, dry and lightly coloured on top. Transfer to a wire cooling rack.

A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

#Ingredients:	#Marinade:
100 g Chicken breastangiesrecipes 3 cup Water 1 tsp Chicken bouillonangiesrecipes 1 tsp Ginger root,angiesrecipes minced 120 g Sweetcorns, canned 1/2 tsp Salt 1/4 tsp White pepper powder 1 tbsp Cornstarch 2 tbsp Water 1 Egg	1/4 tsp Salt Pinch of white pepper powder 1/2 tbsp Cornstarchangiesrecipes 1/2 tbsp Water 1 tsp Oil, cooked

1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
   
   
2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

125 g Fish fillet 2 Egg whites 150-200 ml Water 5 g Salt 10 g Ginger squeeze 30 g Starchy solution 10 g Chicken oil

Salad oil 15 g Dried mushrooms, soaked and chopped Lettuce shreds A few slices of carrots 100 g Stock 5 g Jiafan rice wine Chicken bouillon and salt to taste

1. Mash the fish fillet and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
   
   
   
   
2. Season with the salt and stir constantly until thick and smooth. Then add in ginger squeeze, starchy solution, egg whites and chicken oil to get the fish mixture.
   
   
   
   
3. Place a wok over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
   
   
   
   
   
   
4. Place the stock in a skillet, together with rice wine, chicken bouillon and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.