Barbecue

I have tried using plain flour as well as self raising flour but it’s still not as good as the ones I have tasted in restaurants (usually find them in yumcha/dimsum). These were not very hard, the texture was kind of fluffy and light; just right. I wonder what the secret ingredients are? I know some of the recipes require ‘ammonia’, which I tend to stay away from. You can usually smell them if they use ‘ammonia’. Not sure why this is added though. A type of preservatice may be. anyway, I am looking for a recipe which has NO AMMNONIA and is light and fluffy. The fillings range can be savoury (chicken, BBQ pork and vegetarian) 0r sweet (red bean, black bean, custard etc)

Thanks in advance

I work in Chinatown (cermak) in Chicago and wanted to make some fried rice tonight when i got home because i have a ton of leftover rice. Does anybody know where I can buy Char Siu (chinese bbq pork), by the pound.

I would make it myself but it takes a long time. Also I hear that Wing Chan on South China Place has good Char Siu, but i dont think they sell it by the pound…

help!!

Everytime I go out for Chinese, I order a combo meal with Pork Fried Rice, Chow Mein, Fried Shrimp, either BBQ pork or Sweet and Sour Chicken. The meals always come with Egg Flower Soup. I love BBQ Pork and the Egg Flower Soup, but I no longer like the other items I mentioned above. I really don’t like Egg Rolls either. I order these combo meals because they sound good in my head, but I’m always let down when it arrives. What are your favorite chinese dishes? What makes your favorite dish special?