Wednesday, November 09, 2005


There are not a lot of baked good in China. 'Ovens' are a relatively new item. Traditionally all cooking was done over a flame which meant using a wok for frying or adding water to a wok and then steaming food. Now, while steaming does cook bread, it gives it a very thick, doughy, denseness. It is possible to buy baked bread, (there are even bakeries with cakes!) but there are not quite the options we are familiar with. Anything other than sliced white bread is a lost cause.

I bought this bread yesterday. A normal loaf, right? Almost - but it turns out it has a jam/raisin center. Yummy surprise.

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