RouBing

One of our favorite things to eat in Beijing was the roubing ('meat cake') that Zhang Ayi would cook. Northern China is very into dough, whereas southern China does more with rice, so the bings are sort-of regional. Ayi's roubing are basically ground pork with onions, ginger, and seasonings wrapped in dough, but are completely unlike dumplings, Runza or pasties. You roll the dough out flat, cover it with filling, and then fold it up like a letter going into an envelop before cooking. Last night was my first attempt at making them. They didn't look very pretty, and I will have to practice alot before they look as good as or are as big as Ayi's, but they tasted wonderful. Although Quinn gobbled his down, he still insisted Ayi's was better. Chip was so happy he nearly danced around the room--he loved roubing and was very surprised to come home from work and find a panful.

Poor image quality as these were taken with my phone and not with my camera. Apologies.