fried cornmeal hu bing

In the year 2000, my dad’s half sisters from Beijing came to our house to visit for a month. Not only did I learn that my 爺爺, like some Chinese who fled to Taiwan to escape Mao, had married a first wife before he met my 奶奶, but that he had two daughters from that previous marriage, whom my dad and our family had never met. Obviously, Chinese/family drama prevented us from meeting them or knowing about them up until that point.

So, my 大姑 二姑 (da gu, er gu) arrived, and after only a few days into their stay, my dad promptly brought home a 50 pound bag of flour from our local Costco (I miss the days of living 5 minutes away from Costco 🙁 ). Fear not; this was not gluttony at work, but rather, common sense. Northerners are famous for their “麵食“ or mian shi, or basically goodies made with or from flour- think dumplings, noodles, steamed buns, shao bing, etc etc., and my 大姑 and 二姑 were no exception. They, like many other Chinese, showed their love and care for us through the delicious food they made for us, carby and bready delights included. Even though their visit was 15 years ago, I remember many goodies they made us- pan fried steamed buns (sheng jian bao) with kabocha squash filling, individual sesame shao bing, chewy dough filled with sesame paste and ooey gooey brown sugar, zongzi galore, man tou, and Chinese pizza, as my mom and I (and sister, maybe?) fondly called it. Continue reading