I still remember enjoying 'chang' as a kid, those days, and i enjoy them still =] a delicacy and tantalizing yet mouth-watering cuisine i look for every year. gosh, it just taste fabulous. Along with sisters and sisters, sad no brother, hahaha, I hovered around the stove, begging to have a taste, unable to wait until they were cooked. Mum as usual, told not to question whether cook or not but we were very eager since the food was made only once a year on May 5th. But now it is quite different. The chang is not only made for the Duan Wu Festival (i dunno what is this actually. hahahaha). It is available at any time of the year. And local areas have developed their own styles and varieties of chang. The main ingredient of chang is the glutinous rice. The next most important ingredient is the bamboo or reed leaves which form the wrapping and make chang distinct from other types of Chinese dumplings. The filling often contains either meat, beans, nuts, salted eggs and whatsoever. Ok, done explaining. time to eat chang again!
damn! my streamyx! errggghhh...
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