At lunchtime, office workers around the world head out for a cheap meal. A sampling of their favorites:
CHINA
A Quick Bite Wrapped in Dough
(Edward Cody - Twp)
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With a historic love of food and a rich national cuisine, Beijingers who can muster the time and money tend to eat a full meal at midday. But if they are obliged to grab lunch on the run, residents of the Chinese capital instinctively turn to dumplings. Stopping at a little street-side shop, they can order up some baozi, freshly steamed in a round bamboo basket, or a serving of jiaozi, boiled in a big steel pot.
Baozi and jiaozi start with a sausage-shaped length of flour dough, from which little blobs are cut off and stuffed with ground pork and diced vegetables. Baozi, which have yeast in the dough, puff up as they are steamed. The dough in jiaozi remains more like a thin wrapping as the dumplings are boiled. A dip in a bowl of vinegar accentuates the flavor on the way from the plate to the mouth.
-- Edward Cody
