date:Dec 25, 2012
re made and eaten by people in northern China at festive occasions such as the winter solstice. To combat the year-end cold, they usually fill the dumplings with strongly flavored meats such as pork or lamb.
For Chen, her epiphany came after she noticed that there were not many choices for those who prefer lighter fillings and more nuanced flavors. Most vegetarian dumplings had a filling of only two kinds of ingredients, and not one single restaurant in Beijing had more than 10 kinds of vegetar