牛津权威为您作答： 已发送您的邮箱 My favorite Dish I have a favorite traditional snacks in old Peking that is Hun Tun ( in the west called wanton ). In the old times the peddlers strolled down the small alleys shouldering a pole of loads selling the snacks Hun Tun. They were doing a business with little capital to earn a living. in 1950s the huntun snacks moved into small restaurants for the people to enjoy as side dish food. And Master Hou's Hun Tun Restaurant came first on the list of snack industries. As Hou's kitchen paid much attention to ingredients and the soup, his business became unravelled in Beijing. This Chinese specialty is similar to the Italian ravioli. These bite-size dumplings consist of paper-thin dough pillows filled with a minced mixture of meat, seafood and vegetables. The dough comes prepackaged as Huntun skins. We have a saying that the huntun skins are as gauze as cicada's wings that if you lay the huntun skins on the newspaper, you can see the words through the thin skin. Once I witnessed the making process of Huntun at the front of the restaurant, the woman master wrapped around 50 huntuns in a minute. It was an amazing speed. Huntun may be boiled, steamed or deep-fried and served as an appetizer, snack or side dish, usually with several sauces. Plus, I have an inexplicable liking for another snack food of Zha Jiang Mian, literally fried sauce noodles, that is a northern favorite dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soyabean paste. The noodles go with shredded or sliced vegetables like cucumber, green beans and radish. Besides, I love to have two fried chives pies to go with the noodles. Egg and chives pie are used as stuffings. Chives are the smallest species of the onion family. They grow in clumps rather than as individual plants, which are commonly used as fillings of dumplings.