1. In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
...

Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.
...

A fun, if filling, dessert - Fresh chestnuts are ground into fine pieces to represent the dust of the Mongolian dessert, and paired with whipped cream.

This is China's most famous cake, traditionally fed to the Chinese Kitchen God so he will report favorably on a family's behavior when he returns to heaven before the start of the New Year season. In Chinese culture, cakes symbolize togetherness and a rich life. The main ingredient in Nian Gao is glutinous rice flour, available in Asian grocery stores. The cake is filled with dried fruit and steamed.
...

The difference between Tangyuan and Yuanxiao is the way they are made and cooked. This is because that Chinese in different geographic areas prepare the food in different ways.


Chinese Lantern Festival food - tangyuan
Most Southerners eat and make Tangyuan, its making way like making jiaozi [dumplings, they use wet flour wrappers to fold around a filling.Most southerners like briny taste food, so that the filling usually use meat filling.
...