1. 中国面食制作 Cooking Workshop

2. 面食: Food Made From Flour
面 (simplified): flour (original face) 食 麵
(traditional)

3. 制作: Making, Cooking
面食从熟制方法上可以分为蒸zheng1、煮zhu3、烙lao4、煎jian1、烤 kao3、炸zha2、焖men4等几大类型。Ways for cooking MianShi can be categorized as steaming, boiling, pan-seared, frying, roasting, deep-fried, stew
Radicals: 火 (left, occasionally elsewhere)
灬 (bottom)

4. 品种: Varieties
中国的面点小吃历史悠久，风味各异，品种繁多，主要有面条 mian4tiao2、馒头man2tou、花卷hua1juan3、油条、麻什、烧饼、饺子 jiao3zi、包子bao1zi、馄饨hun2tun1、麻花ma2hua1等… Chinese MianShi have a long history, with varied flavors, and various varieties, including noodles, steamed bread, steamed-rolls, Youtiao, Ma Shi, ShaoBian, dumplings, steamed stuffed buns, wontons, twists, etc.

5. 步骤: Process 和面 huo2mian4: preparing the dough
发面* fa1mian4: fermentation, let the yeast to take effect in the dough
擀皮 gan3pi2: making the wraps (with a rolling pin)
包馅 bao1xian4: making the dumpling/pancake by filling the wrap
烙饼 lao4bing3: baking the pancake in a baking-pan; or
煎饺 jian1jiao3: lightly fried in a pan; fill in a cup of water; and pan-steam with lip on