Day Vendor – Find us at the market on 5/28, 6/4, 6/11, 6/18, 7/2, 7/9, 7/16, 8/13, 8/20, 9/10, 9/24, 10/1, 10/8, 10/15.
Food has been my best way of connecting with family and heritage. I am originally from the Boston area and when I moved to Vermont for college (and stayed), I missed my mom’s Chinese cooking and the availability of Chinese restaurants. I felt a lack of this in Vermont, but the upside is that it pushed me to learn to cook for myself more Chinese foods of my mom’s and that we would get in Beijing. I have developed several baozi (steamed bun) recipes over several years. Steamed buns of this style are rare around here. My core products include a gingery pork bao, a vegan veggie bao, a sweet paste filled bao, and likely an egg & chives fried hand-pie (jiu cai he zi). The dough is a very fluffy steamed bread with the delicious option upon ordering to have them pan-fried. I plan on rotating some cold-vegetable sides, tea, and other sweet specials (i.e. cookies, breads, candies, scallion pancakes).