What is a good traditional Chinese recipe?

I am in a class called Western Eyes: Chinese Culture and Worldview. For a project we have to do a "craft" of some sort that relates to the Chinese culture. I thought about making a food like moon cakes but just looking for a good recipe or another traditional Chinese food recipe. Hoping that someone has that or another good idea of what i could make. thanks :)What is a good traditional Chinese recipe?
Jiaozi (Chinese Dumpling)



Chinese Fried Rice eaten with

Zhu / Kuaizi (Chopsticks)





--- these are most popular traditional foods in China.... :)





``

Yangchow Fried Rice :



3 large eggs

6 ounces roast pork

4 ounces frozen medium shrimp



~ Shrimp Seasonings:

Salt and freshly ground black pepper, to taste

1/2 teaspoon cornstarch



~ Other:

5 tablespoons oil for stir-frying, or as needed

1 medium yellow onion, diced

1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)

4 cups cold cooked rice



how to:



Lightly beat the eggs and set aside.



Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).



Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.



Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.



Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.



Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.



``

Jiaozi :



~ Jiaozi dough:

3 cups all-purpose flour

up to 1 1/4 cups cold water

1/4 teaspoon salt



~ Filling:

1 cup ground pork or beef

1 TB soy sauce

1 teaspoon salt

1 TB Chinese rice wine or dry sherry

1/4 teaspoon freshly ground white pepper, or to taste

3 TB sesame oil

1/2 green onion, finely minced

1 1/2 cups finely shredded Napa cabbage

4 tablespoons shredded bamboo shoots

2 slices fresh ginger, finely minced

1 clove garlic, peeled and finely minced



how to:



Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.



While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.



To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.



Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.



To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.





``

Chinese Sago Tarts :



100 grams sago (available at Asian markets)

2 1/2 cups water

3 tablespoons granulated sugar

2 tablespoons wheat starch tang flour (available at Asian markets)

4 tablespoons lotus seed puree (available at Asian markets)



how to:



Rinse and soak the sago in hot water for 30 minutes. Drain well.



Bring the water to boil in a medium saucepan. Add the sago. Boil until it loses its color and becomes transparent. Rinse in cold water and drain thoroughly.



In a medium bowl, stir the sugar and cooked sago into the wheat starch.



Shape 1/2 tablespoon sago into a tart shell. Add 1 1/2 teaspoons of the lotus seed puree. Add more sago to cover.



Steam the tarts over high heat until they are transparent (about 15 minutes). Cool briefly, then turn the tarts out of the mold.





``What is a good traditional Chinese recipe?
just deep fry some tarantulas or scorpions and serve on a bamboo stick