jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-77-663′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});This is the last of the recent recipe blitz. Amanda and I made these steamed buns as an alternative to the traditional peking duck wrappers. I had been to a couple Sichuan restaurants where they served the duck with the same garnishes as Peking duck,but offer a steamed bun instead. It’s a little easier to construct and eat and I like the doughy texture of the bun. I wasn’t able to get my mom’s recipe and used this recipe from about.com instead
