THE JADED DOOR-NAIL MEAT PIES RUBBED W/ SCALLION BUTTER

[ezcol_1half] DOESN'T IT HELP YOUR CONFIDENCE IN MAKING THESE IN YOUR OWN KITCHEN, KNOWING THAT THEY AREN'T IMMORTALS, THAT THEY TOO BLEED JUICE, JUST LIKE THE REST OF US. [/ezcol_1half] [ezcol_1half_end] To most people who aren't born or raised in China or any of its politically disputed subparts, the idea of cooking Chinese cuisine, I guess, can feel intimidating.  For one, it sounds big.  And it is big.  It is big in a sense that it's actually less confusing to approach it not as a generalized whole, but as a ccoalition of many different regional representatives.  The food cultures in the north, really is a world away from the south, and from the east coast-lines to the west high mountains, vice versa.  And to make matters more complicated than say, how it is in America, in the best as well as the worst sense, the gaps between regional cultures aren't yet as erased by modernization and technologies as we speak.  So if you think you're scared about making southern dim-sum simply because you aren't Chinese, know that there's someone else born and raised in northern China, who feels just the same.  But I'm not saying this to scare you.  I'm saying this to let you know that, yes, while there is real deep