Talk:Fun guo

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Hong Kong To-do:
edit purge
  • Clean up all MTR station pages. They are literally all over the place. Two model pages are Tsing Yi Station and Sheung Shui Station. They each describe a feature special to the station, Station layout, exit, and connections, as well as neighbouring stations and the station "box".
    • We will also need plenty of updated pictures (e.g. removing all KCR-related images except those on the KCR article). Check that all pages have basically the same language structure as Tsing Yi Station and Sheung Shui Station. Links to location maps are good too. (Should also perform these checks on Chinese Wikipedia.)
  • Clean-up pages that link with TVB, especially its series pages.
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Contents

[edit] Steamed or fried?

Are they traditionally steamed or fried, or both?

[edit] Wrapper

What kind of flours are the wrapper made from? Need sources. Badagnani 07:38, 14 October 2007 (UTC)

[edit] Dim sum?

Is it technically considered a form of dim sum within Chaozhou cuisine? Is it considered a form of dim sum within Cantonese cuisine? Badagnani 07:51, 14 October 2007 (UTC)

[edit] Pleats

Do the edges of the wrappers traditionally have pleats? The photo we're using here doesn't have them, but in these photos some of them do and some of them don't. Badagnani 07:52, 14 October 2007 (UTC)