Steamed buns and dumplings are more of a staple than rice in Northern Chinese cooking. Dozens of plates of jiaozi (a bit like ravioli) and baozi (literally 'bags') stuffed with minced pork, beef or vegtables are all cooked simultaneously on stacks of bamboo steamers. You order by the steamerful, and mix the soy sauce, vinegar and chilli paste to your liking before dipping them in.