![]() ![]() I like having the opportunity to ask the cart pushers what is in their dishes. This eliminates many Chinese/Taiwanese dishes for me. I only eat certain seafoods (no sea cucumber, abalone, clams, shark fin, bird’s nest, geoduck, etc.) and I despise mushrooms. For a Taiwanese-American, I’m quite a picky eater. Also, I love that I can see the dishes before I order. I think that the main reason I am a big fan of dim sum is that most dishes max out at 4 portions and this allows you to order many little dishes. In Cantonese, most people say “yum cha”, which means “drink tea”. Anyhow, for those who don’t know what dim sum is, it literally translates into “snack” in Chinese. I’m sure it’s awesome in Hong Kong as well. I’ve heard great things about the dim sum in Toronto and Vancouver, but I have yet to experience it. Dim sum is the only thing I haven’t had in Taiwan that is better than New York. I seem to enjoy dim sum only when there are many carts filled with all sort of little dishes. Pan-fried shrimp and chive dumplings.I admit it. A favorite at the table, the buns were pleasantly soft and pillowy. ![]() Stewed, then steamed with thinly sliced jalapeno peppers and meat stock.īaked milk buns with a creamy egg custard filling. Better rendition of the tofu are silky and creamy this particular custard was grainy and bland.īeef omasum tripe. Poached Chinese broccoli with an oyster sauce topping.įresh tofu with sweet ginger syrup. Pork was similar to the filling used in char sui bao (roast pork buns.) Flaky, lard-based pastry with an egg wash and sesame seeds on the surface. Flaky, lard-based pastry with a delicate custard-very eggy and slightly sweet. The dish was cold and gummy, with very little textural contrast.Įgg custard tarts. Rice sheets rolled around fried crullers (you tiao). Strips of stuffed squash with a pureed pork filling.įresh sheets of rice noodles (chow fun), with soy sauce and sesame oil drizzled on top. ![]() At its best when freshly fried the shell will be crispy on the outside with a chewy tug on each bite. Sesame-covered, glutinous rice balls with a red bean or lotus filling. Bits of soft, well-cooked taro and pork on the inside. ![]() Steaming the ribs makes it very tender, but not at all mushy.įried taro balls. The shrimp should be gently cooked, retaining some of its crispness but not becoming tough.įatty pork ribs steamed with fermented black beans. Steamed and then browned on both sides, the wrapper is crispy and chewy at the same time.Īnother dim sum staple, har gow (shrimp dumplings). Fried, marinated, and steamed with soy sauce, oyster sauce, and fermented black beans. Mixed with soy sauce, stir-fried ground pork, and mushrooms.Ĭhicken feet. This particular rendition had a doughy wrapper, with very sweet pork inside.Ī mound of glutinous sticky rice. The greens were crisp and flavorful, providing a nice contrast to the richness of the shrimp.Ī Cantonese staple, char sui bao (roasted pork dumplings). The only dish that came to our table piping-hot. Steamed eggy sponge cake rolls, very dense and slightly sweet, but unpleasantly gummy.Ī cellophane noodle mixture moistened with flavorful meat broth. Ground pork meatballs with slices of conch meat and shitake on top.įried glutinous rice balls with a shrimp and ground meat filling. ![]()
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