Today, we’re writing something we should have written months, if not years, ago; it’s a dedication to the heavenly dim sum item called Liu Sha Bao (流沙包) also known by one of its English names: the molten lava egg custard bun.
I’ve heard that some dim sum restaurants have moved away from pushcarts so that their small plates come out hotter and fresher.
Let’s just start out by saying that it’s not easy to get dim sum without MSG… and some might argue that you aren’t truly eating dim sum if it doesn’t have some monosodium glutamate in it.
Cheong fun is a dish associated with dim sum. It’s normally found side-by-side with some of the more popular dim sum dishes like har gow, sui mai and char su bao.
Every year around this time of the year, my grandma makes a batch of joong in celebration of the Duanwu Festival.
My mom has lived in San Francisco for over five years. Despite her being in Chinatown every single day of the week and somewhat outgoing personality, she still struggles to find like-minded Chinese friends in the city.
Garlic pea sprouts or “dao mew” is one of my family’s favorite Chinese dishes and can be found on many Chinese restaurant menus but more often on a dim sum cart.
There’s nothing like soft, chewy connective tissue and stomach lining. Really, there isn’t. Chinese beef tendon stew is a unique taste experience. A very strong, fatty contender for my last meal before my execution would be a big, honking mixer bowl of Chinese beef tendon stew (Ngua Lam).
Here’s one of those not-so-hidden city secrets that sounds too good to be true: For $2.75 you can take a van that shuttles passengers back and forth between Manhattan’s Chinatown and Flushing’s Chinatown.
My current dim sum obsession is the fried taro puff dumplings, or wu gok (Cantonese). These little delicious suckers look like baby puffer fish that were stuffed with seasoned minced pork and deep fried for my gorging pleasure.