1/8/2023 0 Comments Joy palace seattle dim sumWoo gok (dumplings fashioned from mashed taro root and stuffed with pork and mushrooms) are football-shaped and deep-fried until crisp and brown. They are not to be confused with that American invention, the larger egg roll. Chun guen (spring rolls), tiny log-shaped fried rolls filled with pork, shrimp, water chestnuts, bamboo shoots and scallions. Yeung hai kim (stuffed crab claws), claws around which chopped shrimp are mounded, then deep-fried. Jook (thick rice soup), or congee, as the Cantonese call this soup, which resembles porridge because of the preserved eggs and pork, or pieces of chicken, that are usually added. The leaf imparts a slightly sweet aroma and taste. Nor mai gai (lotus leaf rice), pillow-shaped masses of glutinous rice into which have been folded mushrooms, chicken, pork, shrimp and Chinese smoked pork sausage, the whole then wrapped with dried lotus leaves and steamed. Siu lung bau (soup dumplings), made with gelatin, shrimp and pork so that when they are steamed, the gelatin becomes soup inside the dumpling. Char siu bau (barbecued pork), steamed or baked buns filled with chunks of roast pork - known to many Americans. Siu mai (cook-and-sell dumplings), basket-shaped dumplings that earn their name by being the first made, the first sold, the first eaten. Fun guor (rice noodle fruit), half-moons filled with ground pork, mushrooms and shrimp. Fung ngan gau (phoenix eyes), which look, as intended, like women's eyes - almond-shaped and dotted with minced shrimp and egg whites. Har gau (shrimp dumplings), crescent-shaped dumplings filled with shrimp and pork. You might prefer to indulge in a restaurant on Nathan Road in Kowloon called the International, which seats 1,500 people on each of three floors nevertheless customers must wait for seats on Sundays.Īnd what is worth waiting for? The following are perhaps the most famous of the many dim sum: They belong to elderly wealthy men who cling to the tradition of carrying their birds while taking a walk before tea. In a little teahouse such as Hing Wan on Queen's Road in Hong Kong's central district, you sit beneath a ceiling hung with bird cages. The atmosphere of the teahouses in which dim sum is served is often as important as the food. Rather, they are meals themselves or accompaniments to courses. In Peking there are steamed breads and small buns that are similar, but they are not consumed in the tradition of the dim sum teahouse. On the mainland of China itself, dim sum is virtually unknown outside the area around Canton - and, of course, the British colony of Hong Kong that adjoins it - although in cosmopolitan Shanghai there are both dim sum teahouses and a few Shanghai-style dim sum dishes. In Cantonese the words dim sum mean ''a dot on the heart,'' or more broadly, ''the heart's delight,'' and the seemingly unending dishes of beautifully shaped dim sum that are carried or wheeled by as you sit in a teahouse sipping green or black tea do indeed bring a sense of wonder and joy. It is the core around which families gather. It is the Chinese equivalent of the business lunch. It is a custom rooted in history and mythology. T o the people of southeastern China, particularly those of Canton, and Hong Kong, dim sum is far more than food. She is the author of ''The Dim Sum Book: Art of the Chinese Teahouse'' to be published in the spring. FEI LO teaches regional Chinese cooking and nutrition at the China Institute in America in New York.
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