"Blair P. Houghton" > wrote in message . ..
> James > wrote:
>>Any style, from any region. I prefer Cantonese but am in a rut. Need
>>to expand my choices.
> Char sui bao, just like everyone else.
> --Blair
>
Char siu bao has a large quantity of dough enclosing the red roast pork that is in it. It would be a pity to eat this unless you are very hungry, when the main objective is to enjoy many of the other tit-bits on the menu, because you'll be quickly full after eating a couple of those. The first two items on the menu must not be missed - har gau and siu mai - then you come to a series of other wonderful delicacies, such as pai gwat (mini spare ribs in ginger and black bean sauce), gow gee, chiu-chau fun guo, siu lung bau, cheong fan, lo bak go, fung zau (chicken feet), ngau juk kau, you yu xu, etc. After that you can order a series of sweet deserts such as cin cang gou, ma tuan, dou fu hua, wu gok, dan tat, etc. I think the best way to enjoy dim sum is to try everything and remember the ones you've tasted; you can then concentrate on those you like best on another occasion.
J.