"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.

J.Venning wrote:
> "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.

I went to an "off the usual path" place for dim sum yesterday. It
serve the usual dim sum plus another dish I have never seen. It's a
ball about one and a half inch in size. Half the of the ball is
mushroom, and the other half consist of chopped pork and shrimp serve
with heavy brown saurce. It was very good.

"PeterL" > wrote in message ...
> Well, over here, as far as the steamed pork dumplings go.... we get
> pork, and that's it!!
>
Food, food, glorious food ! To those in rec.food.cooking, have you folks seen this clip about sushi? http://video.tinypic.com/player.php?v=2v1263c . Hmmm ......
J.

you forgot to "kill the horse rider".

J.Venning wrote:
> "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.

On Sun, 14 Jan 2007 18:34:50 +0100, "J.Venning" >
wrote:
>>
> http://video.tinypic.com/player.php?v=2v1263c . Hmmm ......

Yes. Hmmmmm.
<still laughing>


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