#but spring roll and har gow??

[stargazeraldroth]

I got “The Tale of Food” the other day and man, as an old Food Fantasy player, this game is hitting my nostalgia close to home. I’m enjoying it so much.

So far my only complaint is that I haven’t gotten any big titty women yet, but I’m coping by staring at Harbin Fried Pork

[rickchung]

The Lobby Lounge & RawBar x Fairmont Pacific Rim x Coal Harbour.

Mott 32's Lunar New Year dim sum menu.

"Winter Jasmine": Michters bourbon, jasmine tea, yuzu, ginger, and lime leaf.

King prawn har gow (shrimp dumplings).

Crab meat dumplings with scallops, flying fish roe, and egg white.

Crispy vegetable spring rolls.

Black cod dumplings with celery and miso.

Wild mushroom dumplings with water chestnut.

Signature crispy sugar-coated BBQ Iberico pork bun.

Signature Applewood roasted Peking duck with pancakes, cucumber, and hoisin sauce.

Black truffle siu mai (pork dumplings) with soft quail egg and Iberico pork.

[romsaygordon]

Asian Food New Jersey: Top 6 Dishes You Must Try

Asian cuisine is a vibrant tapestry of flavors, textures, and traditions. From the spicy kick of Thai street food to the delicate balance of Japanese sushi, the variety is as immense as the continent itself. For those exploring the culinary landscape of Asian food New Jersey, the state offers a diverse range of options, thanks to its rich cultural tapestry. Here, we delve into some quintessential Asian dishes that you should try, whether you’re a seasoned food enthusiast or just beginning your journey into Asian flavors.

Dim Sum

Originally, dim sum is a Chinese cuisine, developed in Guangdong province which can be best described as the Chinese brunch. Components of dim sum are served in little steamers or in small plates with appetizers such as dumplings, buns, spring rolls, ribs etc. Some of the favorites are the har gow which is the steamed shrimp dumplings, siu mai which is the pork and shrimp dumplings and finally the char siu bao which is the barbecued pork buns. In New Jersey, a common method of service is the cart service, through which customers can taste many different dishes at once.

Ramen

A traditional Japanese soup noodle dish, ramen is made from flavorful broth, firm noodles and toppings which may include slices of pork, boiled egg, and green onions among others. There are, however, various regional variations of the same kind of ramen with different types of soup base; shoyu (soy sauce), miso, and shio (salt). If you want to try some genuine ramen in New Jersey, try to find places that serve flavorful and dense soup bases and freshly made noodles. Taking a hot bowl of ramen to the mouth is something that every lover of good food should try.

Pho

Vietnamese noodle soup, or pho, is a popular type of food that is believed to be defined by a perfect and aromatic broth, and the use of fresh ingredients. A traditional broth for pho is made of chicken or beef and aromatic perennials such as star anise, cloves, and cinnamon. This soup is taken with rice noodles, beef or chicken and accompanied by parsley, bean sprouts and lime juice. The overall taste which is achieved by the combination of the ingredients and seasoning could best be described as a harmony of salty, sweet, spicy and sour tastes. Many restaurants that serve Vietnamese food can be found in New Jersey and they all serve this warming and tasty dish.

Sushi

Sushi is arguably one of the most recognized foods from Japan among people within and outside of the country. Sometimes, it has vinegared rice served alongside fresh fish or any other type of protein. However, besides the classic nigiri where rice and fish are placed by hand, and sashimi, which is sliced raw fish, there are also various rolls like spicy tuna roll or dragon roll. New Jersey sushi parlors can vary from elegant to casual dining establishments, all serving this Japanese favorite in their own way. Visit your nearby Asian food New Jersey restaurants to have an unforgettable dining experience like no other.

Bibimbap

Bibimbap is a Korean rice dish that is well stirred and mixed, colorful in presentation and tasty in taste. The name actually translates to ‘mixed rice’ and it commonly comprises steamed white rice served with side dishes like stir fried vegetables, cut meat and a fried egg. This is normally accompanied by a spoonful of gochujang (Korean chili paste) which has a spicy element. Thus, bibimbap can be described as a versatile and fulfilling dish, which would fit the preference of anyone interested in Korean food.

Pad Thai

Pad Thai is a classic Thai recipe and it is famous for its combination of sweet, sour, salt and spice. This stir-fried noodle dish may contain rice noodles, shrimp or chicken, eggs tofu and bean sprouts; flavored with tamarind sauce. Pad Thai topped with peanuts, lime, and fresh cilantro is an excellent dish to start the Thai cuisine journey. For anyone in New Jersey looking for Thai food, this dish is a good place to start.

[40sandfabulousaf]

大家好! Over 30 of us gathered and enjoyed an international buffet lunch at the Hilton Hotel. The spread was quite sumptuous, with Asian and Western dishes. For my first plate, I chose snail, clams, tomato and cheese salad, steamed radish, baby corn, Assam fish, as well as cooked and smoked salmon. For my second plate, I had poached salmon, roast lamb, har gow, steamed radish, kailan, prawn and green mango salad and tomato and cheese salad. Following that was a double-boiled herbal black chicken soup and, finally, fruit for dessert: pineapple, yellow watermelon, dragon fruit and honeydew. To get around the 10 photo per post limit, I made a video. Enjoy! I know I had a lot of fun!

I'll share about Mummy's birthday in the next post as I made a video and there's a limit of 1 video per post. Onto my catch up with my babe and old friend, YL. I introduced her to Song Yue, the restaurant which specialises in Taipei style jia chang bian fan (homestyle dishes). We polished off jiu cai chun juan (chive spring rolls), nan gua hai xian dou fu (pumpkin seafood tofu), pai gu hui lo bo (braised pork ribs with radish), mixed vegetables with Gingko nuts and a bowl of white rice each. YL adored the food and said she'll bring her husband to the restaurant. We then spent a few hours catching up over local coffee. I had a lovely time!

Pa and I headed to a cafe which specialises in local Hainanese fare. Apart from chicken rice, this culinary community is famous for pork, as well as mutton soup. I loved their mee siam, so I ordered it again. Pa went with their pork. We also tried each other's respective dishes. Pa agreed that the mee siam is tastier than what is served at other food stalls because it isn't too sweet. The pork had a lightly crispy exterior and was tender and juicy on the inside - YUM! After lunch, we relaxed with local tea (for Pa) and coffee (for me) and chatted about health and nutrition as well as current affairs. It was a very pleasant way to spend an afternoon.

It's been some time since I've had Hokkien mee (wok-fried seafood noodles with bean sprouts and egg) and I craved it. Once I sat down at the table and slurped up that first mouthful... ohhhh mannnnnn. It was so delicious and comforting! The combo of highly slurpable noodles, fresh seafood, egg, bean sprouts and flavourful broth was pure perfection. Most locals add sambal and a squeeze of lime, but I prefer to eat this plain so as to better taste that broth. Nowadays younger hawkers are entering the vibrant scene and reimagining local classics. Whilst that's welcome, I also adore our traditional favourites and our Hokkien mee is tradition at its best.

From 20 children who've died from malnutrition in Gaza, the number has climbed to at least 34. Reduced to pi bao gu (skin wrapped over bones) many surviving kids are weak, emaciated and very close to death. Even if Israel is letting aid into the war-torn strip, distribution remains dangerous and difficult. My heart goes out to the Palestinians. Eff democracy if this means innocent lives are lost. 下次见!

[digiroadsabhisheksaini]

Asian Delicacies: Shrimp Varieties in the Asia-Pacific Market

Shrimp, known for its delicate flavour and versatility in culinary creations, holds a special place in the hearts of food enthusiasts across the globe. In the vast and diverse Asia-Pacific region, this seafood staple takes on a myriad of forms, each reflecting the unique cultures, traditions, and flavours of its locale. Let's take a deep dive into the rich world of shrimp varieties found in the Asia-Pacific market, exploring the tastes, textures, and stories behind these Asian delicacies.

The Asia-Pacific Shrimp Market

The Asia-Pacific region stands as a hub of shrimp production and consumption, with countries like Thailand, Indonesia, India, Vietnam, and China leading the market. According to recent data, the Asia-Pacific shrimp market is expected to continue its growth trajectory, driven by factors such as increasing demand for seafood, rising disposable incomes, and the expansion of aquaculture practices.

Thai Tiger Shrimp: Royalty on the Plate

One of the most sought-after shrimp varieties in the Asia-Pacific market is the Thai Tiger Shrimp, known for its large size, distinctive stripes, and succulent taste. These majestic creatures are farmed along the coasts of Thailand, where the warm waters of the Gulf of Thailand provide an ideal environment for their growth.

In Thai cuisine, these tiger shrimp are celebrated for their versatility. They star in dishes like Tom Yum Goong, a spicy and sour soup infused with lemongrass and kaffir lime leaves, and Pad Thai, the iconic stir-fried noodle dish. With their sweet, firm flesh, Thai Tiger Shrimp truly embodies the richness of Thai culinary traditions.

Indonesian White Shrimp: Purity in Flavor

Travelling to Indonesia, we encounter another prized shrimp variety: the Indonesian White Shrimp. These gems from the Indonesian archipelago are known for their pearly white appearance and delicate, slightly sweet flavour.

In Indonesian cooking, these shrimp often find their way into dishes like Udang Bakar, grilled shrimp seasoned with aromatic spices and coconut milk, or Udang Goreng Tepung, crispy fried shrimp coated in a light batter. The Indonesian White Shrimp's tender flesh and subtle taste make it a beloved choice for dishes that showcase the purity of its flavour.

Indian Black Tiger Shrimp: Bold and Flavorful

India's coastline is home to the impressive Black Tiger Shrimp, a species revered for its robust flavour and striking appearance. Named for its dark stripes against a contrasting background, this shrimp variety is a favourite in both Indian and international cuisines.

In Indian kitchens, these shrimp take centre stage in dishes like Prawn Masala, a rich and spicy curry bursting with flavours of cumin, coriander, and turmeric. They also shine in Tandoori Prawns, marinated in yoghurt and spices before being cooked to smoky perfection in a tandoor oven. The Black Tiger Shrimp's meaty texture and bold taste make it a popular choice for those seeking a more pronounced shrimp flavour.

Vietnamese River Shrimp: A Taste of Freshness

Vietnam's waterways offer up another delightful shrimp variety: the Vietnamese River Shrimp. These small, sweet shrimp are harvested from the country's rivers and freshwater ponds, prized for their tender texture and clean taste.

In Vietnamese cuisine, these river shrimp find their way into dishes like Goi Cuon, refreshing spring rolls filled with shrimp, herbs, and vermicelli noodles, and Banh Canh Tom Cua, a comforting soup featuring shrimp and crab with thick rice noodles. The Vietnamese River Shrimp's delicate flavour and melt-in-your-mouth texture highlight the country's emphasis on fresh, simple ingredients.

Chinese Prawn Dumplings: Dim Sum Delights

No exploration of Asian shrimp varieties would be complete without a mention of China's famed Prawn Dumplings, known as Har Gow. These translucent, delicate dumplings are a staple of Cantonese dim sum, showcasing the quality and craftsmanship of Chinese culinary traditions.

Made with a thin, translucent wrapper and plump, juicy prawns, Har Gow is a testament to the skill required to create these bite-sized delights. The shrimp's natural sweetness is enhanced by hints of bamboo shoots and water chestnuts, creating a harmonious blend of flavours and textures.

Embracing Diversity on the Plate

As we traverse the diverse landscapes of the Asia-Pacific region through its shrimp varieties, we discover not just a range of flavours and textures, but also a deep appreciation for the cultural significance of this beloved seafood. From the regal Thai Tiger Shrimp to the humble Vietnamese River Shrimp, each variety tells a story of tradition, innovation, and the artistry of local cuisines.

In the bustling markets and lively kitchens of Asia-Pacific countries, shrimp is not just an ingredient—it's a symbol of community, celebration, and the shared joy of good food. Whether grilled, steamed, fried, or simmered in a fragrant curry, these shrimp varieties remind us of the endless possibilities and pleasures found in the world of Asian delicacies.

So, the next time you savour a plate of succulent Thai Tiger Shrimp or delicate Chinese Prawn Dumplings, take a moment to appreciate the centuries-old traditions and vibrant flavours that have made shrimp a culinary star in the Asia-Pacific market. In each bite, you'll find a taste of history, a dash of innovation, and a whole lot of deliciousness.

Conclusion

The Asia-Pacific shrimp market is a treasure trove of culinary delights, offering a diverse array of shrimp varieties that cater to every palate. From the bold flavours of Indian Black Tiger Shrimp to the delicate freshness of Vietnamese River Shrimp, each variety brings its own unique characteristics to the table. As demand for seafood continues to rise, these Asian delicacies stand ready to tantalise taste buds and inspire food lovers around the world. So, the next time you're looking to explore new flavours and experiences, consider diving into the rich world of shrimp varieties from the Asia-Pacific region—you won't be disappointed.

[dan6085]

Here are the top 20 Cantonese foods:

1. Dim Sum - Small bite-sized portions of food usually eaten in small steamer baskets or on small plates. Dishes include har gow (shrimp dumplings), cha siu bao (roast pork buns), cheung fun (rice noodle rolls), egg tarts, etc.

2. Roast Goose - Crispy skinned roast goose stuffed with flavorings like scallions, ginger and garlic. Roasted until the meat is very tender.

3. Sweet and Sour Pork - Fried pork pieces in a sweet and sour sauce made of vinegar, sugar, ketchup or chili.

4. Char Siu - Cantonese barbecued pork made with pork shoulder or belly. Marinated in honey, hoisin sauce and spices.

5. E-fu Noodles - Flat rice noodles stir fried in a sauce with mushrooms, chives and shrimp. Often garnished with crab or egg.

6. Spring Rolls - Wrapped rolls stuffed with fillings like shredded chicken, prawns, crab and mushrooms. Pan-fried until crispy.

7. Claypot Rice - Rice cooked in an earthen pot with Chinese sausage, chicken, mushrooms and vegetables.

8. Beef Brisket - Slow braised beef brisket in a flavorful sauce. Usually served over rice or noodles.

9. Wonton Soup - Clear broth soup with dumplings stuffed with shrimp or ground pork and vegetables.

10. Beggar's Chicken - Whole chicken stuffed and wrapped in lotus leaves and clay before baking for a long time. Root vegetables are also commonly stuffed inside.

11. Steamed Fish - Fresh fish steamed with ginger, scallions and soy sauce. Usually served with a dipping sauce of soy sauce, scallions and chili.

12. Beef with Broccoli - Strips of beef stir fried with broccoli in a brown sauce. Garlic and ginger are also commonly used.

13. Mooncakes - Round pastries with sweet fillings like lotus seed paste, red bean or egg yolk. Traditionally eaten during the Mid-Autumn festival.

14. Har Gow - Steamed shrimp dumplings wrapped in a translucent rice flour wrapper.

15. Chinese Roasted Duck - Duck seasoned with spices like star anise and roasted until the skin is very crispy. Usually served with pancakes, hoisin sauce and vegetables.

16. Jiaozi Dumplings - Crescent shaped dumplings usually boiled or steamed and filled with ground pork and vegetables.

17. Congee - Rice porridge usually eaten for breakfast. Often cooked with chicken, pork, fish or frog and garnished with green onions, fried shallots or nuts.

18. Barbecued Pork Buns - Steamed buns with a barbecue pork filling. The buns have a sweet topping and crumbly texture.

19. Egg Tarts - Sweet custard tart in a flaky pastry casing. Usually eaten as a dessert.

20. Lo Mai Gai - Glutinous rice filled with chicken, Chinese sausage, mushrooms and spices. Wrapped in lotus leaves before steaming.

[latejulys]

i love you dim sum i love you har gow i love you shumai i love you wonton i love you xiao long bao i love you sesame prawn roll i love you spring rolls i love you hofan etc.

[amwilburn]

Sea Harbour Seafood Restaurant (dim sum)

Sea Harbour Seafood Restaurant

(Dim Sum)

10/11/2021 Uber take out

Our entire order was cold (no idea if the driver or restaurant's fault). That's understandable, we've had cold Delivery before.

Har Gow (shrimp dumplings): 5 pieces instead of 4 because they're smaller. Still very tasty, buttery goodness. 4.25 stars.

Siu Mai: Again smaller, 5 instead of 4. Not bursting with flavour, just ok. Honestly thought they'd simply given us frozen microwave Sui Mai. 2.5 stars.

Beef balls: worst I've had in years. They had the texture of frozen dim sum that's gone straight from the freezer to the microwave, after getting freezer burn. 1.5 stars

Wu Guok (tarot & pork deep fried flakey dumplings): Really well done, curry filling, very nicely done crispy shell. 4.75 stars

Dan Tat (egg tarts): again sub par. Crust was under baked and doughy, egg custard was okay. 2.25 stars

Ma Lai Goh (sponge cake, essentially): actually pretty good; light & fluffy, could've been a bit more flavourful. 3.75 stars

Seaweed wrapped Shrimp Spring Rolls: actually fantastic, despite our order being cold (our Uber driver most likely dropped off multiple orders en route, with ours being last) the flavour shone through. Fresh, crispy, flavourful. 5 stars

Recommend: Seaweed Shrimp Spring Rolls, Wu Guok

Avoid: Beef Balls, Dan Tat

Overall 6.5/10, 2.5 stars. The score isn't reflective of the overall quality (some dishes were good, some not so much) but for the comparables: in Richmond there are a ton of great Dim Sum options; and for the price and size & quality of the portions, there are a lot better choices. Chef Tony's gourmet (truffle infused) portions are small, but more filling & more generous than Sea Harbour; for cheaper but still decent portions & quality there's ClubOne, and for high quality, decent prices there's Empire, Kirin (although their takeout has slipped lately), Tin Tin, Continental are all better quality & larger portions.

In other words, most dishes weren't bad, but with so many better alternatives, we are in no hurry to order from here again soon.

A 2 star review of Sea Harbour Seafood Restaurant by Mark W.:

https://www.yelp.ca/biz/sea-harbour-seafood-restaurant-richmond?hrid=jNmgtM1twJnL46uBL3RrDg&utm_source=ashare&ref=yelp-android

[tofeelsaved]

i was tagged by @mandarinjpg to do this tag !! thank u so much

rules: tag 10 people u want to know better

relationship status: no

three favorite foods: vegetable lasagna, vegetable spring rolls, and har gow (chinese prawn dumplings)

song stuck in my head: boulevard of open dreams by green day

last song i listened to: i don’t think i can do this again by mura masa and clairo

last thing i googled: it was the unit guide for one of my business units i’m doing this semster

time: 6:14 pm

dream trip: anywhere in canada or actually right now i really just want to go back to queensland because i really love it there

anything i want: i want to go on the road trip my friends and i were planning last month before my state went back into lockdown for another 6 weeks and i haven’t seen them in person in 5 months and i’m sad

tagging: i’ve seen some of my mutuals do this already but i don’t remember exactly who’s done it so feel free to ignore if you’ve done it or just don’t want to do it — @heavenlyyshecomes @sikensmisery @harveykeitel @theamoomin @engulfes @zonnesproetje @miserabella

[gdiwes]

Oh my god I’m d ONE. MY FIRST UR FOOD SOUL DESIGN! This is Spring Roll :D! 

Here’s her information ^^

Name/personified food: Spring Roll 

Type: Hors d’oeuvre

Birthplace: China

Birth Year: Unknown

Personality: Lazy 

Height: 175cm/ 5ft.9in. 

Likes: Tempura/Tom Yum

Dislikes: Bamboo Rice

Rarity: UR 

Type: Magic 

Fallen Angel: Inugami/Sakura Spirit 

Recipe pref.: Har Gow

Max Freshness: 100 

Background: 

Though she looks in shape she’s actually very lazy. The only way she works out is by reluctantly fighting fallen angels. Though she’s a big eater she’s really picky so her diet is only one or two things. 

Motto: 

“Mmm, even big sisters need to rest sometimes~”

Introduction: 

Found all over different parts of Asia, spring rolls are a tasty appetizer made of various fillings and wrappings depending on the region. Mostly they were consumed in spring as a change from the preserved foods of the winter months. It’s gained more popularity internationally lately. 

Dialogue: 

Summoned: “After being awakened from my slumber… I’m still tired! Will you let big sister Spring Roll sit down now, Master Attendant?” 

Login: "Oh, welcome back~ I hope you didn’t expect me to get anything done today~”

Ice Arena: “If you ask nicely, big sister will let you laze with her.”

Skills: "Hurry up and vanish!” 

Level Up/Ascend: "Huh? You want big sister to do /more/ work?” 

Fatigued: "Mater Attendant, let me rest!”

Recovering: “It feels best to just lounge about…”

Attack/Formation: “Ahhh, do I ha~ve to?” 

Lost/Knockout: "Gh-…! I was just starting to try…!”

In Contact 1 (Main Interface Mascot): “Mmm, even big sisters need to rest sometimes~“

In Contact 2 (Main Interface Mascot): "Honestly… Training is very relaxing! You just need to concentrate with a bow and arrow.” 

In Contact 3 (Main Interface Mascot): "If you’re troubled, you can always be lazy with big sister. Okay?” 

Skills:

Normal skill - Blooming Arrow

> She fires a set of three arrows at once, dealing 40 damage total and dispelling shields. 

Energy skill - Spring’s First Rain

> She shoots a flurry of arrows into the sky that rain down on the enemy, dealing 40% of food soul’s attack power +114 extra points of damage. This attack ignores shields and debuffs the enemy’s defense by 3 for three seconds. 

Linked skill - (Pairs with Inarizushi) Super Spring’s First Rain

> She shoots a flurry of arrows into the sky that rain down on the enemy, dealing 60% of food soul’s attack +144 extra points of damage. This attack ignores shields and debuffs the enemy’s defense by 7 for three seconds. 

Bio:

Trivia: 

She uses the personal pronoun ‘atashi.’ Also, like Spicy Gluten, she refers to herself as ‘big sister/onee-chan.’

She has the same Fallen Angel preference as Foie Gras.

She dislikes solely Bamboo Rice because he’s too energetic. He drags her along on adventures she doesn’t want to take part in, due to using too much energy. 

She doesn’t like cold weather. 

[chineselearner]

Have You Tasted All of These Chinese Dim Sum?

Key Words: (Preview)

早点 (Zǎodiǎn) Breakfast

点心 (Diǎnxīn) Dim Sum; Dessert; Light Refreshments; Pastries

What is Dim Sum?

So what is “点心 (diǎnxīn) Dim Sum?” This style of Chinese food is well-known throughout all of China and is prepared in small bite-sized portions, usually served with tea and altogether forms a full breakfast or brunch. Dim sum literally translated means “to touch the heart” and there are all kinds of Dim Sum such as savory, steamed and fried “包子 (bāozi) buns,” “饺子 (jiǎozi) dumplings” and “卷 (juǎn) rolls.”

Learn a Mandarin Nursery Rhyme – Making Dumplings

Though Dim Sum can be found in many forms (even up to 100 different kinds!) and can be served in all regions of China, the cuisine is most closely associated with the “茶馆文化 (cháguǎn wénhuà) teahouse culture” in Hong Kong and Guangdong Province.

(Chinese culture)

Cultural Background:

Cantonese Morning Tea is an indispensable part of Cantonese’s life. Cantonese often greet each other in the morning, by saying something like:

Chī zǎochá le ma? Hái méiyǒu de huà, yìqǐ qù ba! 吃早茶了吗？还没有的话，一起去吧! Have you had Morning Tea yet? If not, let’s go together!

“饮早茶 (Yǐn zǎochá) Drinking Morning Tea,” that is to enjoy your Dim Sum and tea, which has become a very unique custom.

The Origin:

“Cantonese Morning Tea” originated in tea houses in the Qing Dynasty, where only a table, a few chairs, some tea, and simple cakes were provided, and the sign on the door said “茶馆 (cháguǎn) tea house.” All guests were able to sit down, rest, chat and eat while sipping tea. These kinds of tea houses were found along every street and on every corner at that time. That was when the seeds for today’s modern Dim Sum tradition were planted.

(Customized Mandarin courses)

Key Words:

饮茶 (Yǐn chá) Yum Cha; to Drink Tea

早茶 (Zǎochá) Cantonese Morning Tea

广式点心 (Guǎng shì diǎnxīn) Cantonese Style Dim Sum

Examples:

Xiā jiǎo shì guǎng dōng rén zuì xǐ’ài de diǎnxīn zhī yī. 1. 虾饺是广东人最喜爱的点心之一。     The Shrimp Dumpling is one of Cantonese ’s favorite Dim Sum.

“Yǐn zǎochá” shì guǎng dōng de dútè fēngsú. 2. “饮早茶”是广东的独特风俗。     “Drinking Morning Tea” is a unique custom in Guangdong.

Let’s Take a Look at the Most Classic Types of Cantonese Style Dim Sum

(1) 叉烧包 (Chāshāo bāo) Barbecued Pork Bun

This style of Dim Sum is a “包 (bāo)” or bun which is filled with what is called cha shao pork and is either steamed or baked. The steamed buns are white on the exterior and the baked buns are browned or glazed.

(2) 虾饺 (Xiā jiǎo) Shrimp Dumpling

This Shrimp Dumpling is known as Har Gow and is a dumpling that originated on the outskirts of Guangzhou. The dumplings have a pleated shape on top and are transparent and very smooth on the outside. These dumplings take skill to prepare, so are used to judge a Dim Sum chef’s skill.

(3) 烧卖 (Shāo mài) Shaomai

This type of pork and mushroom dumpling originated in Beijing but extends to many provinces all over China. The Shaomai dumpling is usually pungently seasoned with anything from pork, shrimp, minced sheep meat, beef or mutton forming most of the filling.

The vegetables added are usually onion, green onion, carrot, water chestnuts, and mushrooms, but varieties differ from province to province. Rice is also added and spices that resemble curry are a favorite for most regions with this type of pork and mushroom dumpling.

(4) 春卷 (Chūn juǎn) Spring Roll

One of the favorites in western countries is the Spring Roll, which is a savory roll, varying in size filled with cabbage and vegetables. There are also meat varieties where pork, in particular, is a popular meat additive.

There are fried and non-fried versions, hot and spicy as well as sweet and savory versions, and they extend all the way into Southeast Asia like Indonesia and the Philippines as a favorite savory snack or meal.

(5) 糯米鸡 (Nuò mǐ jī) Lotus Leaf Rice

“糯米鸡 (Nuò mǐ jī)” is usually larger than other Dim Sum and is filled with chicken, glutinous rice, Chinese mushrooms, sausage, scallions, and dried shrimp or salted egg. The filling is then wrapped in a dried lotus leaf and steamed. In North America, banana and grape leaves are substituted for lotus leaf.

(6) 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) Preserved Egg And Pork Porridge

This is a bowl of porridge made of rice, which has been boiled in a large amount of water for a long time until it softens significantly and becomes porridge or also called congee. This specific type of congee has a preserved egg and pork that is added to the congee. This preserved egg can also be called “Century Egg,” because of how long it was known to be preserved.

Is “Pídàn” the Most Disgusting Food in the World? Chinese People Would Say No!

(7) 萝卜糕 (Luóbo gāo) Radish/Turnip Cake

Unlike the western version “carrot cake, ” this cake is a pan-fried cake made from rice flour and shredded radish. It usually has a thin, crunchy outer layer from frying, but is soft on the inside.

Like the other types of Dim Sum, shrimp, mushrooms, and sausage can be added, but are minced and diced and added to the mixture rather than leaving it as a filling. This is a Dim Sum version usually associated with Chinese New Year because the word for radish is also “菜头 (càitóu)” which sounds like “好彩头 (hǎocǎitóu).”

So there you have it! Our 7 Cantonese Dim Sum picks. Do these descriptions leave your mouth watering? Which is your favorite? Where have you eaten Dim Sum before? We would love to hear about your experience with this Cantonese specialty. Seeing as there are so many different kinds, which would you prefer: Sweet or Savory? Let us know!

[mybattambangtraveller]

Miss Wong Battambang’s Dim Sum menu is back. Har Gow, Shumai, Beef Dumplings, Wontons and Spring Rolls… enjoy with your favorite cocktail. Friday, Saturday and Sunday.

Located on Street 2

https://www.bing.com/search?q=Miss+Wong+Battambang&qs=n&form=QBRE&msbsrank=0_1__0&sp=-1&pq=miss+wong+battambang&sc=1-20&sk=&cvid=380584F34476428396F349AE83E7600C

[rickchung]

The Lobby Lounge & RawBar x Fairmont Pacific Rim x Coal Harbour.

Mott 32's Lunar New Year dim sum menu.

"Winter Jasmine": Michters bourbon, jasmine tea, yuzu, ginger, and lime leaf.

King prawn har gow (shrimp dumplings).

Crab meat dumplings with scallops, flying fish roe, and egg white.

Crispy vegetable spring rolls.

Black cod dumplings with celery and miso.

Wild mushroom dumplings with water chestnut.

Signature crispy sugar-coated BBQ Iberico pork bun.

Signature Applewood roasted Peking duck with pancakes, cucumber, and hoisin sauce.

Black truffle siu mai (pork dumplings) with soft quail egg and Iberico pork.

[places-to-try]

Beast & Co brings Eastern European cuisine to Surry Hills At Beast & Co, owners Petra Kanalosova and Jakub Kosik have taken the meat and root-vegetable heavy, saucy Bohemian (Czech) food they grew up on and adjusted it for the Sydney climate and palate. That means roasted cabbage brightened with pickled summer fruits, mustard greens and miso butter; twice-cooked chicken breast balanced with kohlrabi and corn; and fennel, apple, black beer and honey to cut through the richness of crispy pork belly. There’s also a nod to a Czech childhood favourite: a doughnut served with plum chutney, mascarpone and fresh berries. Pilsner Urquell is the centrepiece of the beer menu and it’s served the Czech way: in a clear, cold glass with plenty of foam.

beastandco.com.au

China Diner opens in the inner west China Diner’s new eatery at Tramsheds in Forest Lodge is putting a light, contemporary spin on hearty Cantonese fare. Five-spice duck pancakes are made with lean, crispy meat; a vegetarian san choi bao swaps mince for almonds and vegetables; and chicken and sesame “chiko” spring rolls are served with blood-plum sauce. The restaurant, which has sister venues in Double Bay and Bondi, also has a dedicated dumpling master churning out dim sum such as soupy xiao long bao, jade dumplings, prawn and water chestnut har gow, and crispy-pork bao with apple and carrot kimchi. Banquet menus (from $44) are excellent value and there’s a plant-based version alongside more traditional options. Have a cocktail on the pretty terrace with a view of the park and you’ll feel miles away from the bustling food precinct.

chinadiner.com.au

[cutsliceddiced]

New top story from Time: How to Order Dim Sum, According to the Head Chef of the First Chinese Restaurant in North America to Receive a Michelin Star

Scalding hot liquid bursting out of soup dumplings punctuated with the sharp taste of soy-vinegar sauce. The smell of barbecued pork wafting out after the first bite into a fluffy, white bun. Tender pieces of Peking duck with crispy skin. The sweetness of red bean paste inside a chewy sesame rice ball.

Dim sum is a feast of textures and flavors consumed to the cadences of Cantonese, clinking plates and squeaky wheels as servers push hand carts from table to table.

It’s also more than just a meal of Chinese cuisine; it’s meant to be a communal experience that can span hours, says Sandy Shi, executive dim sum chef at the Wynn Las Vegas hotel. In her native Hong Kong, where she started working in hotel kitchens after graduating from college, it’s customary for big groups to leisurely enjoy simple dishes together as a social activity.

“People go to restaurants early, around 10 a.m., and they don’t order a whole table of food. They order little by little and have a cup of tea and read the newspaper while they wait for the friends and family to join them,” the chef says. A visit to a dim sum restaurant can go well into the afternoon.

There are some who go to dim sum restaurants every day. “For some people in Hong Kong, dim sum is a daily routine,” Shi says. “It is a way of life.”

Eric JamisonSandy Shi

When Shi immigrated to the U.S. in 1993 and began cooking at dim sum restaurants in San Francisco, however, she noticed a difference in the way American diners approached the Cantonese cuisine: in the U.S., the focus is on the food.

Without the cultural emphasis on dim sum as a communal event to add context to her cooking, Shi had to learn how to transform traditional dishes to suit the American palate—which she found to mean more seasoning and stronger flavors. She took this lesson to heart when she became executive dim sum chef for all of the Asian restaurants at Wynn Las Vegas in the late 2000s. During her 11-year career at the luxury hotel and casino, Shi and her staff of seven have been responsible for executing the daily dim sum orders at Wing Lei, the first Chinese restaurant in North America to receive a Michelin star, as well as Mizumi, Red 8 and Wazuzu.

The chef and her crew churn out dim sum classics such as har gow (shrimp dumplings) and siu mai (pork-and-dried-oyster dumplings). But fine-dining crowds with a penchant for flavorful and visually pleasing food are looking for more than just traditional fare, Shi says. So now, she is constantly seeking ways to be more creative without sacrificing taste.

In Hong Kong, Shi was accustomed to cooking with ingredients delivered fresh every morning; but in her current kitchen, located in the Mojave Desert, she has to incorporate packaged ingredients and “tweak [her] recipes in order to make sure everything tastes the same.”

Those efforts have led to the reinvention of some classic dim sum dishes. Crispy garlic shrimp spring rolls are served with three dipping sauces: two with traditional flavors—hoisin and hawthorn—and a French-influenced Dijon mustard crème fraîche. Soup dumplings are upgraded with black truffle shavings, micro chives and an emulsion of Chinese superior stock, a rich broth commonly brewed from chicken, ham and pork.

Shi has also had to adapt to trends in American dietary habits, including a recent shift toward clean, nutritious and meat-free eating. For example, a creation of hers that has become a mainstay on the Wing Lei menu is the Garden Dim Sum, a vegetarian-friendly dish featuring colorful dumplings stuffed with spinach, beets and corn nestled on top of a nut-and bread-based “soil” and elegantly decorated with edible flowers and pea tendrils.

Barbara KraftThe Wing Lei “Garden” Dim Sum

While Shi works hard to tailor her menu items to the preferences of her guests, she also makes sure her cooking keeps up with dim sum trends by regularly traveling around the world to see what other chefs in the industry are creating. But one particular trend she has noticed has nothing to do with the food. “There are more and more women getting in the industry,” Shi says. “Compared to other parts of the kitchen, dim sum has more women chefs.”

From the chef’s personal experience, the reason for this is simple: Women have smaller hands that are more suitable for the intricate hand-work dim sum requires. “Since everything is handmade, we can make things more delicate and detailed,” she says. And as a veteran with a career spanning over 25 years, her hands are more than up to the task.

How to Order Dim Sum

Whether you’re a newcomer to dim sum or an avid enthusiast, Shi has tips on how to find the best dim sum restaurants, and what to order when you get there:

1. Don’t go solo

Dim sum is traditionally meant to be experienced with a group. As a native Hongkonger, Shi sees the cuisine as a communal activity rather than just a meal. To her, “dim sum is an event for friends and family” where they gather in large numbers to leisurely enjoy simple dishes together.

Aside from the cultural significance, there’s a practical reason to eat dim sum with a large group: you get to try as many of the shareable bites as possible.

2. Hit up the classics

A newcomer to dim sum should try the essentials: har gow, or shrimp dumplings; siu mai, another style of dumpling typically made with pork and shrimp; and guo tie, or potstickers. These are fundamentals in a dim sum chef’s repertoire, Shi says, and you should avoid restaurants that mess up the basics.

A more advanced dim sum dish Shi suggests is fried shrimp balls. They are “particularly hard to make because they are crispy on the outside and have a hot broth on the inside.” If the restaurant nails this menu item, that means it has a skilled chef in the kitchen.

3. Dim sum and tea are meant to be

Drinking tea is an important part of the dim sum experience that you shouldn’t skip, says Shi. In fact, because the beverage has had a longstanding association with the cuisine, yum cha, which literally means “drink tea” in Cantonese, is used interchangeably with the phrase “dim sum.”

A goody dim sum place will offer a variety of high-quality teas, and provide information on their origins. “If a restaurant cares about their tea, then they must care about their ingredients,” Shi says.

4. Observe your surroundings

When you visit a dim sum spot, check out the bathroom and the general state of the dining room. If those areas are not clean, then that’s a good indicator that the kitchen is probably also not clean.

5. Beware of MSG

A lot of dim sum kitchens overload dishes with monosodium glutamate in order to mask the lack of freshness and poor quality of their ingredients. How can you tell if you ate something with MSG? “After the meal, you will be very very thirsty,” Shi says. “Also, if you can’t actually taste the real ingredients, whether it’s pork or shrimp, that means there is usually additives and seasoning.”

6. Check for seafood freshness

A truly great dim sum place will use fresh seafood. In Shi’s kitchen, she and her team make har gow with fresh, whole shrimp; lesser restaurants might try to hide that their shrimp is not fresh by mashing it up for the dumpling filling.

Additionally, lower-quality dim sum spots may not freshly wrap their dumplings, and then overcook them to hide that fact. One way to tell if a place is cutting corners is that its dumplings will break apart when you pick them up.

7. Take a trip

For serious fans, Shi recommends visiting two North American cities that chefs acknowledge as places for really good dim sum: San Francisco and Vancouver.

    via https://cutslicedanddiced.wordpress.com/2018/01/24/how-to-prevent-food-from-going-to-waste

[minscollection-blog]

Chinese recipes

Chinese Recipes (Chinese Food Recipes) Chinese recipes and popular Chinese recipes for everyday Chinese cooking. These authentic Chinese food recipes are provided with color photos and simple step-by-step instructions. Click on the pictures and links below to get the Chinese recipes. 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Chicken Parcels Chinese Chicken Parcels Hoisin Chicken Hoisin Chicken Crispy Baked Orange Chicken Wings Crispy Baked Orange Chicken Wings Chicken Fried Rice Chicken Fried Rice Onion Scallion Beef Onion Scallion Beef Chinese Mushroom Chicken Chinese Mushroom Chicken Cashew Chicken Cashew Chicken Black Pepper Chicken Black Pepper Chicken Honey Sesame Chicken Honey Sesame Chicken General Tso's Chicken General Tso’s Chicken Honey Chicken Honey Chicken Chicken Lo Mein Chicken Lo Mein Sweet and Sour Chicken Sweet and Sour Chicken Orange Chicken Orange Chicken Panda Express Orange Chicken with Bacon Panda Express Orange Chicken with Bacon Lettuce Wraps (PF Chang's Copycat ) Lettuce Wraps (PF Chang’s Copycat ) Mongolian Beef Mongolian Beef Sweet and Sour Pork Sweet and Sour Pork Char Siu (BBQ Pork Belly) Char Siu (BBQ Pork Belly) Cumin Lamb Skewers Cumin Lamb Skewers Hunan Chicken Hunan Chicken Panda Express Beijing Beef Copycat Panda Express Beijing Beef Copycat Chinese Roast Pork Chinese Roast Pork Honey Lemon Chicken Honey Lemon Chicken Asparagus Beef Asparagus Beef Orange Beef Orange Beef Dan Dan Noodles Dan Dan Noodles Szechuan Beef Szechuan Beef Chicken and Pineapple Fried Rice Chicken and Pineapple Fried Rice Honey Sesame Chicken Honey Sesame Chicken Chicken Chow Mein Chicken Chow Mein Sweet and Sour Pork Noodles Sweet and Sour Pork Noodles Honey-Glazed Baby Back Ribs Honey-Glazed Baby Back Ribs Shrimp with Lobster Sauce Shrimp with Lobster Sauce Bell Pepper Chicken Bell Pepper Chicken Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Lemon Chicken Lemon Chicken Bok Choy Chicken Bok Choy Chicken Black Pepper Beef Black Pepper Beef Moo Goo Gai Pan Moo Goo Gai Pan Spam Fried Rice Spam Fried Rice Chinese Chicken Salad Chinese Chicken Salad Ginger and Scallion Beef Ginger and Scallion Beef Pork Dumpling Soup Pork Dumpling Soup Peking Pork Chops Peking Pork Chops Mini Spring Rolls with Chicken Floss Mini Spring Rolls with Chicken Floss Braised Pork Belly Braised Pork Belly (Dong Po Rou) Chinese Roast Chicken Chinese Roast Chicken Clay Pot Chicken with Mushrooms Clay Pot Chicken with Mushrooms Beef and Broccoli Beef and Broccoli Red-Cooked Pork Belly Red-Cooked Pork Belly Cantonese Beef Stew Cantonese Beef Stew Chicken Noodles Chicken Noodles Fried Meatballs Fried Meatballs Steamed Chicken in Lotus Leaf Steamed Chicken in Lotus Leaf Sesame Oil Chicken Sesame Oil Chicken Ngoh Hiang Ngoh Hiang Claypot Chicken Rice Claypot Chicken Rice Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Szechuan/Sichuan Roasted Chicken Szechuan/Sichuan Roasted Chicken Soy Sauce Chicken Soy Sauce Chicken Braised Pork Belly in Soy Sauce Braised Pork Belly in Soy Sauce Asian Crispy Fried Chicken Asian Crispy Fried Chicken Teochew Braised Duck (Lo Ack) Teochew Braised Duck (Lo Ack) Crispy Pork Belly (Siu Yuk) Crispy Pork Belly (Siu Yuk) Salt and Pepper Chicken Salt and Pepper Chicken Drunken Chicken Drunken Chicken Three Cup Chicken Three 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Braised Abalone with Sea Cucumber Braised Abalone with Sea Cucumber Happy Family Happy Family Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Crab Bee Hoon (Crab Noodles) Crab Bee Hoon (Crab Noodles) Ginger and Clam Soup Ginger and Clam Soup Winter Melon Soup Winter Melon Soup Fried Cuttlefish Balls Fried Cuttlefish Balls White Boiled Shrimp White Boiled Shrimp Sweet and Sour Crab Claws Sweet and Sour Crab Claws Penang Hokkien Char Penang Hokkien Char Broccoli and Scallops Broccoli and Scallops Cold Crab Noodles Cold Crab Noodles Ginger and Scallion Fish Ginger and Scallion Fish Taiwanese-style Clams Taiwanese-style Clams Baked Crab Baked Crab Shrimp Dumplings (Har Gow) Shrimp Dumplings Curry Clams Curry Clams Garlic Shrimp Garlic Shrimp How to make shrimp crunchy How to make shrimp crunchy? Shrimp and Chive Dumplings Shrimp and Chive Dumplings Egg Drop Soup with Clams Egg Drop Soup with Clams Fried Fish with Soy Sauce Fried Fish with Soy Sauce Chinese Steamed Fish Chinese Steamed Fish Shrimp with Snow Peas Shrimp with Snow Peas Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Sweet and Sour Fish Sweet and Sour Fish Ginger and Scallion Crab Ginger and Scallion Crab Baby Bok Choy with Shrimp Baby Bok Choy with Shrimp Honey Walnut Shrimp Honey Walnut Shrimp Pan-fried Prawns Pan-fried Prawns Steamed Fish Rolls Steamed Fish Rolls Dragon Well Tea Shrimp Dragon Well Tea Shrimp Imitation Shark's Fin and Crab Omelette Imitation Shark’s Fin and Crab Omelette Fried Shrimp Balls Fried Shrimp Balls Steamed Scallops Steamed Scallops Sichuan Crawfish Sichuan Crawfish Steamed Scallops with Fermented Black Beans Steamed Scallops with Fermented Black Beans Firecracker Shrimp Firecracker Shrimp Shrimp Omelet Shrimp Omelet Shrimp Wontons Shrimp Wontons Drunken Clams Drunken Clams CHINESE RECIPES: DIM SUM & DUMPLINGS Chicken Shu Mai (Siu Mai) Chicken Shu Mai (Siu Mai) Sichuan Red Oil Wontons Sichuan Red Oil Wontons Wonton Soup Wonton Soup Kimchi Dumplings Kimchi Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Dumpling Soup Pork Dumpling Soup Pan-Fried Dumplings Pan-Fried Dumplings Red Bean Bun Red Bean Bun Shrimp Dumplings (Har Gow) Shrimp Dumplings Steamed Dumplings Steamed Dumplings Sui Kow (Dumplings) Sui Kow (Dumplings) Chicken Buns (Chinese Steamed Buns) Chicken Buns (Chinese Steamed Buns) Steamed Fish Balls Steamed Fish Balls Chinese Jiaozi (Pork and Chive Dumplings) Chinese Jiaozi (Pork and Chive Dumplings) Shrimp Wontons Shrimp Wontons CHINESE RECIPES: VEGETABLES, EGGS, & TOFU Bean Sprouts with Tofu Hot and Sour Soup Hot and Sour Soup Garlic Mushroom Bok Choy Garlic Mushroom Bok Choy Pumpkin Rice Noodles Pumpkin Rice Noodles Garlic Bok Choy Garlic Bok Choy Green Onion (Scallion) Pancake Green Onion (Scallion) Pancake Tomato and Tofu Eggs Tomato and Tofu Eggs Black Bean Sauce Yong Tow Foo Black Bean Sauce Yong Tow Foo Vegetable Chow Mein Vegetable Chow Mein Egg Foo Young Egg Foo Young How to Make Tofu Skin How to Make Tofu Skin Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding How to Make Soy Milk How to Make Soy Milk Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Chinese Braised Soy Sauce Eggs Chinese Braised Soy Sauce Eggs Chives Omelet Chives Omelet Pickled Chilies Pickled Chilies Yong Tow Foo/Yong Tau Fu Yong Tow Foo/Yong Tau Fu Yam Rice Yam Rice Stir-Fried Brussels Sprouts Stir-Fried Brussels Sprouts Stir-Fry Pine Nuts with Corn and Peas Stir-Fry Pine Nuts with Corn and Peas Fried Eggs with Preserved Turnip Fried Eggs with Preserved Turnip String Beans/French Beans String Beans/French Beans Tomato Eggs Tomato Eggs Chinese Vegetable (Choy Sum) Chinese Vegetable (Choy Sum) Home-style Tofu (Tofu with Mushrooms) Home-style Tofu (Tofu with Mushrooms) Tea Leaf Eggs Tea Leaf Eggs Chinese Greens with Oyster Sauce Chinese Greens with Oyster Sauce Stir-fried Napa Cabbage Stir-fried Napa Cabbage Braised Tofu with Mushrooms Braised Tofu with Mushrooms Imitation Shark's Fin and Crab Meat Omelette Imitation Shark’s Fin and Crab Meat Omelette Mapo Tofu Ma Po Tofu Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Stir-fried Chive Buds Stir-fried Chive Buds Shrimp Omelet Shrimp Omelet CHINESE RECIPES: DESSERTS Red Bean Paste Pancakes Red Bean Paste Pancakes Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Almond Tea Almond Tea Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Longan Tong Sui Longan Tong Sui Wheat Mantou Wheat Mantou Red Bean Dumplings Red Bean Dumplings Pineapple Bun (Polo Bun) Pineapple Bun (Polo Bun) Snow Skin Mooncake Snow Skin Mooncake Red Bean Bun Red Bean Bun Peanut Cookies Peanut Cookies Peanut Dumplings Peanut Dumplings Taiwanese Shaved Ice with Fruits Taiwanese Shaved Ice with Fruits Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding Taiwanese Pineapple Tarts/Shortcakes Taiwanese Pineapple Tarts/Shortcakes Mini Egg Cake Mini Egg Cake Sweet Potato Mantou (Steam Buns) Sweet Potato Mantou (Steam Buns) Pineapple Tarts Pineapple Tarts Portuguese Egg Tarts Portuguese Egg Tarts Mini Portuguese Egg Tarts Mini Portuguese Egg Tarts Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Black Sesame Dumplings (Tang Yuan) Black Sesame Dumplings (Tang Yuan) Red Bean Dumplings Red Bean Dumplings