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favorite dimsum items calgary

hey guys .i just had my first adventure at forbidden city .it was quite a different exp.(nothing like this in strathmore,to bad)of course i had the steamed crab and pork dumpling that i was told was the zaolongboa that hounders have recommended(and posted miles long)so it must be good.and it was,although i was under the impression that the "soup"will gush out causing 3rd degree burns.thankfully that fear was alleviated at first bite .these were my first so i cant really compare to others but they were really good ,nice flavor.i also played it safe (not knowing what else to order )and had shrimp spring rolls.i liked my exp there and im going back,im up for anything really and was wondering what else hounds like.whats your guys choices ?

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  1. Egg tarts! Not too sweet custard tarts in a really flaky crust.

    Shar shiu bao ( BBQ pork buns with a yeast dough as opposed to dumplings- available baked or steamed) Har gow (steamed shrimp dumplings in a rice wrapper - translucent with pleats on the top) Rice pancakes - cantonese speakers have tried to teach me how to say this but I can't seem to get close so I won't even try the phonetic version. I like shrimp, rest of the family like BBQ pork (shar shiu)

    I always like squid, either the tentacles or slices of the body, sometimes they come with salt and pepper and sometimes not.

    Congee or rice porridge on cold days. I like the congee with chicken, find the fish one too fishy.

    We often get spring rolls, vegetable dumplings or shrimp wontons,sometimes sticky rice or the noodles in an upside down glass bowl. Occasionally the BBQ pork baked pastries in a flaky crust but they are quite sweet.

    I like the so-called Chinese donuts which are a long piece of fried dough wrapped in a rice pancake and served with hoisin sauce and sesame seeds. I was told to dip the pieces in hoisin then in the seeds. The rest of the family will only eat one or two pieces so it isn't a universal favorite.

    I don't like Chinese sausage, fish paste or century eggs so we avoid those. My husband once drank too much at a meal in Hong Kong with chicken's feet and can't even look at them since. We like what people call potstickers or pork dumplings but they are so much better at home that we rarely order them out. We call them jao-tze because my husband's mother spoke Mandarin.

    Spring onion cakes but only if made well, they can be oily and heavy if not well executed.

    I think that's everything but I'll remember more I'm sure. I like to try anything new going by.

    1. Besides the items sharonanne mentioned which I agree are very good, I also enjoy "deep fried sweet cream buns". At least, that's what they are called at U&Me Restaurant in Chinatown.
      http://www.uandmerestaurant.ca/dimsum...
      They sweet cream is sort of like a custard filling.

      1. Steamed duck feet, deep fried doughnuts with red bean paste, steamed chicken rice with Lop Cheung (Chinese sausage), Dou Foo Fa (sweet tofu), Deep Fried Taro, Lo Bok Guo (Daikon radish cakes), pork wrapped in Foo Jok (tofu skin). We always order some Beef Chow Fun or some kind of noodle dish as well.

        1. I also forgot about lo mai gai which are sticky rice bundles (the sticky rice and chicken is wrapped in lotus leaf and steamed).

          1. shue mai. I think thats how its spelled. tasty little things of pork and mushroom goodness. also the sticky rice, the shrimp dumplings, the shrimp and rice noodle, and the barbecue prk buns. so tasty..

            1 Reply
            1. re: retroville

              Yes, shu mai (one spelling or the other must be right). My kids like this but I don't so I can be forgiven for forgetting it.

            2. chai sui (bbq pork) cheung fun and lo mai gai... which unforunatly is quite extinct. Many resturants replace the one big sticky rice wrapped in banana leaves with Jun Gui Gai which is still sticky rice but in 3 little bundles (or two if they are really cheap) with less items in them. Lo Mai Gai is classic and very few places have it.

              1. dai tsi phung an gao - scallop and shrimp dumpling

                ngau pak yip - beef omasum (3rd stomach of a cow) tripe in ginger and garlic

                phung tsao - chicken feet

                tsia leung - rice wrapper around the Chinese type donut, in a sweet soy sauce, spinkled with sesame seeds, hoisin and peanut sauces for dipping

                sin tsook guen - bamboo, pork, maybe mushroom, wrapped in a tofu wrapper

                boon tong gao - dumpling served in soup, one serving -> have not found a good in Calgary, last had a good one in Hong Kong

                ha cheung - shrimp wrapped in a rice wrapper, served in sweet soy

                lo mai gai/chun chu gai - lap cheung, pork, etc wrapped in a lotus leaf

                pei dan sau yook tsook - preserved egg, lean pork congee

                dan tat - egg custard tarts -> good ones have a light flaky tart shell and it usually requires lard, not vegetable shortening

                woo yong bau - taro paste buns

                1 Reply
                1. re: tintallie

                  "dan tat - egg custard tarts -> good ones have a light flaky tart shell and it usually requires lard, not vegetable shortening"

                  while it does taste better made that way, it's just a variation... 'so pay dan tat' to be precise...

                2. At U&Me Restaurant: the aforementioned fried custard buns (lai wong bao) and the eggplant rice crepes (yue heung ke ji cheung).

                  At Forbidden City: the shrimp dumplings are decent, better than many places in Calgary, and I like the beef stomach (not the white tripe with long "flaps" but the brown-ish one that has a kind of crisscross-y pattern). I also like the woo kok (fried taro puffs)--they have the crazy birdsnest-ish fried tendrils on the outside, creamy taro and meat filling on the inside.

                  At Silver Dragon: they have sang jian bao (soup buns) that I haven't seen elsewhere in Calgary yet--like xiao long bao (soup dumplings) these have hot broth and meat inside but it inside a bread dough instead. Unlike other Chinese buns, the dough is not sweet.

                  My dim sum guilty pleasure: that horrible fake almond "tofu fa" (it's not really--its made from a powder and Agar) with the fruit cocktail on top. If a restaurant has carts, like Regency Palace, bowls of this usually get pushed around for a few rounds before someone orders a bowl--usually a family with kids, or me.

                  6 Replies
                  1. re: aktivistin

                    does it ACTUALLY have soup inside those sang jian bao? or is it like most xiao long bao in calgary where there's absolutely no soup in them? i want my fix haha!

                    1. re: MeXx

                      it's not gushing i can tell you that
                      but there is a fair bit of soup in them

                      1. re: MeXx

                        ohh yes . . and i think the T-pot dim sum menu actually says "caution hot soup inside"

                        1. re: MeXx

                          Yes, not gushing like you'd expect, but a fair amount of broth and at least it's not spraying scalding liquid all over your chin, hair, and lap. Which, though pleasant in a way, is not pleasant in others.

                        2. re: aktivistin

                          At Central Grand: the Egg Custard tarts (pay dan tat) are the best around, but you have to order them. It very rarely comes on the cart. Do it as soon as you sit down, and they should be ready by the time you are ready for some dessert.

                          1. re: ybnormal

                            Yay! Someone else who loves those tarts.

                        3. - Egg tarts, egg tarts, egg tarts...

                          - Steamed pork (little ribs) with black bean sauce and garlic...served in tiny little dishes...hate sharing them because I want to eat the whole thing myself. But I have to be polite.

                          - Stuffed eggplant or green peppers (ground pork and maybe shrimp?).

                          -Sticky rice in whatever form and wrapped in whatever leaves (banana, lotus) My mother uses bamboo leaves, but I've never seen them in any dim sum restaurant.