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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.