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Your Most Favorite Dim Sum is?

I love so many Dim Sum dishes, and my preference can change daily.

However, I would say the two Dim Sum I appreciate the most on a regular basis are:

Siu Mai; 燒賣 (aka Pork Dumpling)

and

Char Siu Bao; 叉燒包 (aka BBQ Steam Buns)

Char Siu Bao definitely grow on me in the last decade, especially now that I have learned to make them at home. I really appreciate it. However, I have loved Siu Mai as long as I remember. I remember that I always requested it as a little kid when I went to eat Dim Sum with my parents. My mom always told me that Hao Gar (Shrmp Dumplings) are better and that I don't know what is good. :P

In summary, I have to give it to Siu Mai. It is my most favorite. If nothing else, at least I have a long history with it. :)

http://www.hoyummy.com/wp-content/upl...

How about you? What is your most favorite Dim Sum dish? It does not have to be Cantonese Dim Sum. Thanks.

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  1. I'm with you in that I my tastes change depending on the day of the week and the phases of the moon. Lol. But having said that, my standard is "Foong Zhow" aka Phoenix Claw aka chickens feet, mind you, not the white ones but the one braised in black bean and chili. It's all about the sauce and sucking off the skin and meat and gnawing through the tendons. Drool!

    On a non-Cantonese note, I love XLB...soupy, juicy, deliciousness!

    1 Reply
    1. re: bdachow

      Yep, I like the one braised in black bean sauce. I actually dislike the white ones, but my mom love those. I think my mom and I disagree a lot on Dim Sum :)

      1. re: ipsedixit

        Are those just brown sugar versions of the white spongy ones? I've never seen a brown sugar version...

        1. re: bdachow

          Well, it certainly looks just like the white ones.

          1. re: bdachow

            Yup.

            Except the brown ones are better -- the sugar caramelizes!

            1. re: ipsedixit

              The sugar caramelizes while steaming? No way, this is just bok tong gao made with brown sugar.

                1. re: PorkButt

                  "The sugar caramelizes while steaming? No way, this is just bok tong gao made with brown sugar."
                  _________________________________

                  A person can fantasize, can't they?

                  1. re: ipsedixit

                    Yes, but he should not share his personal fantasy.

              1. re: monku

                Yup, can never pass them up whenever I'm in the vicinity.

                And, really, dunno of any other place that makes them with brown sugar.

                1. re: ipsedixit

                  You know, I don't think I've ever seen them made with brown sugar and this would probably explain why. Lol.

            2. I'm a sucker for beef cheung fun (the steamed kind). But the skins have to be smooth and thin, in order to get a slippery gliding smooth down the throat experience. Steamed turnip cake comes a close second if available, otherwise it's probably ha gow.

              1. Many favorites, but for the W family the ne plus ultra has got to be chive dumplings.

                1 Reply
                1. Mine:
                  Braised Chicken Feet
                  Taro Dumpling
                  Sticky Rice
                  XLB
                  Gai Lan
                  Baked Pork Bun

                  1. I love char sui bao as well, but I much prefer the "baked" to the "steamed". Baked have an exterior like the buns you buy at Chinese delis, whereas steamed have a white, spongy shell. Both are good, but I like the baked better. The problem is trying to order it at a non-cart place. I've never been able to find anyone - even a Chinese person - who's been able to tell me how to distinguish between them in Cantonese.

                    But a favourite dim sum? Jeez, that's like trying to choose your favourite child! It's easier to pick what I don't like:

                    chicken feet.

                    10 Replies
                    1. re: FrankD

                      FrankD,

                      For some people, they have no problem picking their favorite child He he heh.

                      1. re: FrankD

                        My Chinese isn't the greatest, but I'll give it a try. Steamed is 蒸, which is pronounced "jing" as in "jingle bells." Baked is 焗, which is pronounced "guk", which rhymes with "book". Thus, 蒸叉燒包 would be the steamed char siu bao, and 焗叉燒包 would be the baked version.

                        If in doubt, ask the wait staff when they pick up your order ticket. Ask them if it is steamed or baked.

                        1. re: raytamsgv

                          raytamsgv is right on the words, but I would add a 的 between the word baked 焗 and char siu bao 叉燒包. It makes more grammatical sense; otherwise you sort of sound like you're speaking broken Cantonese.

                          The 的 is pronounced "da" (like, "duh, you're dumb!")

                          So baked char siu bao would be ... 焗的叉燒包

                          And steamed would be 蒸的叉燒包

                          Hope this helps and enjoy!

                          1. re: ipsedixit

                            Although that is true in written Cantonese, the 的 character is omitted when speaking Cantonese. For those who are unfamiliar with Cantonese, spoken Cantonese is often very different from the written Cantonese, which is not the case with Mandarin.

                            On menus, they frequently omit that character as well or they may have something like 叉燒包 (焗).

                            In Cantonese, the 的 is pronounced "dake". If you do say the 的 character when speaking, Cantonese speakers will give you a funny look but they'll understand you.

                            Regardless, if you write it out, you should have no problems at all with ordering.

                            1. re: raytamsgv

                              The baked version is also sometimes known as "restaurant meal bbq bun" 叉燒餐包 / cha siu tsahn bao

                              http://zh.wikipedia.org/zh/File:Chars...

                              that was because in the old days, the tsahn bao was the baked sweet roll served with a slab of butter as a mini side when you order a cream or borscht soup at a Hong Kong style western restaurant (not the cafe's that are in most metropolitan US cities and some Chinatowns).

                            2. re: FrankD

                              "Jeez, that's like trying to choose your favourite child!"

                              Agree with you 100%.

                              But I do tend to prefer the steamed stuff over the fried, especially at the cart places where they don't make it to order. I get grumpy when I eat old fried food. One of my favorites is steamed dumplings filled with snow pea shoots and shrimp.

                              And I also can't stand chicken feet.

                              1. re: Miss Needle

                                Miss Needle, with you on the chicken feet. Only had them once, but the black bean sauce I didn't care for, the skin was just mushy, they seemed fatty (on feet? not likely), the tendons were either too twangy or cooked to mush. It was like a bean-saucy fatty mushy roll around a little chicken bone and not to my liking.
                                I understand they may not ALL be that bad, but with an intro like that there's not a lot of incentive to try them again. What are they like when they're really good? What various textures should they have?

                              2. It's hard to decide. I love turnip cakes, but if I had to choose between that and sesame balls, how could I decide? For what it's worth I prefer jiaozi over bao, mainly because most of the dimsum around me fails at char siu bao.

                                2 Replies
                                  1. re: JungMann

                                    Oh, sesame balls, heaven in a cloud...

                                  2. Phoenix claws. Everything else is just filler. :-)

                                    7 Replies
                                    1. re: raytamsgv

                                      You and my nephew must've been separated at birth.

                                      I can give the little guy a big bag of claws (non soy sauce version) and he'll go through it in less than 30 minutes. Yikes!

                                          1. re: ipsedixit

                                            Oh yes, you wrote a bag of claws. I thought you said one claw. I was like... anyone can eat a claw within 30 minutes.

                                      1. Shu Mai.
                                        If the shu mai is no good the other dim sum isn't going to be.

                                        1. I like sin jyut gyun, the steamed bean curd skin rolls stiffed with meat and vegies with bean sauce.The cart lady this weekend asked me how to describe them in english since I asked for
                                          them. I also like the turnip cakes and the stick rice in lotus leaves.

                                          1 Reply
                                          1. re: michelley

                                            Oh thank you for giving me a name for them, they have been edging to the forward position, I really do love the bean curd skin.

                                          2. Spareribs in black bean sauce (I love meat with bones)
                                            Har Gow with big chunks of shrimp
                                            Tofu stuffed with shrimp and steamed
                                            Egg Custard Bao

                                            when I was little i used to love the taro cakes with the pork inside that was deep fried

                                            must have really hot Chrysanthemum tea to wash all the fat down into my belly

                                            12 Replies
                                            1. re: septocaine_queen

                                              I thought the old myth is to use Pu Erh tea (普洱茶) to wash/dissolve the fat/oil

                                              1. re: Chemicalkinetics

                                                Could be, but when I was growing up, my mom's theory was the tea had to be boiling hot like painful to the touch hot and that would help the fatty food melt in your belly and digest better. I just like Chrysanthemum tea for its floral and herbaceous flavors.

                                                1. re: septocaine_queen

                                                  :) Don't do that boiling hot tea thing, is not good for you

                                                      1. re: Chemicalkinetics

                                                        Eeuurghh.... Once I read that you were supposed to drink an Espresso before it had settled, and ended up necking a boiling hot shot of coffee.

                                                        Stupid, stupid me. It hurts just thinking about it.

                                                        1. re: Chemicalkinetics

                                                          small little sips, my friend (^_^) esophageal cancer be damned. jk

                                                  1. re: septocaine_queen

                                                    just remembered. I LOVE the sticky savory rice steamed in Lotus leaves

                                                    1. re: septocaine_queen

                                                      I love those too. In fact, I just made two batches this week, total of 24 lo mai gai. I bought most of them to work and people love them. I kept three of them in my freezer now. I am going to pop them out when I need them. It is like the Cantonese version of TV dinner.

                                                      1. re: Chemicalkinetics

                                                        like a TV dinner but 1 trillion times better. Opening the lotus wrapper with the delicious steam rising upwards is like Christmas. Your pics make me hungry.

                                                      2. re: septocaine_queen

                                                        Here a picture of the three frozen Lotus leaf wrap (Lo Mai Gai 糯米雞). See the frost?

                                                         
                                                      1. re: carlee134

                                                        For me is sort of a toss up between chive dumplings and sticky rice dumplings (those things that look like minature fried footballs, that you can also get in most of the chinese bakeries)

                                                      2. it's threads like this that make me realize what a white-bread midwest sort I am (although some bao fit into that profile!) gotta say for me shrimp and chive har gow and not too big make me happy.

                                                        1. Chem Kin: Is this a good technique (on the science) for getting "crunchy" shrimp? http://rasamalaysia.com/how-to-make-s...

                                                          >>>>When I was in Beijing this June, I chanced upon a great Chinese cookbook with the best step-by-step picture guide of making har gow or shrimp dumplings. It reveals that a pH9 alkaline water is the secret behind crunchy shrimp, and a light massage while marinating pretty much does the trick. The PH9 clue intrigues me. I came back and went to my favorite Chinese restaurant in Irvine and investigated further. The chef told me that they don’t use alkaline water, but swear by the process of marinating shrimp with egg white, tapioca starch (菱粉) and baking soda, a process they called “上浆” (shangjiang) or literally “coating with starch.”<<<<

                                                          credit: rasa malaysia

                                                          1 Reply
                                                          1. re: alkapal

                                                            Alkapal,

                                                            Not sure about pH9. Maybe it is true after all the baking soda will make the mixture basic and therefore a higher pH, but I have not heard of getting it to a specific pH. I have heard the similar thing you have read about egg white, tapioca starch (or corn starch).

                                                            For me (as a home cook), my biggest problem for Har Gow (Steamed Shrimp Dumplings) is not the shrimp, but rather the skin. I cannot make the skin tender and strong at the same time, whereas at least my Char Siu Bao, Siu Mai, Lo Mai Gai, .... taste ok.

                                                            http://www.notquitenigella.com/wp-con...

                                                          2. CK, I love potstickers/dumplings. Absolute neccessity with every order.

                                                            Char sui Bao, I found them once, and I was SOOO excited, but they left me cold. The bun was sweet, and only a tiny piece of pork in the middle. Are they always like this?

                                                            3 Replies
                                                            1. re: Soop

                                                              Soop,

                                                              Char Siu Bao can be a bit different from restaurants to restaurants. Some have more pork than other. I would say, you can easily see X2 fold differences in meat between different restaurants. However, there will always more bun than meat by volume. It is certainly nothing like a dumplings, where those have very high meat-to-skin ratio.

                                                              Taste is completely personal. As I have suggested, I always like Char Siu Bao ok when I was young, but never really like it until 10 years ago.

                                                                1. re: Soop

                                                                  Yes. The bun is a bit sweet. The Chinese BBQ pork is also sweet with a touch of salt. In short, more sweet than salty.

                                                            2. I love sesame balls. I love the cheung fun stuffed with the deep fried bread. I love tofu skin roll stuffed with seafood. I love the crystal prawn dumplings and pan fried chicken dumplings. I loved the eggplant stuffed with shrimp. I love the kai lan in oyster sauce. I love the glutenous rice balls covered in coconut shreds and stuffed with peanuts and sesame. Too many yummy dim sum items!

                                                              5 Replies
                                                                1. re: Chemicalkinetics

                                                                  I don't eat pork so there are a lot of items that I don't have. I am aware of hidden pork like siu mai stuffings labeled as seafood but which have pork, and the like. There is a lot that I can eat though.

                                                                  I remembered one I LOVE. It is like cheung fun sliced up and stir fried with some browning, almost like char kway teo, it has dried baby shrimp, green onions, and pickled turnips shreds tossed into it. YUM!

                                                                  I don't like the steamed beef meatballs. Very spongy.

                                                                  1. re: luckyfatima

                                                                    Yeah, Siu Mai definitely has pork. Cheung fun should not have pork products, unless you have the Char Siu (Chinese BBQ pork) one.

                                                                    1. re: Chemicalkinetics

                                                                      Ah yes, the siu means pork. I guess what I meant was other similar items that sometimes have pork mixed with seafood. Like shark fin dumpling and some others.

                                                                      1. re: luckyfatima

                                                                        I feel your pain. Usually, there are many ingredients go into some Dim Sum dish, it makes it difficult to list every ingredients in them. Moreover, some restaurents may not use pork as part of the ingredient for a certain Dim Sum, while others may. Most important of all, the people who sell you the Dim Sum (push cart ladies) usually do not know all the ingredients in the dishes or cannot communicate very well in English.

                                                              1. In the Taiwanese version - my favorite is the long slippery noodles with sliced pig intestines - served with a few sprigs of cilantro on top - and I don't know the Cantonese words for that one. As far as Cantonese dimsum, my favorite is the steamed daikon cake (pronounced something like lor baat goh) - something that not all chinese restaurants are good at - and IMHO, is one of the key factors in deciding if the rest of the dimsum has a master's touch or not.

                                                                1. I love the sticky rice wrapped up in a leaf with sausage (and other stuff?) inside. I'd love it if someone would tell me the name of this so I can order it instead of just watching for it to go by.

                                                                  2 Replies
                                                                  1. re: Pia

                                                                    Pronounced "Law Mai Gai" 糯米雞

                                                                    1. re: K K

                                                                      If you're an old timer like me, the "L" sound would be replaced by a "N" sound.

                                                                  2. I adore really good Har Gow, especially if the shrimps are left a bit chunky and not the mouselline texture some places do. And...I realize I might get flak for this, but I also love shrimp toasts, as long as the frying is done well. And, I love egg custard. And, I love Sui Mai. And I love mahogany baby spare ribs. And...I could go on. My favorite place to go in SF is the Hang Ah Tearoom, which is, I believe the oldest, funkies dim sum joint in the city. It's not the best dimsum, but as far as atmosphere and authenticity are concerned, it can't be beat. Oh, and I love green onion pancakes stuffed with pork and tree ear mushroom, but I don't know the correct name of that one.

                                                                    1 Reply
                                                                    1. re: mamachef

                                                                      Oh yeah, green onion pancakes are good stuffs.

                                                                    2. I love the red bean paste buns, and siu mai. I always start with those.

                                                                      1. I bet no one's going to say it, so I will: The coconut jello desert cubes are my absolute favorite thing about dim sum. If they don't have them (and a lot of places don't any more) its a big let down for me.
                                                                        Its the puurrrrrfect thing to cool you off after stuffing down all those heaty/greasy meat & deep fried treats.. its just so sweet, and light, and cold... refreshing. Love it to death. Found a fantastic recipe at one point which called for coconut cream.
                                                                        I went for dim sum for the first time in forever a while ago and they didn't have the straight white cubes, but a layered thing with other kinds of jellos... still tasted pretty close, so I was satiated.

                                                                        Also kind of love the deep fried har gau (where its all opened up & crispy) with the sweet red sauce they drizzle on it!

                                                                        Besides that I'm pretty traditional... steamed har gau, spareribs, egg custard, sesame balls, gai lan (my favorite vegetable, hands down), spring rolls, siu mai (though its pretty filling), and that stuff in the flat rice noodles sometimes. Had some eel once which I didn't like... the smell was just way too intense. That and the chicken's feet scare me.

                                                                        I so miss New Diamond in Chinatown (Vancouver)... mmmmmm, salivating!

                                                                        1 Reply
                                                                        1. re: RileyP

                                                                          Those are one of my favorite too. White diamond shape cubes.

                                                                        2. I don't know if it's my absolute favorite, but H and I get two orders of curried squid every time we go for dim sum. One just never seems to be enough. I also love steamed shrimp and cilantro dumplings. There's something that's somehow magical about the combination of shrimp and cilantro. I also really like the shrimp and chive pan fried dumplings other have mentioned.

                                                                          1 Reply
                                                                          1. re: agoodbite

                                                                            oh yeah, the steamed shrimp/cilantro ones are soo delicate. I think they use lighter rice wraps for those, since they seem more transparent. I prefer those to the thicker more rubbery har-gau wraps.

                                                                          2. Can't believe BBQ pork rice noodle hasn't made an appearance yet. That's my husband's favorite, and the first thing he always asks the cart ladies if they have.

                                                                            My personal is siu mai.

                                                                            We also prefer the cart places to the ordering places. I realize that's sacrilege, but I like seeing everything that's available and getting what grabs me. We've also discovered a lot of great new things this way (like baked BBQ buns with the crispy topping - yum!)

                                                                            18 Replies
                                                                            1. re: VJA

                                                                              I definitely prefer the cart place too over the ordering places. It is an atmosphere thing. Also for some really odd and strange reasons, I also prefer the middle to senior ladies pushing the carts as opposed to those fancy good looking good dressing young ladies.

                                                                              1. re: VJA

                                                                                There's nothing sacrilegious about it: it's just another way of serving dim sum.

                                                                                1. re: raytamsgv

                                                                                  Hey I've commited an even bigger sin, One of the reasons I love dim summing at the Oriental Cafe on Elizabeth street in Manhattan's CT is that it possesses two qualities that many dim sum cognoseti would say are the anthithesis of a true dim sum experiance, it's small and it's QUIET.

                                                                                    1. re: raytamsgv

                                                                                      One of my favorite AB episodes is when he is in HK especially the cacophony of the plates and tea cups in the dim sum restaurant. Also with everyone crowding the carts to get their favorites. If I went to a dim sum restaurant and it was quiet and uncrowded, I would walk out.

                                                                                      1. re: septocaine_queen

                                                                                        "If I went to a dim sum restaurant and it was quiet and uncrowded, I would walk out."

                                                                                        Ha ha ha. As in "something must be wrong with this one", right?

                                                                                        1. re: Chemicalkinetics

                                                                                          Actually now that I put my mind to it, I might hazard a guess that dim sum halls were a lot quieter way back when. The kitchens were probably unbeleivably noisy but the actual serving area may not have been. After all, if people went through the trouble of bringing thier pet songbirds with them, its seems likely that the places were quiet enough to enjoy the birds singing, something I can't imagine would be possible in a modern hall (in a modern hall, the noise level often gets up to a level that might actually put a pet canary at risk of dying from noise shock)

                                                                                          1. re: jumpingmonk

                                                                                            Jumping,

                                                                                            I absolutely agree with you on this. I think the Dim Sum places have gotten louder. In fact, the old stereotype was that normal families eat Dim Sum during weekends, but only old and retired people eat Dim Sum on weekdays. They would order only a few things and read their newspaper there for an hour or more. I don't think that relax, cafe-style attitude exists anymore. Now, if you order only one or two Dim Sum and start reading your newspaper, you will get kicked out. Young working people started to eat Dim Sum during workdays at lunch time in the 80's 90's. So the culture has definitely changed.

                                                                                              1. re: Chemicalkinetics

                                                                                                CK: if I wasn't pretty darn sure you yourself were Asian, well... (but since I think you are I say HA!)

                                                                                                and I think the point ipsedixit was trying to make was that Chinese is among many cultures that maintain eating is a highly social and interactive experience and an event - witness the 'lazy susans' in many regular menu type restaurants.

                                                                                                1. re: hill food

                                                                                                  I'm sorry to say, but that's a typical Western misunderstanding of Chinese culture. Everyone knows that the "lazy susan" is actually used for negotiating the payment of stolen artifacts and antidotes for the poison that was put in your drink. :-)

                                                                                                  1. re: raytamsgv

                                                                                                    It's actually for quick action to spin the tab to you when the waiter brings it at the end of the meal ...

                                                                                                    1. re: ipsedixit

                                                                                                      I thought it is to use as a giant frisbee for self defense.

                                                                                              2. re: Chemicalkinetics

                                                                                                Ah, I beg to differ. I've seen the older gentlemen congregating and hauling out newspapers to sit and read during weekdays still. In fact, I believe the restaurant was actually selling papers. Was in Queens, NY. So fear not, the tradition of the retired folks meeting up and sitting around is far from dead. Whew!

                                                                                                1. re: Chemicalkinetics

                                                                                                  It still exists in Boston's Chinatown, or at least did till very recently. Many's the time I was the only Anglo among elderly Chinese gentlemen or couples reading the paper and eating just one or two small plates between 8 and 10 AM to Chao Chao City.

                                                                                    2. re: VJA

                                                                                      I prefer the carts too (and a table right by the kitchen)

                                                                                    3. One place used to serve these really big, golden, deep fried (what I believe were) squid balls, 3 to a dish. Firm, pink & white, slightly sweet, and amazing.
                                                                                      I think I liked the garnish even better though - they'd include a couple of crispy, deep fried spinach leaves for garnish. I'd do whatever it took to get those... bat my eyes, get mad, pout or just plain swipe 'em first. They were so worth whatever bad behaviour it took.

                                                                                      2 Replies
                                                                                      1. re: RileyP

                                                                                        RileyP; do a search for Palak Chaat (a dish) and Rasika (a restaurant) either here or on google to find a recipe. it's an Indian version, but yes fried spinach is awesome.

                                                                                        1. re: hill food

                                                                                          Oooh ho ho!! Thanks HF, that looks amazing! Although what they did at dim sum was so minimal/pristine I almost don't want to mess with it - just get the type of oil right and leave out any flavorings.
                                                                                          I'll make it a point to try both though!

                                                                                      2. wow i am surprise i haven't seen my favorite dim sum item on here yet.

                                                                                        my favorite thing has to be the shredded taro with the shrimp. next thing is the stuffed eggplant, then siu mai and then pan fried turnip cake

                                                                                        my mom favorite thing is the deep fried taro dumpling.

                                                                                        last week we got the shark fin dumpling for the first time and it was really really good.

                                                                                        man i got a hankering for dim sum now. next time i'm in charlotte that is for sure.

                                                                                        1 Reply
                                                                                        1. Har gow (shrimp dumpling) is a must. But it's so easy to screw up or be made mediocre. I really perk up when I come across an exceptional one with a delicate yet taut skin, nice fresh snap to the shrimp, and nice sprinkling of bamboo shoots.

                                                                                          2 Replies
                                                                                          1. re: nooyawka

                                                                                            Hmm, I have no idea what the transliterated names are but I call my favourites:
                                                                                            turnip cake
                                                                                            deep fried taro
                                                                                            the slippery rice burrito with shrimp inside
                                                                                            sesame balls
                                                                                            almond jello
                                                                                            egg custard
                                                                                            broccoli
                                                                                            any of the shrimp dumplings
                                                                                            rice wrapped in lotus leaves

                                                                                            The only things I don't like are congee and chicken feet. I don't like things with lots of pork expect the rice.

                                                                                            1. re: MinkeyMonkey

                                                                                              I probably shoud make mention of another thing I have often that I am quite fond of. It slipped my mind the last time, for the simple reason that I do not normally consider it a dim sum item, as the only resturat I know that makes it isn't a dim sum resturant (that's also why scallion pancakes also weren't on my orginal list, while I am quite fond of them when they are well made, in my area, they aren't something that is normally served as part of the dim sum menu) None the less the dish I am thinking of is for all intents and purposes a variation on a dim sum classic so I guess it counts. At one of my local resturants they have (on the appetizer menu) an item referred to as a roast pork roll, this is not a baked cha siu bao (they have those too listed as roast pork buns). Instead it is basically the same thing as a steamed roast pork crepe (complete with the beancurd skin wrapper) a standard dim sum item. The only difference is that here instead of steaming it they dip it in a batter or flour coating (I'm not sure, but I assume they do this by first freezing the filling as like a real crepe it's open at both ends and since the filling is semi liquid, if they didn't I imagine it would all leak out) and frying them. The result is a roast pork crepe that is actually edible as a finger food. Pretty good (particualry for something off the appetizer menu of a suburban Chinese takeout)

                                                                                          2. Same since I was a little girl...cheung funn. Second would be the sweet rice. When I was in HK and went to Fu Sing and they had this amazing chicken tart topped with walnuts and scallop spring rolls. They are know for more innovative dim sum. I also love the Macau egg tarts like the ones from Lord Stowe. They contain cream. Oh...I'm so hungry.

                                                                                            1. char siu bao
                                                                                              lotus seed jin dui

                                                                                              1. Jia Leung. Fried dough wrapped with rice noodle. Oh so good.

                                                                                                3 Replies
                                                                                                1. re: TT2

                                                                                                  I love it too. It is often served with two distinctions. The dough being fried to crispiness or the dough still soft. I actually prefer it on the softer side.

                                                                                                  1. re: Chemicalkinetics

                                                                                                    I prefer crispy so that when the sweet soy soaks in, you have a combo of chewy and crispy going on. Now I need to go to Chinatown.

                                                                                                    1. re: TT2

                                                                                                      :) I remember eating the soft and chewy one from King-Tin restaurant in SF Chinatown. Love that little place. Now, I am in the Northeast. I go to Philly Chinatown and there they always serve the cripy ones (from several restaurants). Some of the crispy ones are just too hard and feel as if they cut my mouth if you know what I mean.