Last Saturday I had a strange post-hangover craving for Dim Sum, headed to Chinatown to my favorite restaurant (don’t know what it’s called because I just know where it is without really looking at the awning)…I rarely drink now so I get hungover and drunk very easily! The older I get the less I want to drink. I remember in college I drank almost everyday without getting sick. How things have changed.
One of my favorites, sticky rice wrapped in lotus leaf.
Each pocket is filled with sticky rice, meat, vegetables, and a chinese sausage. Sometimes they use seafood. It’s just very savory and salty..
I always request a super spicy hot sauce. Chopped green peppers (the spiciest kind) and soy sauce. It is painful to eat but I am addicted to the burn.
Another variety of shrimp dumplings, this one with snow pea leaves. I love the starchy translucent skin of these dumplings.
The wrapper is made of glutinous starchy flour, creates a transparent skin and a very chewy texture.
Fried sesame balls, a typical dim sum dessert.
Fried sesami balls, part of dessert. The outer shell is covered in sesame seeds, the middle layer is made of rice flour, when cooked it makes for a very sticky, chewy texture, the innermost part is filled usually with red bean paste or something sweet. Eating these is supposed to make your ‘luck expand’.
This fried dish below was both sweet and savory. The texture on the outside was lacy, but also very crunchy.