Thursday, April 9, 2015

Dim Sum at Central Walk, Shenzhen

Shrimp Dumpling, Ha gow or Xiā jiǎo . hese shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, ha gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.

Xiaolongbao is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in xiaolong, small bamboo steaming baskets, which give them their name. The number of folds of this delicate wrapper are a testament to the skill of the kitchen, Equally important is the delicate umame soup bomb inside that needs to be gently sucked out before eating the entire thing. 
Tofu Skin Roll or Fupi Gyun (fried version) for the vegetarians is filled with mushrooms

Scallion Pancake cōngyóubǐng, is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). There is a story in China that pizza is an evolution of the scallion pancake, brought back to Italy by Marco Polo. A humorous newspaper article, that also includes Marco Polo inventing cheese fondue when he is lost in the Alps and wants to eat Chinese hotpot

Turnip cake or Lo Baak Gou is dim sum dish made of shredded radish (typically Chinese radish or daikon) and plain rice flour. The less commonly used daikon cake is a more accurate name, in that Western-style turnips are not used in the dish; It is usually cut into square-shaped slices and sometimes pan-fried before serving.

humai or siu mai or shaomai, also called pork dumplings (although this one is Pork and Shrimp), a dimsum staple. 

An unusual form of rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China including Hong Kong, commonly served either as dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Seasoned soy sauce -- sometimes with siu mei drippings -- is poured over the dish upon serving. 

Steamed pork ribs are made by steaming pork rib tips with whole black beans and oil .

XO chili sauce with dried shrimp and scallops and obviously plenty of chili

2 comments:

  1. How many folds should a superb Xiaolongbao have?

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  2. 好吃不如饺子,舒服不如躺着
    Nothing can be more delicious than Jiaozi(dumplings). And nothing can be more comfortable than lying down to sleep.

    or so goes a Chinese proverb. Famous kitchens have made a name for themselves over the number of folds, a fold race if you will. Traditionally it is 18, but some are serving ones with 22+ folds

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