This may be the last dim sum Wednesday of this term (or possibly next week since next week is the last week of this term). Anyway, today’s dim sum was at a new place that I can’t remember because I forgot to take a photo of the sign. Oh well, I can ask my Chinese friend, Ming.
Here were today’s eats…
Shanghainese-style steamed dumplings with crab roe. They are filled with juices, so it was just easier to drink the juices in the soup dish.
Bread (I couldn’t tell if it was made with rice flour or eggs). Ming told me these would be good to dip in the porridge.
Mushroom and meat rolls wrapped in tofu skin.
Fried durian cakes (molded to look like the durian fruits).
Porridge with shredded chicken and clams.
Beef balls with minced vegetables on top of tofu skin. Oddly enough, these tasted similar to the dace fish balls that I had at another dim sum place.
Meat and veggie steamed dumplings.
In addition to these lovely items, I noticed some other interesting menu options.
My preference is to not ingest blood, no matter how it’s cooked.
I love mashed potatoes, but it never occurred to me to include berry sauces or jams.
A clearly mislabeled menu item.
I wonder, would Peter Piper approve of these pickled peppers with chicken feet?
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