![]() Trying to gulp it down in one go though will also inevitably lead to a burnt tongue, so pick your battles wisely. It takes certain skill to eat this soup-filled dumpling without tearing into its delicate skin in the process. It is very very difficult to resist a good 小籠包 ( siu lung baau). Another Teochow classic, they often come wrapped in a thin layer of snow-white “steamed bun”, but our preferred version are these wrapped in a thin delicate sheet instead. So imagine the wide goofy grin that takes over my face whenever I spot a steamer filled with 糯米卷 ( no mai gyun) – glutinous rice balls stuffed with toasted peanuts, chinese sausage, dried shrimp and garlic. If you’ve followed our journey, you will know that we have just a tiny obsession with sticky rice, a.k.a. Heavier than most, they are stuffed with minced pork roast pork, mushrooms, bamboo shoots, shrimp, white pepper, coriander and of course, peanuts. It was so delicious that her employer started selling it in his teahouse and made her a special glass stool to sit on while she churned out the increasingly popular ground-rice dumplings. The original dumpling was supposedly called 娥姐粉果 ( aw tse fan gwo) named after the housemaid who invented it. I did not know any other dumpling with something so crunchy inside – peanut lovers be warned. When I was little I mainly loved them because you could see the large peanuts hidden behind the translucent skin of this hearty dumpling. This was one of my chinese grandpa’s must-eats. Perhaps it is the extra crunch of the water chestnuts hidden among the juicy beef, the strong coriander spike or the smooth creamy tofu skin that brings it altogether, but this Worcestershire sauce-drenched meatball is one “gweilo” dish I can proudly order again and again. There are however some exceptions and 牛肉球 ( ngau juk kau) is one of them. Dishes, which I don’t usually get excited about. On the “gweilo” list are crowd favourites such as roast pork buns 叉燒包 and shrimp dumplings 蝦餃, and beyond dim sum, there are dishes like sweet and sour pork. ![]() “Gweilo”, meaning “ghost-man” is the term that Cantonese speakers gave foreigners, inspired by the white skin and blue-eyes of the first arrivals. A reliable list of items which 95% of the time will satisfy a foreign palate that is new to Cantonese flavours. ![]() #1 山竹牛肉球 ngau juk kauīeing half-chinese, I have a “gweilo” dim sum list. Though we welcome the challenge, we will most likely never be able to go through all the dim sum dishes out there, (and frankly, some of them which are offal or feet-focused don’t make it to our repeat list) so here is our non-definitive guide to some of the favourites we keep going back to. There are only two main rules when it comes to Dim Sum –Ģ. ![]() Since we’ve been here, we have had our fair share of Dim Sum, frequently stuffing our faces at brunch, lunch or afternoon tea for a bargain of about 15-20 USD for two. ![]()
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