Not something a kid in a dimly lit math classroom might encounter. Far from it unless that classroom happened to be in a home in southern China or at least in a restaurant that served this delicacy.
I am refering to the food preparation that I enjoyed with some work colleagues at a going away event (for another colleague) over lunch. Lunch was at a local Cantonese (that which is from southern China - specifically the Canton aka Guangdong; and Fujian provinces) restaurant close to work.
Dim Sum or DianXin literally means pieces of the heart - as in small bite sized food portions lovingly made for someone - if I remember - based on my research in talking to the locals who are from that part of the world.
But for the English speaking crowd it is simply 'Dim Sum' which is available in variety of Chinese restaurants in California given the preponderence of the expats that love their native food. The food traditionally is small portions prepared individually in steamer baskets and arrives to the table on carts pushed by the servers.
You are expected to either keep an eye out for what is passing by and point if you think you are intrigued by something you see or check it off a game card like menu with the quantity next to it and they will deliver your order to you.
Sort of Vada Pav meets Ukdicha Modak with liberal amount of flying or swimming matter (once upon a time anyway) included under the covers. That ends up being quite an amazing feast for someone who is an omnivore. The veggie crowd largely can stick to some sort of Soy or Tofu preparations along with some steamed green leafy vegetables. So a quick primer on what to order (and what I did) -
Gailan - Chinese Broccoli (I think there was a Bond director by that name) which is sort of like Spinach than broccoli served with oyster sauce dirzzled over it (tastes like boiled spinach with tamarind paste - but don't let that distract you - it is quite flavorful)
Shumai - Steamed rice cakes/dumplings with minced spiced pork or shrimp or both - I had the latter and it was fabulous..actually I had a few
Tofu - order it as such and they will bring this soybean curd derivative which is sliced and served with some boiled soybeans and a dipping sauce
Xiaolongbao is a soup dumpling - more like a gelatinous meat wrapped in a steaming hot bao or bun. The heat melts the gelatinous mass into a liquid and has to be consumed neatly or else...beware it bursts - especially if you are wearing a white shirt or a shirt and tie
Lo Mai Gai - Rice and minced chicken wrapped in lotus leaf and steamed. This is an acquired taste - I suppose if you grew up in any other part of the world the entire menu is.
They do also serve a variety of bite sized battered and fried morsels - Crab Claw is my favorite but I did not have it yesterday.
All in all a slippery experience especially when trying to navigate the foods from a steaming basket to a small plate and then into your mouth with plastic chopsticks.
I am refering to the food preparation that I enjoyed with some work colleagues at a going away event (for another colleague) over lunch. Lunch was at a local Cantonese (that which is from southern China - specifically the Canton aka Guangdong; and Fujian provinces) restaurant close to work.
Dim Sum or DianXin literally means pieces of the heart - as in small bite sized food portions lovingly made for someone - if I remember - based on my research in talking to the locals who are from that part of the world.
But for the English speaking crowd it is simply 'Dim Sum' which is available in variety of Chinese restaurants in California given the preponderence of the expats that love their native food. The food traditionally is small portions prepared individually in steamer baskets and arrives to the table on carts pushed by the servers.
You are expected to either keep an eye out for what is passing by and point if you think you are intrigued by something you see or check it off a game card like menu with the quantity next to it and they will deliver your order to you.
Sort of Vada Pav meets Ukdicha Modak with liberal amount of flying or swimming matter (once upon a time anyway) included under the covers. That ends up being quite an amazing feast for someone who is an omnivore. The veggie crowd largely can stick to some sort of Soy or Tofu preparations along with some steamed green leafy vegetables. So a quick primer on what to order (and what I did) -
Gailan - Chinese Broccoli (I think there was a Bond director by that name) which is sort of like Spinach than broccoli served with oyster sauce dirzzled over it (tastes like boiled spinach with tamarind paste - but don't let that distract you - it is quite flavorful)
Shumai - Steamed rice cakes/dumplings with minced spiced pork or shrimp or both - I had the latter and it was fabulous..actually I had a few
Tofu - order it as such and they will bring this soybean curd derivative which is sliced and served with some boiled soybeans and a dipping sauce
Xiaolongbao is a soup dumpling - more like a gelatinous meat wrapped in a steaming hot bao or bun. The heat melts the gelatinous mass into a liquid and has to be consumed neatly or else...beware it bursts - especially if you are wearing a white shirt or a shirt and tie
Lo Mai Gai - Rice and minced chicken wrapped in lotus leaf and steamed. This is an acquired taste - I suppose if you grew up in any other part of the world the entire menu is.
They do also serve a variety of bite sized battered and fried morsels - Crab Claw is my favorite but I did not have it yesterday.
All in all a slippery experience especially when trying to navigate the foods from a steaming basket to a small plate and then into your mouth with plastic chopsticks.
In sum, not a dim view..
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