Whenever my staff and I have to be at the Capitol Building for meetings, we would head out to our favorite Dim Sum place where the food is quite good!
I would like to share with you one such day.
By the way, if you click on the Chinese names of each dim sum I ate (yes, I eat a small portion of all the food you see here, LOL!), you will hear how they are the food is pronunciation in Cantonese. It can be so impressive to be able to order these in Chinese!
Let me start with the common, well-loved, and therefore more familiar dim sum dishes.
@silversaver888Translation: Har Gow
Shrimp Dumplings are transluscent wrapper filled with either whole or cut-up shrimps with veggies like water chestnut or bamboo shoot for a little crunch, and then steamed. I usually eat my Har Gow with hot mustard, whereas most of my friends prefer soysauce for a dipping sauce.
Translation: Djing Char Siu Bao
Steamed pork buns are a classic dim sum dish made with roasted or barbecued pork Pork then wrapped in white dough and then steamed. Steamed pork buns are one of the “Guangdong Big Three,” along with shrimp dumplings and siu mai, a true staple of the original Cantonese dim sum tradition.
Translation: Gohk Char Siu Bao
Baked pork buns are a classic Chinatown pastry like egg tarts and butter buns. These are BBQ pork wrapped in sweet dough and baked. While living in San Francisco, I enjoy stopping by my neighborhood Chinese bakery to buy a baked pork bun to bring home and enjoy with my coffee.
Translation: Siu Mai
This was the first dim sum I ever tried! It is an open-faced dumpling with ground pork and shrimps, often with green onions and black mushrooms. Yummy morsels!
This crispy-skin roast suckling pig is super good! It is a favorite of many dim sum afficionados.
Translation: Wu Gohk
This dim sum dish is a favorite of mine. I always order Wu Gohk. I love the creamy texture of the mashed taro with the very savory taste if the pork and shrimp filling, and enjoy the outside crunchy texture of the breading.
Translation: Fu Pei Guen
This dish is shrimp, chicken and bamboo shoots wrapped in tofu skin, and then steamed. Tofu skin is the thin layer that forms on top of the soy milk in tofu production. I love the delicate flavor of this dish, so juicy and tasty.
Translation: Pinyin
Deliciously deep-fried shrimp balls coated with crunchy ribbons of noodles... these are crispy wonders!!!
Translation: Fong Djau
"Understandably, there is a fear amongst dim sum newbies when it comes to chicken feet. I get it. It’s feet. But if you like the idea of chicken skin and its fatty and unctuous quality, you’d be doing yourself a disservice by skipping out. Deep-fried, steamed, and stewed with garlic, soy sauce, and fermented black beans, approach chicken feet as you would the chicken wing tip—slurpable appendages of skin and tendon." Kevin Pang. How to eat dim sum like an expert.
Oh my, I ate so much...
and want to share them all in one article... but I value your time.
So let me show you the photos of the rest of what I ate.
Besides, I promised myself not to spend more than one hour writing an article.
EGG TARTS
Translation:Daan Tat
Egg tarts are yummy pieces of sweetness! A flaky pastry crust filled with creamy egg custard. Every time I have these, I always tell myself that I should try making these at home for my next tea party.
I endeavor to like all kinds of food, or at least be open to the many dishes, flavors, and get to know different culinary cultures. It is an adventure!
@silversaver888 
I used Pinmapple to pin this post to the world map using a code generated at Pinmapple to mark the place where I traveled and took these photos.
It is so cool! You should try it!
@silversaver888
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