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. 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.īeing half-chinese, I have a “gweilo” dim sum list. 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. Whether it’s the grannies and grandpas who fill the early morning slot of the big yum cha restaurants or the crowds that queue up for the 2pm discount sessions, Hong Kong churns out dumplings and spring rolls faster than you can say 好食好味 ( ho sick ho mei) – delicious, tasty. Hong Kong, is the king of dim sum production and consumption. How could you not fall in love with a type of meal that literally means “light up the heart’? A whole array of dishes, mostly steamed, some deep-fried, others occasionally baked into the crispiest of feathery light pastries, all with the sole purpose of igniting joy.ĭim Sum 點心 has a dedicated following anywhere Cantonese people roam and you’ll often see Dim Sum joints lining the streets of all the Chinatowns in the world. Posted by Nico & Gabi on in Inspiration from the Road, Kitchen | 15 Comments
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