EPTMeh, its still tasty.
A long overdue Hong Kong dim sum blog - Page 2
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randombum
United States2378 Posts
Meh, its still tasty. | ||
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zulu_nation8
China26351 Posts
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Cambium
United States16368 Posts
On January 11 2009 14:16 Raithed wrote: get a picture on here please, i think ive had that before. I think that's the thing in the shark-fin soup? Maybe...? | ||
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Disregard
China10252 Posts
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Disregard
China10252 Posts
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Equinox_kr
United States7395 Posts
Damn you Cambium  | ||
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stack
Canada348 Posts
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Raithed
China7078 Posts
On January 11 2009 14:45 Cambium wrote: I think that's the thing in the shark-fin soup? Maybe...? what ieatkids5 described? nah thats not shark-fin soup. shark-fin soup has a bland color to it and doesnt have mushrooms, bamboo etc as far as i know. On January 11 2009 15:01 Disregard wrote: Well Dumpling is pronounced "Gao Gee" and Tong Gao just means a type of dumpling in soup. Oh and Tong = soup. hmm. that makes sense. sounds like dumpling soup haha. | ||
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LuMiX
China5758 Posts
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Kentor
United States5784 Posts
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randombum
United States2378 Posts
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artofmagic
United States1951 Posts
On January 11 2009 15:37 Metal[x] wrote: i was just in HK also! that restaurant looks familiar with the dragon on one side and phoenix on the other...do you remember specifically where it was at? there his receipt! ![[image loading]](http://farm4.static.flickr.com/3450/3186895062_3830196495.jpg) | ||
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Cambium
United States16368 Posts
On January 11 2009 15:37 Metal[x] wrote: i was just in HK also! that restaurant looks familiar with the dragon on one side and phoenix on the other...do you remember specifically where it was at? It was at HK City Hall near Central. | ||
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ieatkids5
United States4628 Posts
![[image loading]](http://www.chingling.net/blog/images/2008/07/hktrip08-95.jpg) This is a description from a google search lol The wrapper of this large dumpling is perfectly thin and fragile, almost gossamer, says Melanie Wong. Inside, there’s chunks of fresh scallop blended with shrimp, grass mushrooms, shreds of dried scallop, black mushroom, and more. And it’s in broth–double-boiled broth, crystal clear, greaseless and light yet intensely flavorful, with briny, savory, and meaty components singing perfect harmony. There’s plenty of this soup, too–enough for a little bowl each for four people. This boon tong gao compares very well to the gold standard version served at the dearly departed Seafood Harbor in Millbrae. This version is a bit deeper and not as ethereal; the dumpling skin is better, and there’s real shark’s fin–a two-inch piece hidden beneath the dumpling. Apparently, there was shark fin in it, a little bit at least. I assume 'boon' means 'half' in that description. | ||
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Disregard
China10252 Posts
On January 11 2009 16:39 ieatkids5 wrote: It's this This is a description from a google search lol Apparently, there was shark fin in it, a little bit at least. I assume 'boon' means 'half' in that description. Thats just a glorified dumpling, nothing special. | ||
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Caller
Poland8075 Posts
On January 11 2009 14:18 randombum wrote: Dim sum is the best, although here in chicago our chinese food can't really compare to that of well, china. Meh, its still tasty. I haven't seen any asian food in Chicago LOL Whereeeee Also xiao rong bao ftw | ||
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Disregard
China10252 Posts
On January 11 2009 17:31 Caller wrote: I haven't seen any asian food in Chicago LOL Whereeeee Also xiao rong bao ftw Oven or steam pork buns? Lol, whoops thats the little steam dumplings. | ||
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ieatkids5
United States4628 Posts
On January 11 2009 16:57 Disregard wrote: Thats just a glorified dumpling, nothing special. well, yeah, but it tastes good | ||
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Zapdos_Smithh
Canada2620 Posts
My family and I used to go a lot, only white people in the entire restaurant every time we went  | ||
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b3tty
Canada216 Posts
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