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(Buzzfeed)   Want to eat just a little something this year? Here's your essential guide to Dim Sum   (buzzfeed.com) divider line 123
    More: Interesting, dumplings, dim sum restaurant, scrambled eggs, egg yolks, spinach, scallions, Cantonese, yuan  
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11489 clicks; posted to Main » on 01 Jan 2013 at 9:12 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-01-01 09:17:12 AM
No 1000 year old egg?
 
2013-01-01 09:19:38 AM
Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it
 
2013-01-01 09:22:02 AM

How is babby cooked...


dvdmedia.ign.com

 
2013-01-01 09:26:58 AM
Dim Sum is the bomb, yo.

- Jesse Pinkman
 
2013-01-01 09:32:03 AM
Lots of good stuff there. But you can hold the chicken feet.
 
2013-01-01 09:35:22 AM
Always too crowded around here. Fun going with a group when I had Chinese co-workers, though. They knew what to order, and we definately did not have chicken feet!
 
2013-01-01 09:36:47 AM

KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it


i104.photobucket.com
 
2013-01-01 09:38:55 AM
Was I supposed to be able to get the pronunciation from the names? I hate having to just point at something....
 
2013-01-01 09:41:11 AM

ZzeusS: Lots of good stuff there. But you can hold the chicken feet.


Practically everything served at Dim Sum is better than chicken feet.

CSB: last year was the first time I had "blood tofu", and it was at a Dim Sum place here in OC. I didn't know what it was so I just dove in and ate about 1/2 the bowl before someone told me it was basically coagulated blood. I had no idea; it had a tofu-like texture and a delicious taste.

Even bad Dim Sum is better than most other food.
 
2013-01-01 09:42:56 AM
Relative to my interests.  And I love dim sum.
 
2013-01-01 09:43:56 AM
dim sum as integer
 
2013-01-01 09:45:29 AM
Essential, but they still don't tell you how to pick out the most flavorful pig scrotum.
 
2013-01-01 09:46:56 AM
Laowais know this is just the tip of the iceberg.
 
2013-01-01 09:47:37 AM
Where is the tripe?
 
2013-01-01 09:48:50 AM
Turnip cakes are the best!
 
2013-01-01 09:50:20 AM

SingerWang: Where is the tripe?


SingerWang: Where is the tripe?


they used it up all when making the McRib
 
2013-01-01 09:50:57 AM
Who in the fluck needed a guide to dim sum? Oh, unless someone wants to try dim sum and be absolutely certain not to try anything new.
 
2013-01-01 09:51:48 AM

mercator_psi: ZzeusS: Lots of good stuff there. But you can hold the chicken feet.

Practically everything served at Dim Sum is better than chicken feet.

CSB: last year was the first time I had "blood tofu", and it was at a Dim Sum place here in OC. I didn't know what it was so I just dove in and ate about 1/2 the bowl before someone told me it was basically coagulated blood. I had no idea; it had a tofu-like texture and a delicious taste.

Even bad Dim Sum is better than most other food.


Blood tofu is farking fantastic. A lot of Sichuan dishes have it in them, they also have some kind of blood noodles in hot oil that are delicious. I don't know what half the dishes are (because I can only read a few characters) so I just order by sight.

Not many Cantonese restaurants up here in the north, though, so not much dim sum.

SingerWang: Where is the tripe?


Roasted spicy lamb lung tastes exactly like roast beef. Pork intestine is really good in soup, too. There's so much great Chinese food you'd never see in the US, I'm going to miss it when I go home.
 
2013-01-01 09:53:22 AM
Dammit subby and making me hungry

/wish there were good places around my neck of the woods that served good dim sum
//dim sum for breakfast sounds good
 
2013-01-01 09:58:58 AM

Krymson Tyde: KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it

[i104.photobucket.com image 160x120]


Now I've got that song stuck in my head - oh, well, I'd better share it will everyone!
http://www.youtube.com/watch?v=hjg39XRkjVc
 
2013-01-01 09:59:24 AM

AuralArgument: Laowais know this is just the tip of the iceberg.


Yeah, too bad the only edible things are sticky rice and dumplings though.
 
2013-01-01 09:59:54 AM
No soup dumplings?
 
2013-01-01 10:00:07 AM
Like people...this is 2013 now. Stop making fun of the leader of
North Korea !
 
2013-01-01 10:01:05 AM
The chicken feet is tasty as fark.

And you know it is from a chicken, unlike some fast foods people love.
 
2013-01-01 10:01:38 AM
How the heck do we get "dim sum" out of "dian xin"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?
 
2013-01-01 10:07:49 AM

Kuroutesshin: Blood tofu is farking fantastic.


Second.
 
2013-01-01 10:08:12 AM
Are the chicken feet actually chicken feet?

/ew
//love me some potstickers though
 
2013-01-01 10:08:29 AM

casual disregard: How the heck do we get "dim sum" out of "dian xin"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?


All pinyin is written like that. It's shiat.
 
2013-01-01 10:09:09 AM

KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it


I hate when I'm searching for a recipe, say for lemon poppy seed cupcakes, and the first recipe is something like:

Ingredients
One lemon cake mix prepared according to box
Half cup poppyseeds

Gee, thanks.

Maybe I'll serve it with some of Paula Deen's English peas.
 
2013-01-01 10:11:35 AM

casual disregard: How the heck do we get "dim sum" out of "dian xin"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?


Don't take it personally. Look what they do to their own language. I mean, Worcestershire is pronounced "woostersher".
 
2013-01-01 10:14:32 AM

casual disregard: How the heck do we get "dim sum" out of "dian xin"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?


Same as how Guangzhou was called Canton, and Macau is named after a local temple (A-Ma), and Mumbai was called Bombay.

ts3.mm.bing.net

Basically, colonists didn't give a fark.

/usually Portuguese fark ups, actually
 
2013-01-01 10:14:38 AM
Dian xin is Mandarin and dim sum is Cantonese. Their Cantonese romanization seems to be from 1930 when they added an inexplicable "r" to the end of every word. It's the silent, British "r", I guess.
 
2013-01-01 10:16:29 AM

casual disregard: How the heck do we get "dian xin" out of "dim sum"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?



FTFY. Cantonese is an older language than Mandarin. Dim Sum is Cantonese.
 
2013-01-01 10:27:14 AM
I have not tried a pork bun before but it is looking very delicious right now.
 
2013-01-01 10:27:20 AM
Thanks for your responses, Farkers. I feel so loved :3

Linguistics is incredibly interesting to me, but also so dense that I can't get involved more than tangentially.

Next question: chicken feet has bone. Do you eat the bone?
 
2013-01-01 10:28:15 AM

abhorrent1: Are the chicken feet actually chicken feet?

/ew
//love me some potstickers though


Chicken feet are not as gross as they may sound. The meat is very much like leg meat - to me, anyway.
 
2013-01-01 10:28:20 AM
Recently discovered a great dim sum place here and I've gone twice in the past month. It's always crowded. They are happy to explain what each dish is and what's in it. Tons of good food at a great price.
 
2013-01-01 10:32:06 AM
Damn you subby.
 
2013-01-01 10:34:05 AM

BabyDumplings: Turnip cakes are the best!



I've had or heard about 80 percent of the stuff on this list. Hadn't seen that one before, and it looks damn tasty.
 
2013-01-01 10:35:05 AM

casual disregard:

Next question: chicken feet has bone. Do you eat the bone?


No. You just gnaw on the farkers, throw what's left to a stray cat.
 
2013-01-01 10:36:49 AM

ZzeusS: Lots of good stuff there. But you can hold the chicken feet.


Tried a chicken foot at the urging of my Chinese/Taiwanese co-workers. It was in too tough to bite through the skin. I could feel the little foot bones and claws. Was gross. Got partial credit for the attempt.
 
2013-01-01 10:37:22 AM
There are a large number of foods made from blood. The two I'm most familiar with are English blood-pudding, a sausage, and the German blutwurst, also a sausage but with a very different texture.
 
2013-01-01 10:39:35 AM

casual disregard: Thanks for your responses, Farkers. I feel so loved :3

Linguistics is incredibly interesting to me, but also so dense that I can't get involved more than tangentially.

Next question: chicken feet has bone. Do you eat the bone?


No. It's boiled and 'cured' with some spices and herbs, which gives it its distinctive coloring. This process loosens the 'skin' and cartilage, or whatever is in chicken feet, and that's what's eaten. The bones you spit out, which makes it kinda messy to eat.

But seriously, it's delicious with a little soy or chilli sauce.
 
2013-01-01 10:40:02 AM
s3.amazonaws.com

Om nom nom
 
2013-01-01 10:48:39 AM

KrispyKritter:
/ we had AM radio
// and we LIKED it


We're going down that path, huh?

Did you listen to The Shadow?
Did you get your fresh vegetables from a horse-drawn cart?
Was your milk delivered to your front door - and have a little cream erection on freezing days?
Did you get mail deliveries twice a day?
Did your margarine come in a package that had a color pellet to squeeze and spread around to change the color to yellow?
Did you have to get out of the chair to change the TV channel?
Could you grab onto the backs of cars and slide during snowy days because snow plows didn't exist?

/need to take a nap now
 
2013-01-01 10:48:42 AM

GungFu: casual disregard: How the heck do we get "dian xin" out of "dim sum"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?


FTFY. Cantonese is an older language than Mandarin. Dim Sum is Cantonese.


Forget the age of the languages...most dim sum restauranteurs are Cantonese. I once lived near a restaurant that served Mandarin/Northern style small plates, but it functioned very much like a tapas restaurant and was much more upscale. My fave Cantonese dim sum restaurant used menus instead of carts, but they also used garbage bags as table cloths and would regularly seat multiple parties at a table during the chaos of a weekend service...

/list fails mentioning custard and taro desserts but omitting red bean
 
2013-01-01 10:54:21 AM
Loves me some bao.
 
2013-01-01 10:58:13 AM

phenn: abhorrent1: Are the chicken feet actually chicken feet?

/ew
//love me some potstickers though

Chicken feet are not as gross as they may sound. The meat is very much like leg meat - to me, anyway.


When I was in college I had a chinese american friend take me to dim sum. Not recognizing what they were, I ordered the chicken feet even though he asked me if I was sure. I ate most of them even though I realized what they were after I ordered them. They were OK but it's just skin and sinew, no meat. I even took some home as left overs but was revolted by the sight of them in full daylight, ended up throwing them away.

/when a chinese friend asks you if you are sure about ordering something at dim sum don't be stupid, don't order it.
//I was also too stupid to realize he was "taking me out", he came out as gay a few years later.
 
2013-01-01 11:13:58 AM

rev. dave: I have not tried a pork bun before but it is looking very delicious right now.


I swear those things are like crack.
 
2013-01-01 11:15:55 AM
<a target="_blank" data-cke-saved-href="http://www.fark.com/users/ZzeusS
I've had or heard about 80 percent of the stuff on this list. Hadn't seen that one before, and it looks damn tasty.

I can get them in about 4 different places around here of varying quality.  The best ones are crispy on the outside and creamy on the inside, with lots of pork.
 
2013-01-01 11:18:27 AM
China was so vast that each region was isolated enough to have their dialects diverge and change to become intelligible to each other.
So they set up an uniform writing system that all bureaucrats can use and communicate with.
However, over time the writing system to became so archaic only scholars knew how to read it.
in 1920 they redid the writing system to match the vernacular again - what you spoke became what you write again - this was for Mandarin.

There are two types of romanization: Wade Giles vs Pin Yin (Wade-Giles were used by US soldiers in WWII and Pin Yin was adopted in the 50's by China)
Wade Giles : Pin Yin
Chi : Qi
Chang : Zhang

The romanization of other Chinese dialects become different because they're spoken differently.
 
2013-01-01 11:18:33 AM

GungFu: casual disregard: Thanks for your responses, Farkers. I feel so loved :3

Linguistics is incredibly interesting to me, but also so dense that I can't get involved more than tangentially.

Next question: chicken feet has bone. Do you eat the bone?

No. It's boiled and 'cured' with some spices and herbs, which gives it its distinctive coloring. This process loosens the 'skin' and cartilage, or whatever is in chicken feet, and that's what's eaten. The bones you spit out, which makes it kinda messy to eat.

But seriously, it's delicious with a little soy or chilli sauce.


Do you live in China?

If so, have you ever have the convenience store chicken feet snack bags, with the green chilis?

Holy crap those are hot. I need two tall Qingtaos to get through them!
 
2013-01-01 11:22:44 AM

sendtodave:

Holy crap those are hot. I need two tall Qingtaos to get through them!


??
 
2013-01-01 11:22:47 AM
KrispyKritter
Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first

or you are using a 50 year old recipe and it says 2 cans of .... how big was a can of .... in the early 1960's? what was the content of sodium and corn syrup used back then. there is a crappy family recipe for chilli with beans i've tried to make for a pita 80 year old relative. i try to tell the biatche tomato soup and tomato sauce today is crap so deal with it.
 
2013-01-01 11:29:18 AM
Beef Tripe (stewed and steamed)
Curried Cuttlefish
Dough fritter wrapped with rice rolls
Chinese broccoli in oyster sauce

Dessert Tofu
 
2013-01-01 11:33:24 AM
The one time I tried dim sum in SF chinatown was the last.  Let's take carcass, organs and body parts Westerners would throw away, fry them, and sell them.  Brilliant!
 
2013-01-01 11:36:44 AM
Pork buns! Is it pork? I don't care . gimme.
 
2013-01-01 11:40:43 AM

Blackbird: Beef Tripe (stewed and steamed)
Curried Cuttlefish
Dough fritter wrapped with rice rolls
Chinese broccoli in oyster sauce

Dessert Tofu


Was going to say- where's the curried cuttlefish?

Sadly, only one pathetic dim sum place here in the middle of the cornfield where I live. However, my wife is from China and we're doing a hot pot this week with some other Chinese friends.
 
2013-01-01 11:42:34 AM

sendtodave: casual disregard: How the heck do we get "dim sum" out of "dian xin"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?

Same as how Guangzhou was called Canton, and Macau is named after a local temple (A-Ma), and Mumbai was called Bombay.



Basically, colonists didn't give a fark.

/usually Portuguese fark ups, actually


One night in Krung Thep can make make a hard man humble

Dim sum and then some
 
2013-01-01 11:48:33 AM
god damn I love me some dim sum.
 
2013-01-01 11:48:44 AM
My basic rule for Chinese food: Open mouth, insert food. Never ask what you're eating. If it tastes good, eat more.
 
2013-01-01 11:50:00 AM

syrynxx: The one time I tried dim sum in SF chinatown was the last.  Let's take carcass, organs and body parts Westerners would throw away, fry them, and sell them.  Brilliant!


Waste not.
 
2013-01-01 11:51:38 AM

ZzeusS: Lots of good stuff there. But you can hold the chicken feet.


Came here to say this...
 
2013-01-01 11:52:50 AM

Ananku: My basic rule for Chinese food: Open mouth, insert food. Never ask what you're eating. If it tastes good, eat more.


static.tvguide.com
 
2013-01-01 11:54:10 AM
I live across the street from a delicious Dim Sum place (where you have to ask for menus with English on them) so I'm getting a kick out of these replies.
 
2013-01-01 11:57:50 AM
I grew up with the Filipino version of Chinese pork buns - siopao. Delicious. The filling is much the same (just a bit sweeter and richer) and includes a portion of boiled egg.
 
2013-01-01 12:02:24 PM

syrynxx: The one time I tried dim sum in SF chinatown was the last.  Let's take carcass, organs and body parts Westerners would throw away, fry them, and sell them.  Brilliant!

Nah, we just make hotdogs and chicken nuggets out of them.
 
2013-01-01 12:06:36 PM
If you don't eat Dim Sum in Toronto, we deport you.
 
2013-01-01 12:13:55 PM

KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it


My wife is from southern China and laughed at me as I tried to pronounce the words.

Steamed Pork Buns
Makes 10

Dough
1 1/2 cups of all purpose flour
2 1/4 teaspoons baking powder
1/3 teaspoon superfine (bar) sugar water, to prepare dough
2 1/2 fluid ounces lukewarm milk
about 1 1/2 tablespoons vegetable oil, plus extra for sautéing

Filling
1 spring onion, finely chopped
2 teaspoons vegetable oil
2/3 cup diced red roast pork (see below)
1 tablespoon oyster sauce
1 teaspoon granulated white sugar
1 teaspoon ground white pepper
A few drops of sea same seed oil
3 tablespoons chicken stock or water
1 teaspoon cornstarch

Red Roast Pork
2 tblspn honey
2 tblspn light soy sauce
3 tblspn hoisin sauce
1/2 teaspoon Chinese five-spice powder
1 1/2 tblspn rice wine
2 tblspn vegetable oil plus extra for brushing
2 lbs 10 oz pork filet cut into 1 1/2 inch thick

Marinate the pork strips over night or for 3 hours

Preheat oven to 465

Place a tin foil lined tray under an oven rack and then brush the oven rack with veg oil. Place the pork on the rack and roast for 25 min.


// I don't really like Chinese food
 
2013-01-01 12:15:04 PM

funmonger: If you don't eat Dim Sum in Toronto, we deport you.


You dim sum, you lose some?
 
2013-01-01 12:19:33 PM

MNguy: casual disregard:

Next question: chicken feet has bone. Do you eat the bone?

No. You just gnaw on the farkers, throw what's left to a stray cat.


Which is quickly grabbed and gutted by the nearest chef, tossed in a boiler, and some feline Dim Sum is made.  It's the circle of life or some such.
 
2013-01-01 12:24:19 PM

1nsanilicious: KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it

My wife is from southern China and laughed at me as I tried to pronounce the words.

Steamed Pork Buns
Makes 10

Dough
1 1/2 cups of all purpose flour
2 1/4 teaspoons baking powder
1/3 teaspoon superfine (bar) sugar water, to prepare dough
2 1/2 fluid ounces lukewarm milk
about 1 1/2 tablespoons vegetable oil, plus extra for sautéing

Filling
1 spring onion, finely chopped
2 teaspoons vegetable oil
2/3 cup diced red roast pork (see below)
1 tablespoon oyster sauce
1 teaspoon granulated white sugar
1 teaspoon ground white pepper
A few drops of sea same seed oil
3 tablespoons chicken stock or water
1 teaspoon cornstarch

Red Roast Pork
2 tblspn honey
2 tblspn light soy sauce
3 tblspn hoisin sauce
1/2 teaspoon Chinese five-spice powder
1 1/2 tblspn rice wine
2 tblspn vegetable oil plus extra for brushing
2 lbs 10 oz pork filet cut into 1 1/2 inch thick

Marinate the pork strips over night or for 3 hours

Preheat oven to 465

Place a tin foil lined tray under an oven rack and then brush the oven rack with veg oil. Place the pork on the rack and roast for 25 min.


// I don't really like Chinese food


I for got to add

Sauté the spring onion in veg oil for 1 min
Add pork and remaining ingredients except for the chicken stock and corn starch and stir-fry until well mixed. Now add the stock and corn starch

Cut 2 1/4 in rounds of parchment (baking) paper and set aside

Roll the dough into a sausage shape and cut into 10 equal pieces.

Press the dough pieces into 5 in diameter each

Place spoonful of filling in center and close the dough around it pinching the edges to seal

Place each bun on a piece of the paper

Place the buns Ina steamer for 15-18 min until soft and spongy.
 
2013-01-01 12:27:56 PM

syrynxx: The one time I tried dim sum in SF chinatown was the last.  Let's take carcass, organs and body parts Westerners would throw away, fry them, and sell them.  Brilliant!


The wise oriental uses all parts of the chicken and lives in harmony
 
2013-01-01 12:29:19 PM
Oh this is a bookmark. I am just now starting to get into the various chinese foods out there. I can't handle spicy stuff anymore (sad) and seafood generally doesn't go over well, but pork and chicken dishes are something to try! Sadly, the only Chinese restaurants around here are not exactly exotic fare, but I am working on teaching my bf about the dishes.

/dumplings, yea please
 
2013-01-01 12:34:13 PM

funmonger: If you don't eat Dim Sum in Toronto, we deport you.


A lot of the good restaurants are found in either Scarborough, Markham, or Richmond Hill as far as the GTA is concerned.

I'm from a large Cantonese-speaking family so I am getting a bit of a kick out of this thread. I kind of miss some of the dishes from my childhood.

Quail egg siu mai - they just don't serve it in any of the restaurants in the GTA these days due to fears over cholesterol (it was still available in Hong Kong the last time I visited) but I loved it as a kid back in the 80's
static4.orstatic.com

Thousand-layer cake - thankfully, this can still be found on occasion but it doesn't seem to be available in as many restaurants nowadays
www.mytravelbunny.com

For those who enjoy BBQ pork buns, you can give the following pastries a try (same filling but in a flaky pastry instead); it won't always be triangular in shape though as some restaurants opt for more of a cylindrical shape.
farm4.static.flickr.com

Oh, and as a tip to everyone here, try to avoid ordering the BBQ pork rice noodle rolls as many restaurants usually use leftover meat from the previous day; shrimp and beef are usually fine though.
 
2013-01-01 12:34:49 PM

Anastacya: Oh this is a bookmark. I am just now starting to get into the various chinese foods out there. I can't handle spicy stuff anymore (sad) and seafood generally doesn't go over well, but pork and chicken dishes are something to try! Sadly, the only Chinese restaurants around here are not exactly exotic fare, but I am working on teaching my bf about the dishes.

/dumplings, yea please


PF Chang's is best
 
2013-01-01 12:40:46 PM

Romanes Eunt Domus: funmonger: If you don't eat Dim Sum in Toronto, we deport you.

A lot of the good restaurants are found in either Scarborough, Markham, or Richmond Hill as far as the GTA is concerned.

I'm from a large Cantonese-speaking family so I am getting a bit of a kick out of this thread. I kind of miss some of the dishes from my childhood.

Quail egg siu mai - they just don't serve it in any of the restaurants in the GTA these days due to fears over cholesterol (it was still available in Hong Kong the last time I visited) but I loved it as a kid back in the 80's
[static4.orstatic.com image 480x360]


Could they make them look any more like testicles?
 
2013-01-01 12:42:44 PM

lyndsayj: Romanes Eunt Domus: funmonger: If you don't eat Dim Sum in Toronto, we deport you.

A lot of the good restaurants are found in either Scarborough, Markham, or Richmond Hill as far as the GTA is concerned.

I'm from a large Cantonese-speaking family so I am getting a bit of a kick out of this thread. I kind of miss some of the dishes from my childhood.

Quail egg siu mai - they just don't serve it in any of the restaurants in the GTA these days due to fears over cholesterol (it was still available in Hong Kong the last time I visited) but I loved it as a kid back in the 80's
[static4.orstatic.com image 480x360]

Could they make them look any more like testicles?


Possibly but it might require a bit more effort. That's the downside to quail eggs being the size and shape that they are. Well, that and the cholesterol.
 
2013-01-01 12:43:12 PM

abhorrent1: Are the chicken feet actually chicken feet?

/ew
//love me some potstickers though


Not really, you should see how long it takes to make those things! Have to hold the chicken down while the chefs are sculpting look a like feet from tofu. I know, I used to work in a chinese restaurant.
 
2013-01-01 12:43:45 PM
the best dim sum meal

24.media.tumblr.com
/ chow down
 
2013-01-01 01:02:33 PM

altid2000: ZzeusS: Lots of good stuff there. But you can hold the chicken feet.

Came here to say this...



I dig a lot of Japan and Korean stuff too. But each culture has some stuff on the far end of the Wacky scale that I stop at.

Whole tongue. Hoofs and claws. Entire tentacles of things raw.

Calamari I will do but not a huge thing I have to chew raw. Sushi is of course awesome. But not a handful of raw salmon eggs.
 
2013-01-01 01:03:41 PM
Mmmmmm... Dim Sum. I love pot stickers, char siu bao, xiao long bao, and scallop dumplings. I've had them in San Francisco, Singapore, Melbourne, Sydney and Hong Kong. You can't go wrong with dim sum.

In Hong Kong, char siu bao suffers a reputation like that of hot dogs in the U.S.-it's thought that any mystery meat could end up inside, even human. This urban legend was memorialized in a bloody 1993 Hong Kong movie calledThe Eight Immortals Restaurant: The Untold Story.

I've even eaten char siu bao after watching this movie. It's a very gory film (including a graphic rape scene where the woman is murdered by having a handful of chopsticks shoved into her... well, use your imagination). There's a funny scene in it where the Macau Police investigators are eating the pork buns made with long pork and the team offers their chief one. He declines, saying he prefers chicken buns because you never know what's in the pork ones. And you know what's farked up? It's based on a real crime. The murders were real, the long pork buns only legend.
 
2013-01-01 01:10:33 PM

Omnis_evil_twin: KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it

I hate when I'm searching for a recipe, say for lemon poppy seed cupcakes, and the first recipe is something like:

Ingredients
One lemon cake mix prepared according to box
Half cup poppyseeds

Gee, thanks.

Maybe I'll serve it with some of Paula Deen's English peas.


Yeah, I hate WikiHow too.
 
2013-01-01 01:10:40 PM

Jon iz teh kewl: PF Chang's is best


No.
 
2013-01-01 01:12:51 PM
What if I want two thousand of something?
 
2013-01-01 01:17:35 PM
if I need a "Field Guide", I'm already in trouble
 
2013-01-01 01:19:55 PM

Straelbora: Blackbird: Beef Tripe (stewed and steamed)
Curried Cuttlefish
Dough fritter wrapped with rice rolls
Chinese broccoli in oyster sauce

Dessert Tofu

Was going to say- where's the curried cuttlefish?

Sadly, only one pathetic dim sum place here in the middle of the cornfield where I live. However, my wife is from China and we're doing a hot pot this week with some other Chinese friends.


Go on...
 
2013-01-01 01:43:42 PM

syrynxx: The one time I tried dim sum in SF chinatown was the last.  Let's take carcass, organs and body parts Westernerswealthy people would throw away, fry them, and sell them.  Brilliant!


Poor people the world over eat that stuff. In the United States it's called "soul food".
 
2013-01-01 01:52:49 PM
I generally only get to have it once a year, but I like to go to San Gabriel and have Hong Kong style dim sum. You order off a menu, so you know what you're getting, and when you're getting it, and you don't have to worry about the next cart having something much better (or worse!).

Still, that's a great article subby. It's the rare Fark link that's worth a bookmark.
 
2013-01-01 01:58:38 PM

syrynxx: The one time I tried dim sum in SF chinatown was the last.  Let's take carcass, organs and body parts Westerners would throw away, fry them, and sell them.  Brilliant!


Welcome to Chinese cuisine!
 
2013-01-01 02:03:43 PM
If you don't like dim sum, there's something wrong with you.

Except if it is the "dim sum" my co-workers and I were served at a hotel restaurant. It wasn't even remotely dim sum. It was some kind of extruded vegetable/soy paste that was then cut and twisted into various shapes and deep fried - no filling, no meat, no shrimp, no nothing. I said repeatedly as everyone expressed their disgust that that wasn't dim sum and to not get the idea that they didn't like dim sum by this faux example. Unfortunately, I wasn't ever able to take them anywhere to show them the difference.

/dim sum place finally did open up in town
//excellent
///my birthday lunch last year
 
2013-01-01 02:06:32 PM
Happy to see the dim sum love here.

Be sure to order your noodles and vegetables ahead of time, farkers, if the dim sum place is any good, its usually as sane as bedlam and quiet as a hen house by lunch time.

No fried spring rolls, beef ribs in fermented black bean sauce or curried cuttlefish on the list? I am disappoint.

My red-haired, green eyed freckled friend uses chopsticks like a pro and adores deep fried crab claws. Always goes out with me for dim sum because her parents are scared of anything different (or that I'll order chicken feet).

/seriously wouldn't eat chicken feet, they walk in their own filth
//extra har gow and siu mai, please
 
2013-01-01 02:15:39 PM
Dim sum is almost awesome. By its very nature, I should love it. My favorite meals are those that I get to try lots of things. Unfortunately, most dim sum is bland. There are some nice dishes here and there, but most are lacking. Even the pigs blood and chicken feet are bland.

Has anyone ever seen a Sichuan dim sum place? That would be freakin awesome.
 
2013-01-01 02:24:06 PM
Came for the chicken feet comments, leaving satisfied.

For Colorado Farkers, The Empress in south Denver does a great Dim Sum every Sunday.
 
2013-01-01 02:24:14 PM

elysive: GungFu: casual disregard: How the heck do we get "dian xin" out of "dim sum"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?


FTFY. Cantonese is an older language than Mandarin. Dim Sum is Cantonese.

Forget the age of the languages...most dim sum restauranteurs are Cantonese. I once lived near a restaurant that served Mandarin/Northern style small plates, but it functioned very much like a tapas restaurant and was much more upscale. My fave Cantonese dim sum restaurant used menus instead of carts, but they also used garbage bags as table cloths and would regularly seat multiple parties at a table during the chaos of a weekend service...

/list fails mentioning custard and taro desserts but omitting red bean


I had some awesome adzuki (aka red bean) paste candies years ago, and I have had no luck finding any in the States.
 
2013-01-01 02:32:40 PM
Dim sum thread - yay!

Add me to the list of chicken feet fans; love these guys:

i759.photobucket.com

Also siu mai, har gau, cheung fun, char siu bao, etc. etc.
/now I'm hungry
 
2013-01-01 02:39:47 PM

Ronin_S: My red-haired, green eyed freckled friend uses chopsticks like a pro and adores deep fried crab claws.


how _you_ doin?
 
2013-01-01 03:06:50 PM

thisiszombocom: the best dim sum meal

[24.media.tumblr.com image 850x541]
/ chow down


The words "pork" and "buns" spring to mind.
 
2013-01-01 03:23:07 PM

Glancing Blow:
Did you get your fresh vegetables from a horse-drawn cart?
Was your milk delivered to your front door - and have a little cream erection on freezing days?

Fresh vegetables came from the garden dirt. Milk came from a cow's teat and then went through a cream separator.


Did your margarine come in a package that had a color pellet to squeeze and spread around to change the color to yellow?

I never even heard of margarine until high school. But I churned butter using a Mason jar and rocking chair.


Did you have to get out of the chair to change the TV channel?
Could you grab onto the backs of cars and slide during snowy days because snow plows didn't exist?

In junior high, I saw my first remote control TV. It was a Heathkit color TV my friend's dad built himself. Impressed the hell out of me.
Snow plows were a dump truck with the back gate chained down. Sometimes it'd be a few days before the county got to us, so I got extra snow days just because my road was hilly and unimportant. :)
 
2013-01-01 03:27:05 PM
Harm sui gok.

That is all.
 
2013-01-01 03:34:34 PM
The local dim sum near me has both duck and chicken feet. I prefer the duck feet though. Which is weird because the duck feet is seasoned with anise and I usually don't like anise.

Also it occasionally has duck tongue. Did you know duck's have a bone in their tongue? Because I didn't. That was a bit of a painful lesson. It was still tasty though
 
2013-01-01 03:45:05 PM
Duck tongue!  I tried it, but could not eat it.
 
2013-01-01 03:45:28 PM

trappedspirit: Who in the fluck needed a guide to dim sum? Oh, unless someone wants to try dim sum and be absolutely certain not to try anything new.


Or people who, you know, might have religious taboos, allergies, prior bad experiences that lead to extreme caution with food...

/Interesting factoid: Not everyone can, or wants to, eat the way you do.
 
2013-01-01 04:00:19 PM
Cantonese food is overrated. It's all basically ingredient + steamer + ginger + spring onion.
Give me some Dao Xiao Mian (literally, knife sliced noodles) or proper dumplings anytime. Or, alternatively, salty soy milk (Xian Dou Jiang).

That said, alleyway He Fen can be ridiculously good. A plate cost something like 4 RMB from what I remember... though that was 6 or 7 years ago before food inflation really took off.
 
2013-01-01 04:02:33 PM

Seth'n'Spectrum: That said, alleyway He Fen can be ridiculously good.


Correction: Meant to say Chang Fen.
 
2013-01-01 04:22:41 PM

casual disregard: How the heck do we get "dim sum" out of "dian xin"? Did some ancient Englishman decide to fark up every Chinese translation on purpose?


Regional dialects and the history of contact with the west. Dian Xin is the Mandarin pronunciation of 點心, DIm Sum is the Cantonese pronunciation of the same. We get a lot of English transliteration of Chinese words from the Cantonese because the people of Canton were the earliest contacts western traders/raiders had with the Empire. The earliest immigrants to the US were also mostly Cantonese, so they brought their pronunciation with them to the early Chinese restaurants.

In Mandarin, you order cha (茶) if you want some tea, but in Cantonese and frkkien, you would order te; and for the historical reason above, we now call the leafy drink tea.

GungFu: FTFY. Cantonese is an older language than Mandarin. Dim Sum is Cantonese.


There is only one language, Chinese. Mandarin and Cantonese (and frkkein and Hakka and Shanghai etc etc) are dialects. Very different dialects since the country is old and each region has had time to develop very distinct sounds, but Chinese writing had been standardized pretty well for 2,200 years.
 
2013-01-01 04:33:53 PM

Blackbird: China was so vast that each region was isolated enough to have their dialects diverge and change to become intelligible to each other.
So they set up an uniform writing system that all bureaucrats can use and communicate with.
However, over time the writing system to became so archaic only scholars knew how to read it.
in 1920 they redid the writing system to match the vernacular again - what you spoke became what you write again - this was for Mandarin.


I'm not sure about that. I can read written Chinese from long before 1920 and I am not a scholar. Do you refer to the difference between 白話文 (vernacular) versus 文言文 (classical)? The words are all the same - it's the same language. It's just a different way of writing sentences. Chinese kids are still taught poetry from before 1920 - the Tang poets and Song poets always are popular - in school, so it's not like pre1920 writing is dead.
 
2013-01-01 04:39:27 PM
dim sum as crap food

for i = 0 to 123 step 2
print "retard"
next i
 
2013-01-01 05:02:24 PM
Yep, just as I suspected. Half of these solemnly honored dishes are named differently simply because of what district they supposedly came from, or how they're farking CRIMPED SHUT. The wrappings and fillings are largely identical, or you might order a certain thing with no knowledge of what filling the cook likes to put in it. Could be runny egg, chewy pork testicle, or crunchy shrimp in the shell with legs. Probably impolite to ask, too. The only consistency is that every dish gives you the very uncomfortable feeling that you're being served a middle-aged man's shredded and dampened cum rag wrapped in cigarette papers.
 
2013-01-01 05:14:38 PM

Soymilk: There is only one language, Chinese. Mandarin and Cantonese (and frkkein and Hakka and Shanghai etc etc) are dialects.


Meh, the distinction between language and dialect is socio-political (boundary drawing as part of identity formation and all that). Cantonese and Mandarin are definitely further apart than, say, Italian and Spanish, or Croatian and Serbian.
 
2013-01-01 05:38:10 PM
I love love love dim sum and now I'm in WNC where there is a complete lack of any sort of authentic Chinese food, much less dim sum. There's really no good Americanized Chinese food here either. I would kill for some char siu bao or a delighful assortment of dumplings.

/no chicken feet, yuck
//China Yuan in Tampa is awesome. Went there once a week when I lived there.
 
2013-01-01 06:31:34 PM

1nsanilicious: KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it

My wife is from southern China and laughed at me as I tried to pronounce the words.

Steamed Pork Buns
Makes 10

Dough
1 1/2 cups of all purpose flour
2 1/4 teaspoons baking powder
1/3 teaspoon superfine (bar) sugar water, to prepare dough
2 1/2 fluid ounces lukewarm milk
about 1 1/2 tablespoons vegetable oil, plus extra for sautéing

Filling
1 spring onion, finely chopped
2 teaspoons vegetable oil
2/3 cup diced red roast pork (see below)
1 tablespoon oyster sauce
1 teaspoon granulated white sugar
1 teaspoon ground white pepper
A few drops of sea same seed oil
3 tablespoons chicken stock or water
1 teaspoon cornstarch

Red Roast Pork
2 tblspn honey
2 tblspn light soy sauce
3 tblspn hoisin sauce
1/2 teaspoon Chinese five-spice powder
1 1/2 tblspn rice wine
2 tblspn vegetable oil plus extra for brushing
2 lbs 10 oz pork filet cut into 1 1/2 inch thick

Marinate the pork strips over night or for 3 hours

Preheat oven to 465

Place a tin foil lined tray under an oven rack and then brush the oven rack with veg oil. Place the pork on the rack and roast for 25 min.


// I don't really like Chinese food


I love you.
 
2013-01-01 06:33:41 PM

1nsanilicious: 1nsanilicious: KrispyKritter: Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first.

/ we had AM radio
// and we LIKED it

My wife is from southern China and laughed at me as I tried to pronounce the words.

Steamed Pork Buns
Makes 10

Dough
1 1/2 cups of all purpose flour
2 1/4 teaspoons baking powder
1/3 teaspoon superfine (bar) sugar water, to prepare dough
2 1/2 fluid ounces lukewarm milk
about 1 1/2 tablespoons vegetable oil, plus extra for sautéing

Filling
1 spring onion, finely chopped
2 teaspoons vegetable oil
2/3 cup diced red roast pork (see below)
1 tablespoon oyster sauce
1 teaspoon granulated white sugar
1 teaspoon ground white pepper
A few drops of sea same seed oil
3 tablespoons chicken stock or water
1 teaspoon cornstarch

Red Roast Pork
2 tblspn honey
2 tblspn light soy sauce
3 tblspn hoisin sauce
1/2 teaspoon Chinese five-spice powder
1 1/2 tblspn rice wine
2 tblspn vegetable oil plus extra for brushing
2 lbs 10 oz pork filet cut into 1 1/2 inch thick

Marinate the pork strips over night or for 3 hours

Preheat oven to 465

Place a tin foil lined tray under an oven rack and then brush the oven rack with veg oil. Place the pork on the rack and roast for 25 min.


// I don't really like Chinese food

I for got to add

Sauté the spring onion in veg oil for 1 min
Add pork and remaining ingredients except for the chicken stock and corn starch and stir-fry until well mixed. Now add the stock and corn starch

Cut 2 1/4 in rounds of parchment (baking) paper and set aside

Roll the dough into a sausage shape and cut into 10 equal pieces.

Press the dough pieces into 5 in diameter each

Place spoonful of filling in center and close the dough around it pinching the edges to seal

Place each bun on a piece of the paper

Place the buns Ina steamer f ...


Now I love you even more.
 
2013-01-01 06:36:02 PM

lyndsayj: Romanes Eunt Domus: funmonger: If you don't eat Dim Sum in Toronto, we deport you.

A lot of the good restaurants are found in either Scarborough, Markham, or Richmond Hill as far as the GTA is concerned.

I'm from a large Cantonese-speaking family so I am getting a bit of a kick out of this thread. I kind of miss some of the dishes from my childhood.

Quail egg siu mai - they just don't serve it in any of the restaurants in the GTA these days due to fears over cholesterol (it was still available in Hong Kong the last time I visited) but I loved it as a kid back in the 80's
[static4.orstatic.com image 480x360]

Could they make them look any more like testicles?


If your testicles look like that you may want to consult a Doctor.
 
2013-01-01 06:43:12 PM
tastytufts.files.wordpress.com

I only know one place in Vancouver that has duck tongue on their dim sum carts. It's damn damn DAMN good.

My old landlord, originally from Hong Kong and I was the only non-Hong Kong tenant - once tried to play "gross out the gwai lo" at a Chinese new year dim sum lunch by putting dishes of feet, tripe, cuttlefish and other innards in front of me. He picked the wrong round-eye. I won.
 
2013-01-01 06:47:32 PM
I always thought a dim sum was what you got when your calculator battery was about to go dead.
 
2013-01-01 07:55:51 PM
Make one more pass with the Dim Sum

movieboozer.com
 
2013-01-01 11:10:01 PM

Soymilk: Blackbird: China was so vast that each region was isolated enough to have their dialects diverge and change to become intelligible to each other.
So they set up an uniform writing system that all bureaucrats can use and communicate with.
However, over time the writing system to became so archaic only scholars knew how to read it.
in 1920 they redid the writing system to match the vernacular again - what you spoke became what you write again - this was for Mandarin.

I'm not sure about that. I can read written Chinese from long before 1920 and I am not a scholar. Do you refer to the difference between 白話文 (vernacular) versus 文言文 (classical)? The words are all the same - it's the same language. It's just a different way of writing sentences. Chinese kids are still taught poetry from before 1920 - the Tang poets and Song poets always are popular - in school, so it's not like pre1920 writing is dead.


Yeah, what you said.
 
2013-01-01 11:21:31 PM

starlost: KrispyKritter
Dim Sum is Fark for eyegasm. someone should write down recipes, put them in a book or something. when i was a little girl recipes didn't include such nonsense as "use two 10 1/2oz cans of pumpkin pie filling". you picked a pumpkin out back and cooked it down first

or you are using a 50 year old recipe and it says 2 cans of .... how big was a can of .... in the early 1960's? what was the content of sodium and corn syrup used back then. there is a crappy family recipe for chilli with beans i've tried to make for a pita 80 year old relative. i try to tell the biatche tomato soup and tomato sauce today is crap so deal with it.


I never thought I'd see anyone outdo Krispy in incoherency. Congrats, sir.
 
2013-01-02 01:01:09 AM
www.hotflick.net
Dim sum good, dim sum all time.
 
2013-01-02 02:26:33 AM
[blissfully and very sloppily eats a pork bun]

[or five, or six...]
 
2013-01-02 04:37:18 AM

Seth'n'Spectrum: Soymilk: There is only one language, Chinese. Mandarin and Cantonese (and frkkein and Hakka and Shanghai etc etc) are dialects.

Meh, the distinction between language and dialect is socio-political (boundary drawing as part of identity formation and all that). Cantonese and Mandarin are definitely further apart than, say, Italian and Spanish, or Croatian and Serbian.


Huh, interesting observation. Since Europeans want to see themselves as distinct nations, and celebrate their unique cultural identities, they have different languages; Whereas China wants to believe in One Big 5000 Year Ole Unified China, so they are only dialects.
 
2013-01-02 01:10:40 PM

sendtodave: Seth'n'Spectrum: Soymilk: There is only one language, Chinese. Mandarin and Cantonese (and frkkein and Hakka and Shanghai etc etc) are dialects.

Meh, the distinction between language and dialect is socio-political (boundary drawing as part of identity formation and all that). Cantonese and Mandarin are definitely further apart than, say, Italian and Spanish, or Croatian and Serbian.

Huh, interesting observation. Since Europeans want to see themselves as distinct nations, and celebrate their unique cultural identities, they have different languages; Whereas China wants to believe in One Big 5000 Year Ole Unified China, so they are only dialects.


Have Mandarin and Cantonese evolved different grammar or just divergent pronunciation with the same word order?
 
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