![]() N is for dim sum etiquette no-nos, such as don’t fill your teacup before doing so for others - who should silently acknowledge your hospitality with a finger kowtow: Tapping the index and middle fingers on the table. Sometimes they’re deep-fried and served with sweetened condensed milk for dunking (see the photo at the top). M is for mantou, steamed rolls made from leavened bao dough. Called lo mai gai in Cantonese, they vary in size eating one is a delicious treasure hunt. L is for fragrant lotus leaf packets containing sticky rice, chicken, vegetables and other goodies. ![]() Shop there or the Wok Shop in Chinatown for steamers, dishware and other Asian cooking tools for dim sum gatherings at home. K is for Kamei, a super well-stocked restaurant supply shop on Clement Street in San Francisco. Pot stickers are part of the jiaozi family. Jiaozi is the Mandarin Chinese term for dumplings, which may be boiled (below), fried, or steamed. Eat it plain or punch it up with fried crunchies, pungent scallion, and savory morsels. congee), a creamy rice porridge that's great for mellowing hangovers and upset stomachs. I is for ordering ice water by its Chinese term: bing sui in Cantonese, bing shui in Mandarin. Homemade har gow shrimp dumplings! Make and eat all you want. Here’s a recipe for Vietnamese banh bot chien, a dim sum and street snack in which the daikon cakes are fried with egg and eaten with sriracha note that the Viet daikon and carrot pickle is served as an accompaniment. It’s grated and featured in pan-fried slabs of Cantonese radish cakes. Chinese white turnip or just “turnip” on menus. Champagne is excellent with deep-fried morsels.ĭ is for daikon radish, a.k.a. There’s often Coke (not Pepsi), which goes remarkably well with Chinese food. ![]() Bao originated in China, perhaps as far back as the third century C.E.Ĭ is for chrysanthemum tea (“flower tea”), which pairs nicely with dim sum and is un-caffeinated a blend of chrysanthemum and pu-erh teas helps to cut the meal’s richness. It may be plain or stuffed, savory or sweet, leavened or not, and steamed, baked, panfried or deep-fried. They're morsels that you'd eat lots of!ī is for bao, commonly translated as “bun” on menus. Chinese dumplings are often encased in a doughy wrapper or fragrant leaves and involve various flours and starches. ![]() Chinese restaurants, dim sum houses, and bakeries offer excellent opportunities to sample them, from the steamed and fried to the baked and boiled. I just updated it for your future dim sum adventures at a restaurant or in your own kitchen.Ī is for the vast world of Asian dumplings, many of which originated in China. Here’s a quick A to Z run down that I originally put together for San Francisco magazine. As you know, I like to eat them as much as I like to make them. It’s not only because I love food but also because I love to try many different things. I’ve been hooked on dim sum since I was young. ![]()
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