Every place I've ever eaten Dim Sum (and I eat it *way* too often), the servers are not very tolerant of my attempts to use the real names of the dishes. I even learned to say "shark fin" in Chinese to ask for my favorite dumplings by name, but I get puzzled stares until I say "Shark fin?" to which they say, "Ah! Sha fi!" and hand me the item.
That said, here's the ones I know:
1. They call this "shrimp roll." I'm pretty sure the wrapper is made of bean or rice flour. Good stuff. 2. No idea. I've never seen this form factor of fried stuff. There are places, though, that serve a ball of minced shrimp in a similar looking wrapper (it seemed to be rolled in strips of won ton wrapper, then deep fried). They call it, not surprisingly, "fry shrimp." 3. Eggplant shrimp. A ball of minced shrimp, a Japanese eggplant, a deep fryer. Good stuff. 4. No idea, but these look good. Is that perhaps some snow crab leg in there too? 5. Deep fried taro. I love this when the fryer temperature is right, and I hate it when it's too low (the taro ball ends up way greasy). 6. Crab ball! Crab claw, minced shrimp with a binder, roll in egg and panko, fry. Nummy! 7. Not sure. 8. Shrimp dumplings in a (pretty sure) rice flour wrapper. The rice flour wrappers tend to become translucent when steamed (the Vietnamese do spring rolls that way). I've had these with various types of herbs, but cilantro is often included. 9. Chicken feet! I like them when they're good, but have had them be fairly icky tasting at a couple different places (I think the feet got old in storage or were just *very* gamey), so I don't often order them. 10. Dunno. Looks pretty custardy. I like the mango puddings and sesame balls as desserts.
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timeasmymeasure
no subject
Date: 2005-12-20 03:57 am (UTC)That said, here's the ones I know:
1. They call this "shrimp roll." I'm pretty sure the wrapper is made of bean or rice flour. Good stuff.
2. No idea. I've never seen this form factor of fried stuff. There are places, though, that serve a ball of minced shrimp in a similar looking wrapper (it seemed to be rolled in strips of won ton wrapper, then deep fried). They call it, not surprisingly, "fry shrimp."
3. Eggplant shrimp. A ball of minced shrimp, a Japanese eggplant, a deep fryer. Good stuff.
4. No idea, but these look good. Is that perhaps some snow crab leg in there too?
5. Deep fried taro. I love this when the fryer temperature is right, and I hate it when it's too low (the taro ball ends up way greasy).
6. Crab ball! Crab claw, minced shrimp with a binder, roll in egg and panko, fry. Nummy!
7. Not sure.
8. Shrimp dumplings in a (pretty sure) rice flour wrapper. The rice flour wrappers tend to become translucent when steamed (the Vietnamese do spring rolls that way). I've had these with various types of herbs, but cilantro is often included.
9. Chicken feet! I like them when they're good, but have had them be fairly icky tasting at a couple different places (I think the feet got old in storage or were just *very* gamey), so I don't often order them.
10. Dunno. Looks pretty custardy. I like the mango puddings and sesame balls as desserts.