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| Thread ID: 132120 | 2013-05-07 09:12:00 | Any tips on Dim Sum? | BBCmicro (15761) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1340042 | 2013-05-07 09:12:00 | Mrs Micro and I have been invited to a Yum Cha on Saturday. Any advice for a lad from Eketahuna? Like what Dim Sums are closest to traditional NZ? And what to avoid |
BBCmicro (15761) | ||
| 1340043 | 2013-05-07 10:36:00 | They compare with dumplings, but there're quite a variety, including bun type things and spring rolls etc. Often nice and equally often bland or really icky. The places I've been to in the past rarely had much of a description so it could be kinda pot luck as to what sort of filling you get. Fried chicken feet are popular with the Chinese. I used to go quite a lot as a regular Sunday thing during a sort of phase - but since gone totally off Yum Cha restaurants. | Greg (193) | ||
| 1340044 | 2013-05-07 10:38:00 | When all else fails: en.wikipedia.org Chinese are very hospitible, so enjoy the company, be open to the food and enjoy. You won't find equivalents to kiwi food, its a whole lot of new tastes to savour | PPp (9511) | ||
| 1340045 | 2013-05-08 03:26:00 | You can't go wrong with dumplings, buns, and rolls. Try Jasmine tea if you are asked. |
Renmoo (66) | ||
| 1340046 | 2013-05-08 05:48:00 | Nomad seems to have toured many of the Dim Sum restaurants of the country! You may like to PM him to draw his attention to your thread. Many restaurants have pictorial menus to help diners. I personally don't like steam buns with a lotus paste filling, but apart from that I can't think of anything that has upset me. I have never tried chook's feet - they just sound and look revolting to me. Try sticky rice if it is offered - it comes wrapped in leaves and I love it. Dumplings with prawn filling are one of my favourites. And as Renmoo says, try the jasmine tea - we never bother with alcohol at a Chinese restaurant - the tea is so good. If the pot is empty, put the lid on upside down and the waiter will refill it. I have had tripe at a Chinese dinner - completely different from the English way of cooking it, and quite delicious. |
John H (8) | ||
| 1340047 | 2013-05-08 22:31:00 | Thanks . Some good tips there . I have now read Wikipedia and watched the YouTube videos and feel a lot more confident . I guess I just had an irrational aversion to cooking flour by steaming it . (And wondering if the meat inside will be cooked properly if it never gets above 100 deg) . The videos show that it's much like the cooking I do, just different ingredients and 'steaming' Also discovered that our chinese host doesn't like phoenix tallons either . (chicken feet!) |
BBCmicro (15761) | ||
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