Dim sum

The culture of eating has many similarities across ethnic groups. Almost every cuisine has dumplings. I am most familiar with Chinese dumplings, fried or steamed, wontons, steamed buns and so forth. Polish, Russian, Jewish, and Indian food all have some equivalent. As far as I know the style of dim sum is unique to the Chinese culture. (Tapas is somewhat similar.)

In this example the restaurant is family style. Once seated, food is brought around on carts. There are steamed and fried choices. The plates contain 3-4 dumplings. Each plate has a single price, now small and medium sized. When you’re full, add up the plates and that’s the bill. There are many choices from which to choose, all fresh and ready to eat. I have heard that some restaurants get their fare from specialty kitchens that make thousands of dumplings ready to go. Others make them on the spot. The variety is staggering and I have to say that I have not tried them all. One caveat, it’s best to bring a crowd. You get to try more varieties. This group was in honor of a visiting guest from Germany, who enjoyed the experience immensely. By the way, did I mention, all that eating and the price is reasonable.

One final stop – a local Chinese grocery – where there is a variety of sea food and protein unlike elsewhere. Here you see snail and stuff I don’t know the names for, and moreover wonder where they found it.

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