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Gung hay, fat boy

Post by News Tribune Staff on Feb. 19, 2007 at 10:47 pm | 1 Comment »
February 19, 2007 10:47 pm





DIMSUM.jpg

Doggone, that was good dim sum.


I pigged, ducked and goosed out on dim sum in Richmond, B.C., recently. If you don’t read Chinese, here’s what I ate:


Braised duck webs with sea cucumber

Steamed spare ribs with preserved vegetables

Braised pork rind and fish balls in curry sauce

Baked BBQ pork pastry

Sesame cake

Steamed beef rice rolls

Steamed scallops and pea tips rice rolls

Salty fish and pork on rice

Seafood congee

Spicy goose webs with jelly fish


The duck webs — yeah, the feet, with feet bones — were supple, slithery contrasts to chewy, leathery sea cucumber.


Pork rinds were anything but leathery: simmered in yellow curry, they were puffy and tender, almost like fried tofu.


Salty fish was flush with sodium — perfect against fatty pork.


Goose webs — no bones, just the gossamer skins — were unusually delicate; shreds of jelly fish were tough chewing.


Year of the Pig started yesterday. I’m heading back to Richmond, B.C., the Hong Kong of the West, real soon.


Dim sum recommendations, anyone?


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