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
Steamed beef rice rolls
Steamed scallops and pea tips rice rolls
Salty fish and pork on rice
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?