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Oh, pork buns are stunning. Back when we lived in Philly, my SIL came down from NYC & dragged us around on a pork bun tour of chinatown. 100 pork buns are not enough. I mean, it’s just a dab of what tastes like pulled pork with a touch of plum sauce in a slightly sweet white bread shell, but there’s something magical about the way our maoist cousins do it that changes everything.

Pot stickers are pretty wonderful too. Make a dipping sauce from 50:50 rice wine vinegar & good Korean soy sauce & a few slices of fresh ginger.

Oh, & don’t forget to smoke some weed today if you love Hitler!

I don’t have any weed, but Happy Bidet, Mein Führer.

Hum Bao are brilliant.

I only like plain, Americanized Chinese food like Ginger Beef or Beef in Black Bean Sauce…the more ‘authentic’ stuff looks like mouse guts or the brains that the chick on iZombie eats :O=

Pork buns are the most awesome thing ever.

Ah, Cha Shu(or Siu) Pao, steamed pork buns. Definitely addictive. When my stepmother made them, she knew that she had to start early in the afternoon to have a head start for when I got home from school. Otherwise, by the time I was done, there would be none left for anyone else [teenagers are hollow]. The addiction is genetic, as my kids have the same addiction.

When we go to our regular Dim Sum restaurant, we are known as “the family that eats a lot”.

Stark, it is not plum sauce, but hoisin sauce with additional flavorings mixed in. Plum sauce has chili’s and garlic and goes wonderfully well with Peking Duck skin inside a Mandarin pancake with a piece of scallion.

I like Chinese food, but not today. My daughter got hitched to her Englishman this morning, and the day’s running around has got me ready for bed. Good thing it’s 9:30 already.

Pork fried rice. Jes’ sayin’. But if you want good Chinese, go to the restaurant with a Chinese-speaking Chinese person (like my adopted son). You can trust me on this one, folks.

Zzzzzzzzz……

Baked are better than steamed, in this person’s lowly opinion.

I love you Stoaty.
But you already knew that.
Thanks for being you.

XOXOXOX,
John

The best thing about living in San Antonio is that there is a Mexican restaurant on every block, and a Chinese restaurant on every other block. We normally eat Chinese on Wednesday night, but after reading this post last night, I had to have Chinese for supper. 🙂 Now I shall eat the leftovers for my lunch—which are sizzling in the skillet as I speak.

Baked are better than steamed, in this person’s lowly opinion.

Now now. That’s like arguing about whether it’s better to be orally violated by a Chinee while you’re drunk on anisette vs. jägermeister. They’re both great, but second shift starts in 5 minutes, so let’s get something in our stomachs first.

Stoaty, you don’t need no stinkin’ “steamer” if you have a metal colander and a lidded pot large enough to suspend or stand the colander in; you got a steamer.

Shucks I’ve even used a pyrex pie plate sitting on eggs rings in a deep fry pan with a lid to steam fish with black bean sauce and/or, Gai Lan, siu mai, etc.

Somehow, I think you meant a different Bob, but for an instant, I thought “How did she know?”
You been playing with the Kaballah?
Pork buns and dim sum are A Very Big Deal in our house.
We live near Monterey Park, home of some of the best in the world. Chinese people from China come here to eat it.

Hi, ‘Nother Bob. Yeah, I had Bob Mulroy in mind — his wife is Chinese. But I’m happy to hear from any old Bob who knows his pork buns.

Siopao – love them. You can buy them in the 7-11s here, or at stands everywhere. They have toasted versions here, too, which are pretty good. And they have put a filipino touch on them with Adobo versions.

Siomai – siopao’s small, steamed dumpling cousin – is also good.

Usually you can find both offered in the same shop.

11 Types of Dumplings You Need to Try
https://www.youtube.com/watch?v=SO3wsGobCy8