1. How to Dim Sum like no other
Forget BBQ pork buns, chicken potstickers, fried spring rolls, or those colorful gelatin pudding cups with tiny toothpick umbrellas sticking out on top. Dim Summing is an art, and growing up in a Chinese family, it’s also a weekly (well at least monthly) tradition.
Needless to say, ABCs come into this world knowing what’s good, what’s tasty, and exactly what to feast on once those push carts start a rollin’. Think Lo baak gou (fried turnip cake), Fong djau (braised chicken feet), Nor mai gai (sticky rice wrapped in lotus leaf), Har gow (shrimp dumplings), Pai gwut (black bean spare ribs) — the list goes on. Finish out with some Jin deui (paste-filled sesame balls), Yu jiao (taro puffs), and God help us, plenty of tasty tiny Dan taat (egg custard tarts). Oh, and make sure to pair all that up with endless cups of fresh Oolong tea, tons of red vinegar sauce, and lots of time on your hands. Yes, we were born to lunch in style.