Yes, it’s American portion, just compare the bowl of congee with the serving bowls on the side. What ingredients you add later is inconsequential. And it’s not just water and rice, the stock used to cook the porridge included dried flounder and sometime conpoy. The base cannot be cooked with pressure cookers and had to be boiled over a long period, constantly stirring to prevent burning. Century egg and lean pork porridge 皮蛋瘦肉粥Ĭentury egg and lean pork porridge 皮蛋瘦肉粥 is a quintessential item in all dim sum restaurants, and to make it properly, you need a solid porridge base. This was considered a special dim sum item and commanded a high price of $12.85. The dried orange peel 陳皮 was too strong for me.
Beef offals 牛雜 braised in a rich sauce had the soft texture and great taste. I was surprised to find this in US as we don’t even get this in Singapore anymore. The pork ribs were quite big pieces but very well marinated. And usually two steamer items to start the yum cha routine, like hargow (prawn dumpling) 蝦餃, steamed paiguat (pork ribs) 排骨 and other delicious items. One cup and two items 一盅兩件Ĭantonese have a saying, “One cup and two items” 一盅兩件 refers to the practice of yum cha 飲茶. And sweet and savory dishes are also kept separate. Each cart is associated with one traditional Chinese kitchen station and featured selections from one of those. The variety was amazing - about 90 of them - something that’s getting harder and harder to find, even in Hong Kong. Once seated, the parade of dim sum carts started rolling by.
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