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After a dim sum (điểm tâm) guide video, a lot of you ask for a real dim sum guide.
And as many of you may know if you follow me on instagram,
I'm quite a foodie, and having grown up in an Cantonese household with
relatives there.
Actual dim sum chef.
I could say I'm someone of a dim sum expect.
Just kidding. I just want to give you guys some tips on how to tell whether your dim sum
is good or not.
I'm not going to go and list all the dim sum out there because we'll be here
forever
and ain't nobody got time for that. But here are the most common ones.
"Haa gaau" (há cảo) the shrimp dumpling is the most famous dim sum dish.
The most important thing about shrimp dumpling is the skin.
A lot of time we hear
"séui zing haa gaau" (thuỷ tinh há cảo) which is christal shrimp dumpling
because the skin should be thin and translucent like the crystal.
It should also be soft and a little bit chewy and shouldn't break when you pick it up.
And if it breaks, that means there's too much water in the flour ratio.
Now for the inside, the shrimp should taste fresh and not have that freezer shrimp taste.
And definitely should be clean with no poop.
The texture of the shrimp should be slightly
al dente taste and pop in your mouth.
When you bite into the dumpling, it should be a little bit juicy as well.
And that's how you have the perfect "haa gaao". In dim sum there're many
different types of dumplings
like Pea Shoot Dumpling: "dau miu gaau" (đậu miêu cảo)
Shark Fin Dumpling: "jyu ci gaao" (ngư sí cảo: há cảo vi cá)
Chiu Chou Dumpling: "ciu zau fan gwo" (Triều Châu phấn quả)
et cetera
All of them should have the same skin I described.
"Siu maai" (xíu mại) it's also a very popular dim sum item.
A general rule of them is that they all should be
the same size and the top should be a little bit flat,
with a little lip in the waist. It's kinda like a [inaudible]
It should be packed tightly so it's dentate "daan ngaa" (từ gốc Ý: ngon tới tận răng: mềm dai bên ngoài, giòn cứng bên trong)
"Coeng fan": rice noodle rolls These are my favorite dim sum.
There are many different types,
but common ones are with barbecue pork,
shrimp, [inaudible], beef, [inaudible],
and you can even have a plate with sweet sauce
and peanut sauce.
The rice noodle sheets shouldn't be thin and it shouldn't be sticky.
If it is, that means that it didn't have a good ratio for the rice flour mixture.
When you get a chance, make sure to ask for extra sweet soy sauce.
Because you always run out you can always use it for some other dishes.
Now moving onto bun (bánh bao nhỏ có nhân), there are two types of buns.
Let start with the steamed bun.
The steamed buns are the white ones that are soft, sweet and fluffy.
The bun itself should not be too dense. If the bun contains a salty filling
like "caa siu baau" (xá xíu bao): Barbecue Pork Bun
or "*** baau" (kê bao): Chicken Bun
Then the top of the bun should bust open
and that means it's a good salty steamed bun.
For barbecue pork bun, the barbecue pork
is mixed with oyster sauce (dầu hào) and other seasonings.
A good barbecue pork bun should have the sauce
oozing out of the top. As so steamed buns with sweet filling
like "naai wong baau" (nãi hoàng bao): Custard Bun
"lin jung baau" (liên dung bao): Lotus Seed Bun
"dau saa baau" (đậu sa bao): Sweet Bean Paste Bun
And my personal modern-day favourite:
"lau saa baau" (lưu sa bao): Salty Egg Yolk and Custard Bun
But bun should not be [splip] at all
and should be smooth and round.
And like anything, the bun should have a good
amount of filling. And now the version of bun you can get
in a dim sum place is the baked yellow bun
with a shiny glaze on top.
These are more like the buns you get from
a Chinese bakery and a generally sweeter.
Moving on to another type of baked goodie
It's the famous egg tart.
The egg tart pastry should be flaky like puff pastry, yet crumbly like
shortcrust pastry.
They should hold their shape when you bite into them.
"sin zuk gyun" (tiên trúc quyển): Tofu Skin Roll
The most important thing about them is the drop off the tofu skin
should not be broken.
If it is, that means the filing on the inside will be overcooked when the roll is fried.
"lo baak gou" (la bặc cao) is all about the hot.
It shouldn't break apart easily but also shouldn't be like jello (thạch trái cây)
Personally I like a little short of turnip stuff added texture in my turnip cakes.
"lo mai ***" (nhu mễ kê) Steamed Sticky Rice With Chicken
in [modestly] rice.
Watch out. These's are filling.
It's best to share it or else you won't be able to fit anymore dim sum
in your belly.
Traditionally "lo mai ***" was made with leftover chicken with bones.
By now most of them don't have bones anymore.
"fung zaau" (phượng trảo): Chiken Feet
If the chicken comes out black that means it's been over fried.
Yes, chicken feet is fried then steamed so oil comes back out.
But most of the time it's mixed in the red sauce so you can't
really tell what the color of the chicken feet is.
"ngau juk jyun" (ngưu nhục hoàn): Beef Balls
The beef balls should be a little chewy,
smell like a tough beef tendon type of chewy,
but like a bit dentate for your teeth.
This dish tastes good with Worcestershire sause.
"paai gwat" (bài cốt): Pork Ribs.
When it's done perfectly, the meat will be tender and come off the bone easily.
"zin doei" (tiễn đôi): Sesame Balls The most important part of the "zin doei" is
the frying.
If it's fried too hot, too quickly then the insight won't be cooked.
If it's over fied, it will split open or burned.
When you get the "zin doei", make sure it looks
golden on the outside.
At the end of the day, when you have dim sum, the most important things is taste.
Most of things I mention about the technique, so the texture,
but even when people have that down and the taste sucks
then the dim sum sucks too. And taste really is a personal preference.
I personally avoid plates that have tons of MSG because I just don't like
the taste in my mouth.
And I don't like being stupid [inaudience]. If you find this helpful please
share this video and these are just some of things I look for when I go out to Yangjiang (Dương Giang).
Let me know what's your favorite dim sum dishes. We have new videos every week
so don't forget to click the subscribe button
and follow us on Facebook Twitter and Google+
or [inaudible] below Thanks for watching.
See you later.
As for steamed bun with sweat filling
like custard bun [inaudible]
This dish tastes good with Wor... Worcestershire...
Worces... How do you can say that? Worcestershire... Worcestershire...
This dish takes good... Worcestershire... Worces
Worcestershire... Why is it so hard to say?
This dish takes good with Worces...
This dish takes good with Worcestershire
I think that I take good enough.
Okay.