 Shanghai Dumpling King is hands down the best value dimsum restaurant in the Bay Area – affordable price, great dumplings (especially the xiao long bao (Shanghai soup dumplings)), friendly staff (the man remembers me from over a year ago!). Click on the image below to see what we got this time around. Not pictured is the Hung Zhou crab and pork dumplings, but we’ve covered them last time. (They are basically xiao long bao with crab meat, and this time they were even juicier than the xiao long bao. Mmmmmmm) On a side note, I recently discovered Ponga, which is still in beta phase but has lots of potential to become a great tool to visually tell a story – every detail in the picture can be tagged, described, linked to more info, and further attached with an image or a video. This post is my first experiment to blog using Ponga. What do you think? Do you like it? Hate it? Find it cumbersome? Let me know your feedback in the comments! Continue reading Shanghai Dumpling King revisit
 What can you do with 24 squash blossoms? Twenty-four is too few for squash blossom canh, a clear soup that Mom used to make when I was little. The flower is the only thing of a pumpkin plant (squash blossom in Vietnam is pumpkin blossom) that I didn’t mind eating (I hate pumpkin). The flowers perish too quickly that American grocery stores almost never carry them(*). That scarcity, I can only guess, also raises them to the exotic level that makes the modern American restaurants include the word in their menu around this time of the year (summer squash blossom season) and feature a mere 3-5 flowers on a plate amidst the more common vegetables like zucchini and cauliflower. The craze has been around for at least a decade, Carolyn Jung said, and I don’t see it wilt away anytime soon. Although I dislike the place at first because it’s always too crowded, Berkeley Bowl gradually grew on me. It started when I realized, after many years away from Vietnam and living just a bit inconveniently far from the Asian markets, that I haven’t seen certain grocery items for ever, […]
Continue reading For the Summer: Gyoza with Fruits and Flowers
|
|
Blogs we read
|
