Turnip cakes.
Andrew weighs his options (short ribs in black bean sauce and shiu mai).
Savory pancakes.
Fried pork dumplings and fish balls with clam sauce.
After dim sum we walked to the Star Ferry Terminal, and stopped by a juice stand. I wasn't going to get anything, until I saw this:
I'd been curious about bird's nest soup and figured this would be a good time to try it. I didn't know what "harsmar" was, so I asked Andrew to look it up on his blackberry. When he read the following description from the wikipedia entry, he thought it was an April Fool's joke:
"Hasma (Harsmar, Hashima) is a Chinese dessert ingredient made from the dried fallopian tubes of true frogs, typically the Asiatic Grass Frog (Rana chensinensis)."
Needless to say, I couldn't pass up eating something whose two main ingredients are bird spit and frog ovaries:
It tasted mostly like the coconut it was served in, but overall was disappointingly bland. Lame. I can't even have the satisfaction of saying that it "tastes just like chicken!"
HA! I just read this post to John who was cracking up and this was BEFORE i showed him the picture of you and the coconut.
ReplyDeleteSounds like HK is filled with adventures! hooray.
Ahem. The "fried pork dumplings" are called "ham tsui kok," which is transliterated cantonese for "salty water corners," which I suppose means something like "savory puff."
ReplyDeleteBecause, if you think about it, every third Chinese food item is a dumpling of some sort, and they all have some amount of pork in it. (Chinese cooking, the real kind, uses lard.)
pork, lard and salt are basically my three favorite ingredients. i'm going to weigh about 500 lbs. by the time i move back to the states...
ReplyDelete