A delicious mushroom dish for any occasion!
There are endless varieties of dim sum, for example, as well as those made from wan-tan dough, bread dough or a crystal shell, but their preparation requires a lot of expertise and knowledge in handling the products. The fillings are usually crab, pork, crab tails, mushrooms, bamboo shoots, peas, cabbage and leek.
Dim sum are boiled or steamed, respectively. Some are deep-fried (wan-tan) or boiled first and then deep-fried. Most of the time, the fillings are rather bland in flavor. Fish and meat are very difficult to distinguish. As a dip, usually only soy sauce, (as a substitute for salt) green chilies cut into rings or hot chili sauce (instead of pepper) is used. However, the Chinese always try to keep the balance between yin and yang, which makes most dishes taste very strange. Spicy dishes are more common in Malay, Thai and Indian cuisine.
In restaurants, dim sum are always offered by steam – serving carts. Women drive through the restaurants and call out loudly what dim sum they have to offer and you can choose which one you liked. However, more and more restaurants today put small menus together. They even offer a few desserts, but they are not very sweet.
Jiao: Mix 400 g of flour with lukewarm water to make a smooth, dry dough. Dust the dough with flour and mix with