They’re first fried, then poached and marinated, and finally steamed before serving.Īn accessible entry point for the dim sum novice, this is essentially Chinese calamari: lightly seasoned squid deep-fried in cornstarch and then stir-fried in a wok. More-adventurous eaters appreciate chicken feet, which are time-consuming to make. Here it contains pork, shrimp, cilantro, and carrot. The name nods not to the ocean predator but rather the pinched look of the thin, pastry-like white wonton wrapper. There’s a savory appeal to these quintessential Cantonese buns-baked golden or steamed-with honey-barbecue pork spare ribs inside. The flower root is stuffed with sticky rice, candied, and topped with strawberry sauce. This is the only place in Boston you’ll find this dish, inspired by a Hangzhou chef. They’re nicknamed “Golden River” bao for the stream of salted egg yolk inside.
A newish spin on steamed buns, these savory-sweet treats are sometimes decorated like cute animals for celebrations.
