This was indeed a weekend of discoveries, first the jackfruit/durian hybird and now this! While in Shanghai this summer I had a yum cha item that shot straight up to the top of my yum cha favorites list. I had never heard or seen of it elsewehere – until this weekend that is!
My aunt and uncle have been helping me on my mission to collect restaurant menus. Not just any restaurant menus but REAL menus. As in the hard copy (hehe!) While flipping though a yum cha menu complete with pictures of each dish from a Sea Harbour Seafood Restaurant in Rosemead I saw a dish titled “Steamed Preserved Salty Egg Yolk Bun.” Hey! that’s the dish I’ve been hunting EVERYWHERE for! Holy Crap! I completely freaked out and began gushing to my aunt of my long lost love for the Gum Sah Bao (gold sand bun). And guess what? It was a total concidence. My aunt and uncle had just eaten there the day before and got an extra order of the Baos to take home. It was still it the fridge. I swear, it was fate!!! No more than five minutes later the Baos were out of the fridge and heating up in the steamer. It was my lucky day! It looks a lot like the Nai Wong Bao (steamed egg custard bao). You probably couldn’t tell the difference unless you taste it. But this, oh man, it was magical. The salty preserved yolk (same one that goes into those beloved mooncakes!) melts into a burning hot liquid as the bun is cooked. You have to be very careful when eating them, but go ahead and burn yourself cause it’s no good when it’s cool. It’s a fantastic sensation, salty wet egg yolk enrobed with a creamy milk bun just thick enough to soak up some of the yolk but generous enough to allow you to even spoon some of the yolk out yourself. It’s amazing. I could eat a million of these. Screw the gook nai won baos (baked egg custard baos). We need more of these.
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.