Gorging ourselves on Peaches of Immortality right now.
The next time my friends or relatives convene a cook-off, HPS is going to attempt to make one of our absolute favourite Dim Sum - cha siu bao. We’ll screw it up, of course.
It’s a steamed pork bun, basically. But that doesn’t do justice to the dish. A fluffy, stark white, piping hot bun encases incandescent slices of cha siu - marinated loin (I think) of pork that is barbecued in a Chinese fashion, and then sliced and mixed with a rich, intoxicating sauce.
Which brings me to chaxiubao, a Hong Kong food blog that is written (in a sweet, incredibly informative, and indelibly Hong Kong style) by an anonymous HK food critic and oenophile. He’s also included reports from his travels to the fancypants restaurants of Europe.
Read it, gwai lo, and submit yourselves to a superior gastronomic culture!
You…you must submit!!!