Thursday, February 24, 2011

流沙包 Salted Egg Yolk Cream Bun

This classic Cantonese dimsum is surprisingly hard to find these days. A good baked version just like the kind they used to serve in HK teahouses is well worth the trip. Crispy & crumbly on the outside, soft inside with oozing cream of salted egg yolks that have liquefied in the heat. I am craving for one right now.

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