Archives for posts with tag: crab meat


With an influx of people from mainland China, Chinatown has become more interesting recently. The variety of food has expanded from just mainly Cantonese to cooking styles from other parts of China. You can imagine my excitement when I heard that there was a new restaurant called Beijing Dumpling.

Like Dumplings Legend, Beijing Dumpling has a show kitchen. They were so determined to sell the idea of freshly made dumplings (Xiao Long Bao 小籠包) that they even used it as its shopfront. With that in mind, I ordered the classic dumpling with crab meat (蟹粉小籠包). How was it?

It was one of the ugliest dumplings I have ever seen served in a restaurant. The skin was not smooth but rough. Unlike the amazing dumplings at Din Tai Fung, I could not taste any crab meat inside. There was not much soup inside each dumpling neither. For a restaurant which put so much emphasis on dumplings in its naming and marketing, I expected higher quality dumplings than these. They did not even give us any vinegar with ginger as dipping sauce, which is the standard condiment for dumplings! (We had to ask for it ourselves)

How was the other food? Sadly, the menu mainly consisted of Cantonese dishes, a handful of Asian ones and even fewer choices from Beijing. With nothing new to try, we opted for the ‘All you can eat hot pot’, which was one of its speciality. For £20 a head, you are supposed to be able to eat as much as you want. You can order any of ingredients from the menu which is a selection of meat and vegetables- Well, that is the theory anyway!

For those unfamiliar with hot pot, it’s Chinese dish normally served in winter. Each table gets a large pot of simmering broth, and a selection of meat, fish and vegetables to cook in the broth. It’s a bit like fondue.

We made it clear to the waiter that right at the time of order that out of the 22 ingredients we could choose from, there were some ingredients we did not want and there were some we would like in a larger portion. We were told that we did not have a choice in the first round as EVERYTHING would come on one plate in default portion.

Little did we know that they meant all the raw ingredients would be ‘dumped’ onto the plate in one go. This was how it looked:

Hot pot for Beijing Dumpling
There was virtually no presentation! It looked like they just scooped everything out from a skip, with prawns flying around, raw lamb and raw beef all mixed up in a mountain of pink. I have had Chinese hot-pot many times in my life, and this is NOT how it usually looks like! And, just in case you think there is a lot of meat, think again! They used the classic trick of putting lots of vegetables underneath to create the illusion of volume! Continue reading >>

Advertisements

Good Shanghai Dumplings 上海小籠包 should be freshly made. Some restaurants are so proud of their dumplings that they let their customers watch how their dumplings are made. It is great theatre! The video clip above shows how chefs in Din Tai Fung (Hong Kong, 1 Michelin Star) made their special black truffle dumplings (黑松露小籠包) as a team. The chef closest to the camera made the ‘skin’ (pastry) by rolling a small dough flat. He then passed it to the second chef who put the special meat filling in. Black truffle was added by the third chef and the dumpling was sealed and put in the bamboo steamer by the last chef. The dumpling was weighed twice throughout the process to make sure that the correct amount of special meat filling (first weighing) and black truffle (second weighing) was added. Great precision! Continue reading >>