Food

The origins of siu mai: how an iconic dim sum staple came to be




Hong Kong’s street food scene comes alive after dark. As the sun sets, workers stream out of offices and flock to the city’s holes-in-the-wall for a quick bite.In Tuen Mun, a suburban neighbourhood in the northwestern reaches of Hong Kong, a line forms outside Yue Lai Lao Zhu Snacks, a nondescript storefront on a busy street.Most of the people are commuters stopping by on their way home from work. They’ve come to grab a box of the store’s speciality: siu mai, a steamed dumpling made with pork,…



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