Sunday, May 11, 2008

Perfect Char Siew Bao or BBQ Pork Buns

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The locals in Hong Kong enjoy flipping and reading the newspapers especially during dim-sum breakfast and (I guess) as long as they are not rushed over giving up their seats. Maybe that is the only time they can slow down and enjoy their food and tea :)

What I look for in a Perfect Char Siew Bao ~ Cantonese barbecue pork buns:
- served steaming are at the risk of scalding your hunger-searching fingers when you attempt to touch it
- slightly cracked top in each bun
- soft fluffy "pau" dough, almost sponge cake-like texture
- generous char siew fillings w.r.t the dough (in other words, it cannot be too much dough and nothing inside the "pau" )
- warm moist juicy tasty char siew fillings with right proportions of meat vs "pork fats"
- "pau" fillings should not look too dangerously and artificially red

Luk Yu Tea House

24-26 Stanley Street, Hong Kong
Nearest MTR: Central Station

Other Char Siew- and Bun- related recipes but not Char Siew Bun:
BBQ Pork Pastry ~ 叉烧酥 ~ Char Siew Sou
Braised Pork Belly Bun

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