His favorite is shrimp cheung fun (rice noodle rolls) doused with soy sauce, and mine are shrimp shumai (three plates of them, to be exact). My husband is a huge fan of fluffy char siu bao (barbecue-pork-filled bun) and zhaliang (fried dough rice roll), but we love the hot shrimp dishes most of all. My sister loves the flounder, garlic-sautéed Chinese broccoli, jian dui (sesame ball) and lo mai gai (lotus-wrapped sticky rice). My dad’s go-to order includes the steamed spareribs and clams in black bean sauce, and my mom will always get the Peking pork chops. When my family gets dim sum, we place a huge order with everything from meat to vegetables to dumplings and beyond. Starting in southern China and eventually making its way up to Hong Kong, dim sum was originally based on the idea of serving an assortment of local foods and evolved to include more foods from other areas of the country. This Cantonese tradition can be traced back to the 19th century, to teahouses in the port city of Guangzhou, where Silk Road merchants would stop in for a meal. Our family celebrated my parents' 50th anniversary at one of our favorite spots, Central Seafood, in Hartsdale, New York.
#ALL DAY DIM SUM FLUSHING FULL#
Little did we know at the time that it would be one of the last times we would be all together - or enjoy the full experience of dim sum - for a while. We had five tables of our relatives, filled with food, laughter and excitement for such a milestone. We decided to surprise my parents for their 50th anniversary at one of our favorite spots, Central Seafood, in Hartsdale, New York. It was actually one of the last things I did with my entire family before COVID-19 hit. Dim sum translates to “touch the heart” in Cantonese - and it really does just that.
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