Mandarin Kitchen

It was about time for our yearly trip out to the Mandarin Kitchen for Dim Sum! We were not sitting by a window so I had to use my flash... so the pictures aren't the greatest... but this is what we had...

Cilantro Shrimp Dumpling (蝦餃 har gau, Pinyin: xiājiǎo): A delicate steamed dumpling with chopped-up shrimp filling and thin wheat starch skin.
Scallop Dumpling (蝦餃 har gau, Pinyin: xiājiǎo): A delicate steamed dumpling with chopped-up shrimp filling and thin wheat starch skin.
Pork Shaomai (燒賣 siu mai, Pinyin: shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Usually topped off with crab roe.

Sin Chet Kuen, Bean Curd Skin Rolls. The rolls are composed of a filling of pork and shrimp.

Taro dumpling (芋角 wu gok, Pinyin: yùjiǎo): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.

Onion and Shrimp Dumpling (蝦餃 har gau, Pinyin: xiājiǎo): A delicate steamed dumpling chopped-up shrimp filling and thin wheat starch skin.

Egg tart (蛋撻/蛋塔 dan tat, Pinyin: dàntart/dàntǎ): composed of a base made from a flaky puff pastry type dough with an egg custard filling, which is baked.

Jin deui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with lotus paste (蓮蓉).