Cooking Class on Cantonese Dim Sum
August 23rd 2008 This morning Christine and I headed on the MTR to Mong Kok and to a cooking class. We spent 7 hours chopping, dicing, mincing, sauteeing, stuffing, steaming and eating Dim Sum. I never appreciated how much work went into those tiny, delicious shrimp and pork dumplings. OR how much lard is inside!!!! So don't eat too many the next time you go to dim sum! After class, we wandered down the street nex
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