Soup and Dim Sum at China Yuan
After the inspired performance of 15,000 Chinese performers that opened the Beijing Olympics, I craved Chinese food. When i got to China Yuan, owner Peter Chen was in a fine mood watching replays of the opening ceremonies. As always, his food shined.
The fried taro dumpling’s batter is delicate and crispy. Soft taro paste underneath is mild, with a savory center of ground pork. The sweet barbecue pork bun is a sticky honeyed delight inside and out. The shrimp dumplings pack a nice garlic punch. In between bites, tea helps cleanse the palate.
Part of the dim sum experience is finding your favorite ratio of soy sauce, vinegar, and hot chili. I like the hot oil and vinegar to dominate.
Chowhound Rebekah recommended I try the minced beef and cilantro soup. She did not steer me wrong. The soup is thick with egg whites and corn starch, finely chopped beef, and abundant with cilantro. The steamed chive dumpling was thick with chives, with a chewy exterior.
The final item to arrive was the Chao Sin(?) FunGor(?) (sic?), which was tough to handle. My brother removed one and some of its stuffing had fallen out. It was like trying to handle a small and very hot water bed or bean bag chair. But it tasted much better. The chopped, mild pork was seasoned with peanuts and scallions.
My two companions and I left completely satisfied, or so I thought. When I passed by Mr. Empanda on Armenia, my brother and I had to stop for their excellent guava and cream cheese empanadas. Our dim sum binge had come to an end. Then we went shopping for the ingredients of that night’s dinner!
August 11th, 2008 at 1:32 pm
We went Sat as well. I am glad you liked the soup! We tried the seafood and tofu soup and it was just OK. Also had their Szechuan chicken for the first time and it was terrific. I was very sad to learn that the wonderful pineapple buns will not be reappearing as the chef who prepared them no longer works there. I bought some from the bakery to take home but they did not even come close!