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That link almost brought a tear to my eye. It's good to see others with same appreciation for such fine things. I always figured that these recipes are hundreds of years old. Since you didn't have wax paper or aluminum foil, you used a leaf.

I found the Rosetta Stone! http://www.hkvpradio.com/rhythm/dini...msumindex.html

Yeah, 'foon' and 'fun' are the same thing. That's just my hillbilly accent showing. The stuff on the dim sum dish is the same stuff that's in chow fun dishes. I think fun means rice noodle. 'Mein' is wheat noodle. 'cheung fun' would be the generic name for all three varieties. I think when...

Probably closer to Cantonese. My family speaks 'Toi San' which I've always described as a hillbilly Cantonese.

We called it 'cheung foon'. I think it's soy sauce and sesame oil. I love the texture of the noodle. Very smooth.

I always thought the scallions were just supposed to be used as brushes to apply the hoisin sauce. Don't you love taking your newbie friends into Chinatown and watching their faces when they see the roasted ducks and soy sauce chickens hanging in the window. I've never been a fan of the...

You mean without that low-class, only-suitable-for-the-peasants meat on the skin??? I've had it with just a little meat on the skin, wrapped in either thin pancakes (ala moo shu), or that doughy white bread (ala cha-sui bao), and a little hoisin sauce. Then they bring you a stir-fry dish with...

Man, all this talk of dim sum is really making me hungry. I grew up in Los Angeles, right in between Chinatown and Monterey Park so I've had lots of great dim sum. My family also called it 'yum cha'. I also lived in Philadelphia for 5 years and made many trips to Joy Tsin Lau. I've also done...