This was at a small mom and pop dim sum place in Wan Chai.
Can you describe this for us?
this post was submitted on 09 Jul 2023
48 points (94.4% liked)
FoodPorn
15769 readers
125 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Molten lava bao are made with a runny egg custard-like center; it's sweet and slightly salty. The black color I think comes from charcoal powder. I always like to end my dim sum meals with this if its available.
Lao Sa Bao is amazing. It is even amazing when bought from supermarket fridges
What did they use to make the bun black? Squid ink?
Nothing fishy; it's charcoal powder. The taste is a little difficult to describe but it doesn't taste bitter or burnt.
I want this in my mouth.
No need to travel to Hong Kong. Plenty of places in San Francisco sell them and I assume many other dim sum places around the world.
Looks like my Totinos after I fall asleep while they are in the oven
view more: next ›