dim sum, though other variants (usually baked) appear in bakeries as well. The traditional steamed dim sum version has a white exterior, uniquely making use of both yeast and baking powder as leavening. The fillings usually make use of pork tenderloin cooked in cha siu style, giving it a sweet and tender taste.]]> ]]> Har gow]]> dim sum. While the traditional recipe included salted egg yolks, restaurants currently use their own recipe, so the taste of these buns would vary on where they were bought.]]> Image "5204185717_81fe84b89c_z.jpg" retrieved from: https://www.flickr.com/photos/21065622@N08/5204185717/
]]> Cha Siu Bao]]> The golden crisp outer-layer coupled with the soft fillings of the shrimp meat creates a perfect synthesis that makes the food welcomed in Hong Kong.]]>
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