PHOTO BY MABEL SUEN
Shrimp dumpling: Whole shrimp steamed in a rice-paper wrap.
PHOTO BY MABEL SUEN
Pork siu mai: Pork, shrimp and mushrooms steamed in a rice-paper wrap.
PHOTO BY MABEL SUEN
Sticky rice in lotus leaf: Sweet rice, Chinese sausage, pork, egg and shiitake mushrooms wrapped in a large tea leaf and steamed.
PHOTO BY MABEL SUEN
Honey barbecue pork: Slices of honey-glazed barbecue pork.
PHOTO BY MABEL SUEN
Snow pea tips: Snow pea leaves sautéed with garlic and sesame oil.
PHOTO BY MABEL SUEN
Shrimp-stuffed eggplant: Slices of eggplant, stuffed with fresh shrimp paste, rolled up and glazed with a savory sauce.
PHOTO BY MABEL SUEN
Pan-fried Shanghai dumplings: Ground pork, and its cooking juices, rolled into a flour wrap and pan-fried.
PHOTO BY MABEL SUEN
Scallion pancake: Flour dough, studded with scallions and pan-fried, then cut into triangles.
PHOTO BY MABEL SUEN
Barbecue pork bun: Spongy round flour bun, also known as bao, filled with sweet and savory barbecue pork.
