Panda Yum Cha, North Ryde NSW

 



I was given a real treat in joining friends for a Cantonese Yum Cha (drink tea) or Dian Xin (Touch of the Heart)
at my old stomping ground of the Macquarie Shopping Centre, near Macquarie University.

Panda Yum Cha, North Ryde NSW








Steamed choices can be more healthy.  The Siew Mai or Prawn-Pork dumplings on the right stood in a class of its own here. Forefront of photo are bundles of glutinous rice, with shrimp and pork bits, wrapped in lotus leaves before they are steamed in their bamboo cradles.




Fong Chau or Phoenix Claws - they are really braised chicken feet cooked with chili black beans and a Char Siew sauce, amongst other things. An item of a definite acquired taste, but this dish boosts immunity, restores our own skin regeneration, strengthens our bodily joints and moderates blood pressure.


The success of a Yum Cha dish is in its texture of bite, flavour and choice of fresh ingredients.


My top preferred dishes, all small serve, at yum cha sessions generally are:


1. Siew Mai (steamed prawn pork dainty dumplings).


2. Char Siew So (Baked pork buns with lovely pastry).


3.  Stir fried flat noodles with caramelised wok heat with tender meat slices of your choice.


4.   Roast duck slices served with thin bread sliders and 

garnished with sauce and veg.


5.  Fish maw steamed in wrapped soy bean rolls.

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