Bill Belew has raised 2 bi-cultural kids, now 34 and 30. And he and his wife are now parenting a 3rd, Mia, who is 8.
We laowais love dim sum. So do the Chinese for that matter.
My wife and her parents used to go out for dim sum EVERY Sunday while they lived in China…now, it’s just my wife and me until her parents show up….
There’s a restaurant in Beijing that found a way to save a buck or two…in fact the owner calculated he could save 1,000 yuan ($132) a day by substituting cardboard for pork and putting the cardboard with pork fat inside of steamed buns instead of real meat.
Cardboard filled dumplings…yum!
Nobody knows how long the restaurant served the new treat…as in longer than days.
And nobody noticed? Gee, this takes like cardboard.
Doesn’t say much for the people who frequented the restaurant, does it?
Here’s the recipe: Cardboard was soaked in water and an industrial-use caustic soda, a poisonous chemical, was added. The cardboard lost its normal color and became
fragile under the soda’s strong causticity, making it look more like pork. Finally, pork-smell essence and pork fat were stirred into the concoction to make the stuffing more “vivid.”
The restaurant owner has gone missing.
He is definitely NOT at the market buying pork so look someplace else.