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Dim sum: dish up a dinner with a difference

Posted in Quicklinks | 23 July 2006

'Small and intricate, dim sum may be fiddly to make, but with a little practice you'll soon be dazzling guests, says Bill Knott.' I'm not so sure. The recipes in this feature, from London's Shanghai Blues restaurant, are seriously cheffy, requiring ingredients such as roast duck and jellied chicken stock. One of the recipes also fails to advise readers to wear gloves when slicing taro, a problem when the majority of the population will get itchy hands without.

Comments

1. At July 28, 2006 11:02 AM zhonghuarising wrote:

I'm glad you agree that preparing dim sum is not always as easy as chefs make it out to be! Just looking at the ingredients list has been enough to scare me away for years!

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