DAY #6: 30 DAYS EATING CHINESE FOOD

Light Lunch. Decided I’d lay-off the soy, and go for a different flavor profile.
Incase you thought that was a tall-order, think again. Steamed Shrimp Dumplings were filled with slightly sweet shrimp. Instead of a soy dipping sauce, I opted for a little red chili oil. The salty heat was all that was needed. The Shanghai Bok Choi with Garlic was cooked only enough to sauté the greens, leaving them still somewhat firm and completely intact.
The Seafood & Tofu Hot Pot was phenomenal. Served piping hot. Each ingredient was cooked only as much as called for. The shrimp were plump, and bamboo toothsome. I like spooning (one sentence you’ll never hear me utter aloud), a little white rice in, which adds flavor and subtle complexity.

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