Guangdong · Province · — · Cantonese · Dim · Sum · Tradition Techniques

Fresh rice noodle sheets made from a thin batter of rice flour, wheat starch, and water, steamed in thin layers on oiled cloth-lined drawers, then rolled around fillings of char siu, prawn, or dried seafood. The noodle sheets should be silky, translucent, slightly chewy with extreme delicateness — this is one of the most technically demanding dim sum preparations.

Advanced technical analysis of the most difficult dim sum preparation: the wu gok (taro dumpling). The shell is made from cooked taro mixed with wheat starch and lard, sculpted into a thin-walled oval, filled with pork and shrimp, and deep-fried at a precise temperature that causes the shell to puff and develop its signature crackled, lacy exterior ('snowflake' pattern). The temperature window is extremely narrow: too cool and no puffing; too hot and collapse.