Despite the effort required to make them, sesame rolls are sold at a low price, so many restaurants gradually stopped making them. Making the black and white effect requires twice the effort compared to making a regular black sesame roll, as the outer and inner layers need to be made separately. An inner layer made of fresh milk, sugar, and water chestnut powder is added before it is rolled up, creating a black and white pattern. The sesame roll is made from black sesame, rock sugar, and water chestnut powder to create a paste. However, some small shops still sell them. Sesame rolls were very common in Hong Kong restaurants in the 70s and 80s, but nowadays they are rarely seen. The outer layer of the bun absorbs the flavourful oils and aromas of the sausage, resulting in a soft, fragrant, and warming taste when eaten.īlack White Sesame Roll (Photo Source: Michelin Guide) In traditional Hong Kong-style dim sum, Steamed Chinese Sausage Bun is a winter treat. Traditional Chinese Sausage Buns are larger, but nowadays smaller and more delicate versions are also available. Mix water with clear flour and cornstarch to form a dough, then roll it around a Chinese sausage to make a roll. Steamed Chinese Sausage Bun (Photo Source: Cook1Cook) As a result, fewer and fewer restaurants are offering this dish on their menu. The reason being that glutinous rice dumplings tend to be more filling than other dim sum dishes, causing customers to order less food and resulting in lower profits for the restaurant. Unfortunately, this dim sum dish is becoming harder to find in restaurants nowadays. One basket of these dumplings is usually enough to fill up one person. Glutinous rice dumplings are made by wrapping seasoned Chinese preserved meat rice in a siu mai wrapper and steaming them until cooked. Glutinous Rice Dumplings (Photo Source: Openrice) Many children who love sweets enjoy these dumplings. The dumpling's skin is transparent, allowing one to see the colour of the filling inside. Tri-colour crystal dumplings come in three different colours, representing three different flavours: red bean paste, taro, and custard. Tri-colour Crystal Dumplings (Photo Source: Tripadvisor) In this article, we introduce the top ten Hong Kong nostalgic dim sum dishes and tea houses that still serve nostalgic dim sum, allowing us to reminisce about these unique dishes of the past. However, many nostalgic dim sum dishes have disappeared from tea houses. Looking back at the dim sum of the 70s and 80s, they were a feast for the senses compared to what is available now. We used to rush to the dim sum trolleys with our dim sum cards to pick out our favourite dishes, but those days have become memories. Old ladies push a trolley loaded with fragrant dim sum, making one's mouth water. The aroma of freshly steamed dim sum fills the air as waiters pour hot water from their iron kettles for customers.
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