XO Soused

What is har gau [蝦餃] ? What starches make up its sticky texture and clear skin? What techniques are required to create the unique, juicy ‘bounce’ of its prawn filling? How important is a vigorous steam? How far back in Chinese history did the required flours make their appearance? How far did Cantonese millionaires of 19th century South China push local dim sum chefs to create the modern har gau that we know and love today, and are these so different from early har gau of the Song dynasty - nearly 1,000 years ago?

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What is Char Siu? Directly translated at ‘fork roasted’ what are the origins of this technique in China, and what are the connections to Central Asian roasting techniques? What other ingredients are stuffed with the barbequed neck-end of pork into the fluffy bun? What are the techniques and ingredients to create that texture and finish to the bun itself? How did China develop leavening agents and leavened dough and what is the historical connection with wine production?

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What is steaming? Why does steaming food have such a long history in China? Why is it important to control the velocity and vigour of steam? What does this control mean for cooking meat, fish and dough? How does this affect how you design and cook dim sum?

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

Introducing XO Soused - a weekly audio newsletter from Chef Andrew Wong and Dr Mukta Das sent out every Tuesday afternoon. Setting the scene, this intro explains the conversational style and previews upcoming episodes - each one based on a specific technique or ingredient.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com