I bet you thought the Hong Kong posts were over. Wrong! I can’t believe I haven’t posted any dim sum photos yet, as it’s such an iconic Hong Kong meal. On my second to last day in the city, my parents picked a fancy spot (there are no ladies walking around with dim sum carts — dishes are delivered from the kitchen to your table) known for its more unusual, delicate dishes. We tried a lot of weird stuff, including pickled duck tongues (they have bones!), white fungus (it has a crunchy-yet-gelatinous mouthfeel), and the “goldfish” dumplings in the first photo (no actual goldfish inside, they’re just painted to look like cute little fishes). My favorite dish, though, was a delicious, savory mince of mushrooms wrapped in delicate tofu skins and fried until crispy. We use the same tofu skins to make our veggie pulled porc at the Dep, and it was really fascinating and inspiring to see them used in another way.