|Puffing up in the steamer|
Monday, September 9, 2013
The dish I never get to eat when guests are around. Seriously.
Custard is treated with special respect in South China. Sweet or savory, steamed or baked, simple or fancy: This is the place where eggs ascend to culinary heaven. I don’t know what it is about that place and chicken ova, but the Cantonese have a knack for bringing out the best in one of the most basic of foods.