Someone I know just returned from living in central China for 10 years.
I mentioned that we need a Dim Sum restaurant in our small city.
He then went on to say that 'Kong Kong' dim sum is WAY different than Cantonese Yum cha b/c different types of flour etc are used.
Can someone offer an explanation of why these two methods are or are not that different?
I guess I've only ever had dim sum. Is there really such a big difference?