After only a day of inactivity, the Chicago Chowhounds reconvened at Eds Potsticker House to sample snacks from Northern China. Please note these were not Cantonese Dim Sum. From the snack menu of roughly 25 items, we sampled 12:
Soup dumplings flavorful packets of juicy goodness.
Pot stickers though written about many times before, it was interesting to get a 6-7 inch long (vegetarian?) pot sticker wrapped in a crepe and fried.
Steamed bun with bean paste inside. Came at the same time as the fried balls with sesame paste. Interesting to directly compare the two different conveyances for the same type of bean paste. Personally, I preferred the fried ball over the steamed bun.
Fried balls coated with sesame seeds with bean paste inside
Fried doughnuts, shaped like large marshmallows, with sweetened condensed milk dipping sauce -- a.k.a. Eagle Milk! Once I got over the surprise of the Eagle Milk, these were quite good. I understand at the kid's table this snack was largely devoured before any adult reached it.
Fried bread, the classic Chinese breakfast snack, all that was missing was the warm soy milk to dip it into. Or am I misidentifying this?
Soup with dumplings
Beef sandwiches which looked like unglazed cinnamon rolls with a beef layer rolled in.
Scallion pancakes with pancetta-like smokie bacon. Scallion pancakes finally make sense to me: functioning as toast to the fried bacon/ham inside. Prior to this occasion, scallion pancakes were just ok, now they have a purpose!
Stir fried noodles with baby bok choy and pork to quote Mike G. The rice noodle with bok choy and MSG was a dead ringer for the Almond Gai Ding at Albert's in Wichita,
Kansas when I was growing up.
Oblong noodle disks, noodle was made into a roll and sliced, cooked with pork slivers. These noodles puzzled us before we ate them. Are they water chestnuts? Scallops? Squid? Noodle was not what came to mind, though they had a nice toothly al dente quality about them
Several kinds of boiled dumplings, delicious though somewhat non-descript compared to other dishes. Maybe someone could explain what they were.
I brought a bottle of Bohemiam Brut, picked up recently in Prague based on recommendations from the International Board. RST and VI brought French Champagnes. I hope they will explain their offerings as I am out of my league here!
After all the holiday rush, this was a delightful Saturday lunch with good friends and interesting conversation. The bubble bursts soon enough on Monday when real life returns.
Thank you Richard for a delightful afternoon.
Eds Potsticker House
3139 S. Halsted St.
Mon.-Fri. 11 am- 9:30 pm
Sat.-Sun. 10 am-10 pm.
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