Tatamagouche organized a Chowish expedition for Denver Hounds to pig out on dim sum yesterday morning. We were planning on Super Star, but the wait was long, so we shifted to King's Land across the parking lot. Chinatown-style rolling carts laden with find dim sum varities. Incredibly reasonable. I can't begin to remember everything we had, but here's a go: steamed shrimp dumplings in an envelope of very soft noodle dough, firmer shrimp dumplings, steamed buns, congee, fried sesame dumplings, steamed mushroom packets, roast duck, sticky rice with salt egg and Chinese sausage, steamed shrimp in their shells, turnip cake made on the spot with a special stove on wheels and tripe, all acompanied by tea from a bottomless pot. CharShui knows the Chinese names for many of these dishes. After a couple of congenial hours, eight happy eaters tumbled out into the Sunday mid-day sun. .