I am a recent college grad from NY who is about to start work here in SF. I read Chowhound avidly, and although I miss NY's eats, I can't wait to try all that SF has to offer.
I am living in Chinatown now and really surprised at the difference in how take-out dim sum is compared to NY. I've noticed that a lot of things here are in huge steamers and other items are displayed in glass cases. One thing I do miss seeing are fried shrimp balls, which were commonplace in NYC.
I miss these and hope that you'd be able to give a heads up to who sells them. Also, can anyone give any tips as to which take-away dim sum place sells the most flavorful siu-mai, har gaw, cha siu baos, and dai baos? I'm overwhelmed- it seems every corner I turn there's another take-out joint!