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Oakland: 2 tasty dim sum objects

heidipie | Oct 30, 200311:00 PM

An otherwise very disappointing lunch of dim sum from a take-out place on Franklin between 8th and 9th in Oakland (don't remember the name but it's the only one on the block) yielded two well-prepared items that I'd never sampled before. One was sticky rice with finely-chopped roast pork and sausage and other goodies mixed in, fashioned into a sphere and in a dough wrapper so thin it was nearly transparent. It wasn't waterlogged like everything else they pulled out of the steamer for me. Really delicious, and also so much more convenient than having to deal with the leaf when you're eating on the run. Now why haven't I seen this at HKFL, or Fook Yuen, or even the old-time Chinatown takeouts or eat-in places? They also had a steamed vegetable dumpling whose wrapper was much too thick and soggy but whose filling was quite complex--some shiitake mushroom, some dark greens, sweet onion, a little crunch of bamboo shoot maybe--rich, nice. I would go back if only for these two things.

Anywhere else right near Swan's Marketplace with good take-out dim sum? Or banh mi?

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