Etta and I went to MingHin for late night dim sum. We got something like five or six different kind of shrimp dumplings: all good. Small cuttlefish in yellow curry were snappy and chewy. I didn’t like the pork belly but did enjoy the tender and meaty lotus root braised with it. Etta ate the pork belly like it was her job. She ate my box of Swiss Cake Rolls. She also ate all the pizza. The firmness of the coconut pudding sealed the deal: this was the best dim sum I’ve had at Chicago’s Chinatown.
Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese, while very low in saturated fat.
1 thought on “Dat Cuttlefish”
Lotus roots gurgling. Finally a vegetable is covered on the 3rdarm.