Golden Sand Bao

Monday, September 26, 2005 6 No tags Permalink 0

This was indeed a weekend of discoveries, first the jackfruit/durian hybird and now this! While in Shanghai this summer I had a yum cha item that shot straight up to the top of my yum cha favorites list. I had never heard or seen of it elsewehere – until this weekend that is!

My aunt and uncle have been helping me on my mission to collect restaurant menus. Not just any restaurant menus but REAL menus. As in the hard copy (hehe!) While flipping though a yum cha menu complete with pictures of each dish from a Sea Harbour Seafood Restaurant in Rosemead I saw a dish titled “Steamed Preserved Salty Egg Yolk Bun.” Hey! that’s the dish I’ve been hunting EVERYWHERE for! Holy Crap! I completely freaked out and began gushing to my aunt of my long lost love for the Gum Sah Bao (gold sand bun). And guess what? It was a total concidence. My aunt and uncle had just eaten there the day before and got an extra order of the Baos to take home. It was still it the fridge. I swear, it was fate!!! No more than five minutes later the Baos were out of the fridge and heating up in the steamer. It was my lucky day! It looks a lot like the Nai Wong Bao (steamed egg custard bao). You probably couldn’t tell the difference unless you taste it. But this, oh man, it was magical. The salty preserved yolk (same one that goes into those beloved mooncakes!) melts into a burning hot liquid as the bun is cooked. You have to be very careful when eating them, but go ahead and burn yourself cause it’s no good when it’s cool. It’s a fantastic sensation, salty wet egg yolk enrobed with a creamy milk bun just thick enough to soak up some of the yolk but generous enough to allow you to even spoon some of the yolk out yourself. It’s amazing. I could eat a million of these. Screw the gook nai won baos (baked egg custard baos). We need more of these.

6 Comments
  • Robyn
    November 30, -0001

    I dunno what the heck that yum cha thing is but it sounds really good from the way you described it, despite that I don’t really like salty egg yolk. I want to experience this “Salty wet egg yolk enrobed with a creamy milk bun”…ENROOOBED IN BUUUN!!!Oh, but I want a baked egg custard one too. Damn, if only you still lived here…WE COULD GET SO FAAT!

  • KirkK
    September 29, 2005

    Hi Kathy – Another nice post. We lived in Rowland Heights for almost five years after I moved from Hawaii – we really enjoyed the SGV, and I learned alot about Chinese Regional Cuisine there – I’m enjoying your explorations!

  • milgwimper
    September 29, 2005

    Cool Blog, I love the pictures of the salty egg yolk enrobed in a bun. I have never had anything like that! i will have to search around.! :D

  • Kathy YL Chan
    September 30, 2005

    Hey Robyn,aww, it would have been so much fun to get fat on baked goods together! Bread, pastries! gah. hungry again.Kirkk,I loved your loco moco post, isn’t it crazy how Hawaii’s local food is expanding so quickly?!Milgwimper,The pics on your Fleur de Cocoa post were fantastic, I’m drooling all over the place (what I wouldn’t do for a bite of that marion berry dessert)!

  • Michael
    September 30, 2005

    Hello Kathy! I’m very impressed with your blog. It’s a blog devoted to your personal interests/obsession! Very professional blog. I’ll keep my eye on this blog.Oh yeah it’s me Michael!

  • Livin' out loud
    October 30, 2008

    Please please PLEASE contact me!! I NEED this recipe….we went to China almost 3 years ago and had this, I have been looking for its name ever since….can you tell me, is this sweet and dessert-like, because it LOOKS like what we had, but it did not have a salty taste at all…..gsfuri@gmail.com

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