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The great Chinese sesame donut quest — 20 Comments

  1. I am a big fan of yours, Neo, but your culinary inclinations baffle me. Cantaloupe? Feh! They’re OK, for low-calorie filler, but compare a cantaloupe to a ripe peach…
    And those strange doughnuts, with a dab of bean paste inside. Bleh!
    I remember you said some years back that you’re a big ethnic food fan, as am I. But not Chinese sweets.

  2. So, what does this have to do with Obama?

    It is the hope for change that brings you this tasty Chinese treat…

  3. Well, I think they look pretty good, actually. Too bad I have to drive around a hundred miles to find a Chinese restaurant worthy of the name.

  4. Sesame dough balls are tasty enough, but I prefer a good batch of mung bean hopia.

  5. I kept staring expecting to see a claw pop through the crust and an antenna emerge…

  6. I’ve never had one. Gives me something new to search over the weekend. Also, some of them neutron stars.

  7. If you find yourself in China, a word of advice: stay away from the pork buns. See below.

    “Chopped cardboard, softened in an industrial chemical and made tasty with pork flavoring, is a main ingredient in batches of steamed buns sold in a Beijing neighborhood, state television said.

    The report, aired late Wednesday on China Central Television, highlights the country’s perennial problems with food safety despite continuing government efforts to improve the situation.

    Countless small, often illegally run operations exist across China and make money cutting corners by using inexpensive ingredients or unsavory substitutes. They are almost impossible to regulate.”

    Here’s the recipe if you want to whip up a batch:

    Squares of cardboard picked from the ground are first soaked to a pulp in a plastic basin of caustic soda – a chemical base commonly used in manufacturing paper and soap – then chopped into tiny morsels with a cleaver. Fatty pork and powdered seasoning are stirred in.

    http://www.cbsnews.com/stories/2007/07/12/health/main3049080.shtml

  8. Love them, especially when they’re fresh and warm, funny thing is the only place in Denver I ever eat them is at the Panda Buffet, not exactly gourmet Chinese, but they do have the little sesame balls, for lunch and dinner, and perfect for desert with a plate of fruit, especially….. cantalope!

  9. Those little gems are everywhere here in Seattle in the ‘ID’ (international district)…..

  10. I found these at Eastern Bakery in San Francisco (720 Grant Ave) and they were absolutely delicious. Served warm, which only brought out the flux of grease with every bite.

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