Soon, plates of colorful, exquisitely crafted dim sum were served on the table.
First came the steaming-hot siu mai in the bamboo steamer, their translucent wrappers encasing savory meat fillings, topped with a fresh shrimp that looked like a work of art.
Right after that were the golden-brown, flaky egg tarts, radiating an enticing aroma of milk and egg yolks.
Chapter 1184