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Article: I'll take the chicken feet
- Article from:
- U.S. News & World Report
- Article date:
- June 15, 1998
CopyrightCOPYRIGHT 1998 All rights reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dim sum lunch in a Chinese restaurant, at first impression, is noisy, frenetic, and chaotic, as "dim sum maids" push carts between tables, dispensing tiny steamer baskets and dishes of dumplings, buns, and custards. Sometimes they bark out the names of the fare in Cantonese. But diners with no idea of what's being served up can relax: This is the original grazing cuisine. You can sample the array of small dishes without having to make an entree-size commitment. Even the most persnickety eaters, particularly kids, are likely to find such basics as spring rolls and delicate shrimp dumplings easy to swallow, while the intrepid can try juicy chicken feet, chewy beef tripe, and ...