Eileen Yin-Fei Lo
By Eileen Yin-Fei Lo
This pastry dim sum is justly famous in Shanghai, as are the two that follow. They are almost unheard of in Canton, and a Cantonese dim sum chef would be bold indeed if he attempted to make these treats from Shanghai.
Wash dried beans in a bowl of cold water, discarding any that float. Strain. Place in a bowl with 3 cups cold water and allow to soak for 6 hours.
Put beans and soaking water, plus 2 additional cups of cold water, into a 4-quart pot. Bring to a boil, lower heat, cover, and let bea