Originally Posted by
Visconti
You mean, the ones with the miniature little cheong fun rolls? Even now, I'm still partial to the old school ones, and really love them with extra soy sauce. I love the shrimp and beef ones.
Haven't seen those. We had what I call the lazy method... Pour the slurry onto a flat surface, let it set and just push it (kinda like babies kicking off a blanket) and sprinkle chunks of pork and green onions on top. This instead of the more traditional pour the slurry, place pieces on after it sets and then rolling like a sushi roll. Chop into 2-3 pieces and present.
I like the plain miniature ones with the various sauces as well as the regular filled ones as well. Shrimp, liver, pork, yu-tiao and lo-han-chai for me.