Posted in General

Dim Sum with Lung

Tripe and Lung 1

I love Dim Sum meals but, in all honesty, I am not crazy about the traditional cart service that is still popular in the more old-school Dim Sum houses. I will probably do a blog rant about this sometime but, for now suffice it to say, that I find the procedure rushes the diner and often causes one to make selections of less interesting things just because you have no idea when, or if, what you really want is going to come rolling by…

Anyway, at my last Dim Sum brunch, a young cart lady sang out ‘Beef Tendon’ as she was passing. Now, the place was very busy and the time lag between cart-visits was pretty lengthy, so I signalled that I would take a dish even though I was really waiting for some other favorites that hadn’t yet appeared. Dutifully, my server handed across a bowl appearing just as you see it on the picture on the left…

Well, although there was definitely Beef Tendon in the bowl (down at the ‘bottom’ in the foreground), it was also clear that the dish contained honeycomb tripe as well. This is something I don’t dislike, exactly, but I have had it plenty of times before and I just don’t care for it enough to order it again. Still, I had already asked for a portion and, at this point, it seemed a bit rude to reject it. So, with something of an inward sigh, I accepted the bowl.

The beef tendon was fine, if unremarkable, and the tripe was predictably unexciting, with both being served in a broth that had been seasoned (thankfully lightly) with five spice powder. What caught me off guard, however, was that after removing the top-most pieces I uncovered a bit of an unexpected ‘bonus’ as you can see in the rightmost picture. It took me a minute or so, but then I was able to identify the dark pieces as lung…

I have only once tried lung before in a dish called Husband and Wife Lung Slices, which frequently does not actually contain lung at all. The version I tried apparently did, as far as I could tell (you will have to go back and follow the blog post link to see what I mean), but, in any event, the pieces there were very small and covered in chili oil, which didn’t allow me to get much of a sense of what I was eating. This, then, was going to be a first…

To make a long story short, I can cheerfully tell you that, having finally experienced this delicacy, I am not inclined to seek it out again. The texture was soft, with very little in the way of al dente resistance, and the best I can come up with as a comparison is the texture of the edging of fat on a steak. The taste, however, did not suit me at all; It was something like very dark poached poultry meat but with a very strong taste of blood. Honestly, I am surprised that this would be a popular dish in China as many cuisines there take great pains to rid meats of any sort of ‘bloody’ taste. I like a good rare and bloody steak, but this was a bit beyond my enjoyment level. I shan’t bother again, I don’t think…

 

 

 

Author:

I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at https://sybaritica.me/

2 thoughts on “Dim Sum with Lung

  1. I can feel you.
    This is a very popular dish in Bavaria and Austria. As a young cook I had to prepare this dish many times, and I am quite good at it. However, after touching the raw lung for the first time, I could NEVER EVER put this stuff in my mouth 😦
    As a cook, we have to taste many things we don’t like, but we do that by making sure we only get the sauce part to taste, and only a tiny bit at that 🙂

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