Monthly Archives: November 2011

No Bones About It

Steamed Pork Ribs with Fermented Black Beans

“Why don’t they remove the bones before they serve the fish?” is a common question I hear from friends whenever we go to Chinese restaurants. In fact on one occasion after finishing a steamed striped bass at a popular Cantonese seafood restaurant in Chinatown a fellow diner jested that the remains of our dish looked like Felix the Cat had swallowed the fish whole and pulled out a completely cleaned skeleton with just the head and tail left on. So why do the Chinese like to keep the bones in the dishes they cook?

Posted in Pork, Recipes, Steaming | Tagged , | 23 Responses