university city

Goooooood morning! Another Friday, another food review. Don’t you just love Fridays? I know I do!

Remember last time I had Dim Sum? It was a while ago – I went to Mandarin House with friends! It was an interesting experience for sure. I tried chicken feet for the first time! They were very…interesting, to say the least.

Well, I’m back at it. Dim Sum is so intriguing to me. I love the concept: an endless number of carts flying by your table, brimming with lots of dishes to choose from! Foodie heaven.

This time, I met some friends at Wei Hong.

This restaurant is located in the heart of University City in St. Louis, Missouri.

I wish I would have thought to take some pictures of the interior; it’s actually an old theater! The stage was still intact and everything. It was pretty awesome. I suppose that means I’ll have to go back soon, right?

Let’s hop right in! If you remember my review of Mandarin House, you’ll know that I didn’t know the official names of any of the dishes.

Well, let’s just say that I haven’t gotten any better with that. But I’ll describe them as best as I can! Pictures are the only thing that matter anyway, right?

I didn’t take pictures of everything I tried. The food was coming so fast that I was more focused on shoveling it into my mouth! Whoops! But I took pictures of some of the highlights.

First up? An egg tart.

This was one of my favorite things. It was creamy and somewhat sweet. I loved this!

I also tried a few different pork and shrimp filled dumplings.

Amazing! Put anything into a dumpling and I’ll eat it, I promise.

Now it’s time for the really interesting dishes. First up? Duck Tongue!

First of all, can I just take a minute to mention how cool the presentation is? Yes, that’s actually the duck tongue, still attached to the duck bill! You call it creepy. I call it awesome. To eat it, we snapped it out of the bill and gnawed on it like a chicken wing. So primal. So delicious.

If you think that’s crazy, I saved the best for last: Chitlins! Also known as Chitterlings (but no one – NO ONE – calls them that!).

What are chitlins, you ask? Well, to put it simply: they’re pig intestines. Want more detail? This piece by the Riverfront Times does a pretty good job of explaining what they are!

But you want pictures, right? Ask and you shall receive.

Now, I’m not chitlin amateur. My family makes chitlins just about every Thanksgiving. And honestly, they’re not my favorite. They smell really bad, and the taste (even when smothered in hot sauce!) is not my favorite. They’re traditionally boiled for 3 to 4 hours, and then served piping hot. But I’m not crazy about them. It’s a texture thing. And a smell thing.

But these? Instead of boiled, they were breaded and deep fried. And while the smell still lingered (you know what goes through the intestines, right?), it was way more subdued. And the crunchiness of the breading, paired with the softness of the intestines…well…it worked! I liked them! Oh, and they were served with a side of pickled cabbage, which was tasty.

So there you have it. My second foray into Dim Sum. It certainly won’t be my last. What can I say? I like “weird” food. Andrew Zimmern, call me!

See you next week.

{ 7 comments }