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Price of a box of Mooncakes around the world I am very curious: how much are they selling a box of Mooncake around the world? The price is driven by the market: supply and demand... whether there is a lot of demand or a lot of competition, and the local cost of living, etc.. To get some comparison, let me just use the "single yoke, lotus seed paste mooncake" as the sample. In San Francisco, USA: A box of 4 is typically around US $18 to $20. There are older, more famous brand name (e.g. Wing Wah) which sells at US $25. And less-known brands selling at $15. AprilMei/HKDave: How much is a box of 4 mooncakes in Hong Kong selling for? Tepee: In KL, Malaysia? Torakris: Do you see Mooncake for sale in Japan? I would imagine they might be $$$$$. Opps, sorry, YYYYY. Origamecrane: How about in London China Town? Did you buy any? 20 BP a box? Kangarool/PCL: How about downunder? See them in Chinatown? jo-mel, Laksa, herbacidal, et. al.: Is the mooncake price about the same in the East Coast? mudbug/sheetz: in the not-so-asian-populated areas in the USA? Dejah/Ben: In Canada? Anybody in Paris or other European cities? How about Taiwan, other cities in Mainland China, or other countries? Please cite the local currency and the exchange rate to US$ for a comparison. Very curious...

Maybe because Eastern is the emptiest store of them all -- no line, no bustle hustle! Even on a Saturday afternoon at 3:00 pm (where AA would be jam-packed). And that the store attendants speak very well English. I agree that the action is moving away from China Town. I like dining along Clement. Many choices, much easier parking. There are a few good and inexpensive Chinese restaurants in the Sunset district (around Noriega and 34th). There are some in Daly City and many new ones in Milbrae. Also, I recently have been to Richmond along I-80. There are a few restaurants around the 99Ranch market anchor. They are pretty good too. More choices!

Abalone and oyster in a mooncake? You are kidding me, right? How can seafood manage to get in a mooncake? They wouldn't even last a couple of days in a fridge. May be reconstituted dried abalone and oyster? Still, seems a bit unusual.

Maybe we are all just guessing. My guess is to use more oil to make it translucent? I had made har gow a few time... but long time ago. I only used wheat starch and boiling hot water without any other mix. The result was pretty good. Emphasize that the water needs to be boiling, and you pour the water onto the wheat starch in a mixing bowl. A bit hard to work with because it's so hot.

Nope, never made them. Cook-off, Sue-On? That wrapper in the pic looked incredible, doesn't it? ← Don't rush me! Ah'm thinking! Ah'm thinking! ← I know I know... you just want another cook-off. Just come out and say it. Just come out and do it.

Here are some really nice pictures of dumplings by Hong Kong blogger Chaxiubao: Jaa won ton (Fried Won Ton) Kou tong gow (dumpling in soup) Kou tong gow (there is soup inside this dumpling - Cantonese version of Xiaolongbao, much bigger) Jin fan gou lin tong (fried fan gou (another type of Cantonese dumpling) - with soup) siu mai Har gow (shrimp dumpling) fan gou (with very thick wrapper) Xioalongbao (I think this is the "juicy soup bun" that you had. Cantonese made is not as good as Shanghainese)) ... got tired of cutting and pasting. Check out the website pictures yourself. There are no less than a dozen "dumplings" - Cantonese dim sum style.

We Chinese have elastic stomachs. If it is at home, or at a regular pay-per-serving meal, we eat just enough. No more. When food is free (read "buffet" all you can eat)... we can eat three times the normal amount!!!

Yeah, I am very interested to hear what you think of them. AA versus Eastern. BTW: you didn't pick up the decade old mooncake in Eastern's display case, did you? As much as they have Bill Clinton dropped by the store for a photo-opp... my gosh, you thought that they would change out the aged-old, real pastry display at least once a year... I know where Golden Gate is now... Passed by it before, not tempted enough to buy and try. I will re-evaluate in my next trip. Typically I avoid all the storefronts along Grant. Too much geared for tourists. Stores along Stockton Street are the real deal, with the trashy and stinky sidewalk and all...

Good luck to all of you! Baking is not my thing... I will be applauding and cheering for you guys while munching on my store-bought ones. And let me know if you need an agent to sell your mooncakes in cyberspace!

Oh, I am very scared.... Wuuuuu... Just bring all your mooncake weapons: regulars or minis, classic or bing pei... I am very, very afraid of sweets...

I found that the term "dumpling" is used very loosely. Just about anything you can wrap with a piece wrapper can be labeled "dumpling". The common use of this term can be analogous to the term "salad". If you want to distinguish between different "dumplings", perhaps you can make a note of their unique names. The "juicy pork bun" you had, I believe, is called Xialongbao. (Buns steamed in a small bamboo steamer). It is common in North China, and best made by Shanghainese. The "won ton" as Cantonese know it, are mixes of shrimp and pork (about half and half), with seasoning and wrapped in a thin yellow wrapper. They are boiled in water, and typically served with noodles (or rice noodles). There are many varieties of "dumplings" served in Cantonese dim sum places. The popular ones are Har Gow (shrimp dumplings, white wrapper made from wheat starch) and Siu Mai (pork/shrimp dumplings, yellow wrapper made from egg and flour). And there are many other variations: fun gao, yue chee gow, etc. etc..

Very nice post, Dave. I believe the oyster omelettes you mentioned is a Chow Chou (Teochew) speciality. Have you tasted the ones made in Hong Kong? They make it really good, but I have no comparison since I haven't had the ones in Sing. It would save you a few thousand HK for the plane tickets! On the second part... that's better than seeing "girls" old-enough-to-be-my-parent floating around...

I think the differences between home cooking and restaurant cooking are in the process, and to certain degree ingredients. But I don't think that (home versus restaurant cooking) is related to the overweight issue. I used to live in Hong Kong, and I saw people eat out 3 to 4 nights (or more) a week - because it's convenient. They were skinnier than me. It is very much related to food style. It deems to be a controversial subject. When I saw these theories denouncing carbohydrates (e.g. rice) and promoting meats, I just kept shaking my head. My father ate something-over-rice for lunch and lots of rice again for dinner, moderate amount of meat and lots of vegetables. He lived to be 80 and not have heart disease. I have seen Caucasian American associates who love to have "chicken salad" for lunch for dietary reasons. But then gotta have desserts (apple pie, ice cream, cheese cake, etc..). In American serving size, 1 scoop of ice cream = 2 scoop in Aisa. And typically one serving contains 2 to 3 scoops.

It's all a matter of economy of scale. Investment on the equipment aside... (1) I don't have the knowhow to make good moon cake. I am no Tepee. (2) Usually, our moon cake consumption is very little. Every year, each of us has a wedge and that's about it. So if I need to spend the time, make the dough and paste and everything and bake it... US $5.00 a piece is not too pricy for the work. If you have a family as big as Tepee's... that's another story.

Sure it is nice to have friends in high places!

Is that what it is for? Interesting. Last night we just passed by a store selling Chinese snacks (dried fruits, beef jerky, etc.) on Clement Street in San Francisco. I saw the salted plum powder but have no idea if someone just eats it (a bit weird) or how to use it. Now it makes a lot of sense.

Kee Wah is another excellent bakery. Old brand name from Hong Kong. I wish they would set up shop near San Francisco. http://www.helpcity.com/webad/defaultad.as...ey=12402&page=1 http://www.kee-wah.com.hk/public/index.html

That line is always there, and it's quite unruly. You can tell the first-timers because they're standing patiently and politely, waiting for their turn, which never comes. ..... ← Personally, I think the Eastern Bakery is over the hill and has strategized to attract San Franchisco China Town tourists. I haven't been to Golden Gate Bakery (or just perhaps didn't know their English business title). My favorite is AA Bakery on Stockton Street (posted my evaluation a while back along this thread). The moon is round and round last Friday! Just one more month! Yesterday I passed by AA Bakery. I bought two of their "double yoke" lotus paste moon cakes. US $5.00 each. The outside looks beautiful. They wrap each in a plastic bag but did not give a tin. (You can buy this as singles, though. That's what I like. Sometimes, buying a tin of four may be risky - in case that you don't like it. ) I am waiting for the Mid-Autumn Festival to share them with families. At the 99Ranch Market, I saw many different brands of Moon Cakes. Many of them use very modern, stylish boxes (than tins). I opened a few of them to take a look. Many of them are the "modern" mini Moon Cakes, some conventional, some "bing pei". There is only one old brand new that I know: Wing Wah from Hong Kong. Selling at US $25.00 a tin of 4, single yoke, lotus paste. This would be my choice over the others. (Add US $1.00 for white lotus paste.)

I found these pictures very interesting. Is it typical that you stack the cooked rice way up high on a bowl? Do you eat like that? Or is it just an altar food version? I have never seen rice scooped and stuffed so high that it shapes like a conehead. What I used to see in Hong Kong for the 7th month and 14th day was the government set up temporary incinerators on the street for people to burn paper houses, paper cars, paper servants, paper gold bullion, and paper (fake) money for their late love ones and ancestors. I could not link any food item that is used for the occassion. But I supposed one can offer whatever that was the favorite of the deceased.

I was thinking the same thing. The waiter would gladly take it... and phone-order some new shoes with the card... It happened.

What is your yardstick for "great" selections? French? Californian? Hong Kongers prefer brandy (Cognac... from VS to XO), yes... drink during dinner not after dinner... over wine. Hard to find Chinese restaurants which serve wine. Let alone with great selections. Let alone by the glass.

Will they die without the fix for boba tea too? The Chinese communities are kind of scattered in Los Angeles. The San Gabriel Valley stretch is the main area. That's a bit far driving from Disneyland. The closer ones would be in Cerritos (Highway 91, exit Pioneer Blvd, go south. Pioneer Blvd crossing South Street, main cluster. Or along Pioneer Blvd between South Street and Artesia Blvd). I like to go to "Luk Yu" (I think... may be wrong). Right at the junction of Pioneer and South St. And Little Saigon offers many great Vietnamese and good Chinese restaurants. As stated in ealier postings. I-405 exit Brookhurst go north. They are on Brookhurst or Bolsa between Brookhurst and Magnolia. Some are around Westminster Ave. There is another cluster in Irvine. That's from Disneyland on the way south. I-5 exit Jefferey Road. Right off the freeway, make a right turn into Walnut Ave. The restaurants are all there. My favorite is Sam Woo. There is another Sam Woo (even better) on Culver. Exit Culver from I-5 head south. About 2 miles. When Culver meets Irvine Center Drive, it's on your right. They have Sam Woo Seafood and Sam Woo BBQ. Both great. There is no known good Chinese food in Oceanside or Carlsbad or any of the coastal cities south of San Clemente. The next major Chinese restaurant clusters would be San Diego. They cluster around Convoy. Take I-5 south. It splits into I-5 and I-805. Take 805 south. About 5 miles south from the split, exit Clairemont Mesa Blvd, go East. About 1 mile down, cross Convoy Street. Right turn on Convoy Street. The restaurants are along Convoy between Claremont Mesa Blvd and Balboa Ave. May be a bit south of Balboa too now. There are some good Vietnamese restaurants in San Diego too. They are along El Cajun Blvd and University Ave. 805 exit University I think. But the stretch along University is not a very good neighborhood, so be careful if you go there. Convoy is nicer. There is one trick that may work for you in finding good Chinese restaurants around Southern or Northern CA. There is a 99Ranch Grocery Market chain in the USA. They are doing really well. There are probably 30 of their outlets now all around California (to as far as Washington and Phoenix). Take a look at their location list. Look at their maps and see if you may pass by them during your trips. These markets are usually anchor stores to the shopping malls that are full of Chinese shops and restaurants. Most of these restaurants are geared towards Chinese immigrant patrons, and are typically pretty good. Here is the list: http://www.99ranch.com/StoreLocator.asp?Store=All

I have a feeling that you were thinking of the dried black mushrooms (shittake mushrooms), which are used often in soup and stir-fried dishes. The mushroom in question from the original post was "straw mushrooms". Here are some images from Google: http://images.google.com/images?q=straw+mushroom&hl=en Is this really what you have in mind and you have seen them in dried form, sold in Chinese grocery markets?

Where do you get dried straw mushrooms? I have never seen it in dried form.

The straw mushrooms used in Chinese dishes made in restaurants are canned mushrooms not fresh ones. If you can't find them in your local supermarket, your best bet may be to wait until you have the opportunity to visit a town/city which has Asian grocery markets then buy them by the boxes. As with other canned products, they will last a long time. Other canned vegetables used in Chinese cookings (typically): Bamboo shoots Water chestnuts Baby corns