China Red is one of the newer dim sum palaces that has opened in the San Gabriel Valley in the last 5 years, where one orders their selection off of a form. They serve up traditional dim sum items such as Har Gow, Siu Mai, Cheung Fun; as well as Northern Chinese items (xiao long bao/soup dumplings and pan fried buns/san jian bao) and their own creations such as the Purple Yam Balls with Egg Yolk Cream.
Some of the dumplings are huge and well made. The Purple Yam Balls are filled with a piping hot, molten, savory but sweet egg yolk custard. Bite into it to expose the center of hot, liquidy goodness.
Negatives about this place for me is parking (much like many other dim sum palaces — they’re not big enough to accommodate the numbers flocking to them for weekend dim sum brunches), pan fried dumplings/potstickers (not crispy on one side, and rather bland), and the heavier use of MSG, as I ended up with a dry mouth and became thirsty for much of the afternoon.
Siu Mai/Xiao Mai (pork, shrimp, fish roe)
Hom Sui Gok/Fried Glutinous Rice Dumplings (ground pork, shitake mushrooms, dried shrimp)
Har Gow (shrimp dumplings)
Siu Long Bao/Xiao Long Bao/Soup Dumplings (pork)
Shrimp Egg Rolls (Worchestershire sauce for dipping)
Shrimp & Asparagus Cheung Fun/Rice Noodle Wraps (light soy sauce for dipping)
Fung Jao/Braised Chicken Feet
China Red’s Baked BBQ Pork Bun (with a mildly sweet top crust)
Potstickers/Pan Fried Dumplings (pork)
San Jian Bao/Pan Fried Bun (pork, with dark vinegar dipping sauce)
Steamed Leek Dumplings (Chinese leeks, shrimp)
Loh Bok Go/Pan Fried Turnip Cake (turnip/daikon, Chinese sausage/lop cheung)
Steamed Preserved Vegetable Dumplings (with shrimp and fish roe)
Purple Yam Balls with Egg Yolk Cream
Steamed Baos with Egg Yok Cream
