Have you ever eaten a perfect Jiangsu biscuit? I have. In fact, I would specially go and buy them when I worked on an afternoon shift. But the shop closed and moved away, and I could only dream of that lightly flavoured biscuit. Recently had breakfast (yum-cha) at yook-woo-hin and found that they still sold Jiangsu biscuits (or in cantonese, we call them Khong-sou-baeng). It was a mixed feeling to still be able to find the biscuit at one of my former favourite yumcha places, as the restaurant itself no longer sold the charsiu pao i loved so much. (The skin was handmade, and the filling was a light ochre coloured mix of pork - and perhaps some green onion and sesame) The pao they now served is just run of mill.
Imagine my surprise, when out with the boss the other day. We passed the tiny store opposite the Lee Rubber Popular Bookstore. (Obviously there to visit that place) This tiny store sold freshly baked tarts and cakes for breakfast, and tea, i guess. My boss stopped to buy tarts and lo - behold that packet proclaiming - Jiangsu-Bing!
It looked like it!
Mr Boss bought two packets for moi and the gang. I was looking forward to a taste.
And ...
Sadly, ... it has changed. Maybe the owner/maker changed or 'improved' on the original recipe. Or it could be my taste buds playing tricks on me. Still, i think i remembered it to be sturdier, lighter in flavour and less oily. The taste will remain forever in my memory as the best Jiangsu-Bing ever. And this version, i guess, will do for now.
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