If you love chili and some time-stilling burning sensations in your throat, this one is gorgeous; if you dislike chili pepper and reject the idea of having your palate on fire, this one is outrageous. Simply put, Chung's dumplings are to ordinary dumplings as Mt. Pinatubo is to the Alps. The dissimilarities of Chung's dumplings to other dumplings in China are threefold: firstly, this is the only dumpling in China to have its founder's name attached. It is quite natural, considering the recipe of this dumpling was only created about 70 years ago by a hawker called Chung Siu Pak in the Sichuan province whilst other dumplings were eaten as early as 1600 years ago during the Zhui (隨) Dynasty.
Secondly, while other dumplings are served either in a bowl of broth or plainly with a saucer of vinegar to dip with, this one is bathed in the thick of bloody sea! But, then again, what else of Sichuanese food isn't sashayed to the table in red?
Thirdly, the fillings of Chung's dumplings has nothing else but pork whereas fillings of other dumplings are usually a mixture of meat and greens.
Meanwhile, it is not difficult to make it, you see (okay, that should really depends on how toilsome you think making dumplings is). All you need to do is spare the greens from the fillings and shower the dumplings with hot chili sauce (remember to add some sugar and Chinese prickly ash) before serving. So if the chili sauce is what get your juice flowing, try the Chung's next time you do dumplings...
