For his first time, he tried red bean paste dumplings, something he had never heard of in Singapore. All he had had were meat dumplings, or bak zhang as it is called in Singapore.
The dumplings were just alright to him, bean paste looking like meat hence being a disappointment to the tongue every time a bite was in his mouth. He knew from that moment red bean paste dumpling, a no anymore.
After which, work was carried out and after a rather long working period, he decided to continue the dumpling festive mood by trying more. He headed back out to the street to get meat dumplings, only to be more disappointed.
To some extent, he felt shocked, stunned, disappointed and a whole lot of emotions. Laughing at how ridiculous the dumplings were, disappointed when compared with the Singapore standard, shocked by its taste and grossed out by its texture.
The meat dumpling was just weird. It was wrapped in barley instead of rice, and had meat the size of a 1yuan coin. The meat was cold and rock hard, it was not minced either, it came as a solid chunk. The “rice” looked terrible, like maggots chopped up and squished together. It was terrible.
Well at least something consoling for him was for him to find out that China eats dumplings with sugar, just like how he does back home. As for the nightmare, the sugar is still gross. It came as fine “snow sugar” that was wet.
After consuming the meat dumping, Lecturer Jonathan Ho came along with 24 dumplings, he gave each of us one. Two emotions filled him, how nice and oh the horror. Unfortunately, oh the horror was the correct emotion when consuming it once again. This time there were about three to five peanuts in the whole dumpling. It was mainly rice that had, had to be eaten with sugar, which helped by a millimeter.
As the day came to a wrap, he had soup dumplings for dinner, ten in a bowl.
Enough of dumplings, he thought.
