meat bun Tag

There’s something about me unknown to most.  I have a sickly obsession for Chinese steamed pork buns.  Sickly, I said.  I think it was a childhood trauma that I developed in my earliest memory, over one afternoon by a hungry swimming pool when it was given to me as a snack, but I never suspect it would follow me ghostly into adulthood like an unsociable kink.  Ask my husband who never understood any of it, that whether it is placed on the table of a proper restaurant or abandoned in the metal cage of an electric warmer inside any 7-11’s in Asia, or even just a carcass of it laying on the asphalt being picked by a mob of pigeons… you put a steamed pork bun within my perimeter of sight?  And you’re likely to achieve a deer-in-headlights reaction from me.  Yeah.  Throw a steamed pork bun in front of me while I’m crossing the street?  And you can watch the progression of a human-roadkill unfold with captions, NatGeo-style.  I wish I could say that this is where the embarrassment stops, but no.  Thing is, size matters, too.  Even though we all know that size does not imply superiority or function, but as far as steamed bun goes, it is fair to say that I like’em as unapologetically as how men like their boobs.  Maximumly enormous for no good reasons.  I know, it’s completely shallow, illogical, utterly fantasy-based.  In fact, overly large steamed buns usually mean overly thick doughs and little fillings, and for the past 35-some years in the ever-pursuit for “the one”, big or small, I hardly found a steamed pork bun that I actually like.  I just believe that it’s out there.  It is an obsession supported only by faith, that as long as I bite into every single steamed pork bun that comes across my path, that if I just do that, then someday somewhere, I would find the one.  And that day came.