|叉烧餐包, cha shao can bao or char siu tsan bao in Cantonese|
No, I'm not going to write a blog post every time I try a new baked pork bun specimen. That would leave me with even fewer readers than i have. I'll keep a Flickr photo set of my explorations, and report back from time to time here. I'll develop a rating system as my sample size grows, since I'm not fully abreast of the current range of prices and heft, for example.
That is all.