My fondness for East Asia Garden has only grown since I profiled the S. Broadway Dongbei joint & the sweet-as-pie family who runs it for Gorging Global over at Denver Magazine's The Mouthful a few weeks back. Among the eats I'm unable to refrain from ordering every time, which, since I also insist on ordering specialties I haven't tried yet every time, means my table & I groan under the weight of at least 5 or 6 dishes every time, are the bao (steamed buns).
Stuffed with pork & pickled veggies (&/or any of 5 other combos, but that's my favorite filling), chef Lee Qingrong's silken-skinned bao are made with a dough that, while risen, isn't quite so fluffy & yeasty as that you commonly find at Cantonese dim sum joints (cf Star Kitchen's); trusty Chowhounds tell me the difference is likely regional. (The good folks at China Jade make theirs in this style too, though I found them unfortunately too thick & clunky. Still, too many people I respect worship the place, so I need to give it a few more whirls.)