Inspired by a thread awhile back on MSG. I think this is a GQ.
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Shanghai-style Chinese restaurants serve, with their "soupy dumplings" (soup-filled dough "pouches," for those who haven't had them or know them only by the Chinese name that I don't know), a black sauce that is not just soy sauce (maybe not soy sauce at all) -- unfortunately no waiter has ever been able to describe it in any terms except the ones I use -- "that garlic/ginger sauce for the dumplings." Not, so far, conducive to searching (esp. on webpages in Mandarin). Any ideas on exact name and constituents of this sauce, and/or a recipe/formula for its concoction? -
The same restaurants often serve what is called a "turnip shortcake" but in reality cunningly appears to conceal a lot of pork/lard among the ground turnip. Again, any pointers/recipes for the authoritative version of such dish?