I've assumed young ginger is seasonal, but that might not be the case if it's always on the menu on DSGG. Old ginger is "woody." I think fiberous is too mild a term to use. It is of course, a no-carb alternative to a dumpling. The stuffed fried bean curd skin on the appetizer list is often overlooked and well worth trying. It may be an acquired taste for western palates, but this is a place to try it in NY to get any appreciation for the dish. I'm not sure I'd ever describe turnip cake as "light and flutty," but all things are relative and the turnip cake at DSGG is much finer than the leaded and greasy mass sometimes found in other restaurants. We were dining with Toby last night at DSGG. While ginger is not one of my favorite flavorings, I note that it is an ingredient which appears to be utilized with some frequency by numerous French chefs, including Alain Senderens. Old Ginger is a bit stronger, and may be slightly "hotter". For grated ginger, I doubt the older type would be preferable in certain dishes. It is less tender, but has character that one might want in certain dishes (or Asian dishes at least). The older ginger tends to be convey the sensation of more "strands" within the flesh, more delineation of sorts. Old ginger tends to have an appearance that is, all other things being equal, larger and also more "uneven"/knobby. There tend to be fewer areas where the skin has "gathered additional material" and less "veining" in the skin. Young ginger tends to have smoother skin (as far as ginger skin goes) that is more uniform in color. However, here are certain preliminary thoughts: Suvir - As you know, I can't cook, so others might be better equipped to address the question of old vs. This was the most successful meal I've eaten at DSGG, possibly because everything we ordered had already been sampled on previous visits by one or the other of us. We were served small portions of an egg custard dessert in tiny earthenware bowls and we polished those off as well. The portions were huge three people barely managed to finish all the food. The shrimp was wonderful - great contrasts in texture, flavor and color between the three main ingredients. The rice noodles came in a clay pot casserole dish, were served nice and hot what was great about the dish was that the squid (?) was cut to the same dimensions as the rice noodles and was about the same color, so that each mouthful was a surprise. We ordered three main courses - beef with preserved young ginger, rice noodles with conch and squid (I think it was squid?), snow peas and some mushrooms, and shrimp with fresh soy beans and Chinese bacon. I'd never ordered the turnip cakes there before they were light and fluffy and not greasy. and turnip cakes, plus a different preparation of fried bean curd skin stuffed with mushrooms, cabbage, and carrots (this last from the appetizer, rather than the dim sum, menu). We started with a few dumplings - steamed duck dumplings, steamed bean curd skin stuffed with pork and vegetables. I ate a delicious meal at Dim Sum GoGo in Chinatown last night.
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