And what the heck is it? Here's a hint: This posting was intended to coincide with the 2012 Chinese New Year, which began yesterday. And, no, these parts never belonged to a dragon. If anyone is a particular fan of this dish (besides you, Timon Balloo -- we know you have a new take on this dish at Sugarcane!), please tell us why.
Follow Short Order on Facebook and Twitter @Short_Order.
We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.
Join the New Times community and help support independent local journalism in Miami.
Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox
Become a member and go ad-free!
Join the New Times community and help support independent local journalism in Miami.
Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox
Become a donor and go ad-free!
Or sign in with a social account:
FACEBOOK GOOGLE + TWITTER YAHOO!