The ba si on the package looked kind of promising.
Ba si, deep-fried candied bits of fruit or tuber—apple, sweet potato, or taro—are a favorite end to meals in Flushing’s many Dongbei restaurants. The golden brown chunks are encased in a sticky molten coating that hardens when dipped in the accompanying bowl of ice water, sending forth filaments of pulled sugar. So when I saw the above package of honey sweet potato in the freezer case at J Mart, I was overcome by the prospect of having this wonderful dish at home, via microwave no less. (more…)
