2012 Food & Wine China: Mongolian Beef in a Steamed Bun & Mango Tapioca Pudding

Happy Saturday, everyone! I hope those of you attending the festival are enjoying your time there, and those of you playing along at home will find some fun things to try when you do visit. Today we’re heading to China to try two of their items.

While we’ll likely be trying several more of the items at China over the span of the festival, the Mongolian Beef in a Steamed Bun was a must-try for both Matt and me.

The dish consists of savory beef, bright green onion, and sauteed onions tucked into a soft, pillowy steamed bun. The filling is then topped with crunchy fried noodles and drizzled in a sauce that packs a bit of spicy heat.

This was definitely one of the best items we tried on Thursday. We’ll have to keep an eye out on portion size during the festival, as dishes are adjusted as time goes on, and different cast members often assemble differently from one another. We were able to get several bites out of the dish, and the overall was very pleased by the offering. Matt has already put it on his list of items to order again.

We also ordered the Mango Tapioca Pudding. The cup is made up of a layer of tapioca pudding, a mango gel, and diced mangoes.

The diced mangoes added a nice change of texture with the gel.

Here you can seed both the pudding and gel can stand up pretty well.

The tapioca pearls are the larger variety, like what you would find in boba tea. The pudding itself isn’t too sweet, allowing the sweetness of the mango gel to balance out with its sweetness. Texturally, we enjoyed the pudding, but some may not care for it the large tapioca pearls, especially if they’re not a fan of the smaller ones more familiar in the States. We both enjoyed the dessert.

So far, China is hitting two for two with us! I’m definitely looking forward to the Happy Lychee with Vodka, and the Chicken Satay may be in play. Stay tuned as we continue coverage on Epcot’s Food and Wine Festival, and be sure to let us know what you thought of items you may have tried at China this year!

Also, be sure to check out yesterday’s post on the Griddled Greek Cheese with Pistachios and Honey to see how we though it compared to 2011’s version. It’s always interesting to see how things change from year to year, or even just over a couple days or weeks during the festival!


15 responses to “2012 Food & Wine China: Mongolian Beef in a Steamed Bun & Mango Tapioca Pudding

  1. The buns look AMAZING!

  2. I usually don’t get anything at the China booth since being I’m more used to what my family makes (although we do stop there so my friend can get her dumpling fix since I don’t live close enough to make them for her lol), but the bun does look pretty good and I love mango and tapioca. You may have just convinced me to stop by. LOL.

  3. I generally need to be in the mood for Chinese food, though we went to Nine Dragons last year and it was fantastic. I’ve seen the potstickers served at Lotus Blossom Cafe and they’re visually unappealing, so they’re not on my list of items to try at the kiosk.

  4. The beef bun is the item that I was most interested in tasting from the China booth this year, so I’m glad you reviewed it. There’s more to it than I expected there to be! I was picturing something like the steamed pork bao that come with the sim sum basket at Yak and Yeti. Looks messy but still well worth it.

  5. Yes – I was anticipating a bao-type thing since they serve a baked version at Joy of Tea. We did have a tasty steamed bun dish at Territory Lounge a Wilderness Lodge earlier this year, so they may be using the same buns as they use there. It was messy, but still worth it!

  6. Both the steamed bun and tapioca pudding look really good! Was the steamed bun sticky at all?

  7. The bun had a very minimal tackiness to it. I’ve had them elsewhere that are almost a bit slimy from overcooking, but these were well prepared.

  8. Again, we took your recommendation and had the steamed bun. The bread was done well, the chinese noodles added a nice crunch, the only disappointment was that it was very skimpy on the protein.

  9. Ours had a decent amount of beef in it, but sometimes cast members serving the dishes vary the amount being assembled.

  10. Tried the bun (or boa as we say :-)) and I have to say it was really good. Nice balance between the meat, bun, sauce and noodle. The mango tapioca was good but ours was a little skimpy on the tapioca and the mango. 😦

  11. So glad you liked the bun! It’s a really great flavor and texture combination. Bummed to hear the pudding wasn’t quite what you expected though, based on serving size. Still a tasty item though!

  12. Well, the serving size was normal (I realized in reading my comment it sounded like it was smaller than what you got) but there wasn’t as much chopped mango in there and there were only a few tapioca pearls. We are definitely getting the boa again though. It’s definitely worth it.

  13. The second time we got the pudding, there were slightly less mango bits, but still a fair number of tapioca pearls. The bao is definitely my top choice there, while Matt loves the tapioca!

  14. Pingback: Epcot International Food & Wine Festival 2012 – China and Singapore | The Hyperion Papers