An Autumn Day in Rochester

An Autumn Day in Rochester: Crimson Leaves, Storybook Homes & A Cozy Cantonese "Lunch" Tea 🍂🏠🍵 While the trees in Syracuse stood nearly bare after several strong winds, showing hints of winter's starkness, Rochester—just an hour's drive away—unfolded before us a vivid autumn fairy tale. Maple leaves in gold and crimson, like burning flames, adorned the roadsides and quiet neighborhoods. Those brilliantly colored leaves complemented the storybook-like large houses of varied architecture. Driving through, we couldn't help but exclaim in awe, feeling as if we'd wandered into a movie scene. This was the autumn of Upstate New York we had imagined—vibrant, serene, and full of narrative. 🍁🚗 Strolling amidst such autumn colors softened our moods. And the other half of the journey's joy naturally had to be filled by food. Our destination in Rochester was a Cantonese teahouse—White Swans. 【🍵 Taste Notes: A Humble, Warm "Lunch" Tea】 The five of us settled into this warm-toned little shop in the afternoon. The setting was simple and clean, the menu filled with familiar dim sum names. The biggest surprise was the price—a total of $130 for five people, roughly $20+ per person, with everyone feeling quite full. In these times of soaring prices, such value for money is truly touching! 👍 As it wasn't a main meal time, we didn't order a lot, but each dish carried a homely warmth: Steamed Spareribs in Black Bean Sauce 🐖: The first dish served, instantly whetting our appetites. The ribs were steamed perfectly—tender and smooth, thoroughly infused with the savory aroma of fermented black beans. Very flavorful. This was the dish that left the deepest impression and was my favorite of the meal. Egg Tarts 🥧: The pastry was flaky with distinct layers, the egg custard smooth and sweet. While not reaching the heights of some famous establishments, served warm from the oven, each bite offered simple, honest satisfaction. Cheung Fun with Fried Dough Stick (Zhaliang) 🫔: Rice noodle rolls (wrapping) a crispy fried dough stick (youtiao). It was my first time trying it—the texture was (novel and fun)! Soft outside, crunchy inside, dipped in soy sauce—simple joy from carbs. Salty Deep-fried Dumplings (Ham Sui Gok) 🥟: The outer shell, made from glutinous rice flour and deep-fried, was golden and crispy. The filling was a savory mix of vegetables and meat, well-seasoned and very filling. Pan-fried Turnip Cake 🥕: A classic Cantonese dim sum, pan-fried until fragrant with visible shreds of turnip. It was pure, comforting carb goodness. Century Egg & Pork Congee 🥣: The congee base was smooth and thick, with generous shreds of pork and century egg. However, the seasoning was somewhat(middling), not particularly outstanding. Steamed Chicken Feet in Black Bean Sauce 🐓: The chicken feet were steamed to an extremely (soft and glutinous) texture, almost to the point of "falling off the bone." However, the flavor of the black bean sauce seemed slightly different from what I'm used to, with an indescribable, faint(special aroma) (perhaps their house-made sauce?). It wasn't off-putting, just took a moment to get accustomed to. 【✨ Autumn Reflections】 On the drive back, watching the palette-like autumn forests fly past the window, our stomachs were content with the warm, substantial food. This short trip to Rochester felt like a perfect autumn recharge. Our eyes feasted on dazzling colors, our tongues tasted familiar and reassuring flavors. In the deep autumn of a foreign land, being able to enjoy such a visual and culinary feast made life feel still full of tender poetry. 🍂❤️ If you also live in Upstate New York, consider picking a clear autumn day for a drive to Rochester. Go not for anything else, but for the stunning red leaves along the way and an affordable, heart-warming serving of Cantonese dim sum. #Autumn#AutumnThroughTheLens#FoodAndAutumn#AutumnLeafScenery#AnotherRedLeafSeason#USA#StudyAbroad#FoodExploration#CantoneseDimSum#Rochester