The steamed dumplings at Peking Restaurant in El Sheikh Zayed City, Cairo, have a filling of soft and salty minced beef inside thick skins, similar to boiled Northern Chinese shuijiao, but even more sturdy. The two dipping sauces served with it are tomato-based; one a thin ketchup, the other a far thicker, spicy sauce studded with chilli seeds.
Instead of chopsticks, knives and forks are set on tables in the dining room, decorated with wooden Chinese lattice work on the ceiling and traditional scroll paintings hanging on the walls.
