Aug 24, 2013 · 5:00 PM
According to Time Out Chicago, "The chef at this ornate dinner-and-dim sum spot, Xi Xin Lin, has a mystical way with creamy egg-yolk buns, delicate free-form dumplings stuffed with shrimp and dried scallop and steamed rice-noodle crêpes paired with crunchy bits of celery. This is classed up dim sum at its most traditional, mirrored by the over-the-top, glitzy, gilded look of the second-story restaurant, making it a favorite pick for Chinese wedding banquets." You can read more about Cai and its chef here.
Of course, since this is Adventurous Eating, we will walk on the wild side, which means pigeons, pig intestines, pig stomach, goose webs, duck tongues, abalone, jellyfish, and sea cucumber (but no lungs!).