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2.
It is an imitation dim sum dish native to the Phillipines. This dish allegedly dates back to the early 80's in a small town known as Becu, but no one can confirm whether or not such a dish exists. According to a native who allegedly has enjoyed this delicacy, it is made up of a pot of steamed rice with a choice of pork, goat, or fowl on top. Then a large bowl of sauce is poured on top and then the ingredients are churned with a wooden ladel approximately 12 inches in diameter. The mixture is let to sit for at least 10 minutes to let all the flavors interact before it is eaten. No other accounts of such a sighting has been recorded. Like big foot, no one knows whether this dish is due to creative imagination.
Patron: Can I have a sumptuous ding-qua-qua?

Chinese cart pusher: Ding-qua-qua?? Ding lei see fut pok guy!
by Hong Hei August 14, 2006
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1.
It is a food chain in the heart of the Philippines, Cebu, where traditional Chinese dim-sum has been pioneered into a modern and more appealing dim-sum. Traditional Chinese dim-sum offered only sticky brown fried rice to customers in addition to actual servings of pork, chicken, beef, or any other type of meat. This type of dim-sum appeals to elder Chinese men, affectionately called "jer-jer," who yearn to bring back the backward age of eating dog-meat and cats and believe that this reinvention of traditional dim-sum is an affront to their traditional way of "see-fut" dishes. Filipinos have found this practice to be as revolting as eating turtles and so reinvented dim-sum into it's current popularity. A popular dish is the Steamed Pork Dim-Sum where a bowl of pork fried rice sits at the bottom of the bowl while a serving of pork sauteed with delicious Ding-Qua-Qua's special sauce sits on top. The pork is then mixed by the customer with the fried rice and is then ready for consumption. This is a very famous place in Cebu and is universally known throughout the island as the best dim-sum around.
Ding-Qua-Qua is to dim-sum as a computer is to an abacus.
by Cha Su Bao August 14, 2006
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