There are plenty of great recipes in Fushia Dunlop's two books - Revolutionary Chinese Cookbook and Sichuan Cookery - so I'm going to have a flick through them at the weekend if I get a chance.
I absolutely love dim sum, but of course, you can't cook that at home. The latest dish I had was from Oriental City's food court - a real foodie heaven if you're into Asian cuisine. I have no idea what the dish is called, but it was a delicious, slippery noodle-like sheet, wrapped around fried dough, with Hoisin sauce as a dip. I loved it, although my friends really didn't like the slippery texture of the outer layer.