I am lucky to have a group of friends who love sharing food adventures. The hardest part is finding a time to meet up since everyone is busy running races, teaching yoga, volunteering, working and traveling.
Our second dim sum group outing was at a more authentic Cantonese-style place with rolling carts in Silver Spring. Oriental East http://www.orientaleast.com/ is very popular on the weekends and does not take reservations, so we lined up 30 minutes before the restaurant opened to get a good table.
The fun part about the carts is wondering what tasty dishes each new one holds as it rolls through the room towards our table. As the tea starts flowing, so does the conversation and laughter.
Steamed shrimp balls.
Sesame ball
Steamed bun filled with egg custard. 
Dissection shot of steamed buns filled with egg custard.
Egg custard tart.
Har gau - steamed shrimp dumpling (my favorite)!
Steamed gai lan (Chinese broccoli) with oyster sauce.
Steamed lotus leaf packet of rice and meat.
Fried shrimp puffs. Not as good at the crispy shrimp balls at Mark's Duck House.
"Turnip" cake is made with daikon radish, flour and Chinese sausage.
Beef rice noodle crepe.
Fried shrimp and green leek dumplings.
Egg custard tart.
Har gau - steamed shrimp dumpling (my favorite)!
Steamed gai lan (Chinese broccoli) with oyster sauce.
Steamed lotus leaf packet of rice and meat.
Fried shrimp puffs. Not as good at the crispy shrimp balls at Mark's Duck House.
"Turnip" cake is made with daikon radish, flour and Chinese sausage.
Beef rice noodle crepe.
Fried shrimp and green leek dumplings.
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