Momo with butter tea

Salted tea breaks a simple expectation: that something hot in a mug should be sweet.

The dough is simple: flour and water, no egg, kneaded and rested half an hour under a towel. The filling is chopped lamb or beef with onion, ginger, garlic and a pinch of Sichuan pepper; it should be wet, so add a couple of spoons of stock. Fold them into half-moons or pouches, but seal them tightly: the juice inside is half the point. Steam for twelve to fifteen minutes and grease the steamer base, or they'll stick. Make the tea separately: strong black tea, salt, a spoon of butter or heavy cream, blended until frothy — it tastes closer to broth than to tea, and that isn't a mistake. Sip it between dumplings and don't wait for sweetness; by the third sip the salt stops surprising you.

Which other tastes do you call wrong just because you grew up on different ones?