XIAO LONG BAO

Xiao long bao, roughly translated as “little (xiao) dumpling in the bamboo steamer”  are the small dumplings filled with soup broth and some combination of meat.  They are famous in Shanghai, and we went to a famous shop to get the best, Din Tai Fung.  We were not disappointed. We had 3 baskets:  pork filled, black truffle & pork, and mushroom.  All were delectable, but the pork filled won the day.  We have a couple of green side dishes, but it was all about the xiao long bao.  BTW, this is a famous chain, so check to see if there is a shop near you!  See the photo essay below for the very detailed, precise manner in which one constructs a xiao long bao.

Also, I must take a minute to sing the praises of Chinese public eating.  This culture has such a good time at their meals, it’s catching.  The restaurants are almost always noisy affairs, with lots of hustling and clanging, but also lots of conviviality among the customers. Every Chinese restaurant I’ve been to here has hosted at least one family celebration, and many times several, with people cheering, clapping, toasting, and crying.  As I went to the washroom yesterday I saw an older man standing over a young woman in tears and raising a glass.  There were 10 pair of adoring (all female?) eyes on the pair, and lots of joking and cheering during the toast.  I wanted to ask about the nature of celebration and sit and join them, but I kept moving.

The assembly line

First make balls, then roll out into discs

Apply 18 folds in circular direction

beauty itself

Add to steaming basket

prepare necessary dipping condiments

Dipping the goodness

ready for taste explosion in the mouth

Green accompaniments