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Tuesday, January 28, 2014

Mastering the art of Xiao Long Bao in Shanghai

I wish the local restaurants in Rowland Heights would do something like this!
Mastering the art of soup dumplings in Shanghai - NY Post

Rowland Heights has a lot of excellent Chinese restaurants. The San Gabriel Valley has an amazing amount of A+ Chinese restaurants, that does spoil the locals for choice. There is a Din Tai Fung in Arcadia that has amazing Xiao Long Bao (steamed bun with super thin skin, with pork or some other meat inside of it, and lots of juices when done right). There are unfortunately a lot of Chinese restaurants that don't do Xiao Long Bag right. The skin is too thin, too thick, over cooked so no juice, or the meat is just not done right. Sometimes it's surved in a bamboo steamer, and other times a steel one. I don't think this makes much of a difference. At the bottom of the steamer, cabbage leaves or non-stick oil is used so the Xiao Long Bao does not stick. I have steamed them at home, using a big steamer I have after buying frozen ones at the market.

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