Shengjian bao are the greatest food item to come out of Shanghai. They're just like xiaolong bao except bigger and a bit breadier. They're still soup dumplings but are pan-fried on the bottom. They're one of the most difficult things to eat with chopsticks without getting scalding-hot soup all over you. The way I eat them is to bite a small hole in one, pour the soup into a spoon, drink the soup, dunk the remaining dumpling in a sauce of vinegar and dried chili sauce, then try to eat that in 2 or 3 bites without making a fool of myself. I searched photos of them and my dear friend, Amanda's blog actually popped up, so photos are to her credit. The best ones in Shanghai are from a chain called 小扬生煎馆
xiǎoyáng shēngjiān guǎn, in Chinglish that's Yang' Sfry-Dumpling.
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| Great form, Lawrence! |
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| Sip that soup! |
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