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Saturday, August 21, 2010

"Wow-so-tasty-gotta-have-more-of-these-now" dumplings

Shanghainese soup dumplings (xiaolongbao / tang bao) with pork and crab meat
(separate order of ginger-vinegar dipping sauce)





Egg and seaweed broth
LOCATION: Jia Jia Tang Bao, Huanghe Lu, Shanghai
CATEGORY: Shanghainese, snack food
DRINK: Ice tea
WE THINK: The dumplings in this place are unreal. How do the ladies at Jia Jia Tang Bao manage to fit so much soup into such small dumplings without bursting the skin? And how can the soup taste so much better than anywhere else? It's hard to write about these dumplings without getting a bit emotional. It's like talking about a bunch of good friends you don't know when you'll see again.
OUR TIP: (for the uninitiated) bite a small hole in the dumpling and drink the soup before dipping the dumpling in the ginger-vinegar sauce. Don't burn your tongue. Close your eyes. Breathe. Enjoy.

2 comments:

  1. Oh I've been here too on a holiday to Shanghai, recommended by a local, absolutely amazing, have never had anything close to as good as that since! totally understand how ya feel! hehe.
    The soup is jellified or frozen and mixed in with the meat mixture below they seal the dumpling skin - that's how they get so much soup in! I think in London, Leong's Legend dumplings come the closest to great Tong Baos!

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