Never mind how many folds, as long as I can get them
together. Not pretty, but it’s closed.
So this is one of my favorite breakfast foods in Taiwan.
It’s curdled soy milk with soy sauce, vinegar, scallions,
pickles, shrimp and a little bit of hot sauce.
OK do the have something else?
Something a little milder, how about xiaolongbao?
A cross between a dumpling and a meat bun.
Sign me up for that.
You can get xiaolongbao at street vendors, hole-in-the
wall, down-to-earth restaurants, or you can get them
at Michelin rated fine dining restaurants as well.
How are you doing over there.
Not as good as you, I'm afraid.
Dumpling skins, each of them weigh 5 grams, then we’ll
add the filling of 16 grams and at last we will pinch
the folds at the top for 18 folds.
So the sauce that goes with xiaolongbao is basically
ginger, soy sauce and vinegar. The broth of the xiaolongbao
can be quite fatty, and this balances it out.
According to this card…
Step one, check that the ginger is in the plate. Next…
ah just eat it.
You still have to poke a hole, which is easier said
A full spoon of juice.
Oh they are making truffle xiaolongbao.
I guess this is your favorite.
Yes, this is my favorite, because you know whenever
something is very good, or very tasty or smells delicious,
in French cuisine, there has to be truffles at one
point, and definitely those xiaolongbao cross all
the boxes. They smell delicious, they taste delicious,
those are definitely delicious. What are yours?
In addition to pork xiaolongbao, I always get the
loofah and shrimp xiaolongbao. It’s really refreshing.
I know they suggest to eat it with sauce, but because
the broth inside always tastes slightly different,
the sauce is not necessary.