The Xiaolongbao

Never mind how many folds, as long as I can get them together. Not pretty, but it’s closed.
Wow!
It’s both.
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.
Ah yeah.
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 than done.
My goodness.
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.
 
美食之旅 小籠包的魅力

外國人來台灣,幾乎都會指定吃小吃,特別是小籠包。今天的旅遊專題,我們和外國朋友就一塊去品嚐這項人間美味。
折幾摺,隨便啦,包得起來就偷笑了。不是很美觀,但包起來了。
哇∼
不但包起來了,還很漂亮。
這是我在台灣最喜歡的早餐食物之一。鹹豆漿裡面有醬油,醋,蔥,榨菜,蝦皮,然後一點辣油。
這裡還有別的嗎?
比較不刺激的,那小籠包呢?
好。
有點像水餃,有點像肉包。
老闆,來一份!
小籠包不僅在路邊攤,在很不起眼的餐廳,甚至在有米其林星星的餐廳也都吃得到。
你那邊進行得怎麼樣啊?
狀況恐怕沒妳那麼好。
皮的部份,每一張的重量是5公克,餡的部份16公克,最後我們會捏18摺。
小籠包的沾醬,基本上是薑,醋,醬油。小籠包的湯汁蠻多油脂的,這樣一起吃的話可以解膩。
根據這張吃法說明卡...
一,確認薑絲是否在碟子裡面。接下來,唉呦,吃了就對啦。
不過要先戳一個洞,說的比做的容易。
天啊。
整整一大匙的湯汁。
他們在做松露小籠包。
我猜你最喜歡這款。
對,這是我最喜歡的。法國料理裡面,如果你覺得一道菜好吃,或覺得它味道很香,它一定裡面有加松露。這裡的小籠包聞起來很香,也很好吃,真的好吃。妳呢?妳最喜歡哪一種?
除了原味小籠包,我都還會點絲瓜蝦仁小籠包,很清爽。
餐廳建議大家吃小籠包時沾醬料,不過因為湯汁很特別,我覺得根本不需要另外調味。