Din Tai Fung has a reputation for the best soup dumplings (xiao long bao) in the world. So far, we agree. We ate these in Shanghai, and they lived up to the hype- and then some. Having fallen in love with the juicy morsels at Gourmet Dumpling House in Boston, we had become accustomed to plump, meaty dumplings with a thicker wrapper. DTF’s are definitely juicy, but shockingly light and delicate; one has to be extra careful not to pierce the wrapper when lifting them with chopsticks. There’s an art to eating them, and we’ve witnessed (and experienced) at least one embarrassing moment where a date night turned messy, with scalding hot broth squirting in all directions upon first bite. With some experience, though, and a spoon full of black vinegar and fresh ginger, high quality xiao long bao are as good as food gets.
Here’s hoping they open a branch in Europe…
[In the US there’s one in Los Angeles, CA - in Arcadia, to be precise, and another in Seattle]
THESE DUMPLINGS =Q=
3:18 pm | July 18 2011 | 3 notes
Tagged: food.
