Xiao Long Bao Thread

Discussion in 'Food and Drink' started by purr1n, Dec 6, 2016.

  1. purr1n

    purr1n Finding his inner redneck

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    Don't stress out on XLB eating processes. XLB eating should not turn into something like a Kung Fu Tea ceremony conducted by bored Taiwanese housewives.

    Sometimes it fun to pile on bunch XLB on a plate, pour soy sauce and black vinegar all over it, and just slurp it all up like a dog, licking up all the leaked pork juices off the plate.

    Many times, I will not poke the hole because I like a juicy bite. This causes the juice to squirt across the table when I bite into it. I also like burning the insides of my mouth and esophagus. I do have a preference for eating XLB integrated with juices, meat, wrapper, vinegar, ginger slivers all in one.

    Is there no right or way wrong.
     
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  2. sphinxvc

    sphinxvc Gear Master (retired)

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    I like to add hot chilli oil to some bites.
     
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  3. Kunlun

    Kunlun cat-alyzes cat-aclysmic cat-erwauling - Friend

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    White person at The Bao report: The Super Spicy XLB gave me hiccups, 7 out of 10 spiciness on the scale of my people.

    Friend and I liked Shanghai Cuisine's thicker wrapping and more flavorful broth a bit better but The Bao was good.
     
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  4. gixxerwimp

    gixxerwimp Professional tricycle rider

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    How can that in any way be pleasant? When it happens to me it kind of spoils the rest of the day. Luckily the mouth heals quickly.

    I wasn't suggesting that slurping was the optimal technique for obtaining maximum flavour, just a way to avoid getting scalded when they're still steaming hot.
     
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  5. purr1n

    purr1n Finding his inner redneck

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    Shhhhhhhhh. You are supposed to let people figure it out for themselves. Or read the DTF instruction manual.
     
  6. gixxerwimp

    gixxerwimp Professional tricycle rider

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    They have an instruction manual? :confused: Never noticed it.
    This copy is too low rez to give the secrets away.
    [​IMG]

    Well, I was trying to look out for our Super Best Dumpling Friends with a PSA.
     
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  7. La Cenric

    La Cenric Friend

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    Hell, some restaurants even give out straws to drink up the broth straight.

    Not very traditional, but god it's satisfying.
     
  8. nonverbal

    nonverbal Acquaintance

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    [​IMG]
    Find this on a facebook fan page
     
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  9. Cspirou

    Cspirou They call me Sparky

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  10. Kunlun

    Kunlun cat-alyzes cat-aclysmic cat-erwauling - Friend

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    For those in New York, I should warn you that Master Bao is a fraud! That establishment should be called "Padawan-learner Bao". Or maybe "Not Even Force Sensitive Bao".

    Because their XLB were just okay in flavor and consistency of the broth.
     
  11. sphinxvc

    sphinxvc Gear Master (retired)

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    One of Master Bao's Yelp reviews says "great service." I would be wary. This is shameful for any respectable Chinatown/downtown establishment.

    Another tip-off:
    [​IMG]
     
  12. gixxerwimp

    gixxerwimp Professional tricycle rider

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    That giant XLB is an abomination. The "soup" is supposed to come from the juices of the filling, not some concoction that has to be refrigerated to gelatinize so it can be wrapped. If you want soup, order soup.
     
  13. a44100Hz

    a44100Hz Friend

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    Top spots in NYC for authentic eats? And what should I order? Big fan of pork or beef dishes, and dumplings are great. Can handle some spice, but for some of you sriracha is probably a "2" where it's about a "6" for me.

    I ate at a dim sum restaurant in Chinatown once, I believe it was Jing Fong (I remember the escalators and large hall), but I found the flavors lacking. Not sure if it was an off day or if they have Americanized the food.
     
  14. food

    food Rando

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    Actually, the soup in xiao long baos have always been aspic, which is essentially gelatinized stock. The soup comes about when the dumplings are steamed, which melts the aspic.
     
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  15. gixxerwimp

    gixxerwimp Professional tricycle rider

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    I stand corrected on the aspic. Still looks gross though.
     
  16. gixxerwimp

    gixxerwimp Professional tricycle rider

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    The wife wanted Din Tai Fung yesterday so we went down to Taipei 101 but there was already an hour wait at 11:30. So off to Mitsukoshi A4 where where we got a table in 10 min.

    [​IMG]

    [​IMG]

    The crab and pork dumplings were pretty tasty. No straws required.
    [​IMG]

    We usually get the pork chop on fried rice, pea shoots and string beans with fried pork.
    [​IMG]

    Spicy shrimp and pork wontons.
    [​IMG]

    Cold white wood ear soup for dessert.
    [​IMG]

    Had the leftovers for lunch today.
     
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  17. food

    food Rando

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    Damn! Now I'm hungry. I personally quite like their redbean pancake as well. Do give it a go!
     
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  18. Kunlun

    Kunlun cat-alyzes cat-aclysmic cat-erwauling - Friend

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    @food this is the perfect thread for you.

    Perfect username/thread synergy

    @a44100Hz In Manhattan, I would try Shanghai Cuisine on Mulberry and Bayard for Xiao Long Bao. Just order the pork/crab and pork/shrimp xlb and eat according to the instructions posted earlier (just as a beginning guide). That's a fun meal and if you're in the mood, go down Bayard to Chinatown Ice Cream Factory after. Just one of infinite options, but one I've enjoyed many times.
     
    Last edited: Jan 9, 2017
  19. GoodEnoughGear

    GoodEnoughGear Evil Dr. Shultz‎

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    Damn, I miss authentic Asian food down here :(. There was a great Chinese place by the docks that served the merchant ships, and was the real deal, but they became popular enough that they decided to try and make it in the Cape Town CBD as a 'real' restaurant and closed down about 18 months later.
     
  20. cooperpwc

    cooperpwc Friend

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    Visited friends in Taipei this weekend, and on Friday prioritized going to the original Ding Tai Fung on Xinyilu. (It wasn't there when I first visited for study in 1982 but it's close to where my language school once was.) It was a zoo even at 11 am. "25 minute wait" equaled 45 minutes but it got a lot worst quickly. I was happy with the xiaolongbao; a bit less delicate than the popular upscale Ding Tai Fung at the Portman Centre in Shanghai but more in-your-face flavour. The rice vinegar was an interesting difference from the dark vinegar that is served in Shanghai. The last picture is the crab meat xiaolongbao. I forgot to photograph the standard pork version in the steamer underneath.

    IMG_4177.JPG


    IMG_4181.JPG

    IMG_4182.JPG
     
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