Yes, it's Sheng Jian Bao (生煎包), this really delicious distant cousin of xiaolongbao. It is essentially a dumpling containing pork filling and fragrant soup broth just like xiao long bao, but it's encased in a thicker dough and is pan-fried, so the bottom becomes crispy golden brown. My first taste of 生煎包 is in Shanghai from one of those roadside food vendors who actually pan-fry these wonderful dumplings on the spot in a shallow pan. Unfortunately, Crystal Jade's take on this bun is not as good as what I had in Shanghai. The soup inside the bun had been absorbed by the bun dough and as a result, it was a little soggy. The dough was also too dense for my liking. Do you have any recommended places for Sheng Jian Bao?
Monday, 16 July 2012
生煎包 @ Crystal Jade La Mian Xiao Long Bao
I was having lunch at Crystal Jade La Mian Xiao Long Bao when I spotted this in the menu:
Yes, it's Sheng Jian Bao (生煎包), this really delicious distant cousin of xiaolongbao. It is essentially a dumpling containing pork filling and fragrant soup broth just like xiao long bao, but it's encased in a thicker dough and is pan-fried, so the bottom becomes crispy golden brown. My first taste of 生煎包 is in Shanghai from one of those roadside food vendors who actually pan-fry these wonderful dumplings on the spot in a shallow pan. Unfortunately, Crystal Jade's take on this bun is not as good as what I had in Shanghai. The soup inside the bun had been absorbed by the bun dough and as a result, it was a little soggy. The dough was also too dense for my liking. Do you have any recommended places for Sheng Jian Bao?
Yes, it's Sheng Jian Bao (生煎包), this really delicious distant cousin of xiaolongbao. It is essentially a dumpling containing pork filling and fragrant soup broth just like xiao long bao, but it's encased in a thicker dough and is pan-fried, so the bottom becomes crispy golden brown. My first taste of 生煎包 is in Shanghai from one of those roadside food vendors who actually pan-fry these wonderful dumplings on the spot in a shallow pan. Unfortunately, Crystal Jade's take on this bun is not as good as what I had in Shanghai. The soup inside the bun had been absorbed by the bun dough and as a result, it was a little soggy. The dough was also too dense for my liking. Do you have any recommended places for Sheng Jian Bao?
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