Several months ago I started reading a site called Chow. This site is amazing for anyone interested in food, like me. After reading so much about something called xiao long bao, XLB, or soup dumplings, I began to salivate, to dream about this comfort sounding food, to wonder what the taste would be like. A steamed dumpling of pork and crab, some type of gelatinous stock so when steamed it melts into a bit of soup in the dumpling. Now I am as white as they get and my past experience with Chinese food is pretty lame, and had no idea wht to expect. But I decided to try these little gems. A few weeks ago I made the trek down to Valley Blvd. I...
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It's funny about Chinese food -- once you get used to going with a group of people, you feel slightly cheated if you only get to try three things. Such was the case last night at Mei Long Village in San Gabriel, where we nonetheless had a nice light-ish and savory supper. I've been wanting to try their Shanghai dumplings for a while. We actually chose the crab and pork dumplings instead, but these too ejaculated a brothy mouthful as you slurp down the minced filling and slighty chewy wrapper. It's nearly the same thing as a potsticker or shu mai, but with a juicier finish. The fresh ginger slivered on top of the dipping sauce adds another good flavor note. Matt requested something with slivered pork, so we had slivered pork with bean sheets and chile.
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