Nom nom nom.
30.09.2013 - 30.09.2013
We all know the real reason we spent our vacation in Shanghai. FOOD.
And the dish Shanghai is currently most famous for is xiao long bao, known in the US as soup dumplings. It doesn't matter that traditional Shanghai xiao long bao are not really all that soupy (the name literally means "little bamboo-steamed packages"). The popularity of the soupy kind has made it the dominant bao in Shanghai now. It was definitely on our list of eats.
Ling Long Fang
The first trick is to decipher the menu. If you have no Chinese speakers, just go for the cheapest bao on the menu (this should be pork). The most expensive should be crab.
Then you can watch your bao get "bao'ed."
We went with pork and pork/crab mix. We ate about a basket and a half each (we started with 4 baskets, but I think we went back for 2 more). So delicious and these ones didn't give me a heavy feeling for the rest of the day like some dumplings I've had. They're full of soup and meat, but they weren't exactly greasy.
Must be eaten with a side of marinated ginger.
We also tried some of the soup - it's pretty bland, but it does compliment the dumplings.
If you've never tried xiao long bao before, it's a dimsum style dumpling, but it's made with special filling that basically melts into soup when it's steamed. It comes out super-hot and must be eaten carefully to avoid injury. It's one of our favorite foods and we probably could have eaten them every day in Shanghai. They're not popular in Harbin, so we had to eat our fill on this trip.
The total cost for this luxury came out to about $20 total for a group of four.