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Monday, May 24, 2010

The Making of a Piglet: Step 1, Ding Tai Fung in Shanghai

Three longs of Xiaolongbao...one long of bite size tang bao and some Shanghainese side dishes...

Close up of the bite size tang baos. With these, no need to worry about the juice squirting everywhere. Just dip these in the chicken soup stock and pop 'em in your mouth.

Red bean paste XLBs... the red bean paste is so creamy and silky.

Just when I thought I couldn't eat anymore, I chowed down a sesame paste bun, so so freakin' good.

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