08/04/17
Pork Xiao Long Bao, aka Shanghai Soup Dumplings, aka XLB are served with Chinese Black Vinegar and shredded ginger. These tiny bite sized dumplings are so painstakingly time consuming to make and difficult to perfect. Din Tai Fung has managed to mass produce these foodgasm inducing morsels for the masses in California and in the Seattle area. An eater needs to be proficient with their chopsticks as to be careful not to puncture the delicate dumpling wrapper and spoil the soul warming soup into their spoon. Each dumpling is steamed to perfection in a bamboo basket that arrives at your table with impressive speed. It takes a lot of restraint not to rush the process, but if done properly you will be rewarded with a juicy pork dumpling and a pork broth that just bursts out of the wrapper and warms your mouth. XLBs continue to comfort you as it warms your body as it travels to your stomach.