Xiaolongbao
About Xiaolongbao
Soup dumplings invented in Nanxiang, a suburb of Shanghai, in the 1870s. Hot broth is sealed inside by adding jellified aspic to the filling, which melts when steamed. The proper technique: bite a small hole, sip the soup, then dip in vinegar. Taiwan and Shanghai argue over the thinnest skin. A legendary Din Tai Fung chain built a global empire on them.
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