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2012-07-31
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Perhaps most of us is familiar to xiao long pao. The dumpling wrapped in flour, loaded with minced meat in the pool of soup, is what xiao long pao is supposed to be. Similar to the concept of siao long pao, this was the bun version. I love the slight sourish in the dumpling, enhanced by the ginger soaked in vinegar. Though it was pan fried, it did not appear to me to be too oily.
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