my family in vancouver found this restaurant which in my opinion makes the perfect shiao long baos. super thin skin that very rarely breaks. and check out that juice!! i like to eat mine carefully:
1. gently pick up with chopsticks.
2. nibble a small hole on one side.
3. carefully pour the precious juice into spoon.
4. drink juice.
5. dip shiao long bao into sauce.
6. eat.
so, how do you like to eat your shiao long baos? are you a nibble-and-pour, or a gobble-and-spurt (so the juice spurts inside your mouth)?
8 Comments
you’ll have to share which restaurant is your favourite! we love them at Ningtu!
forgot to explain my method of consumption:
1. gently pick up with chopsticks. (same as yours)
2. nibble small hole near base of the bao.
3. suck up the hot yummy juice to not lose even a drop.
4. insert entire bao in mouth.
5. consume.
say it with me, using your best david chao accent… “ning tiuu”… “shao lung beeaauuuooo”
that doesn’t look like ningtu in your photo, so yes, you’ll have to share where this secret garden is.
gobble and spurt. if there’s no explosion of flava flave, what’s the point?!
yum…..great photo! and whatever your method is, remember to be careful not to burn your mouth. those juicy little things are hot!! the pain of a burnt tongue can ruin the whole experience!
aww, now i’m so craving for some shiao long baos. i want to know what restaurant that is too.
and as for my method,
steps 1 and 2, same as sherwin and angie,
then
3. suck up about half of it’s juices just to enjoy it’s flavor on its own
4. eat off of spoon to enjoy the combined flavor of juice and meat
=)
Lynna, you’ve been there. It’s that place on Main St. near 21st.
Is that Shanghai Wind? There just aren’t any decent xiao lung bao places in Seattle…. sad! Somewhere in China (so I hear), they actually stick straws into the monster bao so you can carefully slurp up the juice first. My preferred dipping sauce is dark vinegar! Yum!
I like Lynna’s method, half & half, so you get the original cook’s idea of what it was supposed to taste like (and so you don’t burn your whole inner mouth with an explosion of juice), but then you still have some left over to experiment with other flavor