鼎鼎有名小笼包
World Famous Xiao Long Bao
The art of making Xiao Long Bao is a delicate process. The flour wrap must be of a certain consistency – too thick and the dumpling is doughy, too thin and it will break easily. Even the soup within cannot be too abundant or too greasy; nor can the meat be overcooked. At Din Tai Fung, each piece of Xiao Long Bao is wrapped in fine – yet firm – translucent skin, and each dumpling has at least 18 exquisite folds. The meat within, steamed to perfection, is plump and juicy to the bite. Each Xiao Long Bao is made fresh when you order.
