Xiaolongbao

There is no feeling quite like picking up a fresh，soup-filled dumpling about to burstout of its skin.And while it’s a big wide world of dumplings out there，xiaolongbao can’t be beat.Literally“small steaming basket buns”，xiaolongbao is not your average dumpling.This type of bun bears the typical characteristics of Jiangnan cuisine，boasting intricate folds，a delicate size，a soft yet juicy texture，and an incredible explosion of exciting flavors.Whether it’s pork，bamboo shoots，or shrimp，the filling is always minced to ensure softness and saturation，so the sensation of eating a xiaolongbao is enriched by its extremely creamy texture.

Recently，xiaolongbao has been making a name in the West as the new“it”food totry in Chinese and Chinese fusion cuisine.Hangzhou’s homegrown Gan Qi Shi restaurant chain，which claims to sell 20，000 buns per day and opens up 22 new locations in a month in China，opened up a store in Harvard Square in Hangzhou’s sister city，Boston.

Operating under the name Tom’s BaoBao，owner Tom Tong has unveiled to the Boston Globe his ambition to open up 20 to 30 new locations in the next five years and give this “quintessential Chinese food”a visibility comparable to hamburgers，the“iconic American food”.

When done right，xiaolongbao should embody the folk saying:“When you pick up a bun，the thin skin will not break；the bottom will not leak；the creamy broth will fill your whole mouth；and the taste is exquisite yet not greasy.”Their appearance also constitutes a kind of art form as it takes great skill to make xiaolongbao look just right.

The best xiaolongbao starts with a wait. Even in a restaurant,a fresh xiaolongbao takes time. Perfection always does.

qingquang

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