Friday, October 24, 2008

"Shanghai Dumplings Are the Best..."

...said Julie this morning as we walked around the streets of Shanghai near Jiao Tong University, eating our way from one end of Panyu Road to the other. And I wholeheartedly agree. The textures of the dumplings here, as well as the fillings themselves, are zui hao de!

Today's selection was of the pan-fried sort (guo tie). The outside was thin, not doughy. Fried, but not very greasy. The inside was made of a mildly seasoned meat (most likely pork). They were just as I remembered them from our last trip to Shanghai. Served in a small paper bag inside a plastic baggie, with chopsticks, these are undoubtedly the tasty precursor to the xiaolongbao extravaganza that we are about to embark upon...



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