Xiao Long Bao

Xiao Long Bao, according to Wikipedia, “is a type of Chinese steamed bun (baozi) from the Jiangnan region, especially associated with Shanghai and Wuxi. Xiaolongbao is often referred to as a kind of “dumpling”, but should not be confused with British or American-style dumplings, nor with Chinese jiaozi.”

The special thing about xiaolongbao that make them different with other style of “dumpling” is that they have soup inside. They are also called a “soup dumpling” because they are filled with hot soup and must be eaten carefully.

For me, the best place to eat Xiaolongbao in America is in a restaurant called “Din Tai Fung” but sadly they are only open in West Coast like California or Seattle.

This is your view while waiting outside of Din Tai Fung. The line is always long and they do not take reservation in advance :(. However, instead of waiting around boring, you can take a look of how Xiaolongbao are actually being made.


Once you get to sit down and actually taste it, it will definitely worth the wait. These pictures are all taken by me and my sister during our visit to Din Tai Fung.

The taste are just so different compare to other dumplings you ever had. I guarantee!

So, if you have a chance to go to the West Coast, remember to check it out :).

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