小籠包的藝術

小籠包 is something that I love since I was a little boy. Blogger Yun recently wrote about a meal of which 小籠包 was one of the entrees and that had lead to a few comments and me writing this blog entry.

Other than the color being a bit off, the following 小籠包 look good.

鼎泰豐小籠包 by 班大貓.

鼎泰豐蟹黃小籠包 by Christabelle‧迴紋針.

And this photo says a lot as well.

What I look for in a 小籠包,

  • look good and tasty
  • skin can’t be too thick.
  • juicy inside

I think it is fair to say the 小籠包 chef cheated on the night Yun had hers as I can’t imagine a respectable 小籠包 chef will cheat by putting 小籠包s in a container. Some 灌湯餃 dim sum “chefs” cheat by using a bowl or a container, but at least their excuses were the 餃s are full of 湯. But the juice in the 小籠包s are not that much.

I grew up having my Peking food at Spring Deer and their Peking Ducks are my favourite. Spring Deer doesn’t look fancy (on the outside and inside) but their food are consistent and quite tasty.

2 Responses to 小籠包的藝術

  1. gwenzilla says:

    I like 小籠包 too!!! Other than the list you have for “look for”, another thing that I look for is you don’t want the skin to be too thin, when you use the chopstick to hold it, you want it to stay still until you put them in your mouth, then the juicy inside will flood into your mouth instead of in the table/bowl/spoon. right?

  2. kempton says:

    The thickness of the skin of 小籠包 is an art, you have to be careful when picking it up so it doesn’t break open. But if a 小籠包 never breaks open until you chew at it, then it is probably too thick.

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