Xiao Long Bao is an art.
Thick, smooth dumpling skin with hidden treasures of juicy and savoury pork meatballs coupled with velvety broth inside form the glorious Xiao Long Bao, an iconic traditional dumpling well-loved amongst Singaporeans.
I’m only waxing poetic for the dumpling deserves as such.
Are you feeling hungry now and wish you could just pop one of those beauties into your mouth and savour it?
I mean, look at it. How beautiful :’)
The Art Of Eating XLB
uncultured people who haven’t mastered the art of eating Xiao Long Bao dumplings properly just throw the whole dumpling in their mouths.
And they end up burning their tongue completely because of the hot, savoury soup within.
As delicious as it looks, slowly savouring the dumpling in the proper way not only helps you to keep your tongue safe but also not waste a single drop of soup.
It tastes better this way too, trust me.
If you won’t trust me, then trust this Din Tai Fung chef, who recently demonstrated the simple yet special technique to eat Xiao Long Bao dumplings on Masterchef Australia.
Just pick up the dumpling by the tip with your chopsticks and dip it into the soy sauce and vinegar mixture.
Place the dumpling back on your spoon and poke a tiny hole at the bottom for the steaming hot soup to ooze out.
Slowly savour the delicious and hearty soup.
Not too fast, though, after all, the entire point of this is so you don’t burn your tongue.
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Finally, pile on some ginger onto the dumpling and enjoy.
Simply mouthwatering. Great, now I’m craving for Xiao Long Bao, and I’m sure you are too.
If you’d like to loop the video of the Din Tai Fung chef repeatedly preparing to eat a Xiao Long Bao because #foodporn or you just want to procrastinate doing your work, you can check it out here.
Now that you’ve imparted the knowledge of this ancient and sacred art from a dumpling master himself, go forth to find new meaning in your quest to eat the best Xiao Long Bao.
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