[Sca-cooks] Shanghai Soup Dumplings, was, Re: Chinese dinner was Period substitute for tomatoes?

Johnna Holloway johnnae at mac.com
Mon Aug 24 14:00:07 PDT 2009

I think what makes these very good is that the restaurant is not very 
big, so
they aren't turning out thousands per hour like the large soup dumpling 
(The halls near the Yuyuan Gardens are huge.)
These that we had were also smaller. There was also a medium size which
was good but not as good as the smaller ones. This is the Zagat's number 4
restaurant for all of Shanghai so this is a very well known place for 
I am sure I have that book too although it's boxed at the moment.


Phil Troy / G. Tacitus Adamantius wrote:
> On Aug 24, 2009, at 4:36 PM, Johnna Holloway wrote:
>> And maybe by the time we leave I will have learned how to make soup
>> dumplings like they make at Din Tai Fung.
>> http://www.shanghaiexpat.com/modules.php?op=modload&name=News&file=article&sid=1103558 
> Florence Lin's Complete Encyclopedia of Chinese Noodles, Dumplings And 
> Breads (probably the one Chinese cookbook I'd choose if I could choose 
> only one) uses pork belly, with the rind, as the pork component, with 
> the rind supplying gelatin for a rich stock which is an essential part 
> of the filling. The ne plus ultra version involves pork and crabmeat, 
> I gather. The Taiwanese fried version (also extremely juicy, sometimes 
> made with beef) is good, too.
> Adamantius

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