[Sca-cooks] Shanghai Soup Dumplings, was, Re: Chinese dinner was Period substitute for tomatoes?
susanrlin at gmail.com
Mon Aug 24 14:05:45 PDT 2009
When we were in Taiwan this past spring my sister in law was on a hunt for
"soup bao". We finally found some at the airport but they weren't exactly
what she was looking for.
She lives in Paris and travels EXTENSIVELY for work. She's had good ones in
Hong Kong. I forwarded this article to her. If she has any comments or
suggestions on where to go I'll pass them along.
On Mon, Aug 24, 2009 at 3:00 PM, Johnna Holloway <johnnae at mac.com> wrote:
> I think what makes these very good is that the restaurant is not very big,
> 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.
>> 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.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks