5/5 Desiree G. 1 year ago on Google
The
#14
Shanghai
Style
Pan
Fried
Pork
Buns
($10)
were
5
pieces
of
culinary
art.
They’re
basically
the
cousin
of
the
more
popular
xiao
long
bao
(soup
dumplings)
but
with
thicker
skin
(hence,
bun)
and
shallow
fried.
The
buns
weren’t
just
a
vessel
for
the
soup
and
meat,
but
were
a
delight
in
and
of
themselves.
It
was
a
marvel
-
our
first
bites
were
crisp
with
a
touch
of
doughiness,
and
even
when
we
let
them
sit
for
‘too
long’
in
the
excess
soup,
the
buns
held
up,
and
were
still
crisp
when
we
bit
into
them
later.
Magic.
They
did
not
play
with
the
amount
of
meat
in
these
buns
-
see
images,
they’re
stuffed!!
Since
they’re
soup
buns,
the
meat
basically
has
this
reciprocal
and
simbiotic
relationship
with
the
broth.
The
broth
soaked
up
the
meatiness
and
fattiness
of
the
pork,
and
this
relationship
also
meant
that
the
meat
was
juicy,
salty,
and
tender,
but
there
was
still
a
good
amount
of
bounce
in
every
bite.
The
broth
was
golden.
It
was
savoury
and
fatty
and
salty
and
clear
and
piping
hot.
I
did
burn
my
eye
a
little
lol
but
it
was
worth
it
(be
careful
when
biting
into
it
because
ur
eye
is
literally
right
there
and
the
soup
just
squirts
out!!!)
the
broth
was
so
comforting;
I’m
being
dramatic
but
I
feel
like
it
would
heal
me
if
I
were
sick
lmao.
Okay
this
is
long
enough.
I’m
so
happy
I
had
these.
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