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Best of 2013 Pork and crab tang bao at Wang Xing Ji Wang Xing Ji is the champion for tang bao, massive soup-filled dumpling from China’s coastal Jiangsu province. Like the xiao long bao, the soup-filled dumpling is pinched with crown of folds on top, but five times larger. Directions: Stick a straw into the leathery, flour wrapper and start sipping. Just be mindful of the soup—it can burn. $4.95 —Clarissa Wei

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