Whilst living in China, dumplings have become a staple part of our diet. In particular we all love xian long bao (little steamed bun) Shanghai's famous soup dumpling. It is hard to describe them if you have never eaten them, but they are a delicious ball of pork with a little soup all held together in a dumpling skin.
These firm family favourites can be eaten anywhere from fine dining restaurants to street stalls and vary in price as much as £3 for five to 60p for six! On the whole the quality is fairly consistent but Din Tai Feng is one of the best restaurants to eat them at and their chefs undergo extensive training and are famous worldwide.
Xian Long Bao originated in Nanxiang which is now a suburb of Shanghai, where copious amounts of the dumplings are still produced.
A visit to Nanxiang has been on our to do list for a while and on a warm November day we headed out after a light breakfast to find some dumplings. Upon arrival we discovered a lovely Chinese garden which we wandered around. The boys were delighted with the numerous rock formations that they were allowed to climb.
Having worked up an appetite we headed to a cavernous canteen like restaurant and, having found a table outside, sent Sam in to get some dumplings. Sam reappeared with a sheepish look on his face. The woman had talked him in to buying three steamers of dumplings which amounted to sixty! Luckily they only cost £3 for twenty and I suggested we could always take home what we didn't eat. My concerns about not finishing them were unfounded. William put away ten, I managed 12, Sam ate 18 and Oliver managed 19. He would have eaten 20 but lost one on the floor!
After eating we wandered slowly up 'healthy street', named to reassure customers, watching hundreds of xian long bao being made.
On our return home Oliver collapsed on the sofa while he digested his dumplings!
On our return home Oliver collapsed on the sofa while he digested his dumplings!
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