Chinese are very creative when it comes to food and there are so many different type of Chinese food available throughout the globe. I am not a Chinese food lover, so, I am not here promoting Chinese food, but like many other delicious food that I had before, the famous Shanghai steamed soup dumplings or more commonly known to many as "xiao long bao" at the Dragon-I restaurant deserve a post in the blog.
After having once in the Dragon-I Restaurant at Midvalley during my graduation seven years back, my father can't stop talking about Dragon-I and how he love the taste of the xiao long bao and other dishes that we ordered back then. Six years after that, Dragon-I is officially opened in the Aeon Station 18 in Ipoh, which means Dragon-I is just few minutes within our reached.
Shanghai steamed soup dumplings or xiao long bao is mixture of minced pork and shrimp into round shape and wrapped with flour. The xiao long bao here is so famous because the skin of the dumplings wrapping the fillings of minced pork and shrimp with the broth. In order to do this properly, the cook must be skilful enough to properly seal the skin.
The xiao long bao must then be mixed with some ginger slice and vinegar, and one bite of it and you can fill the broth coming out of the dumplings. It is best to have xiao long bao when it is still hot so that one can still taste the broth at the same time the dumplings still feel fresh and not sticky. Once it is cooler, you can see that the skin start to feel a bit sticky and one might accidentally pop at the wrap, thus all the broth will leaked out after that.
After having once in the Dragon-I Restaurant at Midvalley during my graduation seven years back, my father can't stop talking about Dragon-I and how he love the taste of the xiao long bao and other dishes that we ordered back then. Six years after that, Dragon-I is officially opened in the Aeon Station 18 in Ipoh, which means Dragon-I is just few minutes within our reached.
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| Shanghai steamed soup dumplings or more commonly known as the Xiao Long Bao |
Shanghai steamed soup dumplings or xiao long bao is mixture of minced pork and shrimp into round shape and wrapped with flour. The xiao long bao here is so famous because the skin of the dumplings wrapping the fillings of minced pork and shrimp with the broth. In order to do this properly, the cook must be skilful enough to properly seal the skin.
The xiao long bao must then be mixed with some ginger slice and vinegar, and one bite of it and you can fill the broth coming out of the dumplings. It is best to have xiao long bao when it is still hot so that one can still taste the broth at the same time the dumplings still feel fresh and not sticky. Once it is cooler, you can see that the skin start to feel a bit sticky and one might accidentally pop at the wrap, thus all the broth will leaked out after that.
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