Fiona Reilly


Food Wars: Xiaolongbao Edition

“The reality is that both China and Taiwan share culture and history”

When you bite into a xiaolongbao, you may wonder at the miracle of creation and construction that holds a mouthful of velvety broth inside a seemingly delicate, semi-transparent dumpling skin. The secret is that the pork filling, seasoned with ginger and Shaoxing wine, is mixed with pork aspic that melts on cooking, transforming into an aromatic soup. But have you ever considered where xiaolongbao come from and who invented them?

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