I am sure that the queue was worthwhile they look very yummy. Diane
I love dumplings of any kind. If there are good it is worth the wait. Diana and I just went for some xiao long bao over the weekend in NY.
Same here I dont think it's really fantastic may be bcoz of different taste buds but I don't mind the thick skin. :)
I think China dumplings tend to be thicker in skin as compared to Hong Kong style which we are more used to. I guess after waiting for 45 mins, you have build up so much expectation over the dumplings. ;P But I think it's still worth trying...since its so famous and you were already there. :) Thanks for sharing the photos and video...indeed very fast! ;D
I don't like the dumpling with thick skin, the steamed dumpling at 鼎泰丰 in Singapore is with very thin skin, I love that type :)
The dumplings look good, I guess we are so used to soft and thin dumpling skin in dimsum! I do not like thick dumpling skin too! The worker is really fast! :)
Wow! She wrapped those lightning fast. I would have loved to see it. Thanks for the video. :)
Sonia, I've seen this place so often over the foodie introduction through televisyen. It's the most famous dumpling in town. Looks really delish! Am salivating here. haha....Thanks for sharing.Kristy
I miss the dumpling!! and the 小扬生煎的生煎包!miss them a lot! Is really nice and cheap, I can finish 1 basket myself =)
I think Chinese people like their dumpling skin thick from my experience. They also made their own dumpling skin from scratch, perhaps that's why?
i like dumplings too but not with too much meat filling. Just wondering do you know how to make xiao long pau?
Me too, i dun like thick skin dumpling, but i guess China ppl prefer that kind of skin, different eating culture, haha...Tkz for sharing the pics,, nice shoot
Wah, long queue.....must be very tasty!
Quelle chance tu as de faire ce voyage.Même à Paris, on adore ces raviolis.A très bientôt.
Yes Sonia. The price still remained the same when I was there one year ago. I remember I finished off the whole packet by myself :D
I love dumplings;) Fiona(Ny Chinese friend) thought me how to make them.Sometimes I use realy simple fillings:)
This is one of my favourite foods... keke...
Looks delicious. thanks for sharing.
Surprisingly so far the food in shanghai has been cheap? Mmm maybe can consider going there for holidays next.. Shanghai has a lot of nice French Jap patisserie too
I saw this 1st time in Martin Yan's show! The fresh hotty dumplings are really attractive yo! slurrpp~~
oh...I love XLB! Nan Xiang @ The Curve had closed down >.<
The dumplings look delicious although the skin look a bit thick unlike the delicate xiao long pau skin available here.
hi sonia, blog walk and came here when i saw the word nasi lemak. ha ha. i pun suka nasi lemak.your blog looks great, a great place for me to learn chinese recipes tooglad i blog walk to your site.. hi, i am Wan, from kl, do visit my blog , would love to read a comment from you too. have a nice day. hope to know more malaysian foodie bloggers
Sonia, I remember those Nanxiang steam dumplings. It is definitely worth the wait!
45 minutes is not too bad right? I remember I waited for Ding Tai Fung for longer than that... I'd probably ask my husband to wait in line while I go search more food. =) Looks great and thanks for sharing!
Hi ,is that possible to show us the simple way to wrap a dumpling in details and step.Normally,dumpling experts only show the finished products,they always skip the steps on wrapping or sealing the dumpling..It would be greatest helpful for people like me to learn the important part of sealing the dumpling,otherwise,the filling will just come out easily.Thanks million.Love your blog..From Olivia
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