shanghai in particular, but these babies, done right? these things alone are worth the trip. ground pork and shrimp, folded exactly and always 20 times inside freshly made, individually-rolled-out dough. as they re steamed, the delicious, delicious fat renders into a soup of the gods, which then, if you re not careful, causes unforgettable maxillofacial damage as it changes your life forever. oh, so good. in the china of the future, places like this fuchun xiaolong will be even more packed. by chinese, by expats, by visitors looking for the deeply satisfying rush of screamingly hot goodness. the chewy, deeply savory, fragrant, perfectly shaped and folded ballistically designed delivery vehicles for pure pleasure. and the allure of shanghai-style
classic, home-style shanghainese. there s no menu, no waiting list, and you only get a seat if she likes you. minji: oh, i ordered i ordered too much. sorry. anthony: no, that s fantastic. minji: i was trying to get all my favorite dishes. anthony: no, i m very happy. we re joined by minji s friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? minji: i eat them whole because i really like this. ooh. anthony: that works. mmm! minji: good, yeah. anthony: oh, they re good. minji: i think they cook it, you know, a few seconds. that s the secret. anthony: youbao xia are tiny little shrimp, deep fried first, and then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what s distinctive about it? well, this, for instance. it s often black or dark and heavily inflected with oil, soy, and sugar.
look, there are a lot of reasons to come to china, and to shanghai in particular, but these babies, done right? these things alone are worth the trip. ground pork and shrimp, folded exactly and always 20 times inside freshly made, individually-rolled-out dough. as they re steamed, the delicious, delicious fat renders into a soup of the gods, which then, if you re not careful, causes unforgettable maxillofacial damage as it changes your life forever. oh, so good. in the china of the future, places like this fuchun xiaolong will be even more packed. by chinese, by expats, by visitors looking for the deeply satisfying rush of screamingly hot goodness. the chewy, deeply savory, fragrant, perfectly shaped and folded ballistically designed delivery vehicles for pure pleasure.
classic, home-style shanghainese. there s no menu, no waiting list, and you only get a seat if she likes you. minji: oh, i ordered i ordered too much. sorry. anthony: no, that s fantastic. minji: i was trying to get all my favorite dishes. anthony: no, i m very happy. we re joined by minji s friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? minji: i eat them whole because i really like this. ooh. anthony: that works. mmm! minji: good, yeah. anthony: oh, they re good. minji: i think they cook it, you know, a few seconds. that s the secret. anthony: youbao xia are tiny little shrimp, deep fried first, and then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what s distinctive about it? well, this, for instance. it s often black or dark and heavily inflected with oil, soy, and sugar. shanghai is, and has been for
shanghainese. there s no menu, no waiting list, and you only get a seat if she likes you. minji: oh, i ordered i ordered too much. sorry. anthony: no, that s fantastic. minji: i was trying to get all my favorite dishes. anthony: no, i m very happy. we re joined by minji s friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? minji: i eat them whole because i really like this. ooh. anthony: that works. mmm! minji: good, yeah. anthony: oh, they re good. minji: i think they cook it, you know, a few seconds. that s the secret. anthony: youbao xia are tiny little shrimp, deep fried first, and then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what s distinctive about it? well, this, for instance. it s often black or dark and heavily inflected with oil, soy, and sugar. shanghai is, and has been for