One of the best and signature Chinese dish that everyone should try would be the Soup Bun or Soup Dumpling. First, the soup dumpling is supposed to be put on top of cabbage leaves so that it doesn’t stick to the bottom of the dish it was cooked in (because if it sticks then there is a high chance that you will rip the bun and the soup will fall out). It is supposed to be served hot, so when it arrives, the server will remove the lid. Let it sit for a minute to let the steam out. Then, gently pick up the bun with your chopsticks or tongs and place it in your spoon. You bite a hole in the bun (make sure the hole is upwards so the soup doesn’t fall out), then suck the soup out of the bun. Lastly, if you prefer, you can add in some of the Chinese vinegar (taste slightly like balsamic vinegar) by taking the spoon in the vinegar dish and spooning a little vinegar and put it in the hole that you bit off. Once that is done, you will have to put the whole bun in your mouth to experience all the flavors and textures in one shot. Be very careful that it can be hot. My favorite place in NYC’s Chinatown for soup dumpling (see below picture) would be Joe’s Shanghai on Pell St. Their soup dumpling is made with very thin dough so when you eat it, you don’t have a mouth full of dough. If you prefer thicker dough, then I would suggest Shanghai Cafe on Mott Street. Both restaurants have tons of great food other than the soup dumpling below, please see my other blog reviews on them. If you have questions, please post in the comment box below!
The Style Gourmande