In the continuing saga of a week eating in Flushing, I got to return to two of my favorite Xioa Long Bao places - Joe's Shanghai (Flushing branch) and Nan Shian Dumpling House.
I hadn't been to Joe's Shanghai in a number of years, since my friend had stopped frequenting it when the quality of the Xiao Long Bao went down a number of years ago. She had returned after the fire, however, and had reported that the Xiao Long Bao quality was almost up to the old standards.
I agreed. The skins were once again the correct consistency, and the insides were soupy and flavorful. We prefer the crab version (Xie Fen Xiao Long Bao, and I really like the way the crab flavor comes through at Joe's Shanghai.
I also had the opportunity to revisit Nan Shian Dumpling House. While the crab flavor was not as intense, the richness of the pork flavor in the filling was really really good. They too do a wonderful skin and produce juicy dumplings. And, by the way, don't forget to get their Noodle with Scallion Sauce - this simple dish is amazingly good.
Since I have not been able to find decent versions of this type of Xiao Long Bao in the San Gabriel Valley (I consider Din Tai Fung to be different dish), I was in heaven.
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