A friend and I went to Shan Dong in Oakland today to sample the xiao long bao, something neither of us had ever tried. I liked them more than my friend, but we both noted that no soup was evident in the dumpligs. The brown vinegar that has been recommended as a sauce nicely balanced the sweetness of the filling.
But here's my question:
Many years ago at a dim sum place in San Francisco's China Town I had a small dumpling kind of thing that was served on one of those porcelain spoons. I had no clue what I was putting in my mouth, but when I bit into it, it proved to hold a warm-but-not-hot gelatinous soup that flooded my mouth and amazed me.
Anyone know what that might have been?
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