I work very close to the very small Chinese restaurant in Campbell "chowted" by Melanie last May. I've been meaning to go over there for lunch, and did so yesterday.
The menu is extensive (standard Cantonese, Clay Pot, Dim Sum, etc.) but I was there for one thing: xiao long tang bao (I think that's right). In English, these are small soup-filled pork dumplings, which recently have become the holy grail of SF Chowhound food.
I ordered Three Delight Sizzling Rice Soup, and eight steamed dumplings.
The soup ($3.50) was served in a bowl big enough for two, and was quite good. The sizzling rice came sizzling on its own platter, and was added flambé-like to the soup at the table.
The steamed dumplings were served with a dipping sauce made up of julienne of fresh ginger, vinegar and soy sauce.
I thought the dumplings were very, very good. They were steaming hot, savory, juicy, and well-spiced. I had to eat all eight myself, as my companion doesn't eat pork, and I enjoyed the task immensely.
They had a tremendous hazy and happy aftertaste. I kept on tasting those dumplings. The real taste receded as the day lengthened, but the imagined taste remained just the same: a savory, juicy, delicious moment.