The xiao long bao served at every night market and street corner in Taiwan are not at all like the sort of XLB we commonly eat here in LA, which are more Shanghainese in style. (Even Din Tai Fung, which is owned by Taiwanese people, do not represent the sort of XLB commonly consumed across the country).
Authentic Taiwanese XLB are much more doughy, with not a lot of soup and a distinct flavor and texture unlike anything I've had in LA. In fact after many years of eating XLB in Los Angeles, on my first visit to Taiwan I was at first excited by the prospect of XLB on every street corner... but that elation turned to dismay as I discovered these rustic, homemade things are extremely dissimilar that what I had gotten used to consuming in Los Angeles. However... the funny thing is that now that I've been out of Taiwan for over a year, I am finding myself strangely craving them again.
Can anyone help?