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My thoughts after having my first XLB

Bob Huenemann | Oct 21, 200503:05 PM

I had the XLB at Su Hong in Palo Alto yesterday. On Tuesday, I had shrimp, pork and chive dumplings in soup at Tong's Dumpling Pot.

I can understand that skill must be required to get the soup inside the XLB, although the dumplings at both places are on the thick side.

But at the risk of being run off the board and burned at the stake, I can't say that I enjoyed the XLB more than the dumplings served with the soup outside.

I definitely prefered the shrimp, pork and chive mixture at Tong's to the pork only at Su Hong. When I asked about that, I was told that crab filling was an option. There was no mention of a mixture.

Flame away!

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