So I'm spending a few days engineering in scenic Wuxi, about 100 miles north-west of Shanghai. I had some great dumplings on my way through Shangahai (Wuxi airport is closed for the olympics), but wuxi style XLB are something else.
Think of Wuxi spare ribs - hugely sweet slow cooked ribs, just nearly falling off the bone - and translate that sauce into the soup of a standard XLB. Yum city (although lacking in the ginger balance of standard XLB)
So --- will I be able to get that taste back by the bay, or do I have to angle for another Wuxi trip?
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