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Xiao Long Bao Update: Fountain Court, SF

Melanie Wong | Nov 29, 200303:19 PM

I’ve dropped into Fountain Court a few times over the last few months for lunch. I’ve had the xiao long tang bao twice. They have thin, stiff, papery wrappers that are more puncture-proof than most. Each dumpling rests on a slice of cucumber that effectively keeps it from sticking to the steamer. There’s a good amount of juices but not a gusher of soup and the pork filling is sweet and not too lean. The veggie ones made with pea shoots are too dry inside and almost muddy tasting from overcooking. They are not recommended. I didn’t try the crab version when I found out they’re made with frozen crab.

Other dishes tried recently to recommend are sesame puff bread spread with hoisin sauce and stuffed with five-spice beef, shanghai style chow mein, and lions’ head meatballs. The stir-fried rice cakes (nian gao) are not recommended.


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