The little gem of Shanghai literally
translates to `little basket buns¡¦ and it is
also known as soup dumplings. These little buns originated
from the village
of Nanxiang, now a suburb of Shanghai, China. Xiao Long Pao
parcels of minced meat encased in bread dough and steamed in
baskets. It is commonly eaten with ginger infused vinegar.
The -lling must be gelatinous enough to turn
soup when steamed whilst the
dough casting has to be of just the right consistency to
provide a burst of
rich soup and -llings when you bite into it.
Our dim sum range includes other kinds of
Chinese dumplings and buns,
crispy spring rolls and pancakes. What separates us from the
usual dim sum
fair is the fact that our dishes have its history in
Shanghainese cuisine in
comparison with the mainstream Hong Kong style dim sum.