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That was really the name written on the menu! Super long dish name. Super worth it!
By stir-frying the highest quality Japanese rice and village eggs, this is one of the their most iconic dishes, with a perfect combination of deep-fried pork chop from France and rice, each grain still visible after cooking.
I really loved their pork chop especially the side bits! Their fried rice was flavourful and very fragrant.
Steaming hot Xiao Long Bao dumplings! One basket contains 4 dumplings.
The crystal pagoda-shaped Xiao Long Bao is made with high gluten Canadian flour, skillfully hand-shaped to display at least 18 delicate folds and filled with a skillfully-balanced mix of mince pork shank, ginger and natural pork skin gelatin.
To consume, lift the dumpling gently and place it on a spoon, then pinch a small hole at the base and carefully sip the hot soup. To achieve the perfect gourmet taste, it is best-served with shredded ginger and Chinese black vinegar.
The buns were literally overflowing from hot goey custard. The buns were super soft and the fillings were super hot. So CAUTION! For when you take your first bite, the yellow egg yolk custard will start flowing out and onto your fingers, your plate maybe even your table. Haha!
Late #lunch with mummy😘 #shanghai#ramen#beancurd#tea#tuesday#houhungry👍
