So there several restaurants near me with those xiaolong bao dumpling that are filled with pork and soup. At each place they’re the star dish, and the waiters love to tell you all about how you are supposed to put the dumpling on one of those terrible spoons and puncture it, so the soup will leak out and you can have two discrete bites, one of soup and one of dumpling.
But, like, they’re big savory gushers. If you let them cool a bit and eat them whole in one bite, it’s like a big flavor explosion. I don’t understand why it’s so popular to downgrade that experience, to the point where the waiters tell you it’s the “right” way. Maybe my mouth is bigger than average or something.
My guess: early customers didn’t know how to eat dumplings, so they burned themselves or made a mess and left bad reviews.
They tell you to puncture it to show that it’s hot (because now you can see the steam) while protecting customers’ fragile egos.
Or the chef is a pretentious twat.
I’ve seen both.
That sounds wrong. Why bother getting the soup inside the dumplings if you’re just gonna tell the customers to take it out before eating!
包子太好吃！
Honestly me, depending on the texture of the shell, but looking at this one, I’m almost-certian this would be me.
