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Xiao long bao – “little dragon dumplings” – an awesome name for an amazing dish. They’re also known as soup dumplings, because of the “soup” inside each dumpling that gushes out as you bite in. I absolutely love these bite-size morsels of goodness. It’s the perfect combination of thin skin, juicy soup, and fragrant meat. Oh, and I love eating them with the ginger and vinegar dip too. The eating experience of XLB is really a sort of adventure: first you carefully pluck it from off the paper in the steamer, then you dip it in the vinegar and ginger sauce (add some soy sauce or hot sauce too if you like), and then you delicately bite in as the steam and soup inside heat up your mouth and the salty, tart, sometimes spicy tastes spread across your mouth. Making good XLB is an art form in itself and it shows when you eat it. The skin has to be thin but strong, there has to be a nice pop of soup inside each dumpling, and the filling has to be seasoned well and not over or undercooked. Treat yourself to some one day and I think you’ll agree – it’s great!