I've started a new role that affords me the opportunity to spend plenty of time in China ~ Hong Kong and Shanghai this week, with amazing friends to show me the ropes.
Last night we had dinner at Din Tai Fung, referred to by CNN as a "global dumpling icon". One of their specialties is the Shanghai treasure Xiao Long Bao. Xiao Long Bao are soup-filled steamed buns in a precise form and were just fantastic. I can't wait to try to make these at home...
Of course spending time on the road means having to handle the CSA box in a different way. This week Sean picked it up and it's waiting for me, including:
- Cauliflower OR Green Beans
- Mustard Greens OR Spigariello
- German Butterball Potatoes
- Yellow Onions
- Tomatoes
- Strawberries
- Baby White Turnips OR Summer Squash
- Mystery: Mixed Sweet Peppers - Mix of young tender sweet Romanian, Cubanelle and Green Pimiento peppers
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The burst of flavor from a DTF dumpling is something I'll never forget; I've had them in Bangkok and Beijing, and apparently there's an LA branch. But reproducing the Din Tai Fung experience at your home will require lots of bamboo and some serious infrastructure upgrades. When you get one of those steam blasting vents installed, your loyal readers will want pictures of the kitchen.
ReplyDelete-Robert F
I will let you know how it goes Robert. Any interest in joining the experiment?
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