7 May, 2010
On XLB (Xiao Long Bao) (little steamed buns); it is coined as far and wide as the LBD (little black dress). Nanxiang, Shanghai hails its culinary roots.
From cradle to grave, it is artisanal- the wood woven baskets to pleated dumpling skin. In peaceful coercion not rupturing the skin.
Salt & Pepper Cashew Nut Pastry (2pcs) (SGD 3.30)
A seasoning ingredient from southern china, {salt and pepper} comes together, riding high on seafood fries; salt and pepper crab, chicken, especially prawn was how I impersonated the adult's foie gras and caviar when younger dining out. Maudlinism is adding these little marinates into pastry and baked, it is a savoury bite akin to stuffing meat.
Salt & pepper a marbled flavour-enhancer; one would conceive a heavy-looking confectionery in dark sombre skin. However sprayed with black sesame seeds the taste becomes lightweight, ingenious in highlighting the pastry black; stealing the show from salt & pepper.
Steamed Bun with Vegetable Stuffing (2pcs) (SGD 3.00)
Snow white may be the tender doughy skin, the filling(main[s] course) is overgrown with vegetables. Dense as a jungle, it is malachite green; superior on the tastebuds a soft-candy bun with a hard filled center. Hard-core green!
P.S. Like youtiao(unfortunately, not me) is to us; a meal on its own taken for breakfeast, XLB is the Shanghainese(and samplers alike)s' steamy version. Dough skin stuffed with meaty protein holding a juicy hearty broth warming the stomach, a nourishing way to kickstart the day.
