Wang’s Shanghai Cuisine
Aah, The Crystal Mall Food Court. To me it’s an eternal paradox. An endless variety of stalls offering up flavors from all over Asia. Unfortunately, cheap, low-quality fare is more than often the norm. Although, I’m willing to bet, each of the thirty or so stalls has at least one or two really decent items. At Wang’s Shanghai Cuisine, the Xiǎolóngbāo, is one decent item.
Xiǎolóngbāo is a steamed pork dumpling that contains a cube of frozen meat gelatin. When steamed, the cube melts, creating a juicy, extremely hot, soup-filled dumpling. The dangers and perils of quick consumption can be nasty.
Ground pork is seasoned with ginger, soy sauce, sesame oil, rice wine, salt and pepper. The dumplings are created before your eyes.
The Xiǎolóngbāo served with Chinkiang vinegar. This is where decent chopstick skills come into play. One wrong move and it’s game over. Luckily I’ve been practicing! This is also where the “hot juice in our buns” warning comes in really handily! A few minutes of patience can replace a week of mouthburn.
The Dan Dan Noodles were a tasty yet gloppy mess of way too much peanut butter and nowhere near enough chile oil, vinegar and mustard greens. I hoped they would go with the traditional Sichuan version instead of the Americanized one. Oh, well. The search continues.
All told, for a food court, this is pretty decent fare. There are no steam tables…everything is made to order. You would be hard-pressed to get five made-to-order Xiǎolóngbāo for $3.75 in these parts.