
The first place I went to eat after I came back to NYC is a place called Nan Xiang Xiao Long Bao. This restaurant is famous for its soup dumplings. The picture on the left are soup dumplings. They make look ordinary, but they are not. Unlike regualr dumplings, xiao long bao, is filled inside with meat as well as soup. One bit into the dumpling make the soup inside explode out. One must be very careful when eating this because the soup is hot, and it may burn your mouth. The plate to the right is actually not Taiwanese, but it is Shanghai-nese. It is pan-fried udon noodles. What I find very interesting about this dish, is the name of it. It's cooked shanghai-nese style, but the noodles are udon, which is korean noodles. It is very contradicting. Nevertheless, these noodles are amazing as well. Both plates of food are also pretty cheap, around $7 for both.

I love Xiao Long Bao! And as a Taiwanese myself, I totally agree with you about the unique yet delicious taste of stinky tofu. It is one of my favorite dishes, and it brings back my childhood memories in Taiwan. I will probably go to those restaurants some day. By the way, the smell of stinky tofu is done by soaking the tofu with a solution of fermented veggies, meat, and milk. In other words, the smell is from a bunch of rotten food. I hope that you still like stinky tofu after knowing this fact lol. Maybe recently people have found a way to make the flavor chemically though.
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