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Sunday, 02 October 2005



Hi Dylan - It's kind of hit-n-miss with the Niu Rou Mein here - but it's never been really bad, on this day it was more spicy than usual, but those noodles are always great!

Hi Green Turtle - I only bought frozen XLB once, and it was terrible. So am not able to help you out there - but if you do find a good brand please let me know. I'll also keep an eye out for them.


for those interested in frozen XLB's. i know of a lady in monterey park that sells it out of her house. she charges 50 pieces for $12. she also offers wontons, dumplings, potstickers and green onion pancakes.


Hi Dylan - Thanks for the info - maybe some of the readers in LA/OC can take advantage of that!


So let me get this straight, the dumplings are stuffed (filled?) with liquid?


Hi Jo - The XLB are filled with meat, usually pork - but also alot of flavorful juice, that's why they call them Soup Dumplings.

Here's an interesting link:


OH MAN! Thanks Kirk! I hope Lance catchs that link! We are trying to get ready to go to the zoo, it's free day and Mike took the day off work so we could all go. I stashed the link in favs so I can peruse it in better detail later. I think that might come in mighty handy in the not so distant future! There are 4 Shanghai style restaurants nearby. One got a really lousy review though so I'm not even tempted to try it. I'm in a dumpling feeding frenzy at the moment, maybe we will go tonight.


i could tell you why it's soupy inside., but you may not wanna know haha. like a vietnamese banh mi sandwich, don't inquire... just eat it.


Hi Jo - I knew you'd get a kick out of it!

Hi Dylan - Yes, you're right. It's better sometimes not to know! LOL!


Jo - Yep, I got it!!! Very interesting.

Kirk - This is a first for me. I never knew there were Niu Rou Mein, soup dumplings and wine marinated chicken. These are all new to me. The closest I've ever got to wine marinated chicken was cold ginger chicken. Could you share the recipe with me also? Sure would like to try it. Man, those soup dumplings must be so onolicous. I really hope we have them here. Got to write down the names and check around at Shanghainese restaurants. Thanks for the enlightenment.


Hi Lance - Niu Rou Mein(Beef Noodle Soup) is not really Shanghainese - and there a many versions of it. My favorite is Sichuan Style, which means it's spicy. It's become really popular in Taiwan, and thus it's all over the San Gabriel Valley in LA. Xiao Long Bao are Shanghainese. I'll email you the chicken recipe - the reason I don't post it is, that I only post stuff when I make it.


Hi Lance - Can you email me - my email to you has failed. Thanks.


Well, if you mean the pate in the bahn mi, it's nothing like Euro pate. Viet tastes more like a mild sausage, Euro (the most traditional version at least) is made from liver. I happen to be a big fan of liver pate. Dittmer's makes a smooth, smoked, brunschwieger sausage... oh my... Heaven on a triscut, on a baguette, or licked off my fingers! So, give up the secret!


Jo - If I remember they put in this jelly aspic - made from chicken and pork, and the pork filling has a decent amount of fat.


jo, i'm not sure if all places use euro-style pate. but my aunt used to make it with liver pate. it's almost used like a mayonnaise or mustard and it's pasted on the insides of the bread. many times, ppl have asked me what's in it? there's always that ham with the wiry, white thread, which are probably pig ______ ... second thought, maybe i shouldn't delve into this too much. banh mi's are a good thing, and i don't want anyone to refrain from eating this perfect-for-long-road-trips delight b/c of my testimonial.


Hi Kirk,

For some strange reason, I've only ever had niu rou mein at Taiwanese restaurants before. The "soup" has never been as dark or as thick looking.


Have you tried the xiao long baos at Dumpling Inn? If so, which do you like more?


::laughing:: Very politic of you Dylan! So far I haven't really tried to many varieties of banh mi. Can't get past the grilled pork or meatballs. YUMMO! If I've had it without something, it's only because the service person has decided "whoops, white girl don't know what she's in for!" =oD When faced with something that has a lot of different "flavors" or "varieties" I'm likely to find a fav and never try any of the others.


How come I missed this post? Oh man the food looks so good. Kirk I would love to have the recipe for the chicken if you don't mind or... wait a minute I can get it from Jo ;P :D The soup dumplings...I wonder how you make those? At this point I have to find a place to eat them! LOL


Hi Dylan - Won't stop me from eating them! LOL!

Hi Reid - I've read that it's the Taiwanese that have made popular the Spicy Sichuan Style Niu Rou Mein - it's one of the favorite snack foods there. So that might explain the popularity in Taiwanese restaurants, I've both the spicy and non-spicy versions.

Hi Mabel - You know, I've had the XLB at Dumpling Inn once, a while back, but for some reason I can't remember it. It's probably because I was enjoying the shrimp & chive dumplings so much, and also before I was doing all this "stuff". I think you've just help decide on what I'm having for lunch today! Thanks! :o)

Hi Jo - Next time ask for extra chilies! Hah! LOL!

Hi Mills - Ok by request, here it is:
Here's the recipe, from a great cook book called Pei Mei's Chinese Cookbook Vol 1. Pei Mei was widely known as the Julia Child of Taiwan until her death a few years ago - though out of print, you may be able to find it, it's a very practical Chinese Cookbook. I've added a few things, but not much.

1 whole chicken (2 1/2 lbs)
2-4 Tb Salt
1 1/2 cup Shao-tsing
1 Cup Chicken stock(cold)

1 - Clean and dry chicken. Rub chicken with salt both inside and out, and let stand for 6 hours
2 - Place chicken in a bowl and steam over high heat for 25-35 minutes.
3 - Remove chicken from bowl - do not discard liquid. Let chicken sool, then cut into 4-6 large pieces. Lay pieces in a deep bowl.
4 - Pour chicken cooking liquid through a strainer into bowl, add chicken stock and wine. Mix liquid by shaking the bowl. Cover and keep in refrigerator for 1 day.
5 - Chop chicken into pieces, lay onto a serving plate and sprinkle with 1-2Tb of wine brine.

I usually will serve with cucumbers, green onions, and tomato.
I've heard that the brine can be saved, but, I don't make this enough, so I discard it.
Don't keep the chicken in brine longer than 2-3 days, the flavor will get too strong.

The first bite is usually pretty potent, but you just keep on eating!



Thanks for posting the wine marinated chicken recipe. Hopefully I'll make room in my refrig soon to fit the chicken, so I can try this recipe. Sorry your email didn't go through last night. We had some connection problems yesterday.

Reid, would you know of any good places on Oahu that serves good xiao long baos - soup dumplings? Kirk made me really hungry to try these.

Much Mahalos You Guys.........

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