Xiao Long Bao (or "little steamer buns") are a Shanghai specialty. They're tiny, perhaps 1-1/4" across, and are typically filled with pork or crab.

What makes them special is that they are fllled with broth, so when you pop one in your mouth and bite, a flood of tasty soup fills your mouth...or burns all of the skin off the room of your mouth. BE CAREFUL before putting one whole into your mouth.

Below are my notes from my search for the best xiao long bao in the San Jose area, plus a few from my travels.

And, yes, I did actually fly to Vancouver to try the xiao long bao at Shanghai Wind, which I've received emails about. Unfortunately, I didn't find them extraordinary, mostly because I think they use a method which relies on the juice from the fatty filling to create the soup. The gelled stock method has cleaner tasting soup.

How I Do Chinese Black Vinegar (chinkiang vinegar) and Ginger

Black Vinegar
I'm Japanese, so black vinegar was new to me. You can find chinkiang vinegar at your local Chinese grocery store. You can dilute it (I do), and put the super finely shredded fresh ginger root in before you steam the dumplings.

The taste and acidity of chinkiang vinegars vary quite a bit by brand. Some are pretty gross (think burning tires).

The best one I've tasted had the picture of a city on it, and had won an award. Alas, I didn't write down the name.

Shredded Ginger
How thin is "super fine"? You should see the color of the cutting board through the ginger. Fresh ginger root cuts easier. Slice across the grain first to make 1mm thick "coins" of ginger, then shred the coins. The shreds of ginger should bend; if they at like toothpicks they're too thick.

Found Great XLB in the Bay Area? Send me a note!

Making Them Yourself
Forget it...unless you can practice for weeks on getting the dough wrapped around the meat and gelled stock. There's a recipe in the book

Buying Them and Heating Them Up at Home
Absolutely. There's a fantastic dumpling "factory" on Noriega St. in San Francisco (thank you, Chowhounders).

King of Chinese Dumpling
1426 Noriega St.
San Francisco, CA
(415) 665-6617

They have a variety of dumplings, and the ones I steamed myself came out great. Everything is frozen, so if it's not your last stop, bring a freezer.

Happy Cafe in San Mateo will also make them for you, I've heard.

1. Never eat at a chain restaurant if there are alternatives.

2. Don't eat at empty restaurants, especially if it's in a hotel. The only exception is if you're in India.

3. If you're going for ethnic food, eat only where there are members of that ethnicity present. Or truckers.

4. Have a list of standby restaurants that are consistently good, then order something you've never had unless it's Peruvian "cow feet," which a) took forever to cook and b) arrived with little hairs sticking out of it.

5. Never go with someone who says "oh, I always order the same thing" unless the same thing is something you've never heard of.

6. If you're eating at a Chinese restaurant, order off the Chinese-language menu. If you don't read Chinese, make Chinese friends.

7. If there's no lock on the door, it's a good sign (open 24/7), but order whatever you see everyone else ordering to avoid food poisoning.

8. If you're going to eat something exotic, understand what you're eating so you can at least appreciate the effort that went into it even if you hate it.

9. Don't order to impress anyone but yourself. If you feel like eating meatloaf, order the meatloaf. Your body knows best.

10. Let you mood and the weather be your guide. Sometimes what you need is as simple as a ham & cheese sandwich on white bread.