Wang Xing Ji is the champion for tang bao, massive soup-filled dumpling from China’s coastal Jiangsu province. Like the xiao long bao, the soup-filled dumpling is pinched with crown of folds on top, but five times larger. This SGV culinary destination offers these soup dumplings on steroids ($4.95) stuffed with freshly ground crab and pork and served in a personal bamboo steamer. Slurp before eating: Stick a straw into the leathery, flour wrapper and start sipping. Just be mindful of the soup—it can burn.
|Venue name:||Wang Xing Ji||Contact:|
140 W Valley Blvd
|Opening hours:||Mon-Fri 11am-9pm; Sat, Sun 11am-9:30pm|
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