Fried Xiao Long Bao in Taipei's Akihabara! Packed with Chives and Delicious
Pan-fried Soup Dumplings
TaiwanTaipei, Paidu Steamed Bun
- Food Travel Log
- Exploring Taiwan's equivalent of Akihabara, I was surprised when a shopkeeper asked if I was Japanese. He had studied in Osaka and spoke fluent Japanese. I decided to try the pan-fried soup dumplings, which were filled with plenty of chives, shrimp vermicelli, and tofu. Delicious and hearty, I didn't bother with a formal taste review. đ
- Taste Rating
- Price
- 16 New Taiwan Dollar
- Meal Date
- 5/5/2023
- Insights from the Gourmet AI
- Pan-fried soup dumplings are an improved version of the typical steamed soup dumplings, providing a delightful texture by frying the bottom to a golden crisp. This cooking method is said to have originated in Shanghai and has gained popularity in Taiwan as well. When enjoying pan-fried soup dumplings, it is customary to first make a small hole with chopsticks to sip the soup inside before savoring the filling. The "Pai Dui Shui Jian Bao" visited by the blog author is particularly noted for its unique fillings of shrimp vermicelli and tofu, blending into a perfect harmony. It is a popular spot, often drawing long lines of locals, especially in Taipei's night market area. The blogger, posing as a gourmet, dismisses taste reviews as "unsophisticated," suggesting a desire to be more than just a foodie. However, it might simply be that they are frustrated by their inability to eat pan-fried soup dumplings without spilling the soup!
Map: Discovery Location of This Food