Lunch – Chinese edition

I am about to dug into my “soup dumplings” at Shanghai Kitchen … something else for good measure.

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. dimsum says:

    “Xiao long bao”….the best ones I’ve had were also in New York. Enjoy them Father! Just eat them carefuly, don’t burn yourself.

  2. J Kusske says:

    Is that shredded ginger in the vinegar? Must be Shanghai/Hangzhou style. Up in North China they would use raw garlic and strong Shanxi vinegar, maybe some hot pepper–they like their flavors strong up there.

  3. J Kusske: This is certainly Shanghai style. The place is even called Shanghai Kitchen. I know that hotter northern style, however.

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