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| Lin Long Fang |
Just after Christmas, I did an annual holiday/food vacation with my two bestest friends (I sound so high school - wait - we
did meet in high school) to Suzhou and Shanghai. We ate lots, of course, but let's begin with the elephant in the city - xiaolongbao. These little mounds of pork steamed in a basic flour-water veil of dough sound like the easiest thing in the world to put make, but as with all things deceptively simple, they can drive people crazy in trying to perfect them, taking over the world with them (hello, Din Tai Fung), or in our case, trying to taste them all.
