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The Chinese call it "汤包" and the Taiwanese, "小笼包". Whatevr they call it, it's a delicious 包.
You can rarely go round with these delicious steamed dumplings. Underneath a thin semi-translucent dough wrapper is a small ball of meat (usually pork or chicken) which is enveloped in a tongue-scalding hot stock broth.
I like biting the top tip of these little dumplings to let the heat out before slurping up the stock from the little hole. Not very glamorous but at least I don't burn my tongue!
YinShi is an iconic Nanjing eatery that specialises in chicken soup tangbao. I like the strong flavours of the chicken broth but J found it too intense for her liking. We both loved the beef noodles. There is just something different about the noodles in China which are slurp-worthy and do not make you feel bloated or heavy after a big bowl of it.
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