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Indulged in this at Din Tai Fung in Beijing: the special Steamed Shanghai Hairy Crab Roe, Meat and Pork "Xiao Long Bao" (please excuse the lack of dumpling skin - my mouth couldn't wait 😁).
Well, although I am usually a purist who prefers the pure pork version, I have to say, the crab played a most delicious role here. It added an umami richness to the already naturally sweet pork filling within the paper-thin, silky-soft dumpling.
The staff recommended that the pickled ginger dip for this be a mix of soya sauce and black vinegar in the ratio of 1:3. Guess what? It was perfect.
