From left: Xiao Long Bao/'Sichuan Secret Taste Chicken in Cold Style' (or 'mouth-watering chicken')/Xiao Long Bao in Paper Hot Pot.
Xiao Long Bao (小籠包) - the popular Shanghainese dumpling known for its ability to inflict tongue burns on unsuspecting devourers who are unaware of the hot liquid inside.
This hot liquid is what sets these apart from normal dumplings, and is caused by the gelatin stock/broth that is wrapped inside the dumpling skin. This gelatin melts but is contained inside the dough skin as the dumpling is steamed. Indeed, the name, 'xiao long bao' refers to the bamboo steamers (xiao long) that these dumplings are usually served in.
This restaurant (which coincidentally is also a hot pot restaurant) serves their xiao long bao in a paper hot pot soup that is kept warm by a small flame faintly visible in the picture on the right above.
I must admit we ordered this mainly for its novelty value. Although the soup base was definitely delicious, ultimately I think this method of cooking makes the dumpling skin too soggy. Perhaps I am just a xiao long bao traditionalist at heart.
Sichuan in origin, 口水雞, which literally translates to 'saliva chicken', is more accurately referred to as 'mouth-watering chicken'. And, provided you can handle a bit of heat, it most definitely is.
Apart from its spiciness (red chilli oil), 'mouth-watering chicken' usually also incorporates sesame, ginger, sweet (sugar) and sour (vinegar) flavours. Fresh and fragrant coriander also adds an extra dimension to the dish.
This version at Dining Fine (picture middle above) had a relatively mild chilli flavour, which is probably well-suited to the local palate.
Dining Fine is located on the ground floor of the CDW Building, 388 Castle Peak Road, Tsuen Wan.
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