“So we mix our shredded ginger with soy and vinegar, pour over dumpling in spoon, bite small hole in pastry, slurp out stock, then devour in one. They taste of Din Tai Fung.”
“All the dumplings share the same silken pastry, in varying thickness, from plump, succulent prawn and pork shao mai to fat, slippery wontons wallowing in a sauce livid with fermented chilli bean paste.”
“The rest of their stuff is good, too. Taiwan has a thrilling food culture, a place that melts the regional cuisines of China with those of Japan, as well as a banquet’s worth of their own dishes.”
