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<\/a>\nArguably best known for their Xiao Long Bao (soup dumplings), we selected three varieties from among six options. These charcoal gray, brooding purses are fabricated from dough fragrant with black truffle, fulfilling my expectations; the soup, secure within, was fine.<\/p>\n
Finally got around to visiting Nan Xiang Xiao Long Bao in their new digs at 39-16 Prince St in Flushing. Read on…. Continue reading <\/a>
\nInsider\u2019s view of the Truffle Soup Dumplings revealing flecks of truffle peppering the pork.<\/p>\n<\/a>
\nChicken Soup Dumplings. The soup brought a touch of spice and ginger to the meat, good contrast to the preceding round.<\/p>\n<\/a>
\nBut the champion of the trio was their classic Steamed Crabmeat and Pork Soup Dumplings, the filling everything you could hope for, the soup surprisingly full-bodied and a bit sweet, the genesis of Nan Xiang\u2019s reputation, and which may very well have been the highlight of our meal.<\/p>\n<\/a>
\nPan Fried Pork Buns (aka Sheng Jian Bao) from the Signature Dim Sum section of the menu were top notch.<\/p>\n<\/a>
\nFour Happiness Kao Fu \u2013 braised wheat gluten with bamboo shoots, wood ear and shiitake mushrooms. I admit I\u2019m a sucker for Kao Fu and I was pleased to see the dried lily flowers as a component \u2013 no guarantee of that in some versions.<\/p>\n<\/a>
\nSpicy Bamboo Shoots from the Little Cold Dish section of the menu; a little too chewy, could have benefited from a touch more spiciness.<\/p>\n<\/a>
\nBeef Tendon in Chili Oil from the same part of the menu. If I had been paying attention, I would have suggested the Spicy Beef and Tripe in peanut chili sauce (fuqi feipian). Next time.<\/p>\n<\/a>
\nShanghai Pan Fried Noodle \u2013 thick noodles stir fried with bok choy, shredded pork and \u201chouse special sauce\u201d. Nice chew, not bad.
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