I took a break from cooking today and went into The City for lunch and the SFMOMA. I had saved this Chowhound
post in case I had the chance to go to South San Francisco. So with visions of Shanghai dumplings in our heads we drove down the 101 and found Xiao Long Bao Kitchen on Grand Avenue, the old, well preserved, main street of town. The name source dish lived up to the hype - the dough was tender and thin but held its shape, the soup was flavorful, the meat was not too sweet, and they were steaming hot. We also tried the Spicy Wonton that were swimming in not very spicy chili oil and topped with a creamy peanutty sauce. The tender skins were filled with a mixture of pork, green onions, and cilantro. These slippery bundles slid down pretty easily!
The fat and chewy Shanghai noodles were stir fried in soy sauce with pork slivers and greens. Great texture on the noodles - I'll try making these at home.
I hope to return to XLB Kitchen for some of their other specials. The onion pancakes looked really good and home made steamed sparerib with spicy flour sounds interesting. In addition to the Shanghai specialties the menu has lots of the usual dishes but there are enough new things to make up a whole meal or more.
Last week we did some cheese tasting at Cowgirl Creamery with Andrea. She is systematically tasting all the cheeses at the store and last Wednesday the theme was aged cheeses. You can read all about it on her
Ridingwiththecowgirls blog.
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