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Four Chinese characters stand proudly on the logo of DRAGON-i.
Being Chinese illiterate, I couldn’t read what it said. After asking around I discovered that it read… “Long De Chuan Ren” which means “Descendants of the Dragon”. Walking into Dragon-i, one cannot help but wonder whether they were walking into an ancient Chinese hall or museum. On one side were the rows of Chinese writing and on the other, 3 Terracotta warriors stand guarding the entrance walkway to Dragon-i… accentuating the ambiance of ancient Chinese culture.
The Shanghainese Steamed Meat Dumpling is widely known as Xiaolóngbao (direct translation : little basket bun) because it is traditionally steamed in bamboo baskets. Xiaolóngbao is filled with soup and meat, wrapped in a thinly rolled piece of dough that turns almost translucent after it is steamed. The wrapper is finally filled with some gelatin before the filled wrapper is gathered up into fine folds at the top and then steamed. The steam heat melts the gelatin filling the Xiaolóngbao with its soupy content.
Caution: Fresh Xiaolóngbao is very hot and may scald the tongue. They however must be eaten hot. Because of the texture of its wrapper, picking up Xiaolóngbao is challenging. To eat Xiaolóngbao without tearing its wrapper is quite a skill. It is recommended that one carefully sips, or sucks, the soup before biting into the dumpling. Of late, plenty of food-outlets serve Xiaolóngbao but I am of the opinion that Dragon-I serve the best ones. Their servings are proportionate, and the soup well-prepared.
I personally think you’re in for a treat if you are picking up a Xiaolóngbao and sinking your teeth into the juicy meat after adding a touch Chili oil at Dragon-I.
Timothy Low
Passionate first about photography then about food. As long as he has his S5000 and his faithful laptop, Timothy vows to keep on blogging. http://www.3-meals.com
