Turning study of steamed buns into science
0 Comment(s)
Print
E-mail CNTV, May 5, 2015
In Shanghai, one man has turned the study of steamed buns into a science. Chef and food writer Christopher St. Cavish has tried the xiaolong bao in 53 different restaurants across Shanghai in the past 16 months, and written what he calls the Shanghai Soup Dumpling Index. His own way of defining the quality of the food has attracted more than 300 thousand hits online.
 |
|
Turning study of steamed buns into science |
Shanghai has rebuilt itself in the last 20 years.
But no matter how fast the city develops, Xiao long bao, or soup dumplings remain the city's calling card.
What sets them aside from other steam stuffed buns is the soup on the inside.
After extensive research, Christopher St. Cavish says the best Xiao long bao has the thinnest wrapper and the biggest stuffing.
He even invented a formula to score: the weight of the soup plus the weight of the stuffing, divided by the thickness of the wrapper.
To get accurate data, St. Cavish takes along his tools.
"The thickness here is different from the thickness here..." he said.
Go to Forum >>0 Comment(s)