Soup dumplings
Photo from Joe’s Shanghai’s Web site
My boyfriend left for Taiwan this Tuesday. Before we left, he hauled me off to Flushing to show me where to purchase calling cards. There I learned a very important lesson that I’m sure I’ll refer back to very often when I finally move to Taipei to join Ron. No matter how fluently Ron speaks Mandarin, people will always refer back to me because I’m the Asian half of the couple. Here’s an example from when we were ordering lunch at Joe’s Shanghai:
Waiter: [to me, in Mandarin] What do you want?
Me: [gestures toward Ron]
Ron: [in Mandarin] We’ll have the crab and pork soup dumplings, shrimp fried rice and an order of your raw crab appetizer special.
Waiter: Okay
[gathers up menus]
Waiter: [to me, in Mandarin] Just to make sure, the raw crab is served raw.
Catherine: [snapped out of hunger-induced revery] Mmm… raw… [drools]
Waiter: [shakes head, walks off]
Anyway, the soup dumplings at Joe’s were great. They look like regular steamed buns, but contain a delicious, meaty broth inside along with the meat stuffing. Eating them takes a special technique: basically, you nip a hole in the bottom and drain the juice into a soup spoon so it can cool while you eat the rest of the dumpling. Unfortunately, I did not know this because Ron failed to inform me (the cad). Instead, I greedily tore away at the skin with my teeth, only to have the broth explode over my hair, half my face, and my sweater before puddling onto my jeans. I was less sad about having to walk around reeking of crab and pork juice for the rest of the day than I was at wasting the dumpling’s yumminess. I did manage, however, to stuff most of the raw crab appetizer into my face. It consisted of an entire chopped raw blue crab that had been marinated in rice wine and served with a ginger and vinegar sauce. It was really delicious, with the delicacy of the flesh mingled with the intense brininess of the roe – imagine the flavor of a cooked crab multiplied by a zillion.
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